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Melany

Vegan Lentil Bolognese Sauce: A Hearty and Healthy Twist on a Classic

A hearty, plant-based twist on a classic Italian favorite, this Vegan Lentil Bolognese Sauce combines protein-packed lentils, fresh vegetables, and rich herbs in a comforting, flavorful sauce. Perfect for pasta, zoodles, or creative pairings, it’s a healthy and satisfying meal for any occasion.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

Main Ingredients
  • Carrots: 2 large chopped
  • Celery: 2 stalks chopped
  • Yellow onion: 1 large chopped
  • Garlic: 3-4 cloves minced
  • Olive oil: 2 tbsp
  • Green lentils: 1 cup cooked
  • Tomato paste: 6 oz 1 can
  • Crushed tomatoes: 28 oz 1 can
  • Vegetable broth: 2 cups
Seasoning and Herbs
  • Fresh rosemary: 3-4 sprigs
  • Fresh thyme: 10-12 sprigs
  • Bay leaves: 2
  • Kosher salt & black pepper: To taste
  • Nutritional yeast: 2 tbsp

Method
 

 Prepare the Vegetables
  1. Chop carrots, celery, onion, and garlic into small, even pieces. Alternatively, use a food processor for a finer texture.
  2. Set the vegetables aside.
2. Sauté the Aromatics
  1. Heat olive oil in a large pan over medium heat.
  2. Add carrots, celery, onion, and garlic. Sauté for 3-4 minutes until softened.
  3. Season with salt and pepper to start building flavor.
3. Add the Lentils
  1. Stir the cooked lentils into the sautéed vegetables.
  2. Add the tomato paste and cook for 1-2 minutes, allowing the flavor to deepen.
4. Build the Sauce
  1. Add the crushed tomatoes and vegetable broth to the pan.
  2. Stir in rosemary, thyme, and bay leaves.
  3. Season with additional salt and pepper to taste.
5. Simmer the Sauce
  1. Reduce the heat to low and partially cover the pan.
  2. Let the sauce simmer for 30-40 minutes, stirring occasionally to prevent sticking.
  3. The sauce will thicken and develop a rich flavor.
6. Serve with Pasta
  1. Cook your pasta of choice according to package instructions. Reserve ½ cup of pasta water.
  2. Toss the cooked pasta with the sauce, adding reserved water as needed for consistency.

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