Easy Lentil Bolognese (Vegan!)

Name: Easy Lentil Bolognese (Vegan!)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving
Ingredients: 1 tablespoon olive oil; 1 yellow onion; 1 carrot; 1 celery stalk; 3 garlic cloves; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes; 3/4 cup dry green lentils; 1 tablespoon maple syrup; 1 (28 oz) can crushed tomatoes; 2 1/2 cups water; fine sea salt

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4.9

117 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6
Calories
123 kcal
Course
Main Course
Cuisine
Vegan

Easy Lentil Bolognese (Vegan!)

Dana Benson

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Lentil Bolognese is a hearty vegetarian sauce and the perfect pasta topping. I love how it's loaded with plant-based protein!

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Ingredients

Servings

1 tablespoon olive oil
1 yellow onion , finely chopped (about 1 cup)
1 carrot , finely chopped (about 1/2 cup)
1 celery stalk , finely chopped
3 garlic cloves , minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional; for spice)
3/4 cup dry green lentils
1 tablespoon maple syrup
1 (28 oz) can crushed tomatoes (I use no salt added)
2 1/2 cups water
fine sea salt

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Instructions

In a large 6-quart pot, heat the olive oil over medium-high heat. Saute the onion, carrot, and celery until tender.
Add in the garlic, basil, oregano, and red pepper flakes and stir briefly.
To the vegetables, add in the lentils, maple syrup, crushed tomatoes, water, and 1 teaspoon of salt. (If the tomatoes are unsalted; otherwise start with just half the salt to be on the safe side.) Stir well, then bring the liquid to a boil.
Once boiling, lower the heat to a small simmer and let the sauce cook uncovered until the lentils are tender, about 40 to 45 minutes. Stir every now and then to make sure nothing sticks to the bottom of the pot, and to make sure the liquid isn't evaporating too quickly. (If the heat is up too high, the liquid can evaporate too fast.)
When the lentils are easily smashed with a fork against the side of the pot, they are done. Season the sauce with additional salt to taste. (I usually add another 1 teaspoon, starting just 1/2 teaspoon at a time.) You can also brighten up the sauce with a squeeze of fresh lemon, or a splash of balsamic vinegar, if you prefer.
Serve warm, with your favorite cooked noodles. The leftover sauce can be stored in an airtight container in the fridge for up to a week, or you can freeze it for up to 3 months.

Notes

Green lentils give this sauce the best texture because they hold their shape well, but you can make this with red lentils if you prefer. The cooking time will be at least 15 minutes shorter in this case.

Nutrition Information

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Calories 123kcal (6%) Carbohydrates 19g (6%) Protein 6g (12%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 16mg (1%) Potassium 288mg (8%) Fiber 8g (32%) Sugar 4g (8%) Vitamin A 1707IU (34%) Vitamin C 3mg (3%) Calcium 33mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 123 kcal

% Daily Value*

Calories	123kcal	6%
Carbohydrates	19g	6%
Protein	6g	12%
Fat	3g	5%
Saturated Fat	1g	5%
Sodium	16mg	1%
Potassium	288mg	6%
Fiber	8g	32%
Sugar	4g	8%
Vitamin A	1707IU	34%
Vitamin C	3mg	3%
Calcium	33mg	3%
Iron	2mg	11%