Description
A straightforward recipe for a hearty vegan bolognese sauce using lentils and vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the rinsed lentils, crushed tomatoes, tomato sauce, and vegetable broth.
- Add the oregano, basil, and red pepper flakes, if using. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 40 to 50 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking.
- Remove the lid for the last 10 minutes of cooking if you prefer a thicker sauce.
- Season with salt and pepper to your taste.
- Serve hot over your preferred pasta.
Notes
- For a richer flavor, add 1 tablespoon of soy sauce or tamari during the simmering stage.
- If the sauce becomes too thick while cooking, add a small amount of water or vegetable broth.
- This sauce freezes well for future meals.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup sauce
- Calories: 250
- Sugar: 12
- Sodium: 450
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 15
- Protein: 14
- Cholesterol: 0
Keywords: vegan bolognese, lentil sauce, meatless pasta sauce, vegetarian ragu, italian sauce