This incredibly delicious lentil bolognese proves how incredibly easy and delicious vegan dishes can be. Here's the recipe.
Spaghetti Bolognese was my absolute favorite food as a child and I still really enjoy eating the classic pasta dish today. There's just nothing like this tomatoey beef sauce with a generous helping of parmesan on top.
The whole thing can also be easily veganized – in the form of a lentil bolognese. Since I'm such a huge bolo fan, I wasn't really convinced at first if I would like the alternative... but I was proven wrong!
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Of course, the lentil bolognese does not taste 1:1 like a normal bolognese. But thanks to the red wine, the herbs and the rest of the typical ingredients, it comes damn close. So close, in fact, that I now cook this lentil bolognese more often than the meat version. The fact that lenses are so incredibly cheap is a welcome advantage.
Recipe for pasta with lentil bolognese
Can't get enough of the lentil bolognese and have cooked a double portion? No problem, because it tastes almost even better the next day. You can also freeze the sauce and simply make a portion of pasta with it if you need something quick after work.
Ingredients for 4 servings:
- 500 g Pasta (z. B. Spaghetti or Bandnudeln)
- 150 g root lentils
- 2 cloves of garlic
- 1 onion
- 1 carrot
- 150 ml (vegan) red wine
- 350 ml vegetable broth
- 500 g diced tomatoes
- 1 Lorbeerblatt
- 2 tbsp tomato paste
- 1 tsp sugar
- 2 tsp dried Italian herbs
- 3 tbsp olive oil
- Salt and pepper
- Optional: Vegan Parmesan and basil for serving
This is how it's prepared:
1. Peel the carrot and cut it into small cubes. Peel the garlic and onion and chop finely. Wash the red lentils briefly in a sieve under cold water.
2. Pour olive oil into a large, deep pan (Buy the frying pan with lid right here on Amazon*) and heat over medium heat. Fry the onions and garlic until the onions become translucent. Then add the carrot and fry for a few minutes. Stir in the tomato paste and dried Italian herbs and fry briefly.
3. Deglaze the whole thing with red wine. Then pour in the vegetable broth and stir in the chunky tomatoes. Finally add the red lentils and add the bay leaf to the pan. Covers approx.30 to 40 minutesSimmer until the lentils are cooked and slightly broken down. After 30 minutes, it's best to taste briefly to see whether you like the way the lentils are cooked or whether you'd prefer them to be a little softer.
4. In the meantime, cook the pasta in salted water according to the package instructions, drain and set aside.
5. Season the lentil bolognese with sugar, salt, pepper and herbs. Serve the pasta in deep plates, pour the Bolognese sauce over it and, if desired, garnish the whole thing with (vegan) Parmesan and fresh basil.
Even more vegan pasta dishes:
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We hope you like our recipe and wish you a lot of fun cooking, baking and trying it! Feel free to write to us tooInstagramor onFacebook: We are always happy to receive suggestions and recipe requests!
