Vegan Red Lentil Bolognese – Simple, Hearty, and Delicious
If you’re craving a comforting bowl of pasta but want to keep it vegan without compromising on flavor, you’re in for a treat. My Vegan Red Lentil Bolognese is perfect for busy weeknights when you need something hearty, nutritious, and incredibly satisfying. Plus, it’s super easy to whip up with just a handful of ingredients. Let’s dive into this delicious, protein-packed sauce that pairs perfectly with your favorite pasta!
Ingredients
Method
- Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened and the onions are translucent.
- Add Lentils and Tomatoes:
- Stir in the rinsed red lentils, crushed tomatoes, and tomato paste. Mix until the lentils are coated.
- Add Broth and Seasonings:
- Pour in the vegetable broth. Add the oregano, basil, salt, and pepper. Stir well.
- Simmer the Sauce:
- Bring the mixture to a boil, then reduce the heat to low.
- Simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils cook and the sauce thickens. Add more broth or water if needed.
- Adjust Seasoning:
- Taste the bolognese and adjust the seasoning with more salt, pepper, or herbs as needed.
- For added heat, sprinkle in red pepper flakes.
- Serve and Garnish:
- Serve the bolognese over your favorite pasta.
- Garnish with fresh basil, nutritional yeast, or vegan Parmesan.
Notes
Tips for Perfection:
- Prep Ahead: Chop all your veggies in advance to save time.
- Storage: Keeps well in the fridge for 5 days or freeze for up to 3 months.
- Flavor Boost: Add a splash of red wine when sautéing or smoked paprika for depth.
- Creamy Option: Stir in coconut milk or vegan cream cheese for a creamier sauce.
