Vegan Lentil Bolognese
A rich, meaty lentil ragu over pasta that even meat-eaters go back for - hearty, high-protein and plant-based.
- ⏱ 50 min
- 📊 easy
- 🍽 Family
Ingredients
- 250 g brown lentils
- 800 g diced tomatoes
- 1 each carrot and celery
- 1 onion
- 1 tbsp soy sauce
Instructions
- Saute finely diced onion, carrot and celery.
- Add lentils, tomatoes and soy sauce.
- Simmer 40 minutes, adding water as needed.
- Season and serve over pasta with basil.
💡 Chef's tip
Simmer it low and long - 40 minutes is what melds the lentils, tomato and herbs into a deep, cohesive sauce.
Lentils stand in for mince beautifully here, and a spoon of soy sauce or miso adds the savory umami depth that meat would normally bring.
Nutrition (per serving)
- Calories: 360 kcal
- Protein: 18 g
- Carbs: 62 g
- Fat: 4 g
