One Pot Vegan Lentil Bolognese Recipe: A Cozy Pasta Night
Savor this one pot vegan lentil bolognese recipe! A hearty, plant-based pasta dish with lentils and veggies—ready in 40 minutes.
Ingredients
- 16 ounces uncooked gluten-free spaghetti (or regular) – The hearty base.
- 1 large white or yellow onion, diced – Sweet and savory foundation.
- 4 cloves garlic, minced – Bold and aromatic.
- 2 tablespoons olive oil – For sautéing richness.
- 2 medium carrots, peeled and diced – A touch of sweetness.
- 1 stalk celery, diced – Subtle crunch and depth.
- ½ cup Pinot Noir (or other red wine) – Don’t skip this—key for flavor!
- 28-ounce can plain tomato sauce – Smooth and saucy.
- 15-ounce can crushed or diced tomatoes – Chunky texture.
- 1 ½ cups dried brown, green, or French lentils – Protein-packed stars.
- 4 cups low-sodium vegetable broth – Keeps it light and tasty.
- 2 teaspoons dried basil (or 3 tbsp fresh, chopped) – Fresh herb vibes.
- ¾ teaspoon Italian seasoning – A classic blend.
- 1 teaspoon dried parsley – Easy flavor boost.
- 1–1 ½ teaspoons salt – To taste.
- 2 large bay leaves – Subtle depth.
- ½ teaspoon red pepper flakes – A gentle kick (add more for spice).
- Black pepper to taste – Your call.
- Fresh basil for garnish – A fragrant finish.
Instructions
Step 1: Sauté the Base
Finely chop the onion and garlic, then add them to a large pot or Dutch oven with 2 tablespoons of olive oil. Sauté over medium heat for about 5 minutes, stirring until the onion turns translucent and the kitchen smells heavenly.
Step 2: Add the Veggies
Toss in the peeled, diced carrots and diced celery. Cook for 5–10 minutes, stirring occasionally, until the veggies soften and get a slight golden-brown edge. That caramelization? Flavor gold.
Step 3: Wine Time
Pour in the ½ cup of Pinot Noir (trust me, it’s worth it). Let it simmer over low heat until the liquid reduces by at least half—about 3–5 minutes. The wine adds a depth you won’t get anywhere else.
Step 4: Build the Sauce
Stir in the tomato sauce, crushed tomatoes, lentils, vegetable broth, dried basil, Italian seasoning, parsley, salt, bay leaves, red pepper flakes, and black pepper. Mix well, bring it to a low boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring every 10 minutes to keep things even and prevent sticking.
Step 5: Cook the Pasta
Halfway through simmering (around 15 minutes), bring a large pot of water to a boil and cook the spaghetti according to the package instructions. Drain and set aside.
Step 6: Perfect the Texture
After 30 minutes, the sauce should be thick and the lentils tender. If the lentils need more time but the sauce is thick, add another cup of broth and simmer, covered, until done. Discard the bay leaves, taste, and adjust seasonings—more salt, pepper, or herbs if you like. Use an immersion blender to lightly pulse the sauce a few times for a smoother texture, leaving plenty of chunkiness. No immersion blender? Blend 2 ½ cups in a regular blender, then stir it back in.
Step 7: Serve It Up
Spoon the bolognese over the pasta, garnish with fresh basil, and dig in!