Lentil Bolognese

Name: Lentil Bolognese
Total time: 40 min
Yield: 4 servings
Cuisine: Dominican Republic
Ingredients: 2 tsp Italian seasoning, or use 1 tsp each of dried oregano and basil; 4 garlic cloves, minced or crushed; 1 medium (52 g/1.8 oz) celery stalk, finely diced (½ cup); 1 cup (200 g/7.1 oz) dried lentils of your choice (I used brown), soaked; 1 Tbsp oil; 2 medium (200 g/7.1 oz) carrots, finely grated; 1 tsp onion powder; 1 Tbsp GF soy sauce, tamari, or coconut aminos; 1 Tbsp balsamic vinegar; 2 cups (480 ml/16.9 oz) vegetable broth; 1 bay leaf; 227 g (8 oz) spaghetti, gluten-free if needed (or pasta of choice); Vegan Parmesan or nutritional yeast to garnish (optional); ½ cup (120 ml/4.2 oz) plant-based milk; 1 tsp cornstarch or arrowroot flour; 1 tsp coconut sugar or sweetener of choice; 1 medium onion, finely diced; 280 g (10 oz) fresh mushrooms, finely diced (or 28 g/1 oz dried); ⅓ cup (80 ml/2.8 oz) red wine or use more vegetable broth; 3 cups (750 g/26.5 oz) crushed tomatoes (or marinara sauce or tomato sauce); Salt, black pepper, and red pepper flakes to taste

Preparation info

4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Simple and Delicious Vegan

By Michaela Vais

Published 2023

About

Ingredients

1 cup (200 g/7.1 oz) dried lentils of your choice (I used brown), soaked
1

Method

Instructions

I recommend soaking the lentils in lukewarm water for 20 minutes if you are using green or brown lentils (not red lentils). The lentils will cook faster and are better digested when soaked.
Heat oil in a pan or pot over medium heat. Add the onion, celery, mushrooms, and carrots, and sauté for 3–4 minutes. Stir in the garlic, sweetener, and a