Vegan High Protein Lentil Bolognese
This hearty Vegan High Protein Lentil Bolognese delivers deep, savory richness with a satisfyingly meaty texture from the lentils, all while keeping things plant-based. The sauce builds layers of flavor—earthy tomatoes, aromatic herbs, and a subtle smokiness from charred vegetables—creating a dish that feels indulgent without relying on meat. Served over whole grain pasta, it becomes a balanced, protein-rich meal that’s as nourishing as it is comforting. A dish this flavorful and wholesome proves that plant-based cooking can be just as satisfying as the classic.
Ingredients
- green or brown lentils200g
- olive oil2 tbsp
- onion, chopped1 medium
- carrot, diced1 medium
- celery stalk, diced1
- garlic cloves, minced3
- canned diced tomatoes400g
- vegetable broth300ml
- tomato paste2 tbsp
- dried oregano1 tsp
- dried basil1 tsp
- saltto taste
- black pepperto taste
- whole grain pasta (optional)300g
Nutrition
Directions
- 1
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5-7 minutes until softened.
- 2
Stir in the minced garlic and cook for another minute until fragrant. Then add the lentils, diced tomatoes, vegetable broth, tomato paste, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 25-30 minutes until the lentils are tender.
- 3
If using, cook the whole grain pasta according to package instructions. Serve the lentil Bolognese sauce over the pasta and enjoy your high-protein vegan meal!
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