Lentil Bolognese (Vegan) recipe

Incredible Plant-based Lentil Bolognese Recipe

Posted on by Donna Joy
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This Plant-based Lentil Bolognese Recipe is beyond delicious A perfect blend that makes it hard to believe it is plant based. Meat eaters don’t miss the meat.

Serve the Lentil Bolognese with the pasta

Serve the Lentil Bolognese with the pasta of your choice, gluten free or classic.

Lentil Bolognese (Vegan) recipe

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Lentil Bolognese (Vegan)
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Lentil Bolognese (Vegan)

Recipe by Donna Joy ~ DonnaJoys.comCourse: DinnerCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

300

kcal

This Plant-based Lentil Bolognese Recipe is beyond delicious. A perfect blend that makes it hard to believe it is plant based. Follow Donna Joy’s Sedona Sweet Arts on Facebook for recipes, culinary art, ideas, images tips.

Ingredients

  • 2 tablespoon Olive Oil

  • 7.5 Ounces of Tomato Paste

  • 1/4 cup dried Onion I used Costco Organic Onion found in the spice isle

  • 1/4 cup of marsala wine

  • 1 diced tomato, diced with juices or 5 ounces of canned diced tomatoes

  • 1/4 cup Water

  • 3/4 cup diced Onions

  • 1/2 cup diced Carrots

  • 1/2 Cup diced Celery

  • 3-5 chopped Cloves Garlic

  • 1 1/4 cup Vegetable stock

  • 1/3 cup plus Brown Lentil (heaping)

  • 2 Bay leaves

  • 1 1/2 teaspoon Fennel Seed

  • 1/2 teaspoon Salt

  • 1/8 teaspoon pepper

  • 1 teaspoon Italian Seasoning

  • 1 teaspoon oregano

  • 1/8 teaspoon Chili Flakes

  • 2 teaspoons Balsamic Vinegar

Directions

  • Add 1/4 cup of water and scrape the pan and cook for 3 minutes. Add the tomatoes and juice. Cook them down for a few minutes. Add the wine stir. Simmer for a few minutes until the wine has cooked off. Remove from heat. Set aside.
  • In a pan over medium heat sauté 1 teaspoon olive oil, tomato paste and dried onions. Add water as needed. It is important to brown the tomato paste deepen or blossoms the favor. The color of tomato paste will darken.
  • In a large pan or pot over medium high heat 1 teaspoon olive oil, add onions and sauté 3-4 minutes. Lower heat to medium, add carrots, celery, garlic, bay leaves, fennel seeds, salt, pepper, herbs, chili flakes. Sauté 8-9 minutes.
  • Add tomatoes paste mix, lentils, veggie stock. Stir and bring to a boil, covered. Once it boils lower heat and simmer for 25-30 minutes until lentils are tender. Uncover.
  • Continue cooking uncovered until liquid has cooked off. Stir in balsamic vinegar taste and adjust salt, pepper vinegar, chili flakes, herbs. Remove bay leaves before serving.
  • Serve with your favorite pasta, or polenta. Sprinkle with your favorite cheese, vegan or classic. Enjoy!

About

  • Donna Joy retired in 2021. Donna Joy an award-winning pastry chef, culinary artist, restaurant, bakery owner and founder, product developer Donna Joy’s® food processing. Donna Joy’s work has been featured in magazines, movies, TV and culinary websites. Donna enjoys sharing her recipes. ~ enjoy~ ♥ Donna Joy 
  • For more recipes, please visit DonnaJoys.com. Have a question or request?  donna@donnajoys.com  ♥ Donna Joy

Follow Donna’s Sedona Sweet Arts Facebook page she has images of her past art and will be adding new recipes as she adds them.

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