HomeFood & RecipiesLentil Bolognese (Vegan) - Budget Bytes

Lentil Bolognese (Vegan) – Budget Bytes

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It appears like meat is getting increasingly more costly every single day, y’all. However you already know what remains to be low-cost? LENTILS. 🙌 I do know we’ve sung their praises a thousand occasions, however lentils are low-cost, versatile, and can preserve you full all. day. lengthy. So that they’re an amazing substitute for meat in bolognese, whether or not you’re vegan or not. This lentil bolognese is wealthy, hearty, full of massive savory taste, and budget-friendly!

close up side view of lentil bolognese on a plate of rigatoni being pierced with a fork.

What’s Bolognese

Bolognese is an excellent wealthy Italian meat sauce reigning from the town of Bologna, Italy. Usually, this sauce begins with finely diced greens (onion, celery, carrot) which might be cooked down with fatty beef and pork. Tomatoes or tomato sauce are added to present the ragú a tomato base, and white wine and milk are added to present the sauce additional richness. This additional lush sauce is usually served over pasta.

As a result of meat is getting so darn costly as of late, we determined to make a bolognese-like sauce utilizing lentils as a substitute of meat. The lentils make the bolognese sauce additional hearty for pennies on the greenback, and likewise add an amazing dose of fiber. We made positive so as to add tons of scrumptious herbs and spices, in addition to some wealthy coconut milk, to make this lentil bolognese simply as wealthy and flavorful as its meaty counterpart.

What sort of lentils to make use of

You’ll need to use pink lentils for this recipe as a result of they break down rapidly, serving to the sauce thicken up and get additional wealthy. They’ll retain simply sufficient texture to really feel “meaty,” with out trying like lentils. The pink/orange coloration of the cooked lentils additionally helps the bolognese sauce retain a pleasant deep pink/brown coloration.

Tips on how to Serve Lentil Bolognese

Serve this hearty sauce over a pile of your favourite pasta, with some garlic bread and a light salad on the facet. As a result of this sauce is so wealthy and thick, it pairs rather well with bigger pasta shapes, like rigatoni or tagliatelle as a result of it clings nicely to pasta even with out a lot of ridges or crevices.

Overhead view of a Dutch Oven full of Lentil Bolognese.

Lentil Bolognese

Lentil bolognese is a wealthy and hearty pasta sauce that’s budget-friendly and stuffed with daring flavors. Plus, it makes tasty leftovers!

Creator: Dalya Rubin

Side view of a plate full of pasta and lentil bolognese with a fork in the side.

  • 1 yellow onion ($0.37)
  • 1 carrot ($0.15)
  • 1 stalk celery ($0.10)
  • 2 Tbsp cooking oil ($0.08)
  • 4 cloves garlic ($0.32)
  • 1/4 tsp crushed pink pepper ($0.02)
  • 1/2 cup finely chopped walnuts ($1.07)
  • 1 cup raw pink lentils ($0.67)
  • 1 15oz. can crushed tomatoes ($1.00)
  • 3 Tbsp tomato paste ($0.27)
  • 1 tsp dried oregano ($0.10)
  • 1 tsp dried basil ($0.10)
  • 1 tsp garlic powder ($0.10)
  • 1 Tbsp sugar ($0.02)
  • 1/2 tsp salt ($0.02)
  • 1/4 tsp black pepper ($0.02)
  • 3 cups vegetable broth ($0.36)
  • 1/2 cup full-fat coconut milk ($0.81)
  • Finely cube the onion, carrot, and celery. Mince the garlic.

  • Add the olive oil, onion, celery and carrot to a big pot. Sauté the greens for about 5 minutes over a medium till the onions are translucent and the greens have softened.

  • As soon as greens have softened, add the minced garlic, crushed pink pepper and walnuts to the pot. Saute for two minutes over medium-low warmth, or till the garlic is aromatic.

  • Add the lentils, crushed tomatoes, tomato paste, dried oregano, dried basil, garlic powder, salt, sugar, pepper, and vegetable broth to the pot. Combine every part collectively and convey the sauce to a boil.

  • Scale back the warmth to low and simmer, semi lined with a lid, stirring often for 20-25 minutes. After about 25 minutes the lentils must be smooth and the sauce thickened. If the sauce remains to be too skinny on your liking, proceed simmering till it has reached your required consistency.

  • As soon as the bolognese has reached your required consistency and texture, stir within the coconut milk and simmer for one more 5 minutes. Style the bolognese and add salt to style. Flip off the warmth. The bolognese will proceed to thicken because it cools.

See how we calculate recipe costs here.

dutch oven

Serving: 1cupEnergy: 478kcalCarbohydrates: 52gProtein: 18gFats: 25gSodium: 1261mgFiber: 19g

Learn our full nutrition disclaimer here.

Overhead view of a plate of pasta with lentil bolognese on top.

Tips on how to Make Lentil Bolognese – Step by Step Images

Chopped vegetables on a cutting board.

Finely cube one yellow onion, one carrot, and one stalk celery, and mince 4 cloves of garlic.

Chopped vegetables in the pot.

Add 2 Tbsp cooking oil to a big pot and warmth over medium. Add the onion, celery, and carrot and sauté till the greens are smooth and the onions are translucent.

Garlic, walnuts, and red pepper added to the pot.

Add the minced garlic, ¼ tsp crushed pink pepper, and ½ cup finely chopped walnuts. Sauté over medium-low warmth for about two minutes extra.

Lentils, tomatoes, and spices in the pot, broth being poured in the side.

Add 1 cup raw pink lentils, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp salt, 1 Tbsp sugar, 1 tsp garlic powder, ¼ tsp black pepper, one 14.5 oz. can crushed tomatoes, and three Tbsp tomato paste to the pot. Add 3 cups vegetable broth and stir to mix.

Simmered bolognese sauce being stirred in the pot.

Permit the sauce to come back as much as a boil, then scale back the warmth to low and let it simmer for 20-25 minutes, stirring often.

Coconut milk being poured into the sauce in the pot.

After about 25 minutes, the lentils must be smooth and the sauce must be thick. If the sauce remains to be too skinny on your liking, enable the sauce to simmer a bit longer. If the lentils usually are not but smooth, proceed to simmer, including a small quantity of water as wanted to stop it from drying out.

Parsley being sprinkled on the pot of finished lentil bolognese.

As soon as the sauce is thickened, stir in ½ cup full fats coconut milk and simmer for five minutes longer.

Overhead view of the pot full of lentil bolognese garnished with parsley.

Style the sauce and add salt if wanted.

Supply: www.budgetbytes.com

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