Lentil Bolognese
A comforting and hearty sauce filled with flavor and plenty of protein makes up the classic sauce with a vegan twist. Lentil Bolognese is as delicious as the meat version but is fully plant-based and easy to prepare. Serve it over noodles or even mashed potatoes for a truly comforting meal.
Prep Time10 minutes mins
Cook Time58 minutes mins
Total Time1 hour hr 8 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 6 Servings
Calories: 383kcal
Dutch Oven or Large Pot
Wooden Spoon
Medium Pot
Collander
- 2 tablespoons Olive Oil
- 1 medium Onion diced
- 4 - 6 Garlic Cloves minced
- 1 cup Carrots sliced or shredded
- 1/2 cup Celery sliced
- 1/3 cup Water
- 1 teaspoon Salt and Pepper
- 1 tablespoon Fresh Oregano
- 1/2 teaspoon Red Pepper Flakes optional
- 1/3 cup Tomato Paste
- 1/2 cup Red Wine
- 3½ cups Vegetable Broth
- 1 28 ounce can Diced Tomatoes
- 1¼ cup Dried Red Lentils
- 3/4 cup Hemp Seeds or crushed walnuts or pecans
- 2 teaspoons Balsamic Vinegar
Place the dried lentils in a small bowl and cover with water. Let them soak for about 30 minutes while you prep the other ingredients.
In a large pot or Dutch oven over medium-high heat, heat the olive oil. Add the diced onions and sauté for 4 to 5 minutes. Toss in the garlic, carrots, and celery and continue to sauté for an additional 4 to 5 minutes.
Scrape the brown bits off the bottom of the pan and pour in 1/3 cup of water to deglaze the bottom of the pan. Continue to cook until the onions are golden brown, about 5 more minutes.
Season with salt, pepper, red pepper flakes (if using), and fresh oregano.
Add the tomato paste and toss it with the vegetables to mix it in. Let it cook for about 1 minute to bring out the flavor and then add the red wine. Cook for 2 to 3 more minutes until the alcohol smell has burned off and the wine has cooked down.
Deglaze the pan again by adding the vegetable broth and using a wooden spoon to scrape any brown bits off the bottom. Add the lentils and hemp seeds and bring the sauce to a boil. Reduce the heat to a simmer and continue to cook for 20 minutes, stirring occasionally.
Pour in the crushed tomatoes and continue to simmer for another 15 to 20 minutes or until the lentils are tender.
Stir in balsamic vinegar and season with additional fresh oregano. Serve over cooked wide noodles such as pappardelle.
- To speed up the cooking time soak the lentils before starting to put the recipe together. Otherwise, the recipe will take 45 to 60 minutes for the lentils to soften.
- For a smoother sauce. When the sauce is simmering I like to use an immersion blender to blend some of the sauce making it thicker and slightly smoother. You can also ladle some into a blender and blender until smooth and pour it back into the simmering sauce.
- If the flavor of the sauce is too bold, instead of adding the balsamic vinegar opt for a teaspoon of sugar or brown sugar.
Storage Information:
- Leftovers: any leftover sauce you have can be stored in an air-tight container in the fridge and will last for 2 to 3 days.
- Freezing Instructions: you can freeze all of the sauce or just some of it. Let it cool completely before placing it in a freezer-safe bag or container and placing it in the freezer. It will last for 4 to 6 months stored in the freezer.
Serving: 1cup | Calories: 383kcal | Carbohydrates: 36g | Protein: 20g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Sodium: 1081mg | Potassium: 684mg | Fiber: 14g | Sugar: 6g | Vitamin A: 4325IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 7mg