Description
Rich, plant-based lentil Bolognese sauce over pasta. Hearty, healthy, and easy to make.
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 cup dried brown or green lentils, rinsed
1 can (28 oz) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
3 cups vegetable broth
12 oz pasta of choice
Fresh basil, for garnish
Nutritional yeast or vegan Parmesan (optional)
Instructions
1. Heat olive oil and sauté onion, garlic, carrot, and celery 5–6 minutes until softened.
2. Add lentils, oregano, basil, red pepper flakes, salt, and pepper. Cook 1–2 minutes.
3. Pour in crushed tomatoes, tomato paste, and vegetable broth. Stir to combine.
4. Bring to boil, reduce heat, cover, and simmer 25–30 minutes until lentils are tender.
5. Cook pasta according to package directions. Drain.
6. Toss pasta with sauce and serve garnished with basil and nutritional yeast.
Notes
Store pasta and sauce separately in the fridge for up to 4 days.
Freeze sauce for up to 3 months.
Add mushrooms or zucchini for extra flavor.
Use gluten-free pasta if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1–2 cups
- Calories: 350
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 16 g
- Protein: 18 g
- Cholesterol: 0 mg