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lentil bolognese with pasta
Erin Antoniak

Lentil Veggie Bolognese

4.94 from 15 votes
Send your tastebuds for a flavor whirl with Lentil Veggie Bolognese, a wonderful vegan option that the entire family will enjoy!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: dinner, lunch, vegan, vegetarian
Cuisine: Italian
Calories: 156
Ingredients Method Nutrition

Ingredients
  

  • 2 tbsp avocado oil
  • 1/2 large white onion diced very small
  • 2 large carrots diced very small
  • 2 celery stalks diced very small
  • 1/2 bell pepper diced very small, any color works
  • 3 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp crushed red pepper optional
  • 1 cup dried green lentils rinsed
  • 2 1/2 cups water
  • 28 oz can diced tomatoes
  • 1/4 cup balsamic vinegar

Method
 

  1. Heat a large skillet with avocado oil. Once hot, add in onions, carrot, celery, and pepper. Let cook 5 minutes, stirring often.
  2. Add in garlic, salt, pepper, oregano, basil and red pepper, and let cook an additional 2-3 minutes or until veggies are starting to soften.
  3. Add in the lentils, water, diced tomatoes, and balsamic vinegar and stir.
  4. Bring to a boil. Once boiling, lower heat to medium and cook for 40-45 minutes or until all liquid is absorbed and lentils are cooked.
  5. Serve over pasta, spaghetti squash, or with bread.

Nutrition

Calories: 156kcalCarbohydrates: 24gProtein: 8gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 456mgPotassium: 529mgFiber: 9gSugar: 6gVitamin A: 3413IUVitamin C: 22mgCalcium: 68mgIron: 3mg

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