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5 from 6 votes
Plate of spaghetti topped with Lentil Bolognese and vegan parmesan cheese.
Lentil Bolognese
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

This hearty lentil bolognese is packed with flavor and perfect over pasta. Totally vegan, and easy enough for a weeknight!

Course: Entree
Cuisine: Italian
Servings: 6
Calories: 370 kcal
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
Instructions
  1. Bring a large pot of water to a boil. Add the pasta and cook it according to the package directions.

  2. Drain the pasta into a colander, return it to the pot, and toss it with a dash of olive oil to prevent sticking.

  3. While the pasta cooks, coat the bottom of a large pot with a tablespoon of olive oil and place it over medium heat.

  4. 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.

  5. Add the garlic and cook it for about a minute, until very fragrant.

  6. Add the wine, bring it to a simmer, and let it cook until reduced by about half, about 4 minutes.

  7. Stir in the tomatoes, tomato paste, milk, soy sauce, thyme, oregano, and sugar.

  8. 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.

  9. Stir in the lentils and cook the sauce for a minute more, until the lentils are heated.

  10. Remove the pot from heat and season the sauce with salt and pepper to taste.

  11. Ladle over pasta and serve.

Recipe 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 Facts
Lentil Bolognese
Amount Per Serving
Calories 370 Calories from Fat 35
% Daily Value*
Fat 3.9g6%
Saturated Fat 0.6g3%
Sodium 361mg15%
Potassium 850mg24%
Carbohydrates 65.3g22%
Fiber 8.8g35%
Sugar 9.5g11%
Protein 14.3g29%
Calcium 102mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.