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Yummy lentil Bolognese

Name: Yummy lentil Bolognese
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 2
Cuisine: vegan
Ingredients: 1 ½ tablespoons Mediterranean olive oil½ large onion, diced3 garlic cloves, minced1 tsp dried oregano1 tsp dried thyme32g walnuts (optional),1 ½ tsps. Mediterranean salt,Black pepper to taste150g kunserva120 ml dry red wine720 ml vegetable broth450g pasta (like penne) (gluten-free for coeliacs)190g red lentils, soaked (gluten-free for coeliacs)400g of crushed tomatoes or whole peeled tomatoes (polpa), (you can buy a can or chop your own)3g parsley, chopped3g fresh basil, chopped1 tablespoon balsamic vinegar

by Darryl Grima May 28, 2024

by Darryl Grima

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Discover a hearty and flavourful twist on a classic Italian favourite with this vegan lentil Bolognese recipe. Packed with protein-rich lentils, wholesome vegetables, and aromatic herbs, this dish offers a satisfying and nutritious alternative to traditional meat-based Bolognese. A slow simmer in a rich tomato sauce brings out deep, savoury flavours, while a splash of red wine and a hint of balsamic vinegar add complexity and depth. Perfectly paired with al dente (gluten-free) pasta, this vegan Bolognese is a comforting and delicious meal that all will love. Whether you’re exploring plant-based cuisine or enjoying a new take on a beloved classic, this recipe will become a favourite in your kitchen.

Yummy lentil Bolognese
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Serves: 2 Prep Time: 10 minutes Cooking Time: 50 minutes 50 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

1 ½ tablespoons Mediterranean olive oil
½ large onion, diced
3 garlic cloves, minced
1 tsp dried oregano
1 tsp dried thyme
32g walnuts (optional),
1 ½ tsps. Mediterranean salt,
Black pepper to taste
150g kunserva
120 ml dry red wine
720 ml vegetable broth
450g pasta (like penne) (gluten-free for coeliacs)
190g red lentils, soaked (gluten-free for coeliacs)
400g of crushed tomatoes or whole peeled tomatoes (polpa), (you can buy a can or chop your own)
3g parsley, chopped
3g fresh basil, chopped
1 tablespoon balsamic vinegar

Instructions

Begin by soaking 1 cup of lentils in water for 30 to 60 minutes. As the lentils soak, prepare the other ingredients: chop the onions, mince the garlic, and chop the walnuts. Heat a pan over medium-high heat. Add the olive oil, and when hot, add the onions with a pinch of salt. Cook the onions, stirring occasionally to ensure they don’t burn.

Next, add the garlic, thyme, oregano, 1 1/2 teaspoons of salt, and pepper to taste. Cook, stirring frequently, for a minute or two. Mix in the tomato paste and cook for another 2 to 3 minutes until it caramelizes and turns a darker red. If you are using red wine, add it now and leave cooking for 1 to 2 minutes.

Pour in the broth and combine with the tomato paste. Add the lentils and walnuts, stirring to incorporate. Bring the mixture to a boil, then rapidly simmer for 20 minutes, stirring occasionally. Add the crushed tomatoes (and/or polpa) and simmer for 15-20 minutes, or until the lentils are tender but al dente, stirring occasionally to prevent sticking or burning. Adjust with water or lower the heat as necessary to avoid burning.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until just al dente.

Add the balsamic vinegar or sugar to the sauce, then add the hot pasta with the Bolognese sauce. Garnish with chopped parsley or basil, if desired.

gluten free healthy lentil Bolognese protein recipe vegan vegetarian

Darryl Grima

Darryl Grima is VeggyMalta's Founder. He became vegetarian over 30 years ago and over the years became totally plant based. He recalls a time when Malta was not so vegetarian and vegan friendly. Apart from campaigning and raising awareness on plant based issues he is also active in environmental and animal welfare organisations. He holds a Diploma in Political Studies and a Masters in Business Administration.

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1 comment

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Yummy lentil Bolognese