Vegan Lentil Bolognese

Written By SV

Excited to introduce you to Nikita Gove, RDN, LDN a local Philly Dietician! Nikita was kind enough to hop on the #Greenprint Blog this week and share one of her delicious vegan recipes!

Lentil bolognese

Ingredients:

  • 2-4 stalks of celery (chopped)

  • 2-4 medium carrots (peeled and diced)

  • 1 cup mushrooms (chopped)

  • 3-4 garlic cloves (minced)

  • 1 medium onion (chopped)

  • 1 (14.5 oz. can) fire roasted tomatoes

  • 1 (6 oz. can) tomato paste

  • 32 fl. oz. unsalted vegetable broth

  • 1 can of tomato paste

  • 1 cup (dry) green lentils

  • A few stems of thyme

  • 1 bay leaf

  • 1 Tbsp. EVOO

  • salt and pepper to taste

Note: Can serve over a bed of spaghetti squash or regular pasta. Spaghetti squash takes ~ 45 minutes to roast, so preheat the oven to roast the squash while cooking the lentil bolognese!

Directions:

1.) In a medium-large pot, add EVOO on medium heat

2.) Toss in onions, carrots and celery. Saute ~ 5 minutes

3.) Add in broth, tomatoes, mushrooms, garlic, herbs

4.) Rinse and drain lentils. Add to the pot. Bring to a boil and then simmer ~ 25-35 minutes

5.) Half way through the simmer, add in the tomato paste. Stir occasionally.

6.) Check lentils and veggies to assure they are soft/reached desired tenderness. Serve over a bed of pasta or spaghetti squash and enjoy!


Thank you for making Vegan food easy and accessible!

SV
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