Vegan Lentil Bolognese

Vegan lentil bolognese with a rich slow simmered sauce that tastes like the meaty Italian classic. Plant based comfort food.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 380

Ingredients Method Notes

Ingredients

3 tbsp olive oil
1 medium yellow onion finely diced
2 medium carrots finely diced
2 stalks celery finely diced
4 cloves garlic minced
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1 cup dried brown lentils rinsed
1 can (28 oz) crushed San Marzano tomatoes
3 cups low sodium vegetable broth
2 tbsp soy sauce or tamari
1 tsp white miso paste
1 tsp kosher salt or to taste
12 oz tagliatelle or pappardelle or any long pasta
2 tbsp fresh basil torn, for garnish

Method

**Soffritto.** Heat olive oil in a Dutch oven over medium heat. Add onion, carrot, and celery. Cook 12 minutes, stirring often, until soft and jammy.
**Bloom.** Add garlic, tomato paste, oregano, and basil. Stir 1 minute until the paste darkens and smells toasty.
**Simmer.** Add lentils, crushed tomatoes, vegetable broth, soy sauce, and miso. Bring to a gentle simmer.
**Cook.** Reduce heat and simmer uncovered 35 to 40 minutes, stirring occasionally, until lentils are tender and the sauce has thickened.
**Boil.** Meanwhile cook pasta in salted water 1 minute under package time. Reserve 1 cup pasta water and drain.
**Toss.** Add cooked pasta to the sauce with a splash of pasta water. Toss for 1 minute so the noodles drink in the sauce.
**Serve.** Plate immediately and top with torn basil and an extra drizzle of olive oil.

Notes

Use brown or green lentils not red. Red lentils dissolve and turn the sauce into mush. Cook the soffritto a full 12 minutes until jammy. This is where flavor lives. Use crushed San Marzano tomatoes if you can find them. The acidity is balanced and the texture is silky.