Vegan Lentil Bolognese Recipe

Ingredients

• 14 oz Spaghetti ((or 400g pasta of choice))
• 1 pc yellow onion ((finely diced))
• 1 tbsp garlic ((minced))
• 1 1/2 cups dried French lentils
• 2 tbsp olive oil
• 2 cups tomato puree (passata)
• 1/3 cup tomato paste
• 1 3/4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp mixed Italian herbs
• 1/2 tsp garam masala
• 2 tsp balsamic vinegar
• 1/4 cup nutritional yeast
• 1 1/2 tsp sea salt
• 1/4 tsp black pepper
• parsley ((or basil chopped))
• more nutritional yeast

Instructions

1. 1

   --- Pasta ---

2. 2

   In a large pot or Dutch oven bring a large amount of water to a roaring boil. Seasoning the water with 1 tablespoon of sea salt. Use any pasta you prefer. In this recipe I used spaghetti.

3. 3

   Once the water boils add a generous amount of salt and about 2 tablespoons of oil. Once it reaches a roaring boil cook your pasta as indicated by the package instructions. Normally 10 to 12 minutes.

4. 4

   Drain the water and set the pasta aside. Dry the Dutch oven with a kitchen towel or heat it on the stove.

5. 5

   --- Step-By-Step Instructions For Lentil Bolognese ---

6. 6

   Heat the olive oil over a medium flame on the stove. Add the onions and sauté until it becomes tender. Stir the diced onions to prevent burning. This will take about 3 to 5 minutes. Then sauté the garlic with the diced onions for 2 minutes or until fragrant.

7. 7

   Add the tomato paste and puree into the pot along with the vegetable broth. Season with garam masala, a teaspoon of oregano, Italian herbs, garam masala, balsamic vinegar, nutritional yeast, salt, and pepper. Stir to combine.

8. 8

   Add the lentils and stir again. Bring the sauce to a simmer then reduce the heat to very low, and the cooking time is 25-30 minutes with the lid on until the lentils begin to tenderize. Stirring occasionally to prevent burning.

9. 9

   Once the lentils are cooked mix in your cooked pasta and begin to toss them into the sauce. Once the pasta has been tossed and coated, garnish with basil or parsley. Serve in equal portions on individual plates. Enjoy!