Vegan Bolognese is hearty and filling, loaded with lentils and veggies! This recipe is the perfect way to add more veggies to your meal!
- 1 Tbsp. olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 Tbsp. Italian seasoning
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 pinch red pepper flakes (optional)
- 2 cups cooked lentils
- 28 oz. crushed tomatoes
- 28 oz. tomato sauce
- Add the olive oil to a large saucepan or Dutch oven over medium heat.
- Once the olive oil is hot, add the onion and cook for about 5 minutes, or until translucent and slightly caramelized.
- Add the garlic, Italian seasoning, salt, pepper and red pepper flakes, if using. Cook for 2 additional minutes before adding the lentils, crushed tomatoes, and tomato sauce.
- Bring the sauce to a boil and then reduce the heat to low. Cover and cook for at least 20 minutes.
- Serve with pasta or veggie noodles of choice.
- BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!
- Serving Size: 1 serving
- Calories: 522
- Sugar: 23g
- Sodium: 2011mg
- Fat: 6g
- Saturated Fat: 0.9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 88.1g
- Fiber: 39.3g
- Protein: 32.6g
- Cholesterol: 2mg
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