Lentil Bolognese
Traditional Bolognese sauce is made with meat, but our hearty and much healthier vegan version is made with lentils instead.
Ingredients
- 1 tbsp olive oil
- ½ cup onion chopped
- ¼ cup celery chopped
- ¼ cup carrot chopped
- 4 garlic cloves chopped
- 1 tbsp tomato paste
- 1 tsp salt
- ¼ tsp ground pepper
- 1 bay leaf
- ½ tsp dried oregano
- ¼ tsp thyme
- ¼ tsp nutmeg
- ⅛ tsp cinnamon
- ½ cup red wine optional
- 28 oz chopped tomatoes
- 1 cup lentils cooked
- ⅓ cup nutritional yeast
- ¼ cup vegan cream optional
- 1 pound pasta cooked
Instructions
- In a large skillet heat the olive oil and saute the onion, celery, and carrot over medium-high heat until the vegetables become very soft, about 5 minutes
- Add the garlic and cook for another minute.
- Add the tomato paste, salt, pepper, oregano, thyme, bay leaf, nutmeg and cinnamon and cook for a minute until the spices are fragrant.
- If you are using the wine, add it to the pan and cook, deglazing the pan, until most of the liquid has evaporated. If you don't want to use wine in your sauce just skip to the next step.
- Add the tomatoes and bring to a boil, then turn down the heat and simmer for about 20 minutes, until the sauce has thickened.
- Add the cooked lentils and simmer for another 10 minutes.
- Stir in the cream and/or nutritional yeast.Season with salt & pepper, if necessary.
- Serve over your favorite pasta.
Notes
The nutritional information is calculated for the sauce only - the pasta is not included.
Nutrition
Calories: 221kcalCarbohydrates: 29gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.002gSodium: 5359mgPotassium: 349mgFiber: 13gSugar: 5gVitamin A: 1117IUVitamin C: 17mgCalcium: 82mgIron: 4mg
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