Best Bolognese pasta ever! I tried some recipes using teaspoon (textured soy protein) before and although they tasted good, I prefer this recipe because lentils are not a processed food unlike the TSP. In addition, the flavor and the texture are AMAZING.
I didn't like celery until a couple of years ago and I only added this detoxifying vegetable to my soups and salads, but now I can understand why the Italians use it to make delicious sauces and dishes. When celery is raw it has an intense flavor, but when it's cooked it has a lighter flavor.
I eat pasta once or twice a week and I'm in love with soba noodles (they're made with buckwheat flour, a gluten-free cereal).
If you're following a gluten-free diet, avoid processed gluten-free food because they're made with refined flours and other unhealthy ingredients. I know non-refined pasta is more expensive, but your body's worth it and you can use half gluten-free pasta and half zucchini pasta, which is cheaper, healthier and tastes amazing. To make this kind of pasta I use my Spiralizer, although you can make zoodles (zucchini noodles) using a peeler and a knife.
Tips:
- Red wine can be replaced for vegetable broth, water or any other wine. You can also add some soy sauce or tamari.
- Vegan Parmesan Cheese is optional, but it's so delicious. It can be replaced by nutritional or brewer's yeast.
- Use any other dry herb instead of the oregano, I also love thyme.
- Tomato sauce can be hard to find in some countries, but you can use fresh or canned tomatoes instead, although you should cook the sauce longer.
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Lentil Bolognese
Ingredients
- ½ cup dry lentils
- Extra virgin olive oil
- 1 onion
- 1 stick of celery
- 1 carrot
- Sea salt
- Black pepper
- Dry oregano
- 1 cup tomato sauce
- ¼ cup red wine
- 9 oz soba noodles
- Vegan Parmesan Cheese, optional
Instructions
- Cook the lentils and the soba noodles according to package directions.
- Heat some oil in a frying pan and sauté the onion, celery and carrot (finely chopped). Add sea salt, black pepper and oregano to taste. Cook over medium heat until golden brown.
- Add the tomato sauce and cook for 5 minutes more.
- Add the wine and cook until the alcohol evaporates.
- Blend the lentils using a hand blender or a food processor and add the mixture to the frying pan. Stir well.
- Serve the soba noodles with the Bolognese sauce and some vegan Parmesan cheese on top. Add oregano to garnish (optional).
Nutrition
DID YOU MAKE THIS RECIPE?
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Rhonda Reid says
Wonderful. 1/2 cup of dry lentils equals about 1-1/2 cups of cooked lentils, for those who already have cooked ones, or are using canned. I blended the amount in the recipe with my immersion blender, but also added just a bit more of the unblended for texture. I didn't have red wine, but used red wine vinegar instead. I also used brown rice pasta rather than soba.
The base itself, even without the lentils, would make a nice pasta sauce.
Iosune says
Hi Rhonda! Sounds great 🙂
Court says
Hey this recipe looks great as usual, just wondering how long I need to cook off the wine for? I have never actual cooked with wine before which is embarrassing to say as I hear it adds a lot of flavour, I just want to get it right as I’m cooking for children. Thanks a lot 😊
Iosune says
Hi Court! For just 1-2 minutes, but if you're cooking for children you should omit it, just add some vegetable stock instead.
Court says
Thank you for your reply, I was unsure about cooking children food with red wine in as I’ve read mixed options online. So shall I replace the wine with the same amount of stock? Thank you for your time answering my questions
Iosune says
Hi Court! Yes, use the same amount of vegetable stock 🙂 You're so welcome!
Court says
Perfect, Thank you so much! I hope you have a wonderful day 😊
Iosune says
You too! 🙂