Lentil Bolognese
This quick and easy lentil Bolognese is a vegan twist on the classic Italian meat sauce. Serve it with spaghetti squash or pasta!
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Main Course, Side Dish
Cuisine: American, Italian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Calories: 251.39kcal
- 1 tablespoon olive oil
- 1 onion, diced
- ½ teaspoon red chili flakes Double for a spicier sauce
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- 1 carrot, ribboned
- 1 cup red lentils (rinse and check for pebbles)
- 24 ounce jar tomato sauce (pasta sauce) I used tomato basil pasta sauce
- 2 cups water
- To Serve: spaghetti squash or pasta
- To Serve: Parmesan or vegan Parmesan
Heat oil in a large pan or wok over medium-high heat.
When the oil is hot and begins to ripple, add onions, red chili flakes, chili powder, and smoked paprika. Sauté 3-4 minutes, until the spices are fragrant and the onions are translucent.
Add carrots, sauté 1-2 minutes.
Add lentils and stir. Add tomato sauce and water. Bring to a boil, then cover pan and reduce heat to medium-low. Simmer until most (but not all) of the water has absorbed and the lentils soften, about 15 minutes.
Serve with spaghetti squash or pasta, and top with Parmesan (vegan or dairy).
Leftovers:Store leftovers in the fridge, and use within 3-4 days.Make Ahead and Freeze:Let lentils cool to room temperature, and freeze for up to 6 months.
Calories: 251.39kcal | Carbohydrates: 40.85g | Protein: 14.47g | Fat: 4.52g | Saturated Fat: 0.64g | Sodium: 1215.28mg | Potassium: 1102.87mg | Fiber: 17.61g | Sugar: 10.14g | Vitamin A: 3770.38IU | Vitamin C: 16.82mg | Calcium: 62.42mg | Iron: 5.42mg