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Red Lentil Bolognese

This vegan red lentil bolognese is loaded with delicious vegetables. This ultimate comfort meal comes together in under 30 minutes and it's perfect for meal prep.
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Prep Time:5 minutes
Cook Time:20 minutes
Course: Dinner, Lunch, Main Course, Pasta
Cuisine: Italian
Keyword: red lentil bolognese
Servings: 4

Ingredients

  • 250 g brown rice pasta or spaghetti
  • 100 g red lentils washed and drained
  • 1 onion chopped
  • 3 cloves of garlic minced
  • 1 celery stick finely chopped
  • 1 carrot finely chopped
  • 100 g mushrooms finely chopped
  • 1 tbsp tomato paste
  • 400 g canned tomatoes
  • 340 g tomato sauce
  • 250 ml vegetable broth
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp thyme
  • 1 tsp coconut sugar
  • salt and pepper to taste
  • fresh parsley to serve

Instructions

  • Add onion and garlic to a large non-stick pan on medium-high heat and sauté in a little bit of water for 2-3 minutes. Add carrot, celery and mushrooms and sauté for a further 5 minutes.
  • Add tomato paste and herbs and mix until well combined.
  • Then add red lentils, canned tomatoes, tomato sauce and vegetable stock and bring to a boil. Cover, reduce the heat to low and let the bolognese simmer for 15-20 minutes until the lentils are cooked. Season with coconut sugar and salt and pepper to taste.
  • Cook the brown rice spaghetti according to package instructions and serve up with fresh parsley.

Notes