Description
Hearty, comforting pasta dishes are always a win, especially when they're packed with veggies and plant-based protein. This lentil bolognese is cozy, satisfying and totally weeknight-friendly. It's the kind of meal that makes your kitchen smell amazing and fills your plate with nourishing, feel-good ingredients - all while channeling the rich, savory vibe of classic Italian bolognese.
Ingredients
Units
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- 3 tablespoons extra virgin olive oil
- 1 medium red onion, diced
- 1 head garlic, peeled and diced (not minced)
- 1.5 teaspoon fine salt
- 26 ounces (750 g) canned chopped tomatoes (with their juices)
- 1 tablespoon tomato paste
- 2 teaspoons maple syrup
- 2 large carrots, ends removed, peeled and diced
- 3 large celery stalks, ends removed, finely diced
- 2 cups cooked black lentils
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 bay leaf (remove before serving)
- 10 ounces tagliatelle, pappardelle or rigatoni pasta (gluten-free if desired)
- optional: 1/2 cup vegan heavy cream
- garnishes: 1 cup fresh basil, 1/4 cup vegan parmesan cheese
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced red onion and sauté for 5 minutes, until softened and translucent. Stir in the diced garlic and salt and cook for another 2–3 minutes, stirring frequently to avoid browning.
- Add the diced carrots and celery to the pan. Cook for 10–12 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
- Stir in the tomato paste and cook for 1–2 minutes to caramelize slightly. Add the chopped tomatoes, maple syrup, dried basil, oregano, and bay leaf. Bring the mixture to a gentle simmer.
- Lower the heat and let the sauce simmer uncovered for 20 minutes, stirring occasionally. This allows the flavors to deepen and the sauce to reduce slightly.
- Stir in the cooked black lentils.
- Finish with cream (optional): if using, stir in the vegan heavy cream and simmer for 2 more minutes to create a creamy, velvety texture. Remove the bay leaf and discard.
- While the sauce finishes, cook your pasta according to package directions until al dente. Drain and reserve a bit of pasta water if you want to thin the sauce slightly.
- Spoon the lentil bolognese over the cooked pasta. Top with fresh basil leaves and a generous sprinkle of vegan parmesan. Serve warm.
Equipment
Buy Now → - Prep Time: 10
- Cook Time: 45
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian