Vegan Lentil Bolognese
Lentil bolognese is packed with protein-rich lentils and flavorful mushrooms, this plant-based take on a classic Italian dish is perfect for those seeking a meatless alternative. Plus, it's budget-friendly and great for the whole family.
Servings 6
Calories 203kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion (large)
- 4 cloves garlic
- 2 tablespoon tomato purée AKA tomato paste
- 300 g chestnut mushrooms - diced
- 200 g carrots - diced
- 1 tablespoon dried oregano
- 2 dried bay leaves
- 800 g chopped tomatoes - tinned
- 1 cup vegetable broth
- 1 cup green lentils
- 1 tablespoon Worcestershire sauce - make sure it’s a vegan one
- 1 teaspoon brown sugar
- ¼ cup fresh basil - roughly chopped, tightly packed
Instructions
- Pop a good glug of olive oil to a large pot or dutch oven and place over a medium-high heat. Next add the onions once the oil is hot and gently fry until softened. Then add in the garlic for another 30 seconds.1 tablespoon olive oil, 1 onion, 4 cloves garlic
- Add in the tomato paste (purée) and stir well.2 tablespoon tomato purée
- Sprinkle in the dried herbs and bay leaves and then stir well.1 tablespoon dried oregano, 2 dried bay leaves
- Stir in the diced mushrooms and carrots. Cook for 4-5 minutes, stirring regularly, until the mushrooms have cooked down a little. They will soften and begin to release liquid.300 g chestnut mushrooms, 200 g carrots
- Pour in the tinned crushed tomatoes, green lentils and vegetable broth.800 g chopped tomatoes, 1 cup green lentils, 1 cup vegetable broth
- Bring the pan up to a simmer.
- Stir in the Worcestershire sauce and sugar.1 tablespoon Worcestershire sauce, 1 teaspoon brown sugar
- Keep on a low simmer for 45 minutes until the lentils are tender and most of the liquid has cooked off and the lentil ragu has a thicker sauce. Make sure to stir regularly to prevent sticking.
- Season with salt and pepper to taste and stir in fresh basil right before serving. Optionally, (and tradiitionally!), stir the bolognese sauce through the pasta to eat bolognese the way Italians do!¼ cup fresh basil
- Serve with al dente spaghetti, parpedelle or pasta (or whatever your favourite is!). Top with vegan parmesan or nutritional yeast and fresh basil. Some people may like to add red pepper flakes, but I don't recommend it.
Notes
- Alternatives - balsamic vinegar can be used instead of vegan Worcestershire sauce if you're in a pinch. Canned lentils can be used instead of dried, but reduce the broth by half. Brown or red lentils can be substituted for green lentils. Dried Italian herbs and dried basil can be substituted if needed.
- Try adding a splash of red wine or a teaspoon of marmite to deepen the flavour.
- Freezes well for up to three months. Keeps in the fridge in an airtight container for 4 days.
Nutrition
Calories: 203kcal | Carbohydrates: 35g | Protein: 12g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 258mg | Potassium: 982mg | Fiber: 13g | Sugar: 8g | Vitamin A: 5836IU | Vitamin C: 19mg | Calcium: 107mg | Iron: 5mg