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
- 700 g pureed tomatoes also known as tomato passata
- 1 can of brown lentils 400g net weight
- 1 tablespoon tamari sub gluten free soy sauce or coconut aminos
- 1 teaspoon basil optional
- 1 teaspoon oregano optional
- 1 pinch of salt and pepper
- 10.5 oz (300 g) gluten-free spaghetti
Instructions
For the Lentil Bolognese
- Peel the onion, shallot, garlic cloves and cut them into quarters. To save time, mince them in a food chopper (see step-by-step pictures in post above) or mince them finely with a knife.
- Add them to a Dutch oven (or another large pot) with some olive oil and sauté over medium heat.
- While the onions are cooking, peel the carrots. Cut them into pieces (no need to be precise) and chop them in a blender (or very finely with a knife). Add them to the pan.
- Wash and chop the zucchini. Sauté the vegetables over medium-high heat with a lid on for 5 minutes.
- Add the pureed tomatoes and simmer for 10 minutes with the lid on.
- Drain and rinse the lentils and add them to sauce. Stir for 2 minutes. Add the tamari sauce, basil and oregano. Adjust the seasoning with salt and pepper.
For the pasta
- In a large pot, bring water to a boil. Cook the pasta according to the instructions on the package.
- Once cooked, drain the pasta. Serve with the hot lentil bolognese.
Nutrition
Calories: 349kcal | Carbohydrates: 75g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Fiber: 6g | Sugar: 14g | Calcium: 6mg
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