Authentic High-Protein Vegan Bolognese

Lentil Bolognese
Active Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 4-6
Total Yield: 5 1/2 cups
• 3 tablespoons olive oil
• 1 small onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 8 ounces white mushrooms, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 – 1/2 teaspoon crushed red pepper
• Pinch of nutmeg
• 3 tablespoons tomato paste
• 1/2 cup vegan dry white wine or vegetable broth
• 28 ounce can whole peeled tomatoes
• 2 cups vegetable broth
• 1 cup brown or green lentils, rinsed
• 2 tablespoons balsamic vinegar
• Nutritional yeast, optional garnish
Step 1:
Place Dutch oven over medium heat and add olive oil. Once the oil is shimmering, stir in the
onions, carrots, celery and mushrooms. Cook, stirring occasionally, until softened and just
starting to brown, 6-8 minutes.
Step 2:
Add the garlic, oregano, thyme, salt, pepper and nutmeg and stir for 1 minute. Add tomato
paste and cook, stirring frequently, until slightly darkened, 2-3 minutes.
Step 3:
Add 1/2 cup wine or broth and scrape up any brown bits from the bottom of the pan. Cook
until most of the liquid has evaporated, 1 minute. Add the tomatoes and use a spatula to break
them up into smaller pieces. Add 2 cups broth and lentils, stir to combine, bring to a boil.
Reduce heat to low to maintain a simmer, stirring occasionally, until the lentils are tender,
approximately 25-30 minutes. Stir in the balsamic vinegar.

Step 4:
Serve immediately with pasta or over vegan polenta, garnish with nutritional yeast, if desired. If
making ahead, place in an airtight container for up to 5 days in the refrigerator or freeze for up
to 3 months.

#asmrcooking #healthyrecipes #vegan #veganrecipes

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