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vegan bolognese recipe with lentil pasta sauce recipe vegan gluten free no salt added lentil bolognese without salt

Vegan Bolognese

Kelly Jensen
This vegan bolognese recipe is a hearty 30 minutes dinner- easy weeknight pasta that is simple, meatless, and so delicious. Simmer brown lentils with canned tomatoes, fresh herbs, spices, and olive oil for a hearty and easy sauce.
5 from 3 votes
Cook Time 45 minutes
Total Time 45 minutes
Course Dinner, Sauce
Cuisine American, Italian
Servings 10
Calories 379 kcal

Ingredients
  

  • 1 16 ounce package Pasta gluten free if desired
  • 2 cups brown lentils
  • 4 cups water
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 6 cloves garlic
  • 2 large carrots chopped
  • 1 teaspoon Worcestershire sauce use vegan/low sodium version
  • 1 14-ounce can/box Diced Tomatoes with juice
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon chili flakes
  • 1 tablespoon balsamic vinegar
  • 2 cups Vegetable Stock
  • 1/2 teaspoon each sea salt and black pepper
  • 1 cup fresh parsley

Instructions
 

  • Cook pasta according to package instructions. Drain, and set aside for later.
  • Cook the lentils: in a pot, combine the brown lentils with the water, and bring to a boil. Cover and simmer for 30-35 minutes until the lentils are tender, and prep the rest of the sauce.  Alternatively, you can cook the lentils in the rice cooker (**recipe below in Notes) while you prep the rest of the sauce.
  • In a large pot or large saucepan, heat the olive oil over low heat. Add the onions and garlic, and sauté for 6-7 minutes until the vegetables have begun to soften. Toss in the carrots, Worcestershire sauce, diced tomatoes with the juice, Italian seasonings, balsamic vinegar, chili flakes and stir well to combine.
  • Add the vegetable stock, bay leaves, black tellicherry pepper, stir well, and bring to a boil. Cover and reduce the sauce to a simmer, and cook over low heat for about 20 minutes until carrots are cooked through.
  • Taste, and adjust seasoning as desired. Discard bay leaves. Toss sauce with cooked pasta, sprinkle with fresh parsley, and mangia!

Notes

**Read my easy Rice Cooker Lentils Recipe here!

Nutrition

Calories: 379kcalCarbohydrates: 27gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 23mgPotassium: 481mgFiber: 13gSugar: 2gVitamin A: 2960IUVitamin C: 12mgCalcium: 48mgIron: 3mg
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