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Vegan Lentil Bolognese

A hearty, plant-based sauce made with lentils, aromatic veggies, and herbs, perfect for pasta lovers.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Lentil Bolognese Sauce
  • 1 cup lentils (green or brown) Rinse before cooking.
  • 1 tablespoon olive oil For sautéing.
  • 1 onion, chopped Adds flavor base.
  • 2 carrots, diced Provides sweetness.
  • 2 celery stalks, diced Enhances flavor.
  • 3 cloves garlic, minced For aromatic depth.
  • 1 can (14 oz) crushed tomatoes Form the base of the sauce.
  • 2 tablespoons tomato paste For extra richness.
  • 1 teaspoon dried oregano Classic Italian herb.
  • 1 teaspoon dried basil Adds flavor.
  • Salt and pepper to taste Seasoning.
  • Pasta of choice (for serving) Choose your favorite.

Method
 

Cooking the Sauce
  1. In a pot, heat olive oil over medium heat.
  2. Add onion, carrots, and celery. Sauté until soft, about 5 minutes.
  3. Stir in garlic and cook for an additional minute.
  4. Add lentils, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
  5. Pour in enough water to cover the mixture.
  6. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
  7. Serve over cooked pasta.

Notes

Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Reheat by adding a splash of water if needed.