1-Pot Lentil Bolognese
This easy 1-Pot Lentil Bolognese recipe puts a plant based spin on the classic Italian sauce. With almost addictively rich flavors and plenty of protein, it’s a satisfying vegan dinner!
Prep Time10 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Main
Cuisine: American, Italian
Servings: 8 servings
Calories: 269kcal
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 6 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red chili flakes optional
- 1 teaspoon salt
- 3 tablespoons tomato paste
- 1/2 cup dry red wine optional
- 1 cup lentils I used French green lentils
- 1 cup finely chopped walnuts
- 4 cups vegetable broth
- 14 ounce can crushed tomatoes
- 1 tablespoon balsamic vinegar
In a large skillet, warm the olive oil over medium heat, then add the chopped onion and sauté for 5 minutes until translucent.
Add the carrots, garlic, basil, oregano, chili flakes and salt and sauté for 3-4 minutes.
Add the tomato paste and stir into the other ingredients for about 1 minute. Pour the wine in and deglaze the pan, scraping any bits off the bottom. Let the wine cook off for about 2 minutes.
Now add the lentils, walnuts and broth. Stir everything together well and bring to a boil. Once boiling, lower the heat and simmer for 40 minutes, stirring every 10 minutes or so, until the lentils are tender. If needed, add a little water. The mixture should be thick once the lentils are tender. Don't turn the heat too high, or the broth/water will evaporate but the lentils won't get soft. A gentle simmer is what you want.
Stir in the crushed tomatoes and balsamic vinegar. Add additional salt to taste. Simmer for another 10-15 minutes.
Serve with cooked wide noodle pasta or any other pasta you like. It's also good with crusty bread and perhaps a sprinkle of vegan parmesan. Enjoy!
- Nutritional information is for the lentil sauce, and does not include any pasta.
- You may use another kind of lentil, like black, green, brown or even red.
- For nut free, leave out the walnuts or use shelled hemp seeds instead.
- For gluten free, serve with gluten free pasta.
Serving: 1serving | Calories: 269kcal | Carbohydrates: 27g | Protein: 10g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Sodium: 889mg | Potassium: 589mg | Fiber: 10g | Sugar: 6g | Vitamin A: 3051IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 3mg