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Plate of spaghetti topped with Lentil Bolognese and vegan parmesan cheese.
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5 from 9 votes

Lentil Bolognese

This hearty lentil bolognese is packed with flavor and perfect over pasta. Totally vegan, and easy enough for a weeknight!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Entree
Cuisine: Italian
Servings: 6
Calories: 370kcal
Author: Alissa Saenz

Ingredients

  • 12 ounces dried spaghetti
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 medium celery stalks, diced
  • 4 garlic cloves, minced
  • ¾ cup dry white wine
  • 1 (28 ounce or 800 gram) can diced tomatoes
  • ¼ cup tomato paste
  • ½ cup unflavored and unsweetened non-dairy milk
  • 2 tablespoons soy sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 teaspoon organic granulated sugar
  • 1 ½ cups cooked or canned (and drained) brown lentils1
  • Salt and pepper, to taste
US Customary - Metric

Instructions

  • Bring a large pot of water to a boil. Add the pasta and cook it according to the package directions.
  • Drain the pasta into a colander, return it to the pot, and toss it with a dash of olive oil to prevent sticking.
  • While the pasta cooks, coat the bottom of a large pot with a tablespoon of olive oil and place it over medium heat.
  • Give the oil a minute to heat up, then add the onion, carrots and celery. Sweat the veggies for about 5 minutes, stirring occasionally, until they begin to soften up.
  • Add the garlic and cook it for about a minute, until very fragrant.
  • Add the wine, bring it to a simmer, and let it cook until reduced by about half, about 4 minutes.
  • Stir in the tomatoes, tomato paste, milk, soy sauce, thyme, oregano, and sugar.
  • Raise the heat and bring the sauce to a simmer. Lower the heat and let the sauce simmer for about 30 minutes, until the veggies are tender and the sauce is thick.
  • Stir in the lentils and cook the sauce for a minute more, until the lentils are heated.
  • Remove the pot from heat and season the sauce with salt and pepper to taste.
  • Ladle over pasta and serve.

Notes

  1. To prepare 1 ½ cups of cooked lentils, place ¾ cup of dry lentils in a small saucepan and cover them with water. Place the pan over high heat and bring the water to a boil. Lower the heat and let the lentils simmer until tender, about 20 minutes. Drain the lentils.

Nutrition

Calories: 370kcal | Carbohydrates: 65.3g | Protein: 14.3g | Fat: 3.9g | Saturated Fat: 0.6g | Sodium: 361mg | Potassium: 850mg | Fiber: 8.8g | Sugar: 9.5g | Calcium: 102mg | Iron: 5mg