Vegan Lentil Bolognese
This comforting and hearty Vegan Bolognese is so delicious. It's one of those recipes that will be your go-to recipes, seriously!
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Servings: 6 servings
Calories: 486kcal
Ingredients
- 2 1/2 cups green lentils brown lentils, cooked (about 1 cup dried)
- 1 tablespoon olive oil or 1/4 cup water
- 1 medium onion chopped
- 4 cloves garlic minced
- 1/4 cup red bell pepper chopped
- 1 stalk celery chopped
- 1 medium carrot finely diced
- 1 28- ounce can crushed tomatoes with basil
- 2 teaspoons dried basil leaves
- 1 teaspoon thyme
- 1/2 teaspoon oregano
- 8 ounces spaghetti (I used brown rice)
- 1/4 teaspoon Cayenne pepper optional
Instructions
- If using dried lentil, sort and rinse lentil, drain and place in a large saucepan with 3 cups of water.
- Bring to boil on medium-high heat, cover leaving the lid slightly open.
- Reduce heat to simmer for about 30-40 minutes. Set aside.
- Heat oil on medium high heat. Add onions and cook until soft, about 3 minutes.
- Stir in garlic, bell ppper, celery and carrots.
- Add, chopped tomatoes, basil, thyme, oregano, and cayenne pepper.
- Cover and simmer for 20 minutes until sauce thickens.
- Stir in lentils and salt to taste.
- While sauce is cooking, cook spaghetti.
- Bring water to boil in a large pot.
- Add spaghetti and cook according to package directions. Drain.
- Serve spaghetti topped with lentil bolognese sauce.
Nutrition
Calories: 486kcal | Carbohydrates: 86g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 23mg | Potassium: 1270mg | Fiber: 28g | Sugar: 8g | Vitamin A: 3125IU | Vitamin C: 33mg | Calcium: 90mg | Iron: 7mg