Lively Vegan Lentil Bolognese

$- 1 cup green or brown lentils - 1 large onion - 2 cloves of garlic - 2 medium-sized carrots - 2 celery stalks - 1 can crushed tomatoes - Dried herbs: oregano and basil In this Vegan Lentil Bolognese, the main components are simple yet vital. The lentils serve as the hearty base. I love using green or brown lentils because they hold their shape well during cooking. A large onion adds sweetness and depth. The garlic gives a lovely aroma and flavor. The vegetables add color and nutrition. Carrots bring a sweet crunch, while celery adds a nice bite. Together, they make the sauce more flavorful and satisfying. For flavor, crushed tomatoes are a must. They provide a rich, tangy base for the sauce. I prefer San Marzano tomatoes for their sweet taste. Dried oregano and basil enhance the dish with warm, herby notes. These simple ingredients combine beautifully to create a savory and satisfying meal. {{ingredient_image_2}} To start, heat two tablespoons of extra virgin olive oil in a large pot over medium heat. Add one finely diced onion, two diced carrots, and two diced celery stalks. Sauté the mix for 5 to 7 minutes. You want the veggies to soften and the onion to turn translucent. Next, add two minced garlic cloves and stir for one more minute. You should smell the garlic's lovely aroma. This is the base of your sauce. Now, mix in one cup of rinsed lentils, one can of crushed tomatoes, one tablespoon of tomato paste, and two cups of vegetable broth. Also, add one teaspoon of dried oregano, one teaspoon of dried basil, and optional red pepper flakes. Bring everything to a rolling boil. Once the sauce boils, reduce the heat to low. Cover the pot with a lid and let it simmer for 25 to 30 minutes. Stir it occasionally. You want the lentils to be tender but not mushy. If the sauce looks dry, add a splash of vegetable broth. After the lentils cook, taste the sauce. Season it with salt and freshly cracked black pepper as needed. If you prefer a thicker sauce, uncover the pot. Let it simmer for an extra 5 to 10 minutes. To serve, place the lentil Bolognese over your choice of cooked pasta. You can use spaghetti, penne, or even zucchini noodles. Garnish the dish with freshly chopped basil or parsley. This adds a pop of color and fresh flavor. For a special touch, serve it in a rustic bowl. Sprinkle some nutritional yeast on top for a cheesy flavor. A drizzle of quality olive oil gives it a nice shine. Enjoy it with some freshly baked bread on the side! - Ensuring lentils are tender: Start with rinsed lentils. Use green or brown lentils, as they hold their shape well. After simmering for 25-30 minutes, check for doneness. They should be soft but not mushy. If they need more time, let them cook a bit longer. - Avoiding a watery sauce: To keep your sauce thick, watch the liquid levels. If it looks too dry, add a little vegetable broth. For a thicker sauce, let it simmer uncovered for the last 5-10 minutes. This helps the sauce reduce and intensify in flavor. - Adjusting seasonings to taste: Everyone has different taste buds. Start with the recipe's seasoning amounts, then taste as you go. Add more salt, pepper, or dried herbs to fit your liking. You can also add a splash of lemon juice for brightness. - Best oils for richness: Use extra virgin olive oil for the best flavor. It adds a wonderful richness to the sauce. You can also try a drizzle of walnut or avocado oil for a unique twist. - Ideal serving dishes and garnishes: Serve your lentil Bolognese in a rustic bowl. This adds a cozy touch. Top it with freshly chopped basil or parsley for color. A sprinkle of nutritional yeast gives a cheesy flavor and looks great too. - Complementing sides: Pair this dish with freshly baked bread or a simple green salad. The bread is perfect for soaking up any extra sauce. Enjoy with a light, crisp side to balance the meal. Pro Tips Choose the Right Lentils: Green or brown lentils work best for this recipe as they hold their shape well during cooking, providing a hearty texture. Enhance the Flavor: For an extra depth of flavor, consider adding a splash of red wine or balsamic vinegar during cooking. Customize Your Pasta: Feel free to experiment with different pasta shapes or even spiralized vegetables like zucchini for a gluten-free option. Make it Ahead: This lentil Bolognese can be made in advance and stored in the fridge for up to three days or frozen for longer storage, making it perfect for meal prep. {{image_4}} You can change the type of lentils in this recipe. Green or brown lentils work well. Black lentils add a nice bite. You can also mix in mushrooms or spinach. Mushrooms give a hearty flavor. Spinach adds a touch of freshness and color. To boost the taste, try adding vegan red wine or balsamic vinegar. These add depth and sweetness. You can also play with spices. A pinch of smoked paprika or thyme can make a big difference. Adjust the heat with more red pepper flakes if you like it spicy. For gluten-free options, use pasta made from brown rice or chickpeas. You can also serve your bolognese over zucchini noodles. Zucchini noodles are light and add a fresh crunch. This makes the meal even more healthy and fun! To store your lentil Bolognese, let it cool at room temperature. Then, place it in an airtight container. Store it in the fridge for up to five days. Glass or plastic containers with lids work best. Make sure they are clean and dry before use. You can freeze lentil Bolognese for later. Pour the cooled sauce into a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It will last for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat on the stove over low heat, adding a splash of water or broth if needed. In the fridge, your lentil Bolognese can last about five days. If you notice an off smell or mold, it’s time to throw it away. Always trust your senses. If it looks or smells odd, do not eat it. Can I make this dish in advance? Yes, you can make this dish ahead of time. Vegan lentil Bolognese tastes even better after resting. Just store it in the fridge for up to three days. Reheat it on the stove over low heat. What types of pasta work best? This sauce pairs well with many pasta types. Spaghetti and penne are classic choices. Zucchini noodles are a great low-carb option. Choose what you love most! Is this recipe healthy? Absolutely! This lentil Bolognese is packed with protein and fiber. Lentils are nutrient-rich and good for digestion. Plus, the vegetables add vitamins and minerals. How many calories does it contain? One serving has about 300-350 calories. This makes it a filling yet light meal. You can adjust the recipe for fewer calories by using less oil and pasta. Is it gluten-free or soy-free? The lentil Bolognese itself is gluten-free and soy-free. To keep it gluten-free, use gluten-free pasta. Always check labels for any hidden gluten. Tips for customizing to specific diets For a low-carb option, skip the pasta and serve over roasted veggies. If you're looking for more protein, add chickpeas or tempeh. You can also switch herbs based on your taste. This blog post covered the key ingredients and steps for making a delicious lentil dish. We explored the main components, important vegetables, and how to enhance flavors. You learned preparation, cooking, and serving tips to make your meal tasty. We also discussed variations, storage info, and common questions. In conclusion, with these recipes and tips, you can easily create a flavorful, healthy meal. Enjoy your cooking journey and savor every bite!$

Lively Vegan Lentil Bolognese

A hearty and flavorful vegan bolognese made with lentils and fresh vegetables, perfect for pasta lovers.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 300 kcal

Ingredients

1 cup green or brown lentils, thoroughly rinsed and drained
1 large onion, finely diced
2 cloves garlic, minced to a paste
2 medium-sized carrots, peeled and diced into small cubes
2 stalks celery, diced thinly
1 can crushed tomatoes, preferably San Marzano for flavor
1 tablespoon concentrated tomato paste
1 teaspoon dried oregano for a herby touch
1 teaspoon dried basil for warmth
0.5 teaspoon red pepper flakes (optional, adjust to taste for heat)
2 tablespoons extra virgin olive oil for richness
2 cups vegetable broth, low-sodium if preferred
to taste Salt and freshly cracked black pepper
for garnish Fresh basil or parsley leaves, roughly chopped
for serving Cooked pasta of your choice (like spaghetti, penne, or zucchini noodles)

Instructions

In a large, heavy-bottomed pot, heat the extra virgin olive oil over medium heat. Add the finely diced onion, diced carrots, and diced celery. Sauté the mixture for about 5-7 minutes until the vegetables have softened and the onion becomes translucent.
Once the vegetables are tender, add the minced garlic and cook everything together for an additional minute, stirring until you can smell the delightful aroma of the garlic.
Afterward, stir in the rinsed lentils, crushed tomatoes, tomato paste, vegetable broth, dried oregano, dried basil, and red pepper flakes (if using). Bring the mixture to a rolling boil, allowing all the flavors to combine beautifully.
As soon as the sauce reaches a boil, reduce the heat to low. Cover the pot with a lid and allow it to simmer gently for 25-30 minutes, or until the lentils are tender but not mushy. Make sure to stir occasionally and evaluate the consistency; if the pot looks dry, add a splash more vegetable broth as needed.
Once the lentils are cooked perfectly, taste the sauce and season with salt and freshly cracked black pepper to suit your palate. For a thicker sauce, uncover the pot and let it simmer for an additional 5-10 minutes.
To serve, dish out your lively lentil Bolognese over your choice of cooked pasta. Garnish generously with freshly chopped basil or parsley to add a burst of color and flavor.

Notes

Serve in a rustic bowl with nutritional yeast and a drizzle of olive oil for added flavor.

Keyword Bolognese, lentils, pasta, vegan