Best Ever Lentil Bolognese
Try lentil Bolognese for a meat-free twist on a classic Italian dish! Hearty cremini mushrooms, aromatic herbs, and protein-packed lentils are combined in a rich tomato sauce, creating a heartwarming meal.
Equipment
- Large pot
- Large skillet
- Colander
Ingredients
Pasta
- 20 ounces wide pasta (tagliatelle, pappardelle, etc.)
Sauce
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 1 ¾ cups cremini mushrooms (finely chopped)
- 2 whole carrots, shredded
- 3 stalks celery ( finely diced)
- 4 cloves garlic ( minced)
- ½ cup dry white wine
- ¼ cup tomato paste
- 1 ½ teaspoons oregano
- 1 ½ teaspoons basil
- 1 ½ teaspoons thyme
- ⅛ teaspoon cayenne (optional)
- 2 bay leaves
- ½ cup full-fat canned coconut milk
- 2 cups plain tomato sauce
- 2 cups cooked brown lentils
- Salt & pepper to taste
Garnishes
- vegan Parmesan cheese
- Chopped parsley
Instructions
- In a large skillet over medium, heat the olive oil. Add the diced onion, mushrooms, carrots, and celery. Cook until the veggies are soft, about 6-7 minutes. Add the garlic and cook for another minute.
- Pour in the wine and bring the mixture to a simmer. Cook for another 3-4 minutes to reduce the wine slightly. Next, stir in the tomato paste, oregano, basil, thyme, and cayenne.
- Once combined, add the bay leaves, tomato sauce, and coconut milk, then reduce the heat and simmer for 35-40 minutes, allowing the flavors to meld.
- With about 10 minutes left of cooking time, bring some water and salt to a boil in a large pot. Cook the pasta as per package directions. Once al dente, drain it and add it back to the pot.
- Mix cooked lentils into the simmering sauce, then season it with salt and pepper to taste. Cook it for a few more minutes to incorporate the flavors, then taste and adjust seasonings as needed.
- When you are ready to serve, discard the bay leaves and transfer the sauce to the pot of noodles. Stir to coat pasta in sauce, then garnish with vegan Parmesan and chopped parsley. Happy eating!
Notes
- Sauté the veggies well: Sauté the veggies until they're soft so they properly release their flavors and create a more aromatic sauce.
- Simmer the wine: When adding wine, let it simmer for enough time to allow the alcohol to evaporate, leaving only the flavors behind.
- Crush the herbs: Crush the dried herbs between your fingers before adding them to the sauce to release their essential oils and boost flavor.
- Cook low and slow: Remember to simmer your vegan Bolognese sauce on low heat. Rushing this step could affect the final flavor.
- Lentil texture: Overcooking lentils will make them mushy. You want to aim for a tender yet intact texture.
- Season the pasta: Always salt the pasta water! It’s the only chance to season the pasta itself.
- Don’t forget the bay leaves: Always remember to remove bay leaves before serving. They impart flavor during cooking but are inedible.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 488kcal | Carbohydrates: 88.1g | Protein: 20.7g | Fat: 9g | Saturated Fat: 3.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 460.7mg | Potassium: 967mg | Fiber: 18g | Sugar: 8g | Vitamin A: 4009IU | Vitamin C: 12.4mg | Calcium: 51.7mg | Iron: 6.8mg
Don't miss another recipe!Subscribe to our newsletter!