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One Pot Vegan Lentil Bolognese Recipe

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3.8 from 85 reviews

  • Author: Diane
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

This comforting One Pot Vegan Lentil Bolognese is a rich and hearty plant-based twist on the classic Italian sauce, featuring lentils, fresh vegetables, and a splash of red wine for depth of flavor. Perfectly cooked with gluten-free spaghetti and infused with aromatic herbs, this recipe offers a nutritious, flavorful meal in just 40 minutes.

Ingredients

Pasta

  • 16 ounces uncooked gluten free spaghetti (or regular spaghetti)

Vegetables & Aromatics

  • 1 large white or yellow onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 1 stalk celery, diced

Liquids & Tomatoes

  • 2 tablespoons olive oil
  • 1/2 cup Pinot Noir (or other red wine)
  • 28 ounce can plain tomato sauce
  • 15 ounce can crushed or diced tomatoes
  • 4 cups low sodium vegetable broth

Lentils & Herbs

  • 1 1/2 cups dried brown, green, or French lentils
  • 2 teaspoons dried basil or 3 tablespoons fresh basil, chopped
  • 3/4 teaspoon Italian seasoning
  • 1 teaspoon dried parsley
  • 1-1 ½ teaspoons salt
  • 2 large bay leaves
  • 1/2 teaspoon red pepper flakes (adjust for spice preference)
  • Black pepper to taste

Garnish

  • Fresh basil for garnish
  • Fresh parsley for garnish
  • Cashew parmesan (optional)

Instructions

  1. Chop Onion and Garlic: Finely chop the onion and garlic to prepare them for sautéing, which builds the flavor base of the sauce.
  2. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes until the onion becomes translucent and fragrant.
  3. Add Carrots and Celery: Add the peeled and diced carrots and diced celery to the pot.
  4. Cook Vegetables: Continue to cook the vegetables for 5-10 minutes, stirring occasionally until they soften and begin to brown slightly on the bottom, enhancing their sweetness.
  5. Add Red Wine: Pour in the red wine and stir. Allow it to simmer over low heat until at least half of the wine has evaporated or been absorbed, concentrating its flavor.
  6. Add Remaining Ingredients: Once the wine has reduced, add the tomato sauce, crushed or diced tomatoes, lentils, vegetable broth, dried herbs, bay leaves, red pepper flakes, salt, and black pepper to the pot.
  7. Combine and Bring to Boil: Stir thoroughly to combine all ingredients. Increase heat to bring the mixture to a low boil.
  8. Simmer the Sauce: Reduce heat to low and cover the pot. Let the sauce simmer gently for about 30 minutes until it thickens and the lentils are tender. Stir every 10 minutes to prevent sticking and ensure even cooking.
  9. Cook Pasta: Meanwhile, halfway through the sauce simmering time, bring a large pot of salted water to a boil and cook the gluten-free spaghetti according to package directions. Drain and set aside.
  10. Adjust Sauce Consistency: After 30 minutes, check the lentils and sauce thickness. If lentils need more cooking but the sauce is too thick, add up to an additional 1 cup of vegetable broth, cover, and simmer until lentils are tender.
  11. Discard Bay Leaves and Season: Remove bay leaves from the sauce. Taste and adjust seasoning with additional salt, black pepper, or herbs as desired.
  12. Lightly Blend Sauce: Use an immersion blender to gently puree the sauce to slightly smooth out the texture, without completely pureeing, preserving some chunkiness. Alternatively, blend about 2 1/2 cups of sauce in a regular blender until mostly smooth and stir back into the pot.
  13. Serve: Spoon the lentil bolognese over cooked spaghetti. Garnish with fresh chopped basil, parsley, and cashew parmesan if using. Enjoy warm for a satisfying vegan meal.

Notes

  • Using red wine enhances the depth and complexity of the sauce, but you can omit or substitute with extra vegetable broth if preferred.
  • If you don't have an immersion blender, carefully blend a portion of the sauce in a regular blender for similar texture benefits.
  • To keep this recipe gluten free, ensure you use gluten free spaghetti.
  • Adjust red pepper flakes according to your preferred spice level for mild to moderately spicy sauce.
  • Cashew parmesan adds a cheesy, nutty finish but is optional and can be omitted for a nut-free version.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://eatwithdiane.com/one-pot-vegan-lentil-bolognese-recipe/