Description
Hey kitchen bestie! Craving a cozy bowl of pasta that comforts and nourishes? This Hearty Lentil & Veggie Bolognese brings all the slow-simmered depth of traditional sauce—without the meat. It’s loaded with tender lentils, golden mushrooms, garden-fresh zucchini, and a rich tomato base kissed with Parmesan and cream. Whether it’s Meatless Monday or just a night you need a little pasta joy, this sauce is here to hug you from the inside out. Grab a pot, crank the music, and let’s make magic!
Ingredients
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4 tbsp olive oil
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2 sweet onions, diced
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8 garlic cloves, minced
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16 oz cremini mushrooms, chopped
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4 medium zucchini, diced
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1 tsp each salt & pepper
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4 tbsp tomato paste
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2 tbsp brown sugar or maple syrup
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2 tsp each dried basil & oregano
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1 tsp crushed red pepper flakes
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4 (14 oz) cans cooked lentils, drained
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1 cup red wine or veggie stock
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2 (14 oz) cans fire-roasted diced tomatoes
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2 (28 oz) cans crushed tomatoes
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1 cup grated Parmesan (or nutritional yeast + 1 tbsp miso)
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⅔ cup half and half (or coconut milk)
Instructions
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Sauté Base: In a large pot, heat olive oil. Sauté onions, salt, and pepper for 5 mins. Add garlic; cook 1 min.
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Veggie Depth: Add mushrooms and zucchini. Cook 8–10 mins until golden and reduced.
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Flavor Boost: Push veggies aside, add tomato paste, brown sugar, herbs, and chili flakes. Cook 2–3 mins.
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Simmer Sauce: Stir in lentils, wine/stock, diced and crushed tomatoes. Simmer 20–25 mins, stirring occasionally.
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Creamy Finish: Lower heat, stir in Parmesan and half and half. Simmer 5 mins. Taste and adjust.
Notes
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Use dry lentils? Cook 1.5 cups until tender first.
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Extra thick sauce? Simmer uncovered longer.
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Dairy-free? Use nutritional yeast + coconut milk.
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Add spinach, olives, or lemon zest for a twist!
Nutrition
- Calories: 460 kcal per serving
- Fat: 24g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 24g