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To make a rich and hearty vegan lentil Bolognese, you need a few key ingredients. Here’s what you will need: - 1 cup of green or brown lentils, thoroughly rinsed - 2 tablespoons of extra virgin olive oil - 1 large onion, finely diced - 2 cloves of garlic, minced - 1 medium carrot, finely chopped - 1 celery stalk, finely chopped - 1 red bell pepper, diced into small pieces - 1 can (14 oz) of crushed tomatoes, with juice - 1 tablespoon of concentrated tomato paste - 1 teaspoon of dried oregano - 1 teaspoon of dried basil - ½ teaspoon of smoked paprika for depth of flavor - Salt and freshly cracked black pepper to taste - 2 cups of vegetable broth (low-sodium preferred) - Fresh basil leaves, for garnish - Your preferred pasta, cooked (spaghetti, penne, fusili, etc.) Each ingredient plays a role in building flavor. Lentils provide protein and heartiness. The vegetables add texture and sweetness. Spices and tomato products bring warmth and richness. Use fresh basil for a burst of flavor at the end. This mix of ingredients makes a meal that is not only filling but also full of taste. Enjoy the process of gathering these items and feel excited to create something special! {{ingredient_image_2}} - Rinsing lentils: Start by placing one cup of lentils in a fine-mesh strainer. Rinse them under cold water. This step removes dirt and small stones. Rinsing also helps improve the taste. - Chopping vegetables: Next, chop your veggies. Finely dice one large onion. Mince two cloves of garlic. Chop one medium carrot and one celery stalk. Lastly, dice one red bell pepper. These veggies add rich flavor to your sauce. - Sautéing aromatics: In a large pot, heat two tablespoons of olive oil over medium heat. Once the oil shimmers, add the onion, garlic, carrot, and celery. Sauté for 5-7 minutes. Stir occasionally until the onion becomes soft and translucent. - Combining ingredients: Now, add the diced red bell pepper to the pot. Cook for another 3 minutes until it softens. Next, pour in the rinsed lentils, 14 oz of crushed tomatoes with juice, one tablespoon of tomato paste, and two cups of vegetable broth. Stir in one teaspoon each of dried oregano and dried basil. Add ½ teaspoon of smoked paprika, salt, and pepper. - Simmering the sauce: Increase heat to bring the mixture to a gentle boil. Then, reduce the heat to low and cover the pot. Let it simmer for 30-35 minutes. Stir occasionally to keep it from sticking. The lentils should be tender and the sauce thickened. If it gets too thick, add a little more broth or water. - Recommended pasta types: For serving, you can use any pasta you like. Spaghetti, penne, or fusilli work great. Cook your pasta according to package directions. - Garnishing with fresh basil: To finish, spoon the lentil Bolognese over your pasta. Add a few fresh basil leaves on top. This adds a pop of color and fresh flavor. Enjoy your hearty meal! - Ensuring perfect lentil texture: Use green or brown lentils. They hold their shape well. Rinse them thoroughly before cooking to remove any dirt. Simmer them for 30-35 minutes. This will give you a tender yet firm texture. Stir occasionally to prevent sticking and keep an eye on the time. - Adjusting sauce consistency: If your sauce is too thick, add more vegetable broth or water. Stir well to mix. If it's too thin, let it simmer longer with the lid off. This will help the sauce thicken. Taste it as you go, so you can adjust to your liking. - Presentation ideas: Serve the pasta in warmed bowls. Twirl a serving of pasta with a fork for height. This makes the dish look fancy. Finish with a drizzle of olive oil and a sprinkle of crushed red pepper for color and flavor. Fresh basil leaves on top add a pop of green. - Enhancing flavor with extras: Add a splash of balsamic vinegar for a tangy kick. Nutritional yeast can give a cheesy flavor without dairy. Consider serving with a side salad for a complete meal. These small touches can elevate your Vegan Lentil Bolognese. Pro Tips Use Fresh Herbs: Fresh basil added at the end of cooking enhances the flavor of the dish significantly compared to dried herbs. Cook Lentils Perfectly: Rinse lentils thoroughly before cooking to remove impurities and achieve a better texture. Add a Splash of Wine: For a deeper flavor, add a splash of red wine to the sauce while simmering. Serve with Fresh Bread: Pair the dish with a side of crusty bread to soak up the delicious Bolognese sauce. {{image_4}} You can change the protein in your lentil Bolognese. Try using different lentils or beans. Black beans or chickpeas work well. They add flavor and texture. You can also mix lentils with quinoa or tempeh. Both options boost the protein while keeping it plant-based. Feel free to swap in seasonal veggies. Zucchini or spinach are great choices. They add color and nutrients. Mushrooms also enhance the dish. They provide a meaty texture and deep flavor. Just chop them up and add them with your other veggies. Herbs can change the taste of your Bolognese. Fresh parsley or thyme adds bright notes. You can also play with spices. Chili flakes add heat, while cinnamon gives warmth. Experiment until you find your perfect blend. Each change can make your meal unique and exciting. To store your leftover lentil Bolognese, let it cool first. Then, place it in an airtight container. This helps keep it fresh. You can keep it in the fridge for up to five days. Make sure to label the container with the date. This way, you won’t forget when you made it. If you want to freeze your lentil Bolognese, use freezer-friendly containers. Leave some space at the top, as the sauce may expand when frozen. It can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. You can also warm it on the stove or in the microwave. Just stir it well to heat evenly. Yes, lentil Bolognese is very healthy. Lentils are packed with protein and fiber. They help keep you full and satisfied. They also provide essential vitamins and minerals. Here are some key benefits: - High in Protein: Lentils offer a great plant-based protein source. - Rich in Fiber: This helps with digestion and keeps you full longer. - Low in Fat: Lentils are naturally low in fat. - Nutrient Dense: They contain iron, potassium, and folate, which are essential for health. Absolutely, you can make lentil Bolognese gluten-free. Simply swap out the pasta for gluten-free options. Here are some ideas: - Zucchini Noodles: Use spiralized zucchini for a fresh twist. - Gluten-Free Pasta: Look for brands that offer gluten-free pasta made from rice or quinoa. - Polenta: Cooked polenta can be a hearty base for the sauce. Lentil Bolognese lasts in the fridge for about four to five days. Make sure to store it in an airtight container. Here are some tips for storing: - Cool Before Storing: Let it cool to room temperature first. - Label and Date: Write the date on the container so you remember when it was made. - Reheat Wisely: When reheating, add a splash of broth to keep it moist. Lentil Bolognese packs flavor and nutrition. You learned how to prepare fresh ingredients, mix spices, and create a sauce. We also explored tips for making your dish perfect and how to serve it well. With variations for proteins and veggies, this dish can fit any taste. Finally, I covered storage for leftovers to enjoy later. Lentil Bolognese is a healthy, tasty choice you can customize. Try it, and see how easy it is to make a satisfying meal.

Savory Vegan Lentil Bolognese

A hearty and flavorful vegan twist on traditional Bolognese sauce made with lentils and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup green or brown lentils, thoroughly rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, finely diced
  • 2 cloves garlic, minced
  • 1 medium carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 1 red bell pepper diced into small pieces
  • 1 can (14 oz) crushed tomatoes, with juice
  • 1 tablespoon concentrated tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon smoked paprika
  • to taste salt and freshly cracked black pepper
  • 2 cups vegetable broth (low-sodium preferred)
  • for garnish fresh basil leaves
  • your preferred amount pasta, cooked (spaghetti, penne, fusili, etc.)

Instructions
 

  • In a large pot or deep skillet, heat the olive oil over medium heat until shimmering.
  • Add the finely diced onion, minced garlic, chopped carrot, and celery. Sauté this aromatic mixture for about 5-7 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
  • Incorporate the diced red bell pepper into the pot. Continue cooking for another 3 minutes, allowing the pepper to soften slightly and meld with the other vegetables.
  • Pour in the rinsed lentils, crushed tomatoes (including their juice), tomato paste, vegetable broth, oregano, basil, smoked paprika, and season with a pinch of salt and pepper. Stir everything well to combine.
  • Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Allow it to simmer for 30-35 minutes, stirring occasionally to prevent sticking, until the lentils are tender and the sauce is thickened to your liking.
  • If you notice the sauce becoming too thick during cooking, feel free to add a little extra vegetable broth or water to achieve your desired consistency.
  • Once the lentils are cooked through, taste the sauce and adjust the seasoning with additional salt and pepper if necessary.
  • To serve, spoon the hearty lentil Bolognese over your choice of cooked pasta. Garnish each serving with a few fresh basil leaves for a burst of flavor and color.

Notes

For an appealing presentation, serve the pasta in warmed bowls, twirl a serving of pasta with a fork for height, and finish with a drizzle of olive oil and a sprinkle of crushed red pepper for an added kick.
Keyword Bolognese, lentils, pasta, vegan