Hearty Vegan Lentil Bolognese

If you’re looking for a rich, satisfying, and protein-packed plant-based meal, this Vegan Lentil Bolognese is a must-try! Made with tender lentils, aromatic herbs, and a luscious tomato sauce, this dish brings all the classic flavors of a traditional Bolognese without any animal products. It’s perfect for weeknight dinners, meal prep, or even a cozy night in. Plus, it’s loaded with fiber and nutrients to keep you full and energized.

Why You’ll Love This Recipe:

✔ High in Protein & Fiber: Lentils provide a nutritious alternative to meat, keeping you full and satisfied. ✔ Easy to Make: Simple ingredients, minimal effort, and a delicious outcome. ✔ Versatile & Meal-Prep Friendly: Enjoy it fresh or store leftovers for easy meals throughout the week. ✔ Gluten-Free Option: Use gluten-free pasta for a fully gluten-free dish.

Ingredients:

  • 1 cup dried lentils (green or brown), rinsed
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon smoked paprika
  • ½ teaspoon red pepper flakes (optional, for heat)
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • 2 cups vegetable broth (or water)
  • ½ cup plant-based milk (for creaminess, optional)
  • 12 oz pasta of choice (regular or gluten-free)
  • Fresh parsley or basil for garnish

Instructions:

  1. Cook the Lentils: In a pot, bring the lentils and vegetable broth to a boil. Reduce heat, cover, and simmer for about 20 minutes or until lentils are tender. Drain any excess liquid and set aside.
  2. Sauté the Vegetables: In a large pan, heat olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes until vegetables are softened and fragrant.
  3. Add Tomatoes & Spices: Stir in the tomato paste, crushed tomatoes, oregano, basil, smoked paprika, red pepper flakes, salt, and black pepper. Let it simmer for about 10 minutes, stirring occasionally.
  4. Combine with Lentils: Add the cooked lentils to the tomato sauce and mix well. If the sauce is too thick, add a splash of plant-based milk for extra creaminess. Let the mixture simmer for another 5-7 minutes to allow flavors to meld.
  5. Cook the Pasta: Meanwhile, cook your pasta according to package instructions. Drain and set aside.
  6. Serve & Garnish: Toss the pasta with the lentil Bolognese sauce or serve the sauce over the pasta. Garnish with fresh parsley or basil and enjoy!

Tips & Variations:

  • For Extra Flavor: Add a splash of balsamic vinegar or a pinch of nutritional yeast for a cheesy depth of flavor.
  • Make it Creamy: Blend half of the sauce before mixing it with the pasta for a smoother, richer consistency.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutritional Info (Per Serving, Approximate):

Calories: 350 | Protein: 15g | Fiber: 10g | Carbs: 55g | Fat: 5g

This Vegan Lentil Bolognese is proof that plant-based meals can be just as hearty and satisfying as traditional dishes. Whether you’re a long-time vegan or just looking to add more plant-based meals to your routine, this recipe will surely become a favorite. Enjoy!