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5 from 6 votes

Lentil Bolognese (Vegan)

Vegan bolognese made with lentils, tomato sauce, garam masala, and coconut milk. This post offers the recipe and numerous uses for the sauce.
Servings: 10 people
Calories: 186.1kcal
Author: Susan Pridmore

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for serving
  • 1 yellow onion, diced
  • 2 celery ribs, diced
  • 1 large carrot, peeled and diced
  • 1 tablespoon garlic paste
  • 3 ounces tomato paste, or ½ of a standard 6-ounce can
  • 2 15-ounce cans crushed tomatoes
  • 1 28-ounce can whole, peeled tomatoes, drained and diced
  • 1 teaspoon dried oregano
  • ½ teaspoon garam masala a spice mixture
  • 2 cups dried red lentils, rinsed
  • 2 cups water
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • cup coconut milk, full fat or light version, plus more for serving

Instructions

  • Heat the olive oil in a large skillet over medium heat, and add the onion, celery and carrot. Sauté until tender, about 7 - 8 minutes. Add the garlic paste and cook for another minute.
  • Stir in the tomato paste and cook for another minute. Add the tomatoes, spices, lentils, water, and salt and pepper. Cover and simmer for 20 - 30 minutes, until the lentils are tender.
  • Stir in the coconut milk. Serve with a drizzle of additional coconut milk and extra-virgin olive oil.

Nutrition

Calories: 186.1kcal | Carbohydrates: 26.2g | Protein: 10.2g | Fat: 4.9g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.2g | Sodium: 317.9mg | Potassium: 518.8mg | Fiber: 12.1g | Sugar: 2.8g | Vitamin A: 1388IU | Vitamin C: 5.5mg | Calcium: 41.3mg | Iron: 3.4mg