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Vegan Lentil Bolognese

A rich and comforting one-pot Vegan Lentil Bolognese that is easy to make and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils (green or brown) You can also use canned lentils.
  • 1 tablespoon olive oil For sautéing the vegetables.
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced Toasted for flavor.
  • 1 can crushed tomatoes (14 oz)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Pasta of choice (for serving) Spaghetti or penne are popular choices.

Method
 

Preparation
  1. Heat the olive oil in a pot over medium heat.
  2. Add the onion, carrots, and celery. Sauté until soft, about 5 minutes.
  3. Stir in the garlic and cook for an additional minute.
  4. Add the 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

This dish can be stored in the fridge for up to 4 days and can be frozen for up to 2 months. Don't skip toasting the garlic for enhanced flavor. Add a sprinkle of fresh basil or nutritional yeast for a cheesy finish.