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Servings: 12
Calories: 224kcal
Ingredients
- 2 tablespoons olive oil
- ½ onion diced
- 5 cloves garlic minced
- ¼ teaspoon red pepper flakes adjust to taste
- 1 medium carrot diced
- 2 ribs celery chopped
- ½ medium red bell pepper diced
- 2 cups white mushrooms chopped
- 2 cups crushed San Marzano tomatoes unsalted
- 2 bay leaves
- 1 cup vegetable broth
- 2 cups cooked brown lentils drained and rinsed
- Salt and pepper to taste
- ⅓ cup fresh parsley finely chopped
Serve with (optional):
- 1 pound pasta (of your choice) we used spaghetti
- Vegan parmesan cheese or nutritional yeast
Instructions
- In a medium pot or pan over medium heat, warm the olive oil. Add the diced onions, minced garlic, and red pepper flakes, stirring frequently. Cook for about three minutes, or until the onions are soft and translucent.2 tablespoons olive oil, ½ onion, 5 cloves garlic, ¼ teaspoon red pepper flakes
- Add the chopped carrots, celery, and bell pepper, stirring well to combine. Let them cook for about 10 minutes, stirring occasionally, until they become tender.1 medium carrot, 2 ribs celery, ½ medium red bell pepper
- Stir in the mushrooms and continue cooking for another five minutes, or until they release their moisture and soften.2 cups white mushrooms
- Pour in the crushed tomatoes, add the bay leaves, and stir in the vegetable broth until everything is well combined.2 cups crushed San Marzano tomatoes, 2 bay leaves, 1 cup vegetable broth
- Add the cooked brown lentils and chopped fresh parsley, mixing thoroughly. Let the sauce simmer for 15 minutes, allowing the flavors to develop and meld together.2 cups cooked brown lentils
- Remove the pot from heat, discard the bay leaves, and season the sauce with salt and pepper to taste. Serve over pasta and top with optional fresh herbs or vegan cheese.Salt and pepper, 1 pound pasta (of your choice), Vegan parmesan cheese or nutritional yeast, ⅓ cup fresh parsley
Notes
- Sauté for depth: Cooking the onions and garlic first helps develop the foundation of the sauce’s rich flavor. Don’t rush this step.
- Evenly chop the veggies: Cutting the carrots, celery, and bell pepper into similar-sized pieces ensures they cook at the same rate.
- Let the mushrooms cook fully: Mushrooms release moisture as they cook. Give them time to brown slightly before adding the tomatoes to build umami flavor.
- Simmer for best results: Letting the sauce simmer for at least 15 minutes helps the flavors come together and gives the sauce a thicker texture.
- Lentils: I’ve used brown lentils, but feel free to use red lentils for a softer creamier bolognese sauce or green lentils for a chunkier sauce, just adjust the cooking time accordingly.
- Adjust the spice level: Red pepper flakes add a subtle heat, but you can increase or decrease the amount to suit your taste.
- Pick the right pasta: This sauce pairs well with spaghetti, fettuccine, or rigatoni—anything that holds up to a thick, hearty sauce.
- Make it ahead: This sauce tastes even better the next day, so feel free to make a batch in advance and store it in the fridge.
Nutrition
Calories: 224kcal | Carbohydrates: 40g | Protein: 9g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 142mg | Potassium: 425mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1293IU | Vitamin C: 14mg | Calcium: 37mg | Iron: 2mg
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