Vegan Lentil Bolognese - Vegan
The Hearty Vegan Lentil Bolognese brings the robust flavors of Italian cuisine to your table with a nutritious, plant-based twist. This rich and savory bolognese sauce is made with tender lentils, aromatic vegetables, and a blend of herbs, slow-cooked to perfection, creating a delicious and satisfying meal that even meat-lovers will adore.
Ingrédients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, finely chopped
- 2 celery celery stalks, finely chopped
- 1 cup dried green lentils, rinsed
- 1 can diced tomatoes (14 oz)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1/2 cup red wine
- 1 bay bay leaf
- 1/4 cup fresh parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook, stirring frequently, until vegetables are softened, about 10 minutes.
- Add the lentils, diced tomatoes, tomato paste, oregano, basil, black pepper, and salt. Stir to combine.
- Pour in the vegetable broth, soy sauce, and red wine. Add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 35-40 minutes until the lentils are tender.
- Stir occasionally and add more broth if the mixture becomes too thick.
- Once the lentils are tender, remove the bay leaf and stir in the chopped parsley.
- Serve the lentil bolognese over your favorite pasta and enjoy!
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 56g | Protéines: 18g | Fat: 4g | Sucre: 8g
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