Weeknight Lentil Bolognese
 
 
Serves 6.
Author:
Ingredients
Lentils
  • 1 cup dry green or brown lentils
  • 2 cups low sodium vegetable broth
  • 1 bay leaf
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
Bolognese
  • 2 tablespoons extra virgin olive oil
  • 1 cup yellow onion, diced
  • ½ cup carrots, finely diced
  • ½ cup celery, finely diced
  • 4 cloves garlic minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 2 teaspoons organic brown sugar
  • ½ cup dry white wine
  • 1 tablespoon tomato paste
  • 1 tablespoon vegan Worcestershire sauce (sub with coconut aminos to make gluten free)
  • 1, 28 ounce can crushed tomatoes
  • ⅛ teaspoon ground nutmeg
  • 1 pound dried pasta of your choice
  • fresh parsley and cashew parmesan for serving
Instructions
Lentils
  1. Combine lentils, vegetable broth, bay leaf, oregano, basil, salt and pepper in a small pot. Bring to a boil then lower to a simmer and cook covered until lentils are very soft, 40 - 50 minutes. Remove from heat and allow lentils to cool. Do not drain. Lentils can be prepared one day in advance. Allow to cool completely before storing in the refrigerator.
Bolognese
  1. Heat olive oil in a large pot over medium-high heat. Add onions, carrots, celery, garlic, oregano, basil, red pepper, salt and black pepper to pot and cook until vegetables are very soft, about 10 minutes. Add brown sugar and cook 1 minute more. Add white wine to pot and stir to scrape up browned bits. Continue to simmer until most of the wine cooks off, about 5 minutes.
  2. Add tomato paste and Worcestershire sauce to pot and cook 1 minute more. Add crushed tomatoes, prepared lentils, and nutmeg. Bring to a boil, then lower to a simmer and cook partially covered for 20 to 25 minutes.
  3. While bolognese simmers, prepare pasta according to package directions.
  4. Season bolognese with salt and pepper to taste and serve hot over prepared pasta. Garnish with freshly chopped parsley and cashew parmesan if desired.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/weeknight-lentil-bolognese/