Lentil Bolognese

LEVEL: easy Cook: Prepare: Total:

BOOKMARK

Description

This easy, lentil bolognese recipe is hearty, comforting and full of flavor, everything a pasta sauce should be. Easy, delicious and vegan!
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Ingredients

18 oz dried rigatoni (500 g)

2 tbsp olive oil

1 chopped onion

3 cloves garlic, minced

1/2 cup tomato paste 125 ml

1 cup white wine 250 ml

1 cup crushed tomatoes 250 ml

1 tsp dried oregano

1 tsp dried basil

1/2 tsp cumin

1/2 tsp crushed red pepper

2 tbsp cane sugar

1-400 ml can brown lentils, drained

1 cup soy cream (Belsoy) 250 ml

1 340 ml jar roasted pepper, drained and crushed (optional)

1 tsp salt

black pepper to taste

Directions

1: In a large pot, cook the pasta according to the package instructions. Drain and set aside.
2: Heat the olive oil in the same pot over medium heat. Add the onion and sauté until translucent, about 4 minutes.
3: Stir in the chopped garlic, tomato paste, and white wine and simmer until most of the liquid is absorbed, about 4 minutes.
4: Add the crushed tomatoes, oregano, basil, cumin, crushed red pepper, cane sugar, lentils, soy cream, roasted peppers (optional), salt, pepper and stir to combine.
5: Bring to a boil, reduce the heat and simmer for 15 minutes.
6: Serve the bolognese over the pasta and garnish with fresh basil.