HP – Vegan Lentil Bolognese
- Updated on Jun 01, 2022
HP – Vegan Lentil Bolognese
Love a good bolognese but trying to eat less meat? Try our healthy, plant-based lentil bolognese – you’ll never look back!
Servings:2 servings
Calories:582kcal
Ingredients
- 5 oz wholegrain spaghetti
- ½ tbsp olive oil
- ½ small white onion
- 2 clove garlic (minced)
- ¼ cup basil, fresh (packed and chopped)
- 1 tsp oregano, dried
- 1 tbsp tomato puree
- 1 can tomatoes, diced
- 1 cup red or brown lentils (cooked or canned and drained)
- 1 tsp balsamic vinegar
- 1 tbsp soy sauce
- 1 bay leaf
- 1 cup water
- ½ tsp salt
- 1 tsp sugar
- 2 tbsp walnuts (chopped)
- 1 tbsp vegetarian parmesan or nutritional yeast
Optional
- 1 carrot
- 1 celery
Instructions
- Prepare a pot of salted boiling water for the pasta.
- Add the onion, garlic, celery and carrot cut into rough chunks and to the food processor. Pulse until the veggies are minced very finely.½ small white onion, 2 clove garlic, 1 celery, 1 carrot
- In a medium saucepan over medium heat add the olive oil, the minced veggies. Cook, stirring often, until the veggies are translucent, have reduced, and browned lightly. Add the oregano and chopped basil leaves, cook until the fragrance of the herbs comes out (about 1 minute). Add the tomato puree, can of diced tomato, lentils, balsamic vinegar, soy sauce, bay leaf and 1 cup of water. Mix and allow to simmer for about 10 minutes, stirring to avoid sticking at the bottom of the pan.½ tbsp olive oil, ¼ cup basil, fresh, 1 tsp oregano, dried, 1 can tomatoes, diced, 1 cup red or brown lentils, 1 tsp balsamic vinegar, 1 tbsp soy sauce, 1 bay leaf, 1 cup water, 1 tbsp tomato puree
- Meanwhile, add the pasta to the salted boiling water pot and cook until al dente (8 minutes approx). Drain pasta.5 oz wholegrain spaghetti
- Season bolognese sauce with ½ tsp of salt and 1 tsp sugar. Mix and taste. Add more salt if necessary.½ tsp salt, 1 tsp sugar
- Put the saucepan over medium heat and add walnuts and pasta. Cook and mix everything together until fully incorporated (2-4 minutes). The bolognese sauce should stick to the pasta (shouldn’t be liquidy) and have a nice consistency.2 tbsp walnuts
- Serve lentil bolognese spaghetti and top with some vegetarian parmesan or nutritional yeast and basil leaves.1 tbsp vegetarian parmesan or nutritional yeast
NOTES
After more healthy pasta recipes?
One pot wonder Bean and Pasta Veggie Casserole
Super Spicy Pasta Arrabbiata
We’re nutty for our Peanut Pasta Salad
Green n Creamy Avocado Spaghetti
Perfect Purple Beetroot and Feta Pasta
Nutrition
Nutrition Facts
HP – Vegan Lentil Bolognese
Amount per Serving
Calories
582
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
4
g
Cholesterol
2
mg
1
%
Sodium
1451
mg
63
%
Potassium
1432
mg
41
%
Carbohydrates
100
g
33
%
Fiber
15
g
63
%
Sugar
17
g
19
%
Protein
27
g
54
%
Vitamin A
5876
IU
118
%
Vitamin C
27
mg
33
%
Calcium
214
mg
21
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?Tag @HurryTheFoodUp on Instagram so we can admire your masterpiece!
This is SUPER tasty and really hits that umami-like craving zone.
Woohoo, glad you liked it so much Sarah! It’s one of my faves, too!