Lentil Bolognese (Vegan)

Lentil Bolognese (Vegan)

Recipe Collections Sedona Stories

Lentil Bolognese (Vegan)

By Donna Joy / October 5, 2024
Jump to Recipe Print Recipe
Lentil Bolognese (Vegan)
Pin
Print

Lentil Bolognese (Vegan)

Recipe by Donna Joy ~ DonnaJoys.comCourse: Sedona Stories
Servings

6

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

300

kcal

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

  • In a pan over medium heat sauté 1 teaspoon olive oil, tomato paste and dried onions. Add water as needed. It is important to browning the tomato paste deepen or blossoms the favor. The color of tomato paste will darken. 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 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 ~ A retired Entrepeneur, Creator, Business owner, Culinary Artist – Chef & Chief Operating Disruptor.
  • ~ Live ~ Love ~ Learn ~ Improve with love and Passion ~ DonnaJoys.com
Tags: , , ,

You may also like

Donna Joy