Vegan Lentil Bolognese
A hearty and delicious plant-based dish that's rich in flavor and nutrients, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup lentils Rinsed and cleaned
- 2 tablespoons olive oil For sautéing vegetables
- 1 medium onion Diced
- 2 cloves garlic Minced
- 1 medium carrot Diced
- 1 stalk celery Diced
- 1 can (14 oz) crushed tomatoes For the sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups vegetable broth Ensure it's gluten-free if needed
- 1 leaf bay leaf For added flavor
Instructions
Preparation
- Start by rinsing 1 cup of lentils thoroughly and setting them aside.
- In a pot, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion, minced garlic, diced carrot, and diced celery to the pot. Cook for about 5-7 minutes until the vegetables are softened.
- Stir in the rinsed lentils, 1 can of crushed tomatoes, and 2 tablespoons of tomato paste.
- Add 1 teaspoon each of dried oregano and dried basil, along with salt and pepper to taste.
- Pour 2 cups of vegetable broth into the pot.
- Add 1 bay leaf and bring the mixture to a boil.
- Reduce the heat to low and let it simmer, uncovered, for about 30-35 minutes.
- Check for doneness; the lentils should be tender and the sauce should have thickened. Remove the bay leaf before serving.
- Serve spooned over your favorite pasta or as desired.
Notes
This dish is perfect for family dinners, potlucks, or any gathering. Add a splash of balsamic vinegar for extra flavor.