Lentil Bolognese Recipe
Rich and robust, this plant-based Lentil Bolognese is hearty, "meaty" and full of depth of flavor. Toss it with your favorite pasta, or spoon it over creamy polenta- either way, this simple nourishing vegan meal is one the whole family will enjoy.
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Ingredients
Method
. Heat oil in a large pot or Dutch oven over medium-high heat. Add the onion and saute for 2-3 minutes, stirring until fragrant. Lower the heat to medium, then add the carrots, celery, garlic, salt, pepper, chili flakes, and herbs. Sauté 7-8 minutes, stirring.
Add the tomato paste, browning it just a bit in the pan (this will deepen the flavor), then deglaze with wine if you want, scraping up any brown bits. Once most of the wine has cooked off add the tomatoes and their juices, cook them down for just a few minutes.
Add the lentils, veggie stock, and walnuts or hemp. Bring to a boil, cover tightly, lower the heat to low, and simmer gently 20-25 minutes, or until the lentils are tender. Bigger lentils will take longer. Uncover when they are tender.
Continue cooking uncovered until most of the liquid has cooked off. Stir in the balsamic vinegar, taste, and adjust salt, pepper, vinegar, and chili flakes to your liking. Keep in mind, you want this just slightly salty if tossing with pasta.
Serve this tossed with your favorite pasta or over this creamy polenta or this Instant Pot Polenta. Sprinkle with optional pecorino cheese… or try this Vegan Cheesy Sprinkle.