1. Cook the Lentils:
In a medium saucepan, add the lentils and cover with water. Bring to a boil, then reduce the heat to a simmer.
Cook for 20-25 minutes, or until the lentils are tender but not mushy. Drain and set aside.
2. Sauté the Vegetables:
In a large skillet or pot, heat the olive oil over medium heat.
Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened.
If using, stir in the chopped mushrooms and cook for an additional 3 minutes.
3. Build the Sauce:
Add the tomato paste, oregano, basil, smoked paprika (if using), salt, and pepper to the vegetable mixture. Stir well to coat.
Pour in the crushed tomatoes and vegetable broth, mixing thoroughly.
Simmer the sauce for 10 minutes, allowing the flavors to meld.
4. Combine Lentils and Sauce:
Stir the cooked lentils into the sauce, mixing well to combine.
Simmer for an additional 10 minutes, adding more broth if the sauce becomes too thick.
Adjust the seasoning with additional salt and pepper, if needed.
5. Serve:
Serve the Bolognese sauce over your favorite pasta, such as spaghetti, linguine, or penne.
Garnish with fresh parsley or basil and a sprinkle of nutritional yeast or vegan Parmesan.
Serving and Storage Tips:
Title: « Vegan Lentil Bolognese: A Healthy and Flavorful Alternative »
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