I enjoy crafting Lentil Bolognese that transforms evenings into culinary adventures. Sautéed onions, garlic, and fresh vegetables release a lively aroma throughout my kitchen. Hearty lentils blend seamlessly with tomatoes and herbs to deliver a satisfying vegan dish. Every bite invites delightful new flavors to my dinner table creating lasting memories.

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I first stumbled across this Lentil Bolognese when I was looking for something that would spice up my weeknight routine without too much effort. I mix 1 tbsp olive oil with one chopped yellow onion and 2 minced garlic cloves to start building a savory base.

Then I toss in 2 diced carrots and 2 diced celery stalks, which give the dish a subtle crunch and body. I love that red lentils, 1 cup rinsed, quickly meld with a can of 14 oz diced tomatoes and 2 tbsp tomato paste while simmering in 2 cups vegetable broth.

A splash of 1/4 cup red wine, a bay leaf, 1/2 tsp of both dried oregano and basil, along with salt and pepper, all come together in less than 30 minutes. It’s a flavor-packed, vegan pasta twist that redefines a classic bolognese for meatless meals.

Enjoy experimenting with this unique recipe!

Why I Like this Recipe

I like this recipe cause its really simple to put together even when I’m super busy. The mix of veggies and red lentils creates a rich, hearty flavor thats just right for a satisfying meal. I dig that its both vegan and gluten free so I dont have to worry about compromising on health stuff. And i love how versatile it is, because i can serve it over any pasta i like and mix things up each time.

Ingredients

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Olive oil: Provides healthy fats and a rich flavour, acting as a perfect cooking base.
Yellow onion: Packed with vitamins and natural sweetness, it creates a solid flavor foundation for the sauce.
Garlic: Adds a pungent kick and boosts overall aroma while delivering natural antioxidants.
Red lentils: High in protein and fiber, they create a hearty, nutritious texture for vegan bolognese.
Diced tomatoes: Offer tangy acidity and vitamins, brightening the dish and balancing flavors perfectly.
Carrots: Bring natural sweetness and texture, infusing both color and nutrients into the sauce.
Celery: Adds a mild, refreshing crunch and extra vitamins for a balanced, robust flavor.

Ingredient Quantities

1 tbsp olive oil

1 medium yellow onion, chopped

2 garlic cloves, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup red lentils, rinsed

1 can (14 oz) diced tomatoes

2 tbsp tomato paste

2 cups vegetable broth

1/4 cup red wine (optional)

1 bay leaf

1/2 tsp dried oregano

1/2 tsp dried basil

Salt and pepper to taste

How to Make this

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1. Heat olive oil in a large pan over medium heat. Add the chopped yellow onion, minced garlic, diced carrots, and diced celery. Cook for about 5 to 7 minutes until they soften up.

2. Stir in the red lentils and let them toast for a minute with the veggies.

3. Pour in the diced tomatoes along with their juices and add the tomato paste. Stir everything together real good.

4. Add in the vegetable broth and red wine if you’re using it. Mix well.

5. Toss in the bay leaf, dried oregano, and dried basil. Season with salt and pepper to taste.

6. Bring the mixture to a simmer, then reduce the heat and let it cook for 15 to 20 minutes, stirring occasionally.

7. Keep an eye on the lentils so they don’t overcook or stick; you want the sauce to thicken but the lentils to still have a bit of bite.

8. Taste the sauce and adjust the salt and pepper if needed.

9. Once the lentils are tender and the sauce is thickened to your liking, take out the bay leaf.

10. Serve the Lentil Bolognese over your favorite gluten free pasta or any base you prefer and enjoy a tasty, quick weeknight meal!

Equipment Needed

1. Large pan
2. Knife
3. Cutting board
4. Measuring spoons
5. Measuring cups
6. Can opener
7. Colander
8. Stirring spoon

FAQ

Can i make this recipe ahead of time?

Yeah, you can store leftover bolognese in the fridge for about 3 days. It actually tastes even better the next day.

What if i dont have red wine?

No worries at all, you can just skip it or add extra broth to keep the sauce nice and tangy.

How long should i simmer the sauce?

Let it simmer on low heat for about 30 to 40 minutes. Stir it occasionally so it doesn't stick.

Can i use frozen veggies instead?

Sure, frozen vegetables work just fine. Just make sure to thaw them first so they mix well with the rest of the ingredients.

What can i serve with this lentil bolognese?

This sauce is super versatile, so its great with gluten free pasta, zoodles or even as a hearty topping for a baked potato.

Lentil Bolognese Recipe (Vegan + Gluten Free) Substitutions and Variations

Olive oil: You can use avocado oil or grapeseed oil instead if you dont have olive oil.
Yellow onion: Red onion or even shallots work fine if you prefer a slightly different flavor.
Red lentils: You can swap these with green lentils or split peas, but the texture of the sauce may change a bit.
Vegetable broth: If you’re short on broth, try water with a veggie bouillon cube for a similar taste.
Red wine: If you dont wanna use red wine, white wine or just adding extra broth are good alternatives.

Pro Tips

1. When you’re frying up the onions and garlic, let them cook slow so they really get all soft and comfy; just make sure they don’t stick to the bottom of the pan.
2. Give the red lentils a quick toast with the veggies to boost their nutty flavor, but stir them constantly or they might just burn on the bottom.
3. If you add the red wine, let it simmer enough so it mellows out and mixes well with the tomatoes and broth; it’ll bring a nice depth without taking over the dish.
4. Keep tasting as you cook and adjust the salt and pepper gradually; sometimes a little extra at the end makes all the difference.