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Vegan Red Lentil Bolognese – Simple, Hearty, and Delicious

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories 350 kcal

Ingredients
  

  • For the Bolognese:
  • 1 tablespoon olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 cup dried red lentils rinsed
  • 1 can 28 oz crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Optional Garnishes:
  • Fresh basil
  • Nutritional yeast or vegan Parmesan

Instructions
 

  • 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.