Description
A comforting and flavorful Vegan Bolognese made with hearty lentils and fresh vegetables, perfect for an easy weeknight dinner.
Ingredients
Scale
- 1 cup lentils (green or brown)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Pasta of choice
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onions, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the minced garlic, oregano, and basil, cooking for an additional 1-2 minutes.
- Add the lentils and crushed tomatoes along with 2 cups of water or vegetable broth. Stir everything together.
- Bring to a boil, then reduce heat and let simmer for about 25-30 minutes until lentils are tender.
- Season with salt and pepper to taste.
- Serve over cooked pasta and sprinkle with extra basil for garnish.
Notes
This Vegan Bolognese can be made ahead and keeps well in the fridge for up to 5 days, and can be frozen for future meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup with pasta
- Calories: 350
- Sugar: 6g
- Sodium: 470mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg