Lentil Bolognese

A hearty vegan take on classic Italian cuisine, this Lentil Bolognese is rich in flavor and packed with plant-based protein. Perfect for a comforting, satisfying meal over your favorite pasta.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4

Ingredients

2 tbsp olive oil

1 large onion, diced

2 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

1 red bell pepper, diced

1 cup green or brown lentils, rinsed

1 can (28 oz) crushed tomatoes

1/4 cup tomato paste

1/2 cup vegetable broth

1/2 cup red wine (optional)

1 tsp dried oregano

1 tsp dried basil

1/2 tsp dried thyme

1/4 tsp red pepper flakes

Salt and pepper to taste

1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until the onion is translucent.

2. Add carrot, celery, and bell pepper, cooking for another 5 minutes until softened.

3. Stir in lentils, crushed tomatoes, tomato paste, vegetable broth, and red wine (if using).

4. Add oregano, basil, thyme, red pepper flakes, and season with salt and pepper.

5. Bring to a simmer, cover, and cook for 30-40 minutes, stirring occasionally until the lentils are tender.

6. Remove from heat and stir in fresh parsley before serving.

Storage

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Reheating

Reheat on the stovetop over medium heat, stirring occasionally until warmed through, or in the microwave for 2-3 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.