30-Minutes Vegan Lentil Bolognese
Quick and easy vegan lentil bolognese that tastes amazing on spaghetti. It's one of my favorite 30 minutes dinner and vegan pasta sauce recipes! There's no chopping required as you can simply do that in a blender, food processor or food chopper.
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Servings: 4
Ingredients
- 1 red onion
- 1 shallot
- 3 cloves of garlic
- 2 large carrots
- 1 large zucchini
- 24.5 oz (700 ml) pureed tomatoes also known as tomato passata
- 14 oz (400 g) canned brown lentils
- 1 tablespoon tamari sub dark soy sauce, gluten-free if needed
- 1 teaspoon basil optional
- 1 teaspoon oregano optional
- Salt and pepper to taste
- 4 servings (300 g) spaghetti gluten-free if needed
Instructions
Aromatics: Peel the onion, shallot, garlic cloves and cut them into quarters. To save time, mince them in a food chopper or mince them finely with a knife.
Sauté: Add them to a Dutch oven or a large pot with some olive oil and sauté over medium heat.
Carrots & zucchini: While the onions are cooking, peel the carrots. Cut them into pieces (no need to be precise), and chop them in a food chopper (or very finely with a knife), and add them to the pot. Repeat with the zucchini.
Sauté: Sauté everything over medium-high heat with a lid on for 5 minutes.
Simmer: Drain and rinse the lentils. Add the pureed tomatoes, rinsed lentils, tamari, oregano, basil, salt, and pepper to the pot. Simmer for 15 minutes with the lid on.- Pasta: In a large pot, bring water to a boil. Cook the pasta according to package directions. Once cooked, drain the pasta.
Adjust seasoning with salt and pepper if needed. Serve with the cooked pasta.
Nutrition
Calories: 349kcal | Carbohydrates: 75g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Fiber: 6g | Sugar: 14g | Calcium: 6mg
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