Description
Rich and hearty Vegan Red Lentil Bolognese made with simple ingredients for a wholesome, plant-based Italian dinner.
Ingredients
1 ½ tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 ½ teaspoons kosher salt
Freshly ground black pepper
150g tomato paste
½ cup dry red wine
3 cups vegetable broth
1 cup red lentils, soaked
¼ cup walnuts, crushed
1 can crushed tomatoes
12–16 oz pasta
1 tbsp balsamic vinegar
Parsley or basil to garnish
Instructions
1. Soak lentils for 30–60 minutes.
2. Sauté onions in olive oil until golden.
3. Add garlic, oregano, thyme, salt, and pepper; cook 1 minute.
4. Stir in tomato paste and cook until deep red.
5. Deglaze with red wine, then add broth, lentils, and walnuts.
6. Simmer 20 minutes; add tomatoes and cook 15–20 more minutes.
7. Cook pasta until al dente.
8. Finish sauce with balsamic vinegar.
9. Toss pasta with sauce and garnish with herbs.
Notes
For a nut-free version, omit walnuts.
Use gluten-free pasta for a gluten-free meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Vegan Red Lentil Bolognese, Lentil pasta sauce, Plant-based Bolognese, Healthy Italian, 10 ingredient recipe