Lentil Bolognese
A vegan lentil bolognese that is perfect for a cozy night!
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Servings: 4 people
Ingredients
- 2 cups onions diced
- 1 carrot grated
- 3 cloves garlic crushed
- 3 tablespoon tomato paste
- 2 cans tomato sauce
- 1 tbsp coconut aminos
- 4 cups water
- 1 teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- pinch red pepper flakes
- 2 teaspoon coconut sugar
- 1 cup dry lentils
- ½ cup chopped walnuts
- ½ cup sundried tomatoes sliced
- 1 tablespoon balsamic or red-wine vinegar
- ½ cup plant based milk
- ½ teaspoon black pepper
- fresh basil garnish
Instructions
- Saute the onion, garlic, and carrot until fragrant.
- Add the tomato paste a saute for a couple of minutes.
- Add the rest of the ingredients except for the milk to the pan and cover.
- Cook until lentils are soft. Add more water if necessary.
- Add sun-dried tomatoes about half-way through.
- When lentils are soft, add the vinegar, milk, and black pepper. Adjust seasoning if needed.
- Serve with noodles of choice.
- Garnish with fresh basil and enjoy!
Notes
Cook your noodles during the last ten minutes of cooking time so that they are done roughly the same time as your sauce.
*use a high-quality balsamic vinegar for optimal flavor