Description
A rich, hearty, and plant-based pasta sauce made with dried brown or green lentils that mimics traditional meat bolognese. This recipe is ready in just 30 minutes, uses pantry-friendly ingredients, and offers a healthy, budget-friendly alternative to classic Italian dinners.
Ingredients
Scale
- 1 medium yellow onion, diced
- 1 large carrot, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 cup dried brown or green lentils, rinsed
- 28 oz can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth (low-sodium)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 cups fresh spinach (optional)
- 1 tablespoon balsamic vinegar (optional)
- 1/2 cup walnuts or mushrooms, chopped (optional)
- Pasta of choice (e.g., spaghetti, penne, rigatoni)
Instructions
- Dice the onion, carrot, and celery. Mince the garlic.
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrot, and celery. Sauté for 4-5 minutes until softened and translucent.
- Add the minced garlic, dried oregano, dried basil, and red pepper flakes. Stir constantly for 1 minute until fragrant.
- Stir in the tomato paste and cook for 1 minute to toast it. Pour in the crushed tomatoes and vegetable broth, stirring to scrape up browned bits from the bottom of the pan.
- Add the rinsed lentils to the pot. Stir to combine. Bring to a boil, then reduce heat to low. Cover partially with a lid and simmer for 20 minutes, stirring occasionally, until lentils are tender and sauce has thickened.
- Taste and season with salt and black pepper. If using, stir in fresh spinach to wilt, and add balsamic vinegar for brightness.
- While the sauce simmers, cook pasta in salted boiling water according to package directions. Reserve 1/2 cup of pasta water before draining.
- Drain pasta and toss with the lentil sauce. Add a splash of reserved pasta water if needed to loosen the sauce. Serve immediately with fresh basil and nutritional yeast or vegan parmesan.
Notes
Rinse lentils thoroughly before cooking. Toast the tomato paste for deeper flavor. Use low-sodium broth to control salt levels. The sauce tastes better the next day as flavors meld. Can be frozen for up to 3 months. If sauce is too watery, simmer uncovered longer. If too thick, add water or broth.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving of pasta w
- Calories: 380
- Sugar: 6
- Sodium: 450
- Fat: 5
- Saturated Fat: 0.5
- Carbohydrates: 65
- Fiber: 12
- Protein: 18
Keywords: vegan lentil bolognese, plant-based pasta, quick dinner, healthy lentil recipe, gluten-free option, budget-friendly meals, weeknight dinner, Italian vegetarian