Name: Lentil Bolognese Recipe (Vegan + Gluten Free)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian-inspired
Ingredients: 1 tablespoon olive oil; 1 large yellow onion, finely chopped; 2 medium carrots, finely chopped; 2 celery stalks, finely chopped; 4 cloves garlic, minced; 1 cup brown or green lentils, rinsed and drained; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional); 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 2 cups vegetable broth; 2 tablespoons nutritional yeast; 1 tablespoon balsamic vinegar; Salt and freshly ground black pepper to taste; Fresh parsley, chopped, for garnish (optional); Gluten-free pasta or your favorite pasta, for serving

Description

A hearty and flavorful vegan and gluten-free lentil bolognese sauce, perfect for weeknight dinners. This recipe uses wholesome ingredients for a satisfying meatless meal.

Ingredients

Scale

1 tablespoon olive oil
1 large yellow onion, finely chopped
2 medium carrots, finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
1 cup brown or green lentils, rinsed and drained
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
2 cups vegetable broth
2 tablespoons nutritional yeast
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish (optional)
Gluten-free pasta or your favorite pasta, for serving

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in rinsed lentils, oregano, basil, thyme, and red pepper flakes (if using). Cook for 1-2 minutes, stirring.
4. Pour in crushed tomatoes and tomato sauce. Stir to combine.
5. Add vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook for 30-40 minutes, or until lentils are tender and sauce has thickened. Stir occasionally.
6. Stir in nutritional yeast and balsamic vinegar. Taste and season with salt and pepper. Add more broth or water if too thick.
7. Cook gluten-free pasta according to package directions.
8. Serve bolognese over pasta, garnished with parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Can also be frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 cup sauce with 2 oz pasta
Calories: Approximately 350-400 per serving (sauce only)
Sugar: 10-15g
Sodium: 400-600mg (depending on broth)
Fat: 5-8g
Carbohydrates: 50-60g
Fiber: 10-15g
Protein: 15-20g