Description
A delicious and hearty vegan lentil bolognese sauce that is perfect for a plant-based pasta night.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 4 cups vegetable broth
- 1 tablespoon balsamic vinegar
- Pasta of choice
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat olive oil over medium heat.
- Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the lentils, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let simmer for 25-30 minutes, or until lentils are tender.
- Stir in the balsamic vinegar before serving.
- Cook pasta according to package instructions and serve with the lentil bolognese sauce.
Notes
- Feel free to add other vegetables like bell peppers or mushrooms for extra flavor.
- This sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- It also freezes well for future meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg