Description
Vegan lentil bolognese bowl is a hearty one-pot dish made with red lentils, walnuts, and herbs for rich plant-based comfort in every bite.
Ingredients
1 tablespoon olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
2 tablespoons tomato paste
1/2 cup red lentils, rinsed and drained
1/3 cup walnuts, finely chopped
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili flakes (optional)
1/2 cup dry red wine or veggie broth
1 1/2 cups crushed tomatoes
1 1/2 cups vegetable broth
1 tablespoon balsamic vinegar
Pasta of choice, for serving
Fresh basil or parsley, for garnish
Instructions
Heat olive oil in a large skillet or pot over medium heat.
Add onion, garlic, carrot, and celery. Cook 7–8 minutes until softened.
Stir in tomato paste and cook 2–3 minutes until darkened.
Add lentils, walnuts, oregano, thyme, salt, pepper, and chili flakes. Stir to combine.
Deglaze with red wine or veggie broth. Let it reduce slightly.
Add crushed tomatoes and vegetable broth. Stir and bring to a simmer.
Cover and cook on low for 25–30 minutes, stirring occasionally.
Finish with balsamic vinegar. Adjust seasoning as needed.
Serve over pasta and garnish with herbs or vegan parmesan.
Notes
Red lentils create a creamy texture perfect for bolognese. For nut-free, replace walnuts with chopped mushrooms. Sauce thickens as it cools. Great for meal prep or freezing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Vegetarian & Vegan Bowls
- Method: Stovetop
- Cuisine: Italian-Inspired