Hearty Vegan Lentil Bolognese
If you’re looking for a rich, satisfying, and protein-packed plant-based meal, this Vegan Lentil Bolognese is a must-try! Made with tender lentils, aromatic herbs, and a luscious tomato sauce, this dish brings all the classic flavors of a traditional Bolognese without any animal products. It’s perfect for weeknight dinners, meal prep, or even a cozy night in. Plus, it’s loaded with fiber and nutrients to keep you full and energized.
Why You’ll Love This Recipe:
✔ High in Protein & Fiber: Lentils provide a nutritious alternative to meat, keeping you full and satisfied. ✔ Easy to Make: Simple ingredients, minimal effort, and a delicious outcome. ✔ Versatile & Meal-Prep Friendly: Enjoy it fresh or store leftovers for easy meals throughout the week. ✔ Gluten-Free Option: Use gluten-free pasta for a fully gluten-free dish.
Ingredients:
1 cup dried lentils (green or brown), rinsed
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, finely diced
1 celery stalk, finely diced
1 can (28 oz) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon smoked paprika
½ teaspoon red pepper flakes (optional, for heat)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
2 cups vegetable broth (or water)
½ cup plant-based milk (for creaminess, optional)
12 oz pasta of choice (regular or gluten-free)
Fresh parsley or basil for garnish
Instructions:
Cook the Lentils: In a pot, bring the lentils and vegetable broth to a boil. Reduce heat, cover, and simmer for about 20 minutes or until lentils are tender. Drain any excess liquid and set aside.
Sauté the Vegetables: In a large pan, heat olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes until vegetables are softened and fragrant.
Add Tomatoes & Spices: Stir in the tomato paste, crushed tomatoes, oregano, basil, smoked paprika, red pepper flakes, salt, and black pepper. Let it simmer for about 10 minutes, stirring occasionally.
Combine with Lentils: Add the cooked lentils to the tomato sauce and mix well. If the sauce is too thick, add a splash of plant-based milk for extra creaminess. Let the mixture simmer for another 5-7 minutes to allow flavors to meld.
Cook the Pasta: Meanwhile, cook your pasta according to package instructions. Drain and set aside.
Serve & Garnish: Toss the pasta with the lentil Bolognese sauce or serve the sauce over the pasta. Garnish with fresh parsley or basil and enjoy!
Tips & Variations:
For Extra Flavor: Add a splash of balsamic vinegar or a pinch of nutritional yeast for a cheesy depth of flavor.
Make it Creamy: Blend half of the sauce before mixing it with the pasta for a smoother, richer consistency.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutritional Info (Per Serving, Approximate):
Calories: 350 | Protein: 15g | Fiber: 10g | Carbs: 55g | Fat: 5g
This Vegan Lentil Bolognese is proof that plant-based meals can be just as hearty and satisfying as traditional dishes. Whether you’re a long-time vegan or just looking to add more plant-based meals to your routine, this recipe will surely become a favorite. Enjoy!
