LENTIL BOLOGNESE SAUCE RECIPE
This Lentil Bolognese Sauce is so comforting, hearty, and flavorful that you’ll be preparing it every week. It’s a Vegan, Gluten-Free, and Nut-Free sauce made with wholesome and simple ingredients and so versatile that you can enjoy it with pasta, gnocchi, rice, polenta, and more.
Ingredients
- 1 cup lentils 190 g dry lentils. I’m using red.
- 1 yellow onion Medium, finely diced.
- 1 carrot Medium, chopped small.
- 1 celery stalk Medium, finely diced.
- 8 oz cremini mushrooms 88 g, also known as baby bella, chopped small.
- 3 garlic cloves minced.
- 3 tsp Italian seasoning
- 1 5.3 oz tomato paste 150g tube.
- 1 28 oz crushed tomatoes 794 g can (No salt added)*
- 1 ½ cup vegetable broth I’m using low sodium. Or water.
- 1-2 bay leaves Whole.
- Salt and pepper to taste
- Parleys or vegan parmesan to garnish optional.
Instructions
- Soak lentils in hot water for at least 15 minutes while preparing and chopping the veggies.
- Place the lentils in a strainer and rinse with cold water; set aside.
- In a deep pan or heavy-bottomed pot, sauté the onion, carrot, celery, mushrooms, and a pinch of salt over medium-low heat. Sauté for about 5-7 min, stirring from time to time to prevent burning. When the onion is translucent and lightly brown, add a few spoons of water to deglaze the pan. Then add the garlic, Italian seasoning, salt, pepper, and sauté for 30 sec to 1 min, stirring frequently.
- Pour the drained lentils, tomato paste, crushed tomatoes, vegetable broth or water, and bay leaves. Stir to combine.
- Bring the sauce to a simmer, cover the pan or pot and reduce the heat to low—Cook for about 25 to 30 minutes, or until the lentils are tender**. Stir occasionally to make sure nothing sticks to the bottom.
- Meanwhile, if you are serving this sauce with some pasta, bring a large pot of salted water to boil, add the pasta, and cook according to the package instructions.
- Before serving, taste the sauce and adjust seasoning.
- You can serve your pasta mixed with the sauce and let it rest for 5 minutes for better flavor. Or serve the pasta topped with the sauce.
- Top with some vegan parmesan or parsley to serve (optional).
Notes
- * You can use whole peeled tomatoes and crush them by hand or using a masher.
- ** Some varieties of lentils can take less or more time to cook. Brown and Green lentils take longer, and Red less time. Lentils are done when they are fork-tender (not mushy).
- Store leftovers in the fridge in an airtight container for up to 5 days. It’s a great option for meal prepping.
- You can also freeze leftovers and store them in the freezer for up to 3 months.