50 MIN · STOVETOP

Lentil bolognese

Name: Lentil bolognese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup Brown lentils (rinsed); 28 oz Crushed tomatoes; 1 Carrot (finely diced); 2 stalks Celery (finely diced); 1 Yellow onion (finely diced); 3 cloves Garlic (minced); 2 tbsp Tomato paste; 2 cups Vegetable stock; 1 tsp Dried oregano; 2 tbsp Olive oil; 12 oz Pasta; Salt and pepper

A rich, slow-simmered ragu that happens to be vegan.

vegetarianvegandairy-freenut-freebeans-legumesbudget-friendly

Ingredients

1 cupBrown lentils, rinsed
28 ozCrushed tomatoes
1Carrot, finely diced
2 stalksCelery, finely diced
1Yellow onion, finely diced
3 clovesGarlic, minced
2 tbspTomato paste
2 cupsVegetable stock
1 tspDried oregano
2 tbspOlive oil
12 ozPasta
Salt and pepper

Method

1
Heat the olive oil in a pot over medium. Add the carrot, celery, and onion and cook until soft, about 8 minutes, then the garlic and tomato paste for one minute.
2
Add the lentils, tomatoes, stock, and oregano. Simmer, stirring now and then, until the lentils are tender and the sauce is thick, about 25 minutes. Season well.
3
Meanwhile, cook the pasta in well-salted water until al dente, then drain.
4
Fold the pasta through the ragu with a splash of pasta water and serve.

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