Plant-based lentil bolognese sauce recipe

Discover Italy with our delicious recipe for vegan lentil bolognese sauce .

This vegan alternative to traditional Bolognese sauce is healthy and nutritious. Lentils, bursting with fiber and plant-based protein, add a satisfying texture to this sauce, while aromatic herbs and tomatoes offer a burst of Mediterranean flavors.

Ready to transform your meal into an irresistible plant-based culinary experience? Follow our simple and tasty recipe! You can serve this delicious sauce over organic wheat pasta or choose a gluten-free alternative.

Ingredients for the vegan lentil bolognese sauce recipe

• 1 cup dry green lentils
• 2 tablespoons of olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 carrots, finely chopped
• 1 stalk of celery, diced
• 1 can (398 ml) crushed tomatoes
• 2 tablespoons of tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper , to taste
• 1/2 cup red wine (optional)
• 2 tablespoons nutritional yeast (optional)

Preparation of the vegan lentil bolognese sauce recipe

Cook lentils according to package directions. Reserve.

In a large skillet, heat the olive oil over medium heat. Add onion and garlic, sauté until golden brown.

Add the carrots and celery to the pan, cook for a few minutes until tender.

Add the crushed tomatoes, tomato paste, oregano, basil, thyme, salt and pepper. Mix.

Pour the red wine into the pan (if using) and simmer for 10 minutes to allow the flavors to blend.

Add the cooked lentils to the sauce. Simmer for 10 to 15 minutes more, stirring occasionally.

If desired, stir in nutritional yeast.

Adjust the seasoning to taste and serve the vegan lentil bolognese sauce over cooked al dente pasta.

Buon appetito!