Easy Lentil Bolognese (Vegan!)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
123 kcal
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Course
Main Course
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Cuisine
Vegan
Easy Lentil Bolognese (Vegan!)
Description
Easy Lentil Bolognese is a vegan sauce combining green lentils with classic soffritto vegetables—onion, carrot, and celery—which are sautéed to develop savory depth. Garlic, dried basil, oregano, and optional red pepper flakes add aromatic layers, while maple syrup balances acidity from a large can of crushed tomatoes. The sauce cooks uncovered, reducing slightly and allowing the lentils to become tender yet retaining some firmness.
The resulting texture is a robust, meaty bolognese-style sauce that works well over pasta or as a base for other dishes. Its flavors strike a balance between the sweetness of maple syrup and the acidity and earthiness of the tomatoes and herbs.
For best texture, green lentils are preferred as they hold their shape well; red lentils can be used but require shorter cooking time and yield a softer sauce.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , finely chopped (about 1 cup)
- 1 carrot , finely chopped (about 1/2 cup)
- 1 celery finely chopped, stalk
- 3 garlic minced, cloves
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1/2 teaspoon red pepper flakes optional; for spice, crushed
- 3/4 cup green lentils dry
- 1 tablespoon maple syrup
- 1 (28 oz) can crushed tomatoes (I use no salt added)
- 2 1/2 cups water
- salt fine sea salt
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 are ideal for this sauce as they maintain shape and texture after cooking.
- If using red lentils, expect a shorter cooking time and a softer consistency.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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