Vegan Lentil Bolognese

This plant-based twist on a classic Italian dish is made with lentils, mushrooms, and tomatoes, simmered in a rich and flavorful tomato sauce. It’s perfect for serving over pasta or spaghetti squash for a comforting meal.

Ingredients:

Method:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 8 oz mushrooms, finely chopped
  • 1 cup dried green or brown lentils
  • 1 can crushed tomatoes
  • 1 can tomato sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened.

  2. Add mushrooms and lentils, and cook for 5 minutes, stirring occasionally.

  3. Add crushed tomatoes, tomato sauce, tomato paste, oregano, basil, and red pepper flakes (if using). Stir well.

  4. Bring to a simmer, then reduce heat to low and let it simmer for about 30-40 minutes, or until the lentils are tender and the flavors have melded.

  5. Season with salt and pepper to taste. Serve over pasta or spaghetti squash, and garnish with fresh basil (if using).

  6. ENJOY!

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