Save As the evening sun filters through your kitchen window, a hearty pot of Vegan Lentil Bolognese simmers on the stove, filling your home with aromas that evoke comfort and satisfaction. This plant-based twist on the Italian classic transforms humble lentils into a protein-rich, deeply satisfying sauce that clings perfectly to vibrant spirals of zucchini and carrot. It's a dish that marries rustic tradition with modern, health-conscious eating—proving that plant-based cuisine can deliver all the depth and satisfaction of its meat-based inspiration.
Save The brilliance of this dish lies in its contrasts—the rich, slow-simmered sauce against the fresh crispness of just-cooked vegetable spirals. Each forkful delivers the umami depth traditionally associated with Bolognese, reimagined through the earthy sweetness of lentils. The vegetables provide a light, nutritious base that allows the sauce to take center stage while contributing their own subtle flavors to the symphony.
Ingredients
- Vegetables: 2 medium zucchinis (spiralized), 2 large carrots (spiralized), 1 medium onion (finely chopped), 2 celery stalks (finely chopped), 2 medium carrots (finely diced), 3 cloves garlic (minced)
- Lentils: 1 cup dry brown or green lentils, rinsed
- Liquids: 2 tablespoons olive oil, 1 (28 oz/800 g) can crushed tomatoes, 2 tablespoons tomato paste, 2 cups vegetable broth
- Seasonings: 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon dried thyme, ½ teaspoon smoked paprika, ¼ teaspoon red pepper flakes (optional), salt and black pepper to taste
- To Serve: Fresh basil or parsley (chopped, optional), nutritional yeast for sprinkling (optional)
Instructions
- Prepare the base
- Heat olive oil in a large skillet or saucepan over medium heat. Add chopped onion, celery, and diced carrots. Sauté for 5–6 minutes until softened.
- Add aromatics
- Stir in minced garlic and cook for 1 minute until fragrant.
- Build the sauce
- Add lentils, tomato paste, crushed tomatoes, vegetable broth, oregano, basil, thyme, smoked paprika, and red pepper flakes (if using). Stir to combine.
- Simmer
- Bring to a simmer, cover, and cook for 25–30 minutes, stirring occasionally, until lentils are tender and sauce is thickened. Add more broth or water if needed.
- Season
- Season with salt and pepper to taste.
- Prepare the vegetables
- While the sauce simmers, spiralize the zucchinis and carrots. Set aside.
- Cook the vegetable noodles
- Just before serving, lightly sauté spiralized zucchini and carrots in a large pan over medium heat for 2–3 minutes until just tender but still crisp, or serve raw for extra crunch.
- Plate and serve
- Divide spiralized vegetables among plates. Top with lentil Bolognese. Garnish with fresh basil or parsley and nutritional yeast if desired.
Zusatztipps für die Zubereitung
The key to developing deep flavor in this plant-based Bolognese is patience. Allow the aromatics to properly soften before adding the garlic, and then let the lentils simmer until they absorb the rich flavors of the herbs and tomatoes. For the vegetable noodles, be careful not to overcook them—they should retain some bite to provide textural contrast to the soft, hearty sauce.
Varianten und Anpassungen
This versatile dish welcomes personalization. For a heartier version, serve the Bolognese over a mixture of spiralized vegetables and gluten-free pasta. If you prefer more protein, add a quarter cup of walnuts or a tablespoon of nutritional yeast to the sauce. During summer, fold in some fresh cherry tomatoes just before serving for bursts of brightness. In cooler months, intensify the warming notes with an extra pinch of smoked paprika or a dash of cinnamon.
Serviervorschläge
Serve this vibrant dish in wide, shallow bowls that showcase the colorful spirals beneath the rich sauce. A simple side of crisp green salad dressed with lemon juice and olive oil complements the heartiness perfectly. For special occasions, add a basket of warm gluten-free bread for sopping up the flavorful sauce. A chilled glass of vegan-friendly red wine makes this healthy meal feel truly indulgent.
Save As you twirl colorful vegetable noodles around your fork, catching pockets of the savory lentil sauce, you might find yourself wondering why you didn't discover this plant-based delight sooner. This Vegan Lentil Bolognese transforms everyday ingredients into an extraordinary meal that satisfies on multiple levels—nutritionally, ethically, and most importantly, with genuine culinary pleasure. It's proof that embracing plant-based eating doesn't mean saying goodbye to the comforting classics, but rather rediscovering them through a fresh, vibrant lens.
Recipe FAQs
- → What lentils work best for this dish?
Brown or green lentils are ideal as they hold their shape well during simmering and absorb flavors deeply.
- → Can I spiralize the vegetables ahead of time?
Yes, spiralize zucchinis and carrots shortly before serving to maintain their crisp texture and freshness.
- → How long should the lentils simmer?
Simmer the lentils for about 25–30 minutes until tender and the sauce thickens to a rich consistency.
- → Is it possible to make this dish gluten-free?
Absolutely, the use of spiralized vegetables ensures a naturally gluten-free base, perfect for gluten-sensitive diets.
- → What herbs complement the flavors best?
Dried oregano, basil, and thyme provide a classic Italian aroma that enhances the tomato and lentil blend beautifully.