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Lentil Bolognese in a pasta bowl

Lentil Bolognese Recipe

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
If you're after a deliciously rich lentil bolognese, look no further! This slow-cooked Italian sauce is a mix of caramelized vegetables, lentils, and tomatoes seasoned with a special savory ingredient. It's an easy vegan dinner for weeknights or slow Sundays. Ready in an hour!

Ingredients

  • 12 ounces pasta, gluten-free if needed
  • 2 tablespoons olive oil
  • 1 medium onion, finely minced
  • 2 large carrots, finely minced
  • 1 red bell pepper, finely minced
  • 1 teaspoon Each: sea salt and sugar
  • 4 large garlic cloves, finely minced
  • 5.5 ounce can tomato paste
  • 1 tablespoon miso, any color works in this recipe
  • 1 cup dried brown lentils
  • 4 cups water
  • 1 cup halved cherry tomatoes
  • Optional toppings: grated parmesan (vegan or regular), sage leaves, black pepper

Instructions 

  • Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the carrots, red pepper, sea salt, and sugar to the skillet and continue to cook, stirring occasionally, until everything is well caramelized, about 15 minutes. Add the garlic and tomato paste to the skillet and let it cook until the tomato paste is caramelized and fragrant, about 3 minutes.
    2 tablespoons olive oil, 1 medium onion, 2 large carrots, 1 red bell pepper, 1 teaspoon Each: sea salt and sugar, 4 large garlic cloves, 5.5 ounce can tomato paste
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  • Add the miso, lentils, and water to the skillet and bring to a boil. Reduce the heat and let the lentils cook, uncovered, for 25-30 minutes, or until they are soft. Stir the lentils occasionally and add more water if they are looking dry. Stir in the cherry tomatoes.
    1 tablespoon miso, 1 cup dried brown lentils, 4 cups water, 1 cup halved cherry tomatoes
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  • While the lentils are cooking, bring a large pot of well-salted water to a boil. Add the pasta and cook according to the package directions. Drain and then toss with a little olive oil.
    12 ounces pasta
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  • Serve the pasta topped with the lentil bolognese and sprinkled with parmesan and a few sage leaves.
    Optional toppings: grated parmesan (vegan or regular), sage leaves, black pepper
    image for recipe instruction
Serving: 1 serving = ¼ of the recipe, Calories: 700kcal, Carbohydrates: 112g, Protein: 44g, Fat: 15g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 1214mg, Potassium: 1174mg, Fiber: 35g, Sugar: 22g, Vitamin A: 7745IU, Vitamin C: 62mg, Calcium: 160mg, Iron: 16mg