Name: Lentil Bolognese Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 6 persons
Cuisine: Italian
Ingredients: 1 cup Green Lentils; 2 tablespoons Olive Oil; 4 Shallots, diced; 3 cloves of Garlic, minced; 2 Celery Stalks, small dice; 2 Carrots, small dice; 1 heaping tablespoon Tomato Paste; 1 cup fire-roasted Diced Tomatoes; 1/4 cup Vegan Red Wine (use a wine that you would drink); 2 cups Tomato Sauce; 1 cup Vegetable Broth; 1 Bay Leaf; 1 tablespoon Italian Seasoning; 1 teaspoon Dried Basil; 1 teaspoon Brown Sugar; 1 teaspoon Salt; 1/2 teaspoon Black Pepper; 1 pound Spaghetti; Basil (optional)

Aerial shot of Lentil Bolognese in a pot with wooden spoon

Nothing is more gratifying than a plate of spaghetti topped with delicious Bolognese. But since traditional Bolognese is not a vegan recipe, you may think you can't enjoy spaghetti, Bolognese. Think again. Thanks to the earthy, nutty flavor of lentils, vegans can enjoy Lentil Bolognese. This Spaghetti Bolognese is made with shallots, garlic, carrots, celery, and brown lentils. This recipe uses green lentils to hold their shape better than their counterparts. However, feel free to use brown or red lentils if desired. Read about how to cook lentils with this informative link and more lentil recipes from Classic Bakes.

#Brunch #Lacto Vegetarian #Pescetarian #Vegan #Vegetarian #Comfort Food #Family Dinners #Healthy Dinners #Comfort Food #Healthy Lunches #Pastas #Rice and Grains #One Pot

Colander

Fine Mesh Strainer

Large Mixing Bowl

Large Pot

Author: Sarah Leadon

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Time & Serves

Prep Time

10 mins

Cook Time

55 mins

Total Time

65 mins

Serves

6 persons

Ingredients

1 cup Green Lentils
2 tablespoons Olive Oil
4 Shallots, diced
3 cloves of Garlic, minced
2 Celery Stalks, small dice
2 Carrots, small dice
1 heaping tablespoon Tomato Paste
1 cup fire-roasted Diced Tomatoes
1/4 cup Vegan Red Wine (use a wine that you would drink)
2 cups Tomato Sauce
1 cup Vegetable Broth
1 Bay Leaf
1 tablespoon Italian Seasoning
1 teaspoon Dried Basil
1 teaspoon Brown Sugar
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 pound Spaghetti
Basil (optional)

Instructions

In a large bowl, place the green lentils. Cover them with water. Soak the green lentils in water for 30 minutes to 1 hour. Once soaked strain the lentils using a fine mesh strainer & rinse with cold water.

To a large pot, add the olive oil. Place it over medium-high heat.

Cook the shallots and garlic for one to two minutes until fragrant.

Next, stir in celery and carrots and cook for 5 minutes until they start to soften. Put the tomato paste, stir and cook for a minute.

Add the red wine and cook 1-2 until most of it evaporates.

Stir in the fire-roasted tomatoes, lentils, tomato sauce, vegetable broth, bay leaf, Italian seasoning, dried basil, brown sugar, salt, and black pepper. Let the lentil bolognese come to a boil.

Decrease the flame to medium-low, cover it and cook for 20 minutes, periodically stirring.

Meantime, cook the spaghetti using the package instructions in a large pot of salted boiling water. Drain the spaghetti using a colander.

Divide the spaghetti between 4 bowls and add the Bolognese sauce. Garnish lentil Bolognese with fresh basil if desired.

Nutrition Disclosure