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Vegan Lentils Bolognese

Updated: Sep 11

Today we are making Vegan Lentils Bolognese

Bolognese sauce is an Italian tomato based sauce mainly made using onion, celery, carrots and basil. This is one of those few recipes which became part of my meal on a weekly basis as it’s easy to prepare, time efficient, nutrient rich and sooo delicious.



Ingredients for Vegan Lentils Bolognese

Oil - 2 Tablespoons

Onion - 1 Medium

Garlic - 4 Cloves

Chili - 1 Medium

Mushrooms - 200 Grams

Celery

Carrots - 2 medium

Cooked Lentils - 300 grams

Tomato Puree - 200 ml

Basil Leaves

Salt - 1 Teaspoon

Black Pepper Powder - Half teaspoon

Oregano - Half Teaspoon


So

Let’s get started

Step 1 - Prepare the base

To a pan, add 2 tablespoons of oil, 1 medium thinly sliced onion, cook the onion over medium heat till it’s slightly golden brown. After 5-7 minutes, check the progress and make sure to stir it in between so the onion doesn’t burn.


Then add 4 cloves of garlic finely chopped, 1 medium chili finely chopped. Stir fry them for 2 mins over low heat.


Step 2

Add vegetables

Starting with mushrooms, around 200 grams.




I couldn’t get my hands on fresh mushrooms so I used the canned ones. But try to use the fresh ones if possible. Then add some finely chopped celery, 2 roughly chopped carrots, you may add any other vegetables of your choice. Mix everything and let it cook over low heat for 5-6 minutes.




You will notice that the celery leaves will shrink in size. Keep on cooking till the carrot turns soft and stir it in between

Then add around 300 grams of cooked lentils, I am using brown lentils for this recipe. Followed by 200 ml of tomato puree, and basil leaves. Mix everything and cook for another 2-3 minutes over low heat.


Now it’s time to add the condiments, add 1 teaspoon of salt or salt as per taste, half teaspoon of black pepper powder. Mix everything and cook till you get the right consistency on the sauce. I like the bolognese sauce to be a little thick so I am going to cook for longer. Stir it occasionally so it doesn’t burn.



Now it’s time to garnish, add some fresh basil leaves, and half teaspoon of oregano and check for salt just in case and the Vegan Lentil Bolognese is ready. Time to serve. I like mine over some pasta, the options are limitless. The smell of spaghetti pasta, love it. Look at this, you can make this with different vegetables, add more vegetables, whatever you have at hand, and also can control the spice level. This is a perfect meal for the family and can be prepared in large quantities so easily, as no prior preparations are needed.


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See how quick and easy it was, you can make this in so many different ways and pair it with either rice, pasta or even chapatis.


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