Name: Lentil Bolognese
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 cup dried green or brown lentils (rinsed and drained); 1 tablespoon olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 medium carrot, diced; 1 celery stalk, diced; 1 can (14 oz) crushed tomatoes; 1 can (6 oz) tomato paste; 1 cup vegetable broth (or water); 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon dried thyme; 1 teaspoon sugar (optional, balances acidity); Salt and pepper, to taste; 2 tablespoons fresh parsley, chopped (optional for garnish); 1 tablespoon balsamic vinegar (optional, for added depth of flavor); 1-2 tablespoons soy sauce or tamari (for umami flavor, optional); 1/2 cup full-fat coconut milk or non-dairy milk (for creaminess, optional); Lentils: Lentils are a powerhouse of plant-based protein, fiber, and nutrients. They add a meaty texture to the Bolognese sauce while remaining low in fat and high in protein.; Vegetables: Onion, garlic, carrots, and celery provide a great base for the sauce, adding sweetness, depth, and a rich aroma to the dish.; Tomatoes: Crushed tomatoes and tomato paste contribute to the rich, tangy flavor of the sauce that is characteristic of a traditional Bolognese.; Herbs and Spices: Oregano, basil, thyme, and a dash of balsamic vinegar enhance the overall flavor of the sauce, making it taste complex and savory, while a pinch of sugar can help balance the acidity from the tomatoes.; Coconut Milk: Optional, but adding coconut milk gives the sauce a creamy texture, which can help mellow the acidity and provide a luxurious mouthfeel.

Ingredients

Scale

Here’s everything you’ll need to make this delicious and satisfying Lentil Bolognese:

1 cup dried green or brown lentils (rinsed and drained)

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium carrot, diced

1 celery stalk, diced

1 can (14 oz) crushed tomatoes

1 can (6 oz) tomato paste

1 cup vegetable broth (or water)

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon sugar (optional, balances acidity)

Salt and pepper, to taste

2 tablespoons fresh parsley, chopped (optional for garnish)

1 tablespoon balsamic vinegar (optional, for added depth of flavor)

1–2 tablespoons soy sauce or tamari (for umami flavor, optional)

1/2 cup full-fat coconut milk or non-dairy milk (for creaminess, optional)

Ingredient Highlights

Lentils: Lentils are a powerhouse of plant-based protein, fiber, and nutrients. They add a meaty texture to the Bolognese sauce while remaining low in fat and high in protein.

Vegetables: Onion, garlic, carrots, and celery provide a great base for the sauce, adding sweetness, depth, and a rich aroma to the dish.

Tomatoes: Crushed tomatoes and tomato paste contribute to the rich, tangy flavor of the sauce that is characteristic of a traditional Bolognese.

Herbs and Spices: Oregano, basil, thyme, and a dash of balsamic vinegar enhance the overall flavor of the sauce, making it taste complex and savory, while a pinch of sugar can help balance the acidity from the tomatoes.

Coconut Milk: Optional, but adding coconut milk gives the sauce a creamy texture, which can help mellow the acidity and provide a luxurious mouthfeel.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Lentil Bolognese Sauce:

Cook the Lentils: In a medium pot, bring 3 cups of water to a boil. Add the lentils, reduce the heat, and let them simmer for 20-25 minutes or until tender. Drain and set aside. (Alternatively, you can cook the lentils in vegetable broth for added flavor.)

Sauté the Vegetables: In a large saucepan, heat olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are soft and fragrant.

Add the Tomatoes and Broth: Stir in the crushed tomatoes, tomato paste, and vegetable broth (or water). Mix well to combine and bring the mixture to a simmer.

Season the Sauce: Add the dried oregano, basil, thyme, and a pinch of sugar to the sauce. Season with salt and pepper to taste. Stir the sauce well, then reduce the heat to low and let it simmer for 20-30 minutes, stirring occasionally. The sauce should thicken and deepen in flavor.

Add the Lentils: Once the sauce has thickened, stir in the cooked lentils. Continue to simmer the sauce for an additional 10 minutes to allow the lentils to absorb the flavors of the sauce.

Optional Creaminess: If you’d like a creamier texture, add in the coconut milk or any non-dairy milk of your choice, stirring it into the sauce. This will make the sauce velvety and rich.

Finish with Balsamic Vinegar: For a boost of depth and richness, stir in the balsamic vinegar. This optional step enhances the umami flavor and provides a subtle sweet-and-sour balance.

Adjust Seasoning: Taste the sauce and adjust seasoning if necessary by adding more salt, pepper, or herbs. You can also add a splash of soy sauce or tamari for an extra savory kick.

Serve the Lentil Bolognese:

Pair with Pasta: Serve the Lentil Bolognese over your favorite pasta, whether it’s spaghetti, fettuccine, or gluten-free pasta. If you’re on a low-carb diet, serve it over zucchini noodles or cauliflower rice for a light alternative.

Garnish and Enjoy: Top your Lentil Bolognese with freshly chopped parsley and an optional sprinkle of vegan parmesan cheese or nutritional yeast for a cheesy flavor without the dairy.

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 6-8
Calories: 250-300
Fat: 5g
Carbohydrates: 40g
Fiber: 14g
Protein: 18g