Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, finely diced (about 1 ½ cups, 200g)
  • 2 carrots, finely diced (about 1 cup, 120g)
  • 2 celery stalks, finely diced (about 1 cup, 100g)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • ½ teaspoon red pepper flakes (optional)
  • 1 cup brown or green lentils, rinsed (200g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 cup vegetable broth (240 ml)
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt and freshly ground black pepper, to taste
  • 1 pound pasta of your choice (454g - spaghetti, penne, rigatoni work well)
  • Fresh parsley, chopped, for garnish
  • Vegan parmesan cheese (optional), for serving

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 8-10 minutes.
  2. Stir in minced garlic, oregano, thyme, bay leaf, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.
  3. Add the rinsed lentils, crushed tomatoes, tomato sauce, vegetable broth, tomato paste, balsamic vinegar, and sugar (if using). Season with salt and pepper.
  4. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking.
  5. While the sauce simmers, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  6. Remove bay leaf from the bolognese sauce. Toss the cooked pasta with the lentil bolognese, adding a little pasta water if needed to loosen the sauce. Serve immediately, garnished with fresh parsley and vegan parmesan cheese (if using).