This hearty vegan Lentil Bolognese is super easy and quick to prepare. It’s packed with flavor and loaded with vegetables for a protein-rich, well-rounded meal.
This vegan take on the traditional bolognese is rich, hearty, subtly sweet, and scrumptious. The lentils, walnuts, and mushrooms give it a delicious bite and a very similar texture to a meat-based sauce.
I like using my food processor to chop all the veggies and grind the walnuts. If you have one, I highly recommend using it here to save time. If not, you can still make this recipe by finely chopping the vegetables and walnuts with a sharp knife.
During the warm summer months, it makes a light and nutritious meal served over zucchini noodles. You can turn zucchini into noodles using a spiralizer or a mandolin slicer and enjoy it either raw, steamed, or lightly sauteed in some coconut oil with garlic. In colder months of the year, I like serving it with gluten-free pasta, topped with chopped walnuts and fresh herbs such as cilantro or parsley.
Can’t wait for you to try this easy, tasty, and nutritious Lentil Bolognese. Please leave a comment below or share your photos with me on Instagram or Facebook @nutriholist #nutriholist and let me know your thoughts. Enjoy!
Lentil Bolognese
Ingredients
- 1 cup dried French or green lentils soaked overnight {See Note}
- 1 tablespoon coconut or avocado oil
- 1 medium onion
- 2 medium carrots
- 4 medium mushrooms
- 1/2 cup walnuts + more for topping
- 4 garlic cloves grated or minced
- 1 teaspoon turmeric powder
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 cup chopped fresh tomatoes or tomato sauce
- 1 teaspoon dried tarragon or oregano
- Sea salt black pepper, red chili flakes, to taste
Instructions
- Soak the lentils in warm water overnight or for 7-18 hours. Drain the soaking water and rinse the lentils. Throw in a small pot and cover with 2 cups of fresh filtered water. Bring to a boil over high heat, reduce to medium-low, and let it simmer until fully cooked (about 20 minutes).
- While the lentils are cooking, add the onions, carrots, and mushrooms to a food processor and pulse until finely chopped.
- Heat oil in a large skillet over medium-low. Add the chopped vegetables and saute for about 5 minutes until they start to soften. In the meantime, throw the walnuts into the food processor and pulse until finely ground.
- Add the ground walnuts to the skillet and stir to combine with the vegetables. Then add garlic, turmeric, and tomato paste and saute for 1-2 minutes until fragrant.
- Add the remaining ingredients and let the sauce simmer and thicken for about 10 minutes. Add the cooked lentils and stir to coat with the tomato sauce.
- Serve over your favorite pasta or zucchini noodles and enjoy!
Notes
