A hearty and nutritious vegan alternative to traditional Bolognese, made with lentils and a blend of vegetables, perfect for pasta or as a filling for lasagna.
Preparation time
15min
Cooking time
35min
Ingredients
4 Servings
- 1 bay leaf
- 0.5 teaspoon black pepper
- 200 grams brown lentils
- 800 grams canned tomatoes
- 2 carrot
- 2 celery stalks
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley
- 3 garlic cloves
- 2 tablespoons olive oil
- 1 onion
- 1 teaspoon salt
- 2 tablespoons soy sauce
- 500 milliliters vegetable broth
Directions
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the finely chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender.
Step 3
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Step 4
Stir in the lentils, canned tomatoes, vegetable broth, bay leaf, oregano, and basil.
Step 5
Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 30-35 minutes, or until the lentils are tender.
Step 6
Season with salt, pepper, and soy sauce. Adjust the seasoning to taste.
Step 7
Remove the bay leaf and stir in the chopped fresh parsley before serving.