Vegan Red Lentil Bolognese
Servings: 6
Prep Time: 30 mins
Cook Time: 60 mins
Description:
This Vegan Red Lentil Bolognese is hearty, meaty, and packed with umami but 100% wholesome, vegan, and gluten-free. And it’s made with just 10 main ingredients—all pantry staples!
Ingredients:
- olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1½ teaspoons kosher salt, plus more to taste
- Freshly ground black pepper to taste
- 1 (5.3-ounce/150g) tube or (6-ounce/170g) can of tomato paste
- 3 cups (720 mL) vegetable broth
- 1 cup (185g) red lentils, soaked (see step #1)
- ¼ cup (32g) walnuts (or pecans), crushed finely
- 1 (14.5-ounce/410g) can of crushed tomatoes or diced tomatoes
- 1 tablespoon high-quality balsamic vinegar**
- 12-16 ounces (340-454g) cooked pasta of choice (use gluten-free pasta as needed)
- Flat-leaf Italian parsley, chopped (optional)
Method:
- Soak the 1 cup of lentils in water for 30 minutes, or up to 60 minutes. Meanwhile, prep all the other ingredients (i.e., chop the onions and garlic, chop the walnuts, etc.)
- Heat a 12-inch skillet or Dutch oven on medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with a pinch of salt. Stir occasionally and cook the onions until a light brown fond starts form on the surface of the pan, about 5 minutes. Add a few spoons of water to deglaze the pan, and stir. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and golden brown, 9-10 minutes.
- Add the garlic, thyme, oregano, 1 1/2 teaspoons kosher salt, and pepper to taste. Stir frequently and cook for 60-90 seconds.
- Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring very frequently, until it’s darker red in color.
- Pour in the broth to deglaze the pan, stirring any browned bits on the bottom of the pot. Add the lentils and walnuts, and stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low to maintain a rapid simmer for 20 minutes, stirring occasionally.
- Add the crushed or diced tomatoes and simmer for another 15-20 minutes, or until the lentils are tender but still al dente, stirring occasionally to prevent burning and sticking. If using crushed tomatoes, you may need to add a little water as you go along to prevent burning and sticking. If needed, lower the heat as needed to prevent burning.
- Taste the bolognese for seasonings, adding more salt and pepper to taste. Finish with the balsamic vinegar (or sugar), and stir to combine.
- Serve the bolognese over hot cooked pasta and garnish with chopped parsley, if using.