This Vegan Lentil Bolognese Sauce is a hearty, healthy lentil recipe that’s perfect for topping pasta or just about anything else! I love how filling and flavorful this sauce is, using easy pantry ingredients.
Easy Vegan Lentil Bolognese Sauce
This Vegan Lentil Bolognese Sauce is a hearty, healthy lentil recipe that's perfect for topping pasta or just about anything else! I love how filling and flavorful this sauce is, using easy pantry ingredients.
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Ingredients
- 1 large onion
- 4 garlic cloves
- 2 big carrots
- 2 celery stalks
- 1 portobello mushroom
- 1 red pepper
- 2 tbsp olive oil
- 1/2 tsp salt
- 3/4 cup red wine
- 2 cups cooked lentils (I use french lentils)
- 2 cups crushed tomatoes
- 2 bay leaves
- 1 tsp Italian seasoning
- 1 tsp oregano
- 1 tbsp coconut sugar (or brown sugar)
- 1 tbsp lemon juice
- salt & pepper to taste
- 3/4 cup water
- 1 large handful of fresh parsley, finely chopped
- pasta, spaghetti squash, rice…etc. for serving
Instructions
Read Directions
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Notes
- Store leftovers in a sealed container in the fridge for 7 days or in the freezer for 3 months.
- For the tastiest results don’t replace the red wine in this recipe with water or broth. Red wine is essential for a delicious and flavourful bolognese!
- Use green lentils or french lentils in this recipe for the best results. Red lentils won’t hold their texture and will become mushy in the sauce.
- Don’t forget to remove the bay leaves before pulsing the sauce. You don’t want to end up with little chunks of bay leaves mixed in.
- Add 1 tsp of red pepper flakes if you like your bolognese sauce spicy.
