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.
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, 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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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! 🙂
Linda Szymoniak says
It's been a while since I made this, but have had a taste for it and am making it this week. I have at times served it over polenta. Makes an interesting flavor and texture combination. I could practically live on this recipe!
Iosune says
Hi Linda! So glad you like it so much 🙂
Serene Lee says
It look tasty. I would make some meal prep for this on my off-day for work. All your food recipes looks yummy.
Iosune Robles says
Hi Serene! Thanks for your kind comment 🙂
Yalp says
I did it... EXCELLENT ! Thank you for share it with us 😉 I Must tell dare to add mushroom in slices and vegan mozzarella cheese into your deliciuos sauce and...yummy yummy !!
Iosune Robles says
That sounds good! So glad you liked it 🙂
Julee says
Delicious! I made it last night and it was the best pasta sauce I’ve made! I didn’t have much time so I skipped blending the lentils (the ones I have cook up very soft and almost falling apart anyway) and just served them on top of the spaghetti covered by the sauce. We had it with brown rice spaghetti instead of buckwheat noodles. 2 of us (moderate eaters but we love pasta) ate only this for dinner and there was barely any leftover. Thanks for the great recipe!
Iosune Robles says
Hi Julee, sounds so good! I am so glad you liked it 🙂 Have a nice day!