Garden Vegetable Bolognese

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
★★★★★
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Garden Vegetable Bolognese is a hearty, plant-based twist on the classic Italian favorite. Packed with vibrant veggies and protein-rich lentils, it's a comforting dish that makes the most of seasonal produce. Perfect for a cozy dinner, this recipe is as satisfying as it is nourishing.

Ingredients for Garden Vegetable Bolognese

Olive oil is the base of our sauté, bringing out the flavors of the vegetables. Carrots add a touch of sweetness and color. Celery provides a subtle crunch and aromatic depth. Zucchini is a mild, tender addition that absorbs the bolognese flavors beautifully. Mushrooms contribute an earthy umami richness. A large onion offers sweetness and balance. Garlic infuses the sauce with bold, aromatic notes. Lentils are the protein-packed star that makes this dish both filling and nutritious. The can of crushed tomatoes creates a rich, tangy base, while tomato paste deepens the sauce's flavor. Dried oregano and basil bring in classic Italian herb notes, and crushed red pepper flakes add a hint of heat. Finish with salt and pepper to taste and garnish with fresh parsley for a burst of color and freshness.

Tips & Tricks

  • Use a wide pot to sauté the vegetables evenly and prevent overcrowding.
  • If the sauce thickens too much, add a splash of vegetable broth or water.
  • For an extra depth of flavor, consider adding a splash of red wine when simmering.

Serving Suggestions

This bolognese pairs wonderfully with your favorite pasta or over a bed of spaghetti squash for a lower-carb option. A side of crusty bread and a simple green salad with a vinaigrette would complement it beautifully.

Frequently Asked Questions

Can I use canned lentils?
Yes, but reduce the cooking time as canned lentils are already cooked.
Is this recipe gluten-free?
Yes, just ensure your tomato paste and crushed tomatoes are gluten-free.
How can I store leftovers?
Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.

Garden Vegetable Bolognese Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Once it shimmers, toss in your diced carrots, celery, zucchini, mushrooms, and onion. Stir occasionally, letting them sauté for about 5 to 7 minutes until they soften and the onions become translucent.

Add in the minced garlic and let it cook for another minute. This will release its aroma without burning it, which is crucial for a flavorful sauce.

Next, pour in the lentils, crushed tomatoes, and tomato paste. Sprinkle in the oregano, basil, and red pepper flakes. Season with salt and pepper to your liking. Stir everything together and bring it to a boil.

Once boiling, reduce the heat to a gentle simmer. Let it cook for 35 to 40 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.

Just before serving, stir in the fresh parsley for a pop of color and fresh flavor. And that's it! Your garden vegetable bolognese is ready to enjoy.

Why You'll Love This Recipe

  • Rich, savory flavors without meat.
  • Loaded with nutritious vegetables.
  • Simple one-pot preparation.
  • Versatile enough for various diets.
  • Great for meal prep and leftovers.

Ingredients

2 tbsp olive oil
1 cup diced carrots
1 cup diced celery
1 cup diced zucchini
1 cup diced mushrooms
1 large onion, diced
3 cloves garlic, minced
1 cup lentils, rinsed
1 can (28 oz) crushed tomatoes
1 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp crushed red pepper flakes
Salt and pepper to taste
1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced carrots, celery, zucchini, mushrooms, and onion. Sauté for 5-7 minutes until vegetables are soft.
3. Stir in minced garlic and cook for another minute.
4. Add lentils, crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 35-40 minutes, stirring occasionally, until lentils are tender.
6. Stir in fresh parsley just before serving.

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