Okay, for those of you who follow my Instagram page, you know I’ve been teasing this Lentil Bolognese recipe for a few weeks now. Partly because I wanted to make sure I had the perfect, quick recipe down pat and partly because I decided to start this blog and wanted to make sure I had this fire recipe lined up to christen this new archive of plant based creations. Either way, I made sure this saucy goodness was just right and I’m bringing it to you right now! It takes little effort but the final outcome provides loads of flavour, a great helping of plant based protein and should definitely fill you up.
The prep time for this Lentil Bolognese recipe is 10 minutes and the overall cook time comes out to just about 30 minutes. This may take longer if you don’t already have cooked lentils handy. I suggest cooking lentils and having them in your fridge for not only this recipe, but to use in lentil tacos (recipe coming soon), salads, bowls and more.
I will share a few tips before I hit you with this recipe.
The first (and pretty key) tip for is to cut your carrot before the other veggies, as you’re going to throw the carrot in first and let it cook while you prep your other veggies and spices. Heat up roughly a TBSP of olive oil on medium heat in your saucepan as you cut that carrot. Toss it in the pan once it’s cut and move along with the rest of the directions as that sizzles.
The second helpful tip is that you can sub the cooked lentils for a can of lentils, rinsed and strained. There is virtually no difference in taste and it cuts back the time and effort in boiling out lentils if you’re in a hurry and don’t happen to have lentils prepped and ready to go.
Finally, get your pasta cooking while the Lentil Bolognese sauce simmers for 10-15 minutes so that it is fresh and ready to go when your sauce is finished. I use gluten free pasta.
I really hope you enjoy this Lentil Bolognese Recipe as much as I did. Let me know how you like it in the comments below!