Description
A hearty vegan lentil bolognese made with two types of lentils, vegetables, and a rich tomato sauce. Perfect for pasta, rice, or meal prep.
Ingredients
Scale
- Olive oil cooking spray or 2 tbsp olive oil
- 1 onion, finely diced
- 3 carrots, finely diced
- 3 celery sticks, finely diced
- 3 garlic cloves, minced
- 1 tsp salt
- 2 tbsp sweetener or brown sugar
- 1 cinnamon stick
- 1 bay leaf
- 3 tbsp tomato puree
- 1 tbsp soy sauce or gluten free tamari
- 1 tbsp Marmite or yeast flakes
- 250 g butternut squash, cubed
- 400 g chopped tomatoes
- 960 ml vegetable stock
- 200 g brown lentils
- 100 g red lentils
Instructions
- Spray a large pan with oil and cook onion, carrots, and celery for 8–10 minutes.
- Add garlic, bay leaf, cinnamon stick, sweetener, and salt and cook for 1 minute.
- Stir in tomato puree and Marmite or yeast flakes.
- Add squash, tomatoes, soy sauce, stock, and lentils.
- Bring to a boil, then simmer partially covered for 25–30 minutes.
- Remove bay leaf and cinnamon stick, season, and serve.
Notes
- Serve with pasta, rice, or as a baked dish filling.
- Freezes well for up to three months.
- Use gluten free stock and tamari to keep gluten free.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 233
- Sugar: 7 g
- Sodium: 1019 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 18 g
- Protein: 15 g
- Cholesterol: 0 mg