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Vegan Lentil Bolognese
Created by: Howcan Team
Ingredients
- 1 cup dried green or brown lentils
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 12 oz spaghetti or pasta of choice
- Fresh basil, for garnish
- Vegan parmesan, for serving (optional)
Instructions
- Rinse the lentils and place them in a pot with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook for 5-7 minutes, or until the vegetables are softened.
- Add the garlic and cook for an additional 1-2 minutes, until fragrant.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes. Season with salt and pepper to taste. Simmer for 15-20 minutes, stirring occasionally.
- Add the cooked lentils to the skillet and stir to combine. Let the sauce simmer for an additional 5-10 minutes to allow the flavors to meld together.
- While the sauce is simmering, cook the spaghetti according to the package instructions. Drain and set aside.
- Serve the lentil Bolognese over the cooked spaghetti, garnished with fresh basil and vegan parmesan if desired. Enjoy!
Vegan Lentil Bolognese is a plant-based twist on the classic Italian meat sauce, originating from the Bologna region. This hearty and flavorful dish has gained popularity in recent years as a delicious alternative to traditional Bolognese. Renowned chefs like Chloe Coscarelli and Isa Chandra Moskowitz have put their own spin on this dish, incorporating lentils, tomatoes, and a variety of herbs and spices to create a rich and satisfying sauce. The key to a successful Vegan Lentil Bolognese lies in the slow simmering of the lentils to develop deep flavors, and the use of quality ingredients such as San Marzano tomatoes and fresh herbs. Today, the best versions of this dish can be found in vegan and Italian restaurants that prioritize fresh, locally sourced ingredients. Whether served over pasta or zucchini noodles, Vegan Lentil Bolognese is a must-try for both vegans and non-vegans alike.
60 min
4
320 calories
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