Easy One Pot Vegan Lentil Bolognese
A quick and satisfying vegan lentil bolognese that is packed with flavor and nutrients, making it a perfect weeknight dinner.
Ingredients
For the sauce
- 1 tablespoon olive oil For sautéing vegetables
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 cup lentils (brown or green)
- 1 can (14 oz) crushed tomatoes
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste Salt and pepper To season the sauce
For the pasta
- Pasta of your choice (spaghetti works great!) Cook according to package instructions
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery. Cook for about 5-7 minutes until they soften.
- Add garlic and cook for an additional minute until fragrant.
Cooking
- Stir in the lentils, crushed tomatoes, vegetable broth, tomato paste, basil, oregano, salt, and pepper.
- Bring the mixture to a gentle boil.
- Reduce the heat and let it simmer uncovered for about 25-30 minutes, stirring occasionally until the lentils are tender and the sauce has thickened.
- While the sauce is simmering, cook your pasta according to the package instructions.
- Drain the pasta and mix it into the pot with the lentil bolognese. Adjust seasoning if needed.
- Serve hot with a sprinkle of fresh herbs or nutritional yeast for added flavor.
Notes
This dish holds up beautifully in the refrigerator, so feel free to make a double batch for meal prep. It tastes even better the next day! If you have other veggies in the fridge, toss them in. Zucchini or bell peppers work wonderfully too. Don’t worry if your sauce looks a little lumpy—it’s all part of the magic!