Vegan Lentil Bolognese
A bold, plant-based twist on the classic Italian Bolognese, loaded with lentils, tomatoes, and rich flavors.
Ingredients
- 1 tbsp olive oil liquid gold
- 1 onion finely chopped (brace for tears)
- 3 cloves garlic minced (because garlic is life)
- 1 medium carrot diced (adds sweetness)
- 1 celery stalk diced (classic base)
- 1 cup cooked lentils brown or green work best
- 1 can 14 oz crushed tomatoes (tomato-y goodness)
- 1 tbsp tomato paste intensifies the flavor
- ½ tsp dried oregano brings the Italian vibes
- ½ tsp dried basil adds depth
- ½ tsp smoked paprika because why not?
- 1 tbsp soy sauce secret umami weapon
- ½ cup vegetable broth keeps it saucy
- Salt and black pepper to taste
- ½ tsp red pepper flakes optional, but highly recommended
- 8 oz spaghetti or pasta of choice because carbs are joy
- 2 tbsp fresh parsley chopped (for that finishing touch)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté onion, carrot, and celery for 5 minutes until soft.
- Add garlic and stir for another minute.
- Stir in tomato paste, oregano, basil, and smoked paprika.
- Pour in crushed tomatoes and broth, then add lentils.
- Season with soy sauce, salt, and black pepper.
- Simmer for 20 minutes, stirring occasionally.
- Boil pasta according to package instructions.
- Drain pasta and toss it into the sauce.
- Garnish with parsley and serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 380
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 15g
Vitamins & Minerals (Per Serving)
- Iron: 20%
- Folate: 25%
- Magnesium: 15%
- Potassium: 18%
- Vitamin A: 10%
Additional Notes & Tips
- Use red lentils for a creamier sauce.
- Add mushrooms for extra umami.
- A splash of red wine takes this to another level.
- Serve with garlic bread for maximum indulgence.
- Let leftovers sit overnight—the flavors get even better.