When I first transitioned to vegan cooking I had to get creative when it came to re-imagining my old staples. Just made this for dinner and it was a real hit! I did make it in the instant pot. Add the red lentils, diced tomatoes and 1 cup of water. I like it!” And this morning when I told him I needed to go to the store for a couple of things for dinner, he asked, “Do we have any more of what you made for dinner last night? About 20 minutes. About 1-2 minutes. They’re also high in protein, fiber and nutrients like B Vitamins, magnesium, zinc and potassium. If you only have red lentils on hand, keep in mind that they will cook faster and may give this sauce more of a “mushy” texture. From now on I will always double the recipe. Commenting on The Irish Times has changed. Your screen name should follow the standards set out in our. I start this recipe with slow-cooked mushrooms, onions and garlic. If you try this recipe, please leave a comment below letting me know how you like it! I’ve tried this and it was DELICIOUS! I made this for my family last night, and my husband, whose approval of a meal is usually summed up in the words “Yeah, it’s good,” said, “Yeah, this is really good. All lentils are really easy to cook. Use some of the stock to help it blend. Also, the only adjustments I made were adding about another half cup of water and tossing in one veggie bouillon cube. When you cook lentils with tomatoes and salt, I find that they take a little longer to cook than if you were to just cook them in plain unsalted water. 3/4 lentils enough? If you need some more dairy-free pasta ideas, try these popular options! But I was wondering, could this be made in the instant pot? I love mine. Sugar 8g 9%. Easy Lentil Bolognese (Vegan) Amount Per Serving. Cuisine vegan. Carbohydrates 51g 17%. This sauce is so easy to make and it works well in a variety of vegan pasta recipes — like my Easy Vegan Lasagna recipe to my Creamy Vegan Stuffed Shells! Lentil Bolognese is a hearty vegetarian sauce and the perfect pasta topping. Add in your favorite seasonings, like garlic, basil, and oregano, then add in a big can of crushed tomatoes, green lentils, and water. I dig into those details in my all about lentils post. Brown or black lentils should work similarly, if you need to make a swap. The cooking time will be at least 15 minutes shorter in this case. But, I own this set of Global™ knives and They’re some of my most prized possessions in the kitchen. When you have reset your password, you can, Please choose a screen name. I made this today but didn’t have a 28 oz can of crushed tomatoes, so I used the 14.5 oz can I had along with a cup of fresh cherry tomatoes & a 1/4 cup marinara sauce with basil. Plus served it with red lentil pasta and a side salad. Hi Megan! This is so delicious. This sounds great! Add the tomato puree and fry for a further minute. about. We loved it! In a large 6-quart pot, heat the olive oil over medium-high heat. It’s healthy vegan comfort food at its best and totally hits the spot. Green lentils give this sauce the best texture because they hold their shape well, but you can make this with red lentils if you prefer. When I make a batch of this Vegan Lentil Bolognese, I often freeze a portion of it for easy, vegan weeknight meals. Thank you for another great recipe! Do I need to soak the lentils before using them . Lentils are an inexpensive way to way to bring a healthy vegan dinner to the table. Heat up a large, deep-sided skillet. Calories 123 kcal. Not bad, just different! Keyword 30 minutes or less, easy, Gluten free, lentils, Oil free, pasta, pasta sauce, Vegetables. Your email address will not be published. Thank you for your reply! Unlike other dried legumes, they don’t require soaking before cooking. Your email address will not be published. Please read my disclosure and privacy policy. This Vegan Lentil Bolognese Recipe includes affiliate links. Glad it was a hit, and thank you for letting me know! Gluten-free and oil-free. Thank you for the great recipe! Red lentils are slightly sweeter than their green and brown counterparts. Fusilli works well also as it almost grips the sauce. For more red lentil recipes, try my Red Lentil Soup or Lentil, Kale & Quinoa Stew. Thx They’re a vegan darling because they are so versatile — I use them in Mexican, Italian, Irish, and Indian dishes alike. The leftover sauce can be stored in an airtight container in the fridge for up to a week, or you can freeze it for up to 3 months. Lentils are an affordable and accessible source of plant-based protein, and I love how they absorb the flavors that you cook them with. Fiber 23g 96%. lentils. Cover with hot water and set aside for at least 30 minutes. About 2-3 minutes. Servings 6. Thank you for sharing this information that is very valuable. Lentil Bolognese is a hearty vegetarian sauce and the perfect pasta topping. Drain and rinse the cashews. Are the lentils cooked in the instant pot first & then put into the large 6-quart pot. xoxo Oh.. and used 1/2C homemade bone broth for some of the water. Put the cashews in a 2-cup measuring glass. And hubbie loves lentils. I also added a red bell pepper because I had it and a little extra water. Total Time: 55 minutes. Course Main Course. If you have these questions, you’re in luck! 1 Soak the cashews for eight hours or overnight. Total Time 1 hour. The account details entered are not currently associated with an Irish Times subscription. To comment you must now be an Irish Times subscriber. The result is a really flavorful base. Delicious! I have a blog post that’s all. You can read it here. Your email address will not be published. Agi x. I haven’t tested this recipe in the Instant Pot yet, but I’d probably cook it for 10 minutes at high pressure (just to make sure everything is super tender) and I would omit the salt completely until the cooking is done, since it can interfere with the lentils under pressure. I used 1 C red lentils, 1 red bell pepper, 2 carrots, 2 stalks celery, 6 cloves of garlic, 5 stalks of left over broccolini & 1/2 zucchini. Holly White is a vegan food and lifestyle blogger. As the sauce simmers, the lentils absorb the juice from the tomatoes and with it all of the flavors of the slow-cooked vegetables. ), Lentils are rich in polyphenols, which may help to, One 8-week study suggests that eating lentils each day. Ingredients. Calories: 233 kcal. For the complete list, visit my Shop where you can find the kitchen gadgets I like as well as a list of books that I recommend. When cooked, they absorb liquid ingredients and become soft, making for a thick, rich vegan pasta sauce. If you just want to get to cooking already, I’ll give you the lentil cliff notes here. This site uses Akismet to reduce spam. Total Time 25 minutes. This post may contain affiliate links. (I usually add another 1 teaspoon, starting just 1/2 teaspoon at a time.) For this recipe, I chose red lentils. If your oil is smoking, that’s a sign that your pan is getting too hot. If the pan becomes too dry, you may need to add more water 1/2 cup at a time. I adjusted the time for 10 minutes but not the salt as I received your message mid-cooking. When the lentils are easily smashed with a fork against the side of the pot, they are done. I also like to start seasoning the sauce now, with salt and a splash of maple syrup, to help create a richly-flavored sauce. Tried this recipe? (Leave out the added sweetener if you want to, though.). Love your recipes! Course Main Course. We are going to try it for tonight’s dinner. lentil bolognese, lentil pasta sauce, lentil recipes, vegan bolognese, vegan pasta, vegan pasta recipes, vegan pasta sauce, + additional crushed red pepper as seasoning, to taste, rinsed, drained and picked free of debris, divided; with 1 cup of additional water on the side if necessary. ‘I can’t live with the thought of being locked down with him’, Frequently asked questions about your digital subscription, Specially selected and available only to our subscribers, Exclusive offers, discounts and invitations, Explore the features of your subscription, Carefully curated selections of Irish Times writing, Sign up to get the stories you want delivered to your inbox, An exact digital replica of the printed paper, A stirfry at home as good as any restaurant could do, Amanda Byram: My granny’s curry – simple, tasty and the real deal, Unfussy comfort food: A big pot of meatballs to fuel the family, Creamy sausage pasta: A hearty but simple dish, Honey and soy baked salmon: A delicious dinner ready in minutes, How to make an authentic Indian chicken curry at home, A belly-warming two-cheese chicken and broccoli pasta bake.

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