Get the Recipe: Easy Vegan Lentil Bolognese
This easy vegan lentil bolognese is flavourful, super comforting and rich. It's made with simple, accessible ingredients and ready in under 30 minutes - a perfect weeknight dinner!
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup onion, diced
- 2 cups carrots, diced
- 1/4 cup tomato paste
- 1 tsp cumin
- 1 tbsp paprika
- 2 cups tomatoes, diced
- 2 cups mushrooms, chopped
- 1/2 cups red lentils, dry
- 1 can tomatoes
- 1 tbsp sriracha
- 1 tbsp dried thyme
- 1 tbsp coconut sugar
- 2 cups vegetable stock
- 1/2 cup cilantro, chopped
Equipment
- Non-stick saucepan
Instructions
- Heat the olive oil in a large frying pan or saucepan over a medium heat. Next, add garlic, onions, carrots, tomato paste, cumin and paprika. Cook, stirring occasionally, until softened and fragrant.
- Add tomatoes and mushrooms and cook for 5 minutes more, until the mushrooms shrink down and the tomatoes soften.
- Now add the red lentils, canned tomatoes, sriracha, dried thyme, coconut sugar and vegetable stock. Stir all the ingredients together and simmer for 12-15 minutes, until the lentils are soft but not mushy. Add extra vegetable stock as necessary.
- Stir in fresh cilatro and serve immediately with pasta of your choice.
Video
Calories: 220kcal, Carbohydrates: 38g, Protein: 10g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 749mg, Potassium: 1055mg, Fiber: 13g, Sugar: 13g, Vitamin A: 12871IU, Vitamin C: 27mg, Calcium: 91mg, Iron: 5mg