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One Pot Vegan Lentil Bolognese Recipe

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4.4 from 9 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

This One Pot Vegan Lentil Bolognese is a hearty, flavorful plant-based twist on the classic Italian meat sauce. Made with brown or green lentils, fresh vegetables, herbs, and a splash of red wine, this recipe combines wholesome ingredients simmered to perfection for a rich and satisfying meal. Gluten-free spaghetti is used to keep it accessible, and an immersion blender lightly purees the sauce to give it a perfect textured finish. Ideal for a comforting weeknight dinner, it comes together in about 40 minutes and serves six.

Ingredients

Pasta

  • 16 ounces uncooked gluten free spaghetti (or regular)

Vegetables & Aromatics

  • 1 large white or yellow onion, diced
  • 4 cloves garlic, finely chopped
  • 2 medium carrots, peeled and diced
  • 1 stalk celery, diced

Liquids

  • 2 tablespoons olive oil
  • 1/2 cup Pinot Noir (or other red wine)
  • 28 ounce can plain tomato sauce
  • 15 ounce can crushed or diced tomatoes
  • 4 cups low sodium vegetable broth

Legumes & Herbs

  • 1 1/2 cups dried brown, green, or french lentils
  • 2 teaspoons dried basil or 3 tablespoons chopped fresh basil
  • 3/4 teaspoon Italian seasoning
  • 1 teaspoon dried parsley
  • 2 large bay leaves

Spices & Seasonings

  • 1-1 ½ teaspoons salt
  • 1/2 teaspoon red pepper flakes (more if you like it spicy)
  • Black pepper to taste

Garnish

  • Fresh basil for garnish
  • Fresh parsley for garnish
  • Cashew parmesan (optional)

Instructions

  1. Chop Onion and Garlic: Finely dice the onion and mince the garlic cloves. Add both to a large pot or Dutch oven to prepare for sautéing.
  2. Sauté Aromatics: Heat 2 tablespoons of olive oil in the pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes, until the onions become translucent and fragrant.
  3. Add Carrots and Celery: Incorporate the peeled and diced carrots along with the diced celery into the pot.
  4. Cook Vegetables: Continue cooking the vegetables for 5 to 10 minutes until they soften and begin to brown slightly on the bottom, enhancing their flavor.
  5. Deglaze with Wine: Pour in 1/2 cup of Pinot Noir or red wine. Let it simmer over low heat until the liquid reduces by at least half, which concentrates the flavor and deglazes the pot.
  6. Add Remaining Ingredients: Once the wine is absorbed, stir in the tomato sauce, crushed tomatoes, dried lentils, vegetable broth, dried basil, Italian seasoning, dried parsley, salt, bay leaves, red pepper flakes, and black pepper.
  7. Bring to a Low Boil: Stir the mixture to combine ingredients well and bring the pot to a low boil over medium-high heat.
  8. Simmer the Sauce: Reduce heat to low, cover the pot, and let the sauce simmer gently for about 30 minutes. Stir every 10 minutes to prevent sticking and ensure even cooking. The sauce will thicken, and the lentils should become tender.
  9. Cook Pasta: About halfway through simmering the sauce, bring a large pot of water to a boil. Cook the gluten-free spaghetti according to package instructions until al dente. Drain and set aside.
  10. Adjust Sauce Consistency: After 30 minutes, check if the lentils are tender and the sauce thickened. If lentils need more cooking but the sauce is thick, add an additional 1 cup of vegetable broth, cover, and continue simmering until lentils soften fully.
  11. Season and Remove Bay Leaves: Discard the bay leaves. Taste the sauce and adjust salt, pepper, or herbs as desired for perfect seasoning.
  12. Lightly Blend Sauce: Using an immersion blender, pulse the sauce lightly to create a smooth yet textured consistency. Avoid fully pureeing to retain some lentil and vegetable pieces. Alternatively, blend about 2 1/2 cups in a regular blender until mostly smooth and mix back into the pot.
  13. Serve: Plate the cooked spaghetti and ladle the lentil Bolognese sauce over the pasta. Garnish generously with fresh basil, fresh parsley, and optional cashew parmesan for a flavorful finish.

Notes

  • If you prefer a spicier sauce, increase the red pepper flakes to taste.
  • You can swap Pinot Noir with any dry red wine or omit the wine completely, substituting with extra vegetable broth.
  • Lentils used should not be pre-soaked; rinsing is sufficient.
  • For a gluten-free version, ensure the spaghetti is certified gluten free.
  • Cashew parmesan can be homemade by blending soaked cashews with nutritional yeast, garlic powder, and salt.
  • Leftover sauce keeps well refrigerated for up to 4 days and freezes nicely for up to 3 months.
  • Stir sauce occasionally during simmering to prevent lentils from sticking or burning.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://saraflavors.com/one-pot-vegan-lentil-bolognese-recipe/