Lentil Bolognese with Pasta
0.0
Italian, Mediterranean
•A rich, deeply savory vegan ragù where red lentils cook down into the sauce for body and depth, while toasted seeds add texture and bite. Comforting, hearty, and naturally plant-based.
Ingredients
4
SERVINGSsauce
240 g dried red lentils
1 pcs small onion
1 pcs carrot
1 pcs celery stalk
3 pcs garlic cloves
200 g mushrooms
30 g tomato paste
400 g crushed tomatoes
4 3/4 dl vegetable stock
soy sauce or miso
1 tsp dried oregano
1/2 tsp dried thyme
black pepper
olive oil
texture finish
50 g sunflower seeds
to serve
pasta
parsley or basil
vegan parmesan
Instructions
1
Preparation: Make sure you have all ingredients ready before you start cooking.
2
Heat olive oil in a wide pot over medium heat.
3
Sauté onion, carrot, and celery slowly until soft and slightly sweet.
1 pcs small onion
1 pcs carrot
1 pcs celery stalk
4
Add mushrooms and cook until moisture evaporates and flavor deepens.
200 g mushrooms
5
Add garlic and cook briefly.
3 pcs garlic cloves
6
Add tomato paste and cook until darker and caramelized.
30 g tomato paste
7
Add soaked lentils, crushed tomatoes, stock, herbs, and soy sauce/miso if using.
240 g dried red lentils
400 g crushed tomatoes
480 ml vegetable stock
1 tsp dried oregano
soy sauce or miso
8
Simmer gently until lentils break down and sauce becomes thick and rich.
9
Taste and adjust seasoning.
10
Add a splash of pasta cooking water if needed for silkier texture.
11
Stir in toasted sunflower seeds just before serving for texture.
50 g sunflower seeds
Ready to eat!
