If you’re a fan of vegan lentil recipes, you’ll love our coconut lentil curry, black lentil curry, and our red lentil peanut soup!
Watch us make lentil bolognese!
We love lentils because they’re packed with protein, iron, fiber, and other nutrients. They’re like an everyday superfood and they cook quickly, too. The thing about lentils is they’re pretty much flavorless. So to make up for it, we use caramelization and miso paste to add more umami. This gives it a deep, rich, and complex flavor unlike many lentil bolognese recipes out there. This lentil bolognese makes a delicious and healthy weeknight meal that everyone (meat eaters included) enjoys. You can easily prepare the sauce ahead of time, and even double the batch and freeze some for later! You can find it at most well-stocked grocery stores in the refrigerated aisle or at any Japanese or Asian market.
Pasta – we use rotini pasta in the pictures, but you can use spaghetti, penne, or any pasta you like. Use gluten-free pasta if needed. Olive oil – extra-virgin olive oil is the least processed form of olive oil and is the perfect Italian choice for sautéing veggies. Onion + garlic cloves – for that classic savory flavor base. Carrots + red bell pepper – we use a mix of carrots and bell pepper but you can use other veggies like mushrooms, celery, or zucchini. Sea salt + sugar – sea salt makes all the flavors pop, and a little sugar helps balance the acidity of the tomatoes. Tomato paste – tomato paste is basically tomato concentrate and adds an intense tomato flavor. Miso – miso paste might seem like a surprising ingredient, but its rich umami taste adds depth and complexity to this sauce. Dried brown lentils – dried brown lentils are packed with fiber and nutrition, and they cook relatively quickly. They also give provide the best texture for this sauce. You can use canned lentils in a pinch, but add them towards the end or they will fall apart during cooking. Cherry tomatoes – we use fresh cherry tomatoes instead of canned tomatoes for their juicy and fresh flavor. Grated parmesan (regular or vegan), sage leaves, black pepper – we use sage but you can also use other fresh herbs like basil or oregano instead.
It also tastes delicious over zucchini noodles, layered in lasagna, or stuffed into bell peppers or zucchini boats. Tasty salad recipes that pair well with lentil bolognese
Easy Caesar Dressing Asparagus Salad with Balsamic Glaze Strawberry Spinach Salad
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