This easy lentil bolognese recipe is a quick weeknight meal that just so happens to be vegan and gluten free. It’s filled with flavor and a great way to switch up pasta, plus it comes together in under 30 minutes!
Turns out, I’m a huge fan of lentil bolognese! Ok so I already knew I was, and I already knew it was incredibly easy to prepare, but I really like it. The texture of the lentils does a great job at mimicking meat–and include protein–so it really is a complete meal.
Why you’ll love this lentil bolognese
It’s vegan AND gluten free, so anyone can enjoy it
It comes together in under 30 minutes, making it a quick weeknight dinner
The flavor is incredible and it’s a great way to sneak protein into a vegetarian dish
Lentil Bolognese
Course: Main, VegetarianCuisine: ItalianDifficulty: Easy4
servings5
minutes25
minutes30
minutesNaturally gluten free and vegan, this Lentil Bolognese recipe is a hearty, healthy lentil recipe that’s perfect for topping pasta or just about anything else!
Ingredients
75 lb. favorite gluten free pasta
1/2 cup yellow onion diced
3 garlic cloves minced
1 cup white mushrooms diced
1 tsp oregano
1/2 tsp red pepper flakes
pinch of salt and pepper
14 oz. fire roasted diced tomatoes
24 oz. favorite pasta sauce*
1 cup lentils (green or brown) rinsed
2 1/2 cups water
Directions
- Cook the pasta over the stove as you normally would.
- In a large skillet, add the onion, garlic, mushrooms, oregano, red pepper, salt and pepper, along with 1 tbsp olive oil, and sauté for 3-5 minutes until the onion and mushrooms are soft.
- Next, add the diced tomatoes, tomato sauce, lentils and water and stir to combine. Place a lid on the skillet, bring mixture to a boil, then reduce heat to low and simmer it for 18-25 minutes, or until lentils are cooked, stirring occasionally.
- Serve lentil bolognese over pasta, sprinkle with additional red pepper flakes (+ parmesan cheese if not vegan) and enjoy!
Notes
- Thanks to Erin
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