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Lentil Bolognese

Lentil Bolognese

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Cook: 30 mins
  • Total: 40 mins
  • 4
  • Main dish
  • Vegan, Italian

Servings 4

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Best Bolognese pasta ever! I used soba noodles, which are made with buckwheat flour. The sauce is made with lentils and it tastes AWESOME.

Ingredients

  • 1/2 cup dry lentils (100 g)
  • Extra virgin olive oil
  • 1 onion
  • 1 stick of celery
  • 1 carrot
  • Sea salt
  • Black pepper
  • Dry oregano
  • 1 cup tomato sauce (250 g)
  • ¼ cup red wine (75 ml)
  • 9 oz soba noodles (250 g)
  • Vegan Parmesan (optional)

Instructions

  1. Cook the lentils and the soba noodles according to package directions.
  2. 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.
  3. Add the tomato sauce and cook for 5 minutes more.
  4. Add the wine and cook until the alcohol evaporates.
  5. Blend the lentils using a hand blender or a food processor and add the mixture to the frying pan. Stir well.
  6. Serve the soba noodles with the Bolognese sauce and some vegan Parmesan cheese on top. Add oregano to garnish (optional).

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 373
  • Sugar: 5.1g
  • Sodium: 841mg
  • Fat: 4.3g
  • Saturated Fat: 0.7g
  • Carbohydrates: 69.8g
  • Fiber: 9.2g
  • Protein: 16.6g