This Lentil Bolognese is hearty, meaty, and packed with taste but 100% wholesome, vegan, and gluten-free. And it’s made with its ingredients—all pantry staples!
A lot of the magic in a vegan kitchen happens in the pantry, and this Lentil Bolognese is a prime example. It’s a comforting, tasty meal made exclusively with budget-friendly, shelf-stable ingredients. In fact, many of my favourite pastas are made with pantry ingredients but they never sacrifice on flavour
for 4 servings
- 8 oz dried spathetti(225 g)
- 2 tablespoons olive oil
- ½ large yellow onion, minced
- 2 medium carrots, sliced
- 1 stalk celery, sliced
- 4 cups white mushroom(300 g), sliced
- 1 teaspoon salt, plus more to taste
- 1 teaspoon pepper, plus more to taste
- ½ cup red wine(120 mL)
- 3 cloves garlic, minced
- 28 oz diced organic tomato(795 g), 1 can
- ¼ cup tomato paste(55 g)
- 2 cups vegetable broth(480 mL)
- 1 cup dried brown lentil(200 g)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon baking soda
- In a large pot, cook the pasta according to the package instructions. Drain and set aside.
- Heat the olive oil in the same pot over medium heat. Add the onion and sauté until translucent, about 2 minutes.
- Stir in the carrots, celery, mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5 minutes.
- Add the wine and simmer until most of the liquid is absorbed, about 4 minutes.
- Add the garlic and stir to combine, then add the diced tomatoes, tomato paste, broth, lentils, basil, oregano, rosemary, and baking soda. Stir to combine.
- Bring to a boil, then cover, reduce the heat to low, and simmer for 40 minutes, until the bolognese is thickened.
- Serve the bolognese over the pasta, or, for a lighter option, use zucchini noodles or spaghetti squash.
- Garnish with parsley.
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