Description
A delicious and hearty vegan lentil bolognese sauce that is perfect for a plant-based pasta night.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat olive oil over medium heat.
- Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute.
- Stir in the lentils, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
- Serve over your favorite pasta and garnish with fresh basil.
Notes
- For a spicier version, add red pepper flakes.
- This sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- It freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg