Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 tbsp olive oil; 1 onion, finely diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 cup dry green lentils, rinsed; 1 can (14 oz) crushed tomatoes; 2 tbsp tomato paste; 1 tbsp balsamic vinegar; 3 cups vegetable stock; 1 tsp dried oregano; 1 tsp dried basil; Salt and black pepper to taste; 12 oz spaghetti or pasta of choice

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A thick, savory, and high-protein plant-based ragu made with green lentils and classic Italian aromatics.

Author: Luna
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner
Method: Simmered
Cuisine: Italian-American
Diet: Vegan

Ingredients

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1 tbsp olive oil

1 onion, finely diced

2 carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

1 cup dry green lentils, rinsed

1 can (14 oz) crushed tomatoes

2 tbsp tomato paste

1 tbsp balsamic vinegar

3 cups vegetable stock

1 tsp dried oregano

1 tsp dried basil

Salt and black pepper to taste

12 oz spaghetti or pasta of choice

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Instructions

1. Sauté onion, carrots, and celery in olive oil until soft.

2. Add garlic and tomato paste; cook for 2 minutes.

3. Stir in lentils, tomatoes, stock, herbs, and half the vinegar.

4. Simmer covered for 30–35 minutes until lentils are tender.

5. Stir in remaining vinegar and season with salt and pepper.

6. Serve over al dente pasta and garnish with fresh herbs.

Notes

Use red lentils for a softer, smoother sauce texture.

Store leftovers in the fridge for up to 5 days or freeze for 3 months.

Add a splash of red wine for extra depth of flavor.

Find it online: https://www.elitesrecipes.com/the-best-vegan-lentil-bolognese-sauce/