Vegan Bolognese

This Vegan Bolognese is a hearty and rich sauce made with lentils and a medley of vegetables, perfect for a comforting dinner. Served over your favorite pasta, it's a nutritious twist on a classic Italian dish that everyone will love.

Ingredients

• Lentils (green or brown) - 100 grams
• Olive oil - 2 tablespoons
• Onion (finely chopped) - 1 medium
• Carrot (finely chopped) - 1 medium
• Celery (finely chopped) - 1 stalk
• Garlic (minced) - 3 cloves
• Canned diced tomatoes - 400 grams
• Tomato paste - 2 tablespoons
• Vegetable broth - 250 ml
• Italian seasoning - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Bay leaf - 1
• Pasta (of choice) - 160 grams
• Fresh basil (for garnish) - a few leaves

Steps

1. Rinse the lentils under cold water and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5 minutes until softened.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Stir in the rinsed lentils, canned diced tomatoes, tomato paste, vegetable broth, Italian seasoning, bay leaf, salt, and black pepper.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the lentils are tender. Stir occasionally and add more broth or water if needed.
6. While the sauce is simmering, cook the pasta according to package instructions in a separate pot. Drain and set aside.
7. Once the sauce is ready, remove the bay leaf and adjust seasoning if necessary.
8. Serve the bolognese sauce over the cooked pasta and garnish with fresh basil.

Nutrition

• Calories: 380
• Protein: 18 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from lentils.
• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and minerals from the vegetables.

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