Description
A hearty and flavorful vegan bolognese sauce made with lentils, perfect for pasta lovers seeking a plant-based alternative.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable broth (optional, for thinning)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Add rinsed lentils, crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until lentils are tender. Stir occasionally.
- If the sauce is too thick, add vegetable broth a little at a time until desired consistency is reached.
- Serve hot over your favorite pasta.
Notes
- For a richer flavor, you can add a splash of red wine after cooking the vegetables and let it simmer for a minute before adding the tomatoes.
- This sauce freezes well, so you can make a large batch and store it for future meals.
- Feel free to add other vegetables like mushrooms or zucchini for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6th of recipe
- Calories: Approx. 250-300 kcal (will vary based on exact ingredients)
- Sugar: Approx. 8-10g
- Sodium: Approx. 600-800mg
- Fat: Approx. 5-7g
- Saturated Fat: Approx. 1g
- Unsaturated Fat: Approx. 4-6g
- Trans Fat: 0g
- Carbohydrates: Approx. 40-50g
- Fiber: Approx. 10-15g
- Protein: Approx. 15-20g
- Cholesterol: 0mg