Hearty Lentil Bolognese: Vegan Comfort Food

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If you’re craving a comforting and flavorful pasta dish that’s both satisfying and vegan-friendly, look no further than this Hearty Lentil Bolognese recipe. Packed with nutritious ingredients and bursting with savory flavors, this plant-based twist on the classic Italian sauce will leave you wanting more. Get ready to indulge in a delicious bowl of pasta that’s as good for your taste buds as it is for the planet. I love to add a slice of homemade crusty bread to get every bit of that sauce! Give my Easy Dutch Oven Bread recipe a try for a super satisfying pairing.

This recipe has tons of vegetables and protein, making it a well balanced, filling meal for a cool day. The combination of lentils and TVP gives that hearty, mince-like texture that makes for a classic bolognese. For those of you who haven’t come across TVP before, it’s a super versatile protein filler. Properly called Textured Vegetable Protein, it’s basically just dehydrated soy crumble. It’s got 13 grams of protein in a ¼ cup serving (and 5 grams of fiber), and the flavour is very neutral so it’s a great way to add protein to a lot of different dishes for those trying to up their intake. I highly recommend making it a pantry staple.

To prepare TVP, all you need to do is put it in a bowl and pour water over it until it is just covered. Let it sit for about 10 minutes, or until the water has been absorbed. Then you can mix it with your cooked lentils and add it to your sauce.

This Hearty Lentil Bolognese recipe offers a delectable vegan alternative to traditional meat-based pasta sauces. By utilising nutrient-rich ingredients like lentils and vegetables, you create a dish that’s not only delicious but also sustainable and environmentally friendly. So, grab a fork, dig into a bowl of this tantalising lentil bolognese, and savour the flavours guilt-free, knowing you’re making a positive impact on both your health and the planet.

Hearty Lentil Bolognese: Vegan Comfort Food

Print Recipe

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Category: Vegan Meals
• Diet: Vegan

Ingredients

– 2 tablespoons extra-virgin olive oil

– 1 cup grated carrots (from about 3 medium carrots)

– 1 cup minced celery (from about 3 ribs)

– 1 cup finely minced yellow onion (from 1 medium onion)

– 1 cup mushrooms, chopped

– 6 garlic cloves, minced

– 1 cup TVP, rehydrated

– 1 cup dried brown or green lentils, rinsed

– 3 cups water

– 1 (24-ounce) jar crushed tomatoes (plus water to rinse the jar)

– 2 teaspoons garlic powder

– 2 teaspoons dried basil

– 2 teaspoons freshly cracked black pepper

– 1 teaspoon sea salt, plus more to taste

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Instructions

Stovetop Method:

1. Heat the olive oil in a large saucepan over medium heat. Once the oil is glistening, add the grated carrots, minced celery, and finely minced yellow onion. Sauté the vegetables, stirring occasionally, until they have softened, about 6 minutes.

2. Add the minced garlic to the pan and cook until fragrant, about 1 minute more.

3. Stir in the TVP, rinsed lentils, vegetable stock, marinara sauce, red wine, garlic powder, Italian seasoning, freshly cracked black pepper, and sea salt. Bring the mixture to a boil over high heat.

4. Reduce the heat to medium-low and let the sauce simmer, stirring occasionally, until it thickens and the lentils become tender. This process usually takes around 35 minutes.

5. For a smoother texture, transfer 2 cups of the sauce to a blender. Allow it to cool briefly and then blend until nearly smooth. Return the blended sauce to the pan and stir to combine. Alternatively, you can use an immersion blender directly in the pan, blending the sauce to your desired consistency while still maintaining some texture.

6. Taste the sauce and season with additional salt if needed.

7. Serve over your choice of cooked pasta.

Slowcooker Method

1. Add lentils and water to slowcooker. Cook on low until lentils are tender (if they’re still a bit crunchy feel free to add more water and cook until you get the desired texture). The time may vary, in my slowcooker it takes about 3 hours.

2. Add all the remaining ingredients except for the TVP, stir and cook for another hour.

3. Check to see that carrots are tender. Stir in rehydrated TVP. Taste and season with salt accordingly.

4. Serve over cooked pasta.

Keywords: Lentil Bolognese

If you give this recipe a try please let me know in the comments- bon appétit!