Vegan Lentil Bolognese Recipe

Ingredients

• 1 cup green or brown lentils, rinsed
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 14 oz crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tbsp olive oil
• salt and pepper to taste
• 4 cup vegetable broth
• pasta of choice for serving
• fresh basil or parsley for garnish (optional)

• 200 g green or brown lentils, rinsed
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 400 g crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tbsp olive oil
• salt and pepper to taste
• 950 ml vegetable broth
• pasta of choice for serving
• fresh basil or parsley for garnish (optional)

Instructions

1. 1

   Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until softened (about 5-7 minutes). Stir in garlic and cook for another minute.

2. 2

   Add Lentils and Tomatoes: Stir in the lentils, crushed tomatoes, tomato paste, oregano, basil, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, or until lentils are tender.

3. 3

   Season: Taste and adjust seasoning with salt and pepper as needed.

4. 4

   Serve: Toss the lentil bolognese with cooked pasta of your choice. Garnish with fresh basil or parsley if desired.