Oh boy, do I have a culinary treasure for you, foodies! Trust me, switching gears from your tried-and-true meaty versions to this mouth-watering Vegan Lentil Bolognese is going to be a breeze. After all, isn’t variety the spice of life?
Now, I hear you wondering, Vegan, really? Absolutely! Even though it sounds like a tall order, hang tight, because this is a twist on traditional Bolognese that’ll get your tastebuds doing a double-take. So, roll up those sleeves and let’s get cracking.
As you may know, Bolognese is all about the sauce — a hearty, simmered all-day long affair. But here’s the rub – we’re going green and healthy, swapping out the meat for lentils, our little protein-packed stars.
Don’t fret though, we aren’t taking it easy on the flavors. Far from it, my dears! Conversations will stop dead, eyes will widen, and taste buds will rejoice. This Vegan Lentil Bolognese can steal the show!
Armed with garlic, onions, carrots, and celery, our mouth-watering mirepoix base kicks off the whole shindig. Now, throw in a spot of smoke and umami via smoked paprika and soy sauce, and you’ve got a symphony of flavors ebullient enough to tempt any meat-lover.
Don’t let the prep scare you. Half the fun’s in the journey, right? The rest, my friends, is in that first satisfying forkful, where the tang of tomatoes mingles with the earthy lentils and robust herbs. Go ahead, indulge. That’s one sauce-drenched, savory bite of vegan heaven!
It’s high time we stopped pigeonholing vegan meals as bland and boring. Give this Vegan Lentil Bolognese a whirl, and I promise you, its lip-smacking goodness will have even the most ardent carnivores asking for seconds!
Let’s Taste This Dish!
Gather your ingredients:
- 2 cups of brown or green lentils
- 1 large onion, finely chopped
- 2 large carrots, diced
- 2 celery stalks, diced
- 4 cloves of garlic, minced
- 1 cup of vegetable stock
- 1 can crushed tomatoes (28 oz)
- 2 tbsp tomato paste
- 2 tsp smoked paprika
- 2 tbsp soy sauce
- A handful of fresh basil or 2 tsp dried basil
- Salt and pepper to taste
- Olive oil for sautéing
- Your favourite pasta
Start off by rinsing and draining the lentils.
Heat the oil over medium in a large pot or pan, then add the chopped onion, carrots, and celery, sautéing until they begin to soften.
Make room in the centre of the pan, adding the minced garlic. Let it sizzle and become fragrant before stirring it into the veggies.
Add the lentils to the pan, followed by the vegetable stock. Let the mixture simmer until the lentils begin to soften and the stock reduces.
Stir in the crushed tomatoes and tomato paste, followed by the smoked paprika and soy sauce.
Now, it’s time to let the mixture bubble away. Simmer on a low heat, stirring occasionally, until the lentils are tender and the sauce is thick and hearty. This should take about 40-45 minutes.
While the sauce simmers, you can boil your pasta till al dente.
Season your Bolognese to taste with salt and pepper, then stir in the basil.
Finally, pour the lentil Bolognese over the cooked pasta and serve hot. It’s the perfect, cozy vegan meal!
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