Recipe Lentil Bolognese

Lentil Bolognese

Source

https://lovingitvegan.com/lentil-bolognese/

Ingredients

• 30ml olive oil (2 Tbsp)
• 1 Tbsp crushed garlic
• 1 medium onion, finely chopped
• ½ tsp dried basil
• ½ tsp dried oregano
• ½ tsp dried rosemary
• 2 large carrots, finely chopped
• 2 stalks celery, finely chopped
• 1 medium red bell pepper, finely chopped
• 130g tomato paste (~½ cup)
• 1 Tbsp white miso paste
• 200g dried brown lentils (~1 cup)
• 720ml vegetable stock (3 cups)
• 400g canned chopped tomatoes (14 oz)
• 1 Tbsp coconut sugar — or brown sugar, for balance

Serving

• Spaghetti
• Vegan parmesan cheese, grated
• Fresh parsley, chopped

Instructions

1. Sauté aromatics: Heat olive oil in a pot. Add garlic, onion, basil, oregano, and rosemary. Sauté until onion softens.
2. Add veg & lentils: Add finely chopped carrots, celery, and red bell pepper. Add tomato paste, miso paste, dried brown lentils, vegetable stock, and canned chopped tomatoes.
3. Simmer: Bring to a simmer. Let simmer until lentils are soft but firm — about 35 minutes.
4. Season: Stir in coconut sugar.
5. Serve: Over spaghetti with grated vegan parmesan and fresh parsley.

Tips & Notes

• Serves 4–6. Bolognese only, not including pasta.
• Finely chop veggies — this is critical for the right texture. Use a food processor if needed.
• Dried brown lentils only — red lentils cook too fast and go mushy.
• White miso recommended — but any color miso works.
• Coconut sugar balances tomato acidity — sub brown sugar or omit.
• Keeps 4–5 days fridge. Freezer-friendly 3 months. Thaw overnight, reheat stovetop or microwave.
• Gluten-free: Serve with GF pasta (sauce itself is GF).

Tags

recipe, vegan, pasta, bolognese, lentil, main, italian, make-ahead