Description
A hearty, flavorful, and simple vegan lentil bolognese sauce recipe that’s perfect for pasta, grains, and more. Packed with nutrients and easy to make.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 ½ cups dried brown or green lentils, rinsed and drained
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper to taste
- 1–2 bay leaves
- 1 tablespoon balsamic vinegar (optional)
- Fresh parsley, chopped, for garnish
- Nutritional yeast (optional)
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- 2. Add minced garlic and cook for 1 minute until fragrant.
- 3. Stir in rinsed lentils, crushed tomatoes, diced tomatoes, vegetable broth, tomato paste, oregano, basil, thyme, and smoked paprika (if using). Bring to a boil.
- 4. Reduce heat to low, add bay leaves, cover, and simmer for 45-60 minutes, or until lentils are tender and sauce has thickened. Stir occasionally.
- 5. Remove and discard bay leaves. Stir in balsamic vinegar (if using).
- 6. Season generously with salt and pepper to taste. Stir in nutritional yeast if desired.
Notes
Allow bolognese to cool completely before storing in an airtight container in the refrigerator for up to 4-5 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave. Flavors improve with time.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350-400 kcal per serving (varies based on exact ingredients and serving size)
- Sugar: Approximately 10-15g
- Sodium: Varies based on broth and added salt, aim for <600mg per serving
- Fat: Approximately 5-8g
- Carbohydrates: Approximately 50-60g
- Fiber: Approximately 15-20g
- Protein: Approximately 18-22g