Description
A hearty vegan lentil bolognese sauce.
Ingredients
Scale
- 1 cup lentils
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups vegetable broth
- 1 bay leaf
Instructions
- Rinse lentils and set aside.
- Heat olive oil in a pot over medium heat.
- Add onion, garlic, carrot, and celery. Cook until softened.
- Stir in the lentils, crushed tomatoes, tomato paste, oregano, basil, salt, pepper, vegetable broth, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 30-35 minutes.
- Remove bay leaf before serving.
- Serve over pasta or as desired.
Notes
- You can add mushrooms for extra flavor.
- Adjust seasoning to your taste.
- This sauce freezes well for later use.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan lentil bolognese, lentil bolognese, vegan pasta sauce