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Hearty Vegan Lentil Bolognese: Kenji’s Amazing 45-Minute Sauce

Vegan Lentil Bolognese
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A hearty and flavorful vegan lentil bolognese sauce, perfect for pasta lovers seeking a plant-based alternative to the traditional meat version. This recipe is designed to be satisfying and rich, bringing comfort to your table.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup brown or green lentils, rinsed
  • 4 cups vegetable broth
  • 1 (28 ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes.
  2. Add the minced garlic, oregano, basil, thyme, and red pepper flakes (if using). Cook for another minute until fragrant.
  3. Stir in the rinsed lentils, vegetable broth, crushed tomatoes, tomato paste, and bay leaf. Bring the mixture to a boil.
  4. Reduce the heat to low, cover, and simmer for 45-60 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking.
  5. Remove the bay leaf. Season with salt and freshly ground black pepper to taste.
  6. Serve hot over your favorite pasta. Garnish with fresh basil or parsley if desired.

Notes

  • For a richer flavor, you can add a splash of red wine when you add the tomatoes.
  • If the sauce becomes too thick, add a little more vegetable broth or water.
  • This sauce freezes well, so you can make a large batch and store it for later use.

Nutrition

Find it online: https://whiskdaily.com/vegan-lentil-bolognese-recipe/