Today I have for you a red lentil bolognese sauce. It is my own approximation of the traditional recipe. It is made from red lentils, because they have more of a subtle flavor, and they cook really quickly. In this recipe I had used bucatini, but any long pasta such as spaghettoni or spahgetti will do. You could top it with some vegan parmesan if you like.

Prep time: 5 minutes

Cooking time: 25 minutes

Ingredients for 2 servings

  • 1 tablespoon olive oil
  • 1 small onion
  • 1/2 stalk celery
  • 1 medium carrot
  • 2 cloves of garlic
  • 1/2 cup red lentils
  • 1/2 cup of water
  • 1/2 can diced tomatoes
  • 2 tablespoons nutritional yeast
  • 2 tablespoons mixed herbs (oregano, thyme, rosemary)
  • 300g pasta of your choice
  • salt and pepper to taste

Steps

  1. Start by finely chopping the onion and celery.
  2. Grate the carrot on the fine side of the grater.
  3. Chop the garlic into small pieces.
  4. Heat the oil in a pan over medium heat.
  5. Add the onion, celery and carrot and cook until the onion is translucent.
  6. Add the garlic and cook for another minute.
  7. Add the lentils and stir until coated in the oil.
  8. Toast the lentils for a minute or two, then deglaze with water and stir until it is absorbed.
  9. Add the tomatoes, nutritional yeast, mixed herbs and salt/pepper and cook for 10-15 minutes until the lentils are soft.
  10. Cook the pasta according to the instructions on the package.
  11. Mix 3/4 of the pasta with the sauce and serve the rest on top.