- VE
- LC
Lentil Bolognese
Lentil Bolognese is a savory vegan pasta sauce that's loaded with veggies, lentils, tomatoes, fresh herbs and plenty of seasonings. This meal is hearty, nutritious, protein-packed, and always gets rave reviews!
Ingredients
Instructions
- Step 1
In a large deep skillet or pot, heat the olive oil over medium heat. Once hot, add in the onion and garlic and 15 for 10 minutes, stirring often.
- Step 2
Add in the celery, carrot, salt, pepper, and Italian seasoning. Mix and cook for an additional 5 minutes. Mix in the tomato paste and continue to cook for 2 more minutes, stirring constantly.
- Step 3
Add in the wine (or ½ cup of additional broth if not using wine) and scrape the bottom of the skillet to deglaze. Add in the broth, lentils, walnuts, and crushed tomatoes and bring to a simmer. Cover the pot and simmer for 40-45 minutes, stirring every few minutes, or until the lentils are tender and cooked.
- Step 4
Stir in the parsley and cheese and cook for 1 additional minute. Remove from the heat and enjoy over your favorite pasta!
Notes
- Step 5
Lentils – If you want to use red lentils for this recipe, just know that they’ll need less cook time and will end up quite a bit softer than the brown or green lentils.
- Step 6
Walnuts – I tested the recipe with and without the walnuts. You can leave them out as desired. They add a nice little bit of crunch to the recipe that I find really nice.
- Step 7
Parmesan- This can either be left out completely or replaced with a vegan parmesan.
Tips & Tricks
Per serving
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