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!
Servings: 4 people
Calories: 251.39kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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
