Lentil Bolognese - The Buddhist Chef

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Lentil Bolognese

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Description

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

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.