Green Lentil Bolognese

5 from 1 vote

Green Lentil Bolognese is a deliciously hearty and healthy vegan version of the traditional meat-based bolognese. Packed with protein and fiber, this whole food, plant-based entree is gluten-free, oil-free, soy-free, nut-free, and low-fat.

Prep Time1

Cook Time40

Total Time1 40

Course: Lunch/Dinner Entrée

Cuisine: American

Servings:

Calories: 274kcal

Author: Gigi & Sersie

Ingredients

1 batch of homemade vegan spaghetti sauce or 1 quart of a good store-bought sauce
2 large zucchini squash
1 cup chopped onion
2 cups chopped or sliced mushrooms
½ cup diced red bell pepper
½ tsp fennel seed
1 Tbsp balsamic vinegar
1 cup green/brown lentils dry
¾ cup water or low sodium vegetable broth
fresh chopped basil or parsley optional
cashew parmesan cheese optional—contains nuts

Instructions

Start by making the homemade vegan spaghetti sauce. Set the sauce aside.
Prepare the lentils. Soak the lentils in water for 45 to 60 minutes. Drain and set aside.
While the lentils are soaking, make the zucchini pasta using a spiralizer. If you don't have a spiralizer, you can use a peeler to create ribbon pasta. Set the zucchini pasta aside.
Preheat a large pot over medium heat. Add chopped onions and dry saute for 3 to 5 minutes. Add chopped bell pepper and mushrooms, then stir to incorporate. Put the lid on and cook for 3 to 5 minutes.
Add the homemade vegan spaghetti sauce, fennel seeds, balsamic vinegar, soaked and drained lentils, and fresh water (or low-sodium vegetable broth). Bring the bolognese sauce to a gentle boil, then reduce heat and simmer partially covered for 20 to 25 minutes or until lentils are tender* but not mushy. Remove the lid and let it sit for at least 10 minutes. Give it a good stir and salt to taste.
Serve this delicious sauce over a bed of zucchini pasta (okay to substitute whole grain pasta). Top with fresh chopped basil or parsley and vegan parmesan cheese, if using.

Notes

If using the larger green lentils with thicker skin, you'll need to adjust the amount of water and cooking time. Use 1 cup of water (or low-sodium vegetable broth) and cook for 40 minutes or until tender. This recipe uses the "regular" green/brown lentils.
To store leftovers, separate the zucchini squash pasta from the bolognese sauce and store it in air-tight containers in the refrigerator for up to 4 days. The sauce freezes well for up to 4 months.

Nutrition