Quick and Easy Plant-Based Dinners Everyone Will Love

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Lentil Bolognese

Lentil bolognese is a hearty, plant-based twist on the classic Italian dish, featuring a rich tomato sauce packed with protein from tender lentils. Served over egg-free pasta, this comforting and flavorful meal is perfect for vegans and anyone looking for a delicious and satisfying dinner.

Ingredients (for 4 servings):

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• 1 cup dried green or brown lentils, rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth or water
• Salt and pepper to taste
• 12 oz egg-free pasta (spaghetti, penne, or your favorite)
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery. Cook for 5-7 min. while stirring occasionally until the vegetables are softened.
2. Stir in the oregano, basil, and red pepper flakes (if using). Add the lentils, crushed tomatoes, and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 25-30 min. while stirring occasionally until the lentils are tender and the sauce thickens.
3. While the sauce simmers, cook the pasta according to package instructions. Drain and set aside.
4. Season the lentil bolognese with salt and pepper to taste. Serve the sauce over the cooked pasta, garnished with fresh parsley if desired.