Vegan Bolognese with Lentils

the picky eater

This recipe is a vegan version of the classic making it suitable for every type of eater. It’s hearty and healthy made with lentils, onions, walnuts, celery, and mushrooms, giving this sauce a great meaty texture.

👩🏽‍🍳 What makes this Lentil Bolognese healthy?

– High in Fiber – High in Plant Protein – Vitamins and Minerals

– Olive oil – Red onion – Garlic cloves – Carrots – Celery – Walnuts – Mushrooms – Lentils – Tomatoes Swipe up for the full list of ingredients 


How to make Vegan Bolognese with Lentils


Cook your lentils according to package directions. Drain and set aside.


In a large pot, heat the olive oil over medium-high heat. Add the red onion and sauté until transparent, around 4 minutes. Add the garlic and cook until fragrant, or 1 more minute. Add the carrots, celery, mushrooms, and walnuts, and sauté for 5 more minutes until tender.


Add in the garlic, Italian seasoning, paprika, salt, and red pepper flakes and stir to combine. Pour the crushed tomatoes and stir. Bring to a gentle simmer. Cook for 5 more minutes and transfer to a food processor. Pulse until chunky.


Add the lentils back into the pan and warm through for 1-2 minutes. Pour the sauce and the seasonings and stir. Bring to a simmer and cook for 10 minutes.


Serve warm, with your favorite pasta.

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