Description
Vegan Lentil Bolognese
This Lentil Bolognese is a perfect quick meal for those busy weeknights! Packed with hearty flavors and a great texture, this dish brings a satisfying twist to traditional pasta sauces. Not only is it completely vegan and gluten-free, but it also comes together in under 30 minutes. Lentils add a delightful meaty texture while being full of protein, making this a nutritious and delicious option that everyone will love!
¾ lb. gluten-free pasta
½ cup diced yellow onion
3 cloves garlic, minced
1 cup diced white mushrooms
1 tsp oregano
½ tsp red pepper flakes
Pinch of salt and pepper
14 oz. fire-roasted diced tomatoes
24 oz. pasta sauce (preferably arrabbiata)
1 cup green or brown lentils, rinsed
2 cups water
Directions:
1. Cook the pasta over the stove as directed.
2. Sauté onion, garlic, mushrooms, oregano, red pepper, salt, and pepper in olive oil until soft.
3. Add tomatoes, sauce, lentils, and water. Cover and simmer until lentils are tender (18-25 min).
Prep Time: 5 min
Kcal: 444
Step-by-Step Guide
1. Begin by cooking your gluten-free pasta in a large pot of salted boiling water according to package directions. Once al dente, drain and set aside.
2. While the pasta cooks, heat a tablespoon of olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
3. Add the minced garlic, diced mushrooms, oregano, red pepper flakes, salt, and pepper. Cook for another 5-7 minutes, stirring frequently, until the mushrooms have released their moisture and softened.
4. Pour in the fire-roasted diced tomatoes (with their juices), pasta sauce, rinsed lentils, and water. Stir thoroughly to combine.
5. Increase the heat to bring the mixture to a boil, then reduce to a low simmer. Cover the skillet and let it cook for 18-25 minutes, stirring occasionally, until the lentils are perfectly tender. If the sauce thickens too much, add a splash of water or vegetable broth.
6. Taste and adjust seasoning with more salt, pepper, or red pepper flakes as desired. Serve the rich bolognese sauce over the cooked pasta.
Serving Suggestions
This hearty sauce is incredibly versatile. For a classic presentation, toss it directly with your cooked pasta. Alternatively, serve it over creamy polenta, zucchini noodles, or baked potatoes for a gluten-free option. Garnish with fresh basil, a sprinkle of nutritional yeast or vegan parmesan, and a drizzle of high-quality olive oil. A side of garlic bread or a simple green salad with a balsamic vinaigrette completes the perfect meal.
How-to Summary
Cook pasta separately. Sauté onions, garlic, mushrooms, and spices. Add tomatoes, pasta sauce, lentils, and water. Cover and simmer for 18-25 minutes until lentils are tender. Combine sauce with pasta and serve.
Frequently Asked Questions
Can I use a different type of lentil?
Yes, but cooking times will vary. Green or brown lentils hold their shape best. Red lentils will cook faster and create a thicker, softer sauce.
How can I make this recipe oil-free?
Simply sauté the vegetables in a few tablespoons of water or vegetable broth, adding more as needed to prevent sticking.
Is there a substitute for fire-roasted tomatoes?
Regular diced tomatoes work perfectly. For a similar smoky depth, add a pinch of smoked paprika to the sauce.
How do I store and reheat leftovers?
Store sauce and pasta separately in airtight containers in the fridge for up to 4 days. Reheat the sauce gently in a pan, adding a little water to loosen it. The pasta can be reheated with a splash of water.
Can I freeze the lentil bolognese?
Absolutely. The sauce freezes excellently for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Common Mistakes to Avoid
- Not rinsing the lentils: Always rinse lentils in a fine-mesh sieve to remove any debris or dust.
- Overcooking the lentils: Simmer just until tender. Overcooked lentils become mushy and lose their ideal meaty texture.
- Using the wrong pan: Use a wide, deep skillet with a lid to ensure even cooking and proper reduction of the sauce.
- Adding uncooked pasta to the sauce: Always cook the pasta separately to control its texture and prevent it from absorbing all the sauce liquid.
Conclusion
This Vegan Lentil Bolognese proves that a deeply flavorful, comforting meal can be both quick to prepare and nourishing. It’s a fantastic, family-friendly staple that satisfies cravings for a classic pasta dish while being packed with plant-based protein and fiber. Its simplicity, versatility, and delicious results make it a recipe you’ll return to again and again for an effortless and healthy dinner solution.