Green Lentil Bolognese
This hearty and flavorful Vegan Lentil Bolognese is a plant-based twist on the classic Italian dish. Packed with protein-rich lentils, aromatic vegetables, and savory herbs, it’s perfect served over pasta or zucchini noodles for a satisfying and wholesome meal.
Servings 4 servings
Calories 232kcal
Equipment
Ingredients
- 2 tablespoons olive oil (substitute vegetable broth)
- 1 cup chopped onion (yellow or white onion)
- 2 medium carrots finely chopped
- 2 stalks celery finely chopped
- 4 teaspoons minced garlic (from approximately 4 cloves of garlic)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon smoked paprika
- ½ teaspoon red chili flakes (optional, for heat)
- ¼ cup tomato paste
- ½ cup white wine (optional, substitute vegetable broth)
- 28 oz can crushed tomatoes
- 1 cup vegetable broth
- 1 ½ cups cooked brown lentils (substitute green lentils)
- 1 tablespoon balsamic vinegar
- cooked pasta or zucchini noodles for serving
- salt and pepper to taste
- Garnish: chopped fresh parsley, vegan parmesan
Instructions
Sauté Vegetables
- Heat olive oil in a large skillet or Dutch oven over medium heat.2 tablespoons olive oil
- Add the chopped onion, carrot, and celery, and sauté for 8-10 minutes, stirring occasionally, until softened.1 cup chopped onion, 2 medium carrots, 2 stalks celery
- Stir in the minced garlic, oregano, basil, smoked paprika, and red pepper flakes (if using), and cook for 1-2 minutes until fragrant.4 teaspoons minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon smoked paprika, ½ teaspoon red chili flakes
Add Tomato Paste and Wine
- Push the vegetables to one side of the pan and add the tomato paste to the center. Let it cook for 1-2 minutes, stirring, to caramelize slightly.¼ cup tomato paste
- Pour in the red wine (or vegetable broth) and stir to deglaze the pan, scraping up any browned bits.½ cup white wine
Build the Sauce
- Add the crushed tomatoes, vegetable broth, and cooked lentils to the skillet. Stir to combine.28 oz can crushed tomatoes, 1 cup vegetable broth, 1 ½ cups cooked brown lentils
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally, until the sauce thickens.
Season and Serve
- Stir in the balsamic vinegar and adjust seasoning with salt and pepper to taste.1 tablespoon balsamic vinegar, salt and pepper to taste
- Serve the lentil bolognese over cooked pasta or zucchini noodles. Garnish with fresh parsley or basil.cooked pasta or zucchini noodles for serving, Garnish: chopped fresh parsley, vegan parmesan
Notes
Nutritional estimates are for the sauce only.
Nutrition
Calories: 232kcal | Carbohydrates: 29g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 412mg | Potassium: 710mg | Fiber: 9g | Sugar: 8g | Vitamin A: 5775IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 4mg
