Quick & Easy Vegan Red Lentil Bolognese
My easy vegan lentil bolognese is packed with flavor and takes less than an hour to make! Made with red lentils, tomatoes, and herbs, this wholesome bolognese makes for the most vegan pasta sauce. Nourishing and satisfying, it’s just so good!
Servings 4
Calories 410kcal
Equipment
- 1 Large pot
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 796 mL no salt added diced tomatoes with their juices (28 fl oz)
- 156 mL tomato paste 5.5 fl oz
- 3/4 cup dried red lentils rinsed
- 1½ tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 454 g pasta of choice
Instructions
- In a large pot over medium heat, add olive oil and sauté the onion and garlic until the onion is translucent. I recommend adding the garlic a few minutes into the cooking so that it doesn't burn.
- Once onion translucent, add canned tomatoes (with their juices), tomato paste, lentils, oregano, basil, salt and pepper.Bring sauce to a simmer, cover and let simmer for 30-40 minutes, until lentil are tender, stirring occasionally.
- Once done, cook pasta as per package instructions. Serve together and enjoy!
Notes
Storing leftovers: Refrigerate leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 410kcal | Carbohydrates: 75g | Protein: 18g | Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 470mg | Potassium: 970mg | Fiber: 8g | Sugar: 9g | Vitamin C: 10mg | Calcium: 156mg | Iron: 5mg
