Vegan Bolognese

low sodium bolognese pasta with lentils carrots parsley no salt added tomatoes and low sodium vegetable stock sauce

This Vegan Bolognese Pasta Sauce recipe is a hearty 30 minutes dinner- easy weeknight pasta that is high protein/no salt added. Enjoy with your favorite pasta, a bright and fresh salad, and a slice of thick crusty garlic bread... mangia!

5 from 1 vote

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Cook Time 45 mins

Total Time 45 mins

Course Dinner, Sauce

Cuisine American, Italian

Servings

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 No-Salt-Added Diced Tomatoes with juice
1 teaspoon Italian seasoning
1/2 teaspoon chili flakes
1 tablespoon balsamic vinegar
2 cups No-Salt-Added Vegetable Stock
1/2 teaspoon freshly ground Tellicherry 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!

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Notes

**Read my easy Rice Cooker Lentils Recipe here!

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Nutrition

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

Keyword lentil bolognese low sodium, lentil bolognese without salt, Low Sodium Lentil Bolognese, low sodium vegan recipes, no salt lentil bolognese, no salt vegan bolognese sauce recipe

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