This recipe Red Lentil Spaghetti Bolognese is comfort food to is best.
Today I'm sharing a family recipe with you, my grandmother, my mother, and I are making the same sauce. But mine is the Vegan version of this Bolognese Sauce, all the ingredients are the same as the basic recipe, I simply changed the beef for red lentils, the taste and texture are relatively similar.
This Lentil Bolognese is made with nutrient-rich red lentils and will fulfill any hearty appetite. It's perfect for a winter meal or anytime you're in the mood for something comforting. Plus, it's healthy and delicious but also easy to make.
The Ingredients
- Red lentils
- Strained Tomatoes
- Diced Tomates
- Tomato Paste
- Vegetable Broth
- Onion
- Red Bell Pepper
- Basil
- Oregano
- Garlic
- Bay leaf
- Olive oil
- Tamari Sauce or Soy sauce
- Worcestershire sauce
- Sugar (optional)
See the recipe card for quantities
How to make the Vegan Red Lentil Bolognese Step by Step
In a large pot over medium-high heat, add the olive oil, once hot add the garlic, onion, and bell pepper. Cook for 5 minutes until the vegetable has softened.
Add the remaining ingredients, reduce heat and simmer over low heat for 2 hours, give it a stir a few times.
Remove from heat, with the help of a hand mixer, blend the sauce until you obtain the texture of your choice.
Tips
- Don’t rush it – Let the sauce simmer low and slow this is not a recipe you can speed up in any way and still achieve the same beautiful and authentic flavours.
- Prep in advance – Like most sauces, this recipe tastes even better the next day so you can make it a day in advance and reheat it when you are ready to serve.
- Some tomato brands may be more tart, to remove the acidity; simply add 1 tablespoon of sugar when cooking
How do I store leftover Bolognese?
The sauce will taste even more delicious the next day but leftovers in the fridge for up to 4 days. You can also freeze any leftover sauce for up to 3 months then thaw completely before reheating.
FAQ'S
You can absolutely replace meat with lentils in most meat-based recipes. It has a similar texture as ground meat, and when seasoned with the right spices, it tastes like beef.
Although many anti-inflammatory diets claim that whole grains and pulses — beans, peas and lentils — increase inflammation, research shows otherwise. Lentils are high in fiber and magnesium, and magnesium has been shown to help reduce inflammation
Pasta Recipes
If you tried this Vegan Red Lentil Bolognese sauce or any other recipes on my blog please be sure to leave me a comment below, I love hearing from you!
Red Lentil Bolognese
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 onion chopped
- 1 bell pepper
- 1 ½ cupa red lentil
- 2 cups vegetable broth
- 2 bottles (24 oz) strained tomatoes
- 1 can (28 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 tablespoon oregano dried
- 2 tablespoon basil dried
- fresh basil and parmesan for garnish optional
- 3 tbsp tamari sauce or soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tbsp sugar
Instructions
- Wash and cut the onion and bell pepper into small pieces
- In a large pot over medium high heat, add the olive oil, once hot add the garlic, onion and bell pepper. Cook for 5 minutes until the vegetable have softened.
- Add the remaining ingredients, reduce heat and simmer over low hest for 2 hours, give it a stir a few time.
- Remove from heat, with the help of a hand mixer, blend the sauce until you obtain the texture of your choice.
- Serve over pasta, garnish with fresh basil and parmesan if deisred,
- Keeps for 4 days in the refrigerator, or 3 months in the freezer
Notes
- Don’t rush it – Let the ragu simmer low and slow this is not a recipe you can speed up in any way and still achieve the same beautiful and authentic flavours.
- Prep in advance – Like most sauces, this recipe tastes even better the next day so you can make it a day in advance and reheat it when you are ready to serve.
- Some tomato brands may be more tart, to remove the acidity; simply add 1 tablespoon of sugar when cooking
Ross
What are “strained tomstoes”?
Sophie
Hi Ross, it's a bit like tomato purée, I added a link in the recipe so you can see what it look like 🙂