Description
A hearty and flavorful vegan bolognese sauce made with lentils, served over pasta.
Ingredients
- 1 cup brown or green lentils, rinsed
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, finely chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 cup vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
- 1 lb pasta of your choice
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and carrots and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in the rinsed lentils, crushed tomatoes, vegetable broth, oregano, and basil.
- Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until lentils are tender.
- Season with salt and pepper to taste.
- While the sauce simmers, cook pasta according to package directions.
- Serve the lentil bolognese sauce over the cooked pasta.
Notes
- For a richer flavor, add a splash of red wine when adding the crushed tomatoes.
- You can add other vegetables like celery or bell peppers.
- Adjust broth amount for desired sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Italian