Vegan Bolognese

5 from 3 votes

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.

Cook Time45

Total Time45

Course: Dinner, Sauce

Cuisine: American, Italian

Servings:

Calories: 379kcal

Author: Kelly Jensen

Cost: $1

Ingredients

1 16 ounce package Pasta gluten free if desired
2 cups brown lentils
4 cups water
2 tablespoons extra virgin 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