Easy Lentil Bolognese (Vegan)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 people
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Calories
310 kcal
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Course
Main Course
Easy Lentil Bolognese (Vegan)
Description
This recipe simmers a soffritto mix of finely diced onion, celery, and carrot gently in olive oil until softened but not browned, creating a mild vegetable base. Adding garlic, fennel seeds, and chili flakes lends spiced aromatics. Red lentils, canned diced tomatoes, and water form the sauce's body, seasoned with oregano, bay leaves, salt, and pepper. Slow simmering thickens the sauce and cooks lentils tenderly, producing a rich, textured sauce reminiscent of traditional meat Bolognese but plant-based.
Finishing the sauce by stirring cooked pasta into it integrates flavors well and creates a filling dish. Serving with vegan or regular Parmesan cheese provides a salty contrast and creamy finish, though it is optional.
Notes suggest preparing this faster by substituting with ready-prepared soffritto mix and mention that the sauce freezes well. Nutrition information is approximate and intended as guidance only.
Ingredients
- 1 tablespoon olive oil
- 1 onion finely diced (see note, small
- 1 celery finely diced (see note, stick
- 1 carrot finely diced (see note, large
- 3 cloves garlic crushed or grated
- 1 teaspoon fennel seeds
- ½ teaspoon chili flakes or more to taste!
- 250 g red lentils
- 400 g canned chopped tomatoes or passata
- 800 ml water (fill the empty tomatoes tin up twice!)
- 1 teaspoon oregano dried
- 2 bay leaf
- salt to taste
- black pepper to taste
To serve:
- spaghetti wholewheat or any other type of pasta
- Parmesan Cheese vegan or regular; or similar hard cheese
Instructions
- Place the oil, onion, celery and carrot into a wide, deep saucepan and fry over a low heat, with the lid on, for 3-4 minutes, until the vegetables are softened but not brown, stirring occasionally.
- Add the garlic, fennel seeds and chilli and cook for 1 more minute, stirring regularly.
- Add the lentils, tomatoes, water, oregano, bay leaves, salt and pepper. Turn up the heat and bring to the boil, then reduce the heat right down to a gentle simmer.
- Put the lid back on and simmer for 20 minutes, or until the lentils are tender and the sauce is thick. (Stir the bolognese sauce occasionally and add an extra splash of water if it starts to stick.)
- While the sauce is simmering, cook your pasta according to packet instructions, or your own preferences.
- When the sauce is ready, stir the pasta into the sauce and serve just as it is, or with vegan (or regular) cheese, if you prefer.
Notes
- Substitute finely diced onion, celery, and carrot with 200g ready-prepared soffritto mix to save time.
- This lentil Bolognese freezes well for convenient future meals.
- Nutrition information is approximate and provided as a general guideline.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 19g | 38% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 171mg | 7% |
| Potassium | 1014mg | 22% |
| Fiber | 23g | 92% |
| Sugar | 8g | 16% |
| Vitamin A | 2906IU | 58% |
| Vitamin C | 16mg | 18% |
| Calcium | 108mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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