Ingredients:
- 1 cup dry green or brown lentils
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1/2 cup red wine (optional, for depth of flavor)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley or basil, chopped, for garnish
- Cooked pasta of choice (spaghetti, penne, etc.)
Instructions:
- Cook the Lentils:
- Rinse the lentils under cold water. In a medium saucepan, combine the lentils with 2 cups of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until tender but not mushy. Drain and set aside.
- Sauté the Vegetables:
- In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
- Add Garlic and Tomato Paste:
- Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes to enhance the flavors.
- Deglaze with Wine (Optional):
- Pour in the red wine, if using, and let it simmer for a few minutes until the alcohol evaporates, scraping up any bits stuck to the bottom of the pan.
- Simmer the Sauce:
- Add the crushed tomatoes, vegetable broth, oregano, basil, smoked paprika, bay leaf, and cooked lentils to the pot. Stir well to combine.
- Cook the Bolognese:
- Bring the sauce to a gentle simmer and cook uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens and the flavors meld. Remove the bay leaf and season with salt and pepper to taste.
- Serve:
- Toss the sauce with your cooked pasta and garnish with fresh parsley or basil. Serve hot and enjoy!
Tips for Success:
- Lentils: Green or brown lentils work best as they hold their shape well. Avoid red lentils as they tend to become mushy.
- Depth of Flavor: Adding red wine deepens the flavor, but if you prefer to skip it, you can use extra vegetable broth or a splash of balsamic vinegar.
- Vegetable Variations: Feel free to add other vegetables like mushrooms, zucchini, or bell peppers for added nutrition and variety.
- Make-Ahead: This sauce tastes even better the next day as the flavors continue to develop. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Vegan Lentil Bolognese is a wholesome, satisfying dish that brings together the warmth and richness of a traditional Bolognese with the health benefits of a plant-based diet. It’s a perfect dish for both weeknight dinners and special occasions, offering a delicious and hearty meal for everyone to enjoy.
