Hearty lentil Bolognese combines tomatoes, herbs, and vegetables, perfect for topping pasta or polenta.
# Components:
→ Vegetables & Aromatics
01 - 2 tablespoons olive oil
02 - 1 onion, finely chopped
03 - 2 carrots, finely diced
04 - 2 celery stalks, finely diced
05 - 3 garlic cloves, minced
→ Base & Protein
06 - 1 and 1/2 cups dried brown or green lentils, rinsed (or 2 cans lentils, drained and rinsed)
07 - 1 can (14 ounces) crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 3 cups vegetable broth or water
→ Seasonings & Flavor
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon smoked paprika
14 - Salt and black pepper, to taste
15 - 1 bay leaf
16 - 2 tablespoons soy sauce or tamari (optional)
17 - 1 tablespoon balsamic vinegar
→ To Serve
18 - Cooked spaghetti or preferred pasta
19 - Chopped fresh basil or parsley
20 - Vegan Parmesan (optional)
# Directions:
01 - Heat olive oil in a large pot or deep skillet over medium heat. Add onion, carrots, and celery. Sauté for 8 to 10 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until aromatic. Add tomato paste, oregano, basil, thyme, and smoked paprika. Cook for 1 additional minute to release flavors.
03 - Add lentils, crushed tomatoes, vegetable broth, bay leaf, and soy sauce if using. Stir to combine all ingredients thoroughly.
04 - Bring mixture to a boil, then reduce heat to low. Allow to simmer uncovered for 30 to 35 minutes, stirring occasionally, until lentils are tender and sauce is thickened. Add water if the sauce becomes too thick.
05 - Remove bay leaf. Stir in balsamic vinegar. Taste and season with additional salt and pepper as needed.
06 - Serve lentil bolognese over cooked pasta. Top with chopped fresh herbs and vegan Parmesan, if desired.
