Lentil Bolognese (Vegan & Gluten-Free)
This simple Lentil Bolognese recipe is a fantastic, quick weeknight dinner that’s both vegan and gluten-free. With the texture of lentils mimicking beef, it offers a full, savory taste while packing a punch of protein, making it a satisfying meal. Best of all, this delicious dish can be prepared in under 30 minutes! Perfect for pasta lovers looking for a healthier twist.
1 cup lentils (red or tri-colored), rinsed
1 lb gluten-free pasta
1 tsp oregano
3 garlic cloves, minced
½ cup yellow onion, diced
1 cup white mushrooms, diced
½ tsp red pepper flakes
24 oz pasta sauce
14 oz fire-roasted diced tomatoes
¾ cup water
Salt and pepper to taste
1 tbsp olive oil
Directions:
1. Cook the pasta as per package instructions.
2. In a large skillet, sauté garlic, onion, oregano, mushrooms, and red pepper flakes in olive oil for 3-5 minutes until the mushrooms and onions are tender.
3. Add the pasta sauce, diced tomatoes, water, and lentils. Stir to combine and simmer for 15-18 minutes or until the lentils are tender.
4. Serve over the pasta and garnish with extra red pepper flakes and optional parmesan cheese (or vegan cheese).
Prep Time: 30 minutes
Kcal: Approximately 350 kcal per serving