This vegan lentil bolognese is made with speedy red lentils and can be made in about 30 minutes start to finish. It's a great go-to sauce for a weeknight dinner, with lots of fibre and plant based protein.
Heat a large pot over medium, then add the olive oil. Stir in the diced onion and cook, stirring frequently, for about five minutes, or until softened and translucent.
2 tablespoons olive oil, 1 large onion
Add the garlic and cook for about a minute, or until fragrant. Stir in the salt, pepper, and pepper flakes, then add the balsamic vinegar.
3 cloves garlic, 1 teaspoon sea salt, 1 teaspoon black pepper, 1/2 teaspoon red pepper flakes, 1 tablespoon balsamic vinegar
Add the crushed tomatoes and water, then cover and increase the heat to high. Bring the sauce to a rolling boil (it will be thin at this point) then stir in the lentils.
800 ml canned crushed tomatoes, 500 ml vegetable broth, 150 grams dried red lentils
Reduce the heat to a simmer and cook, covered, for about 15 minutes, or until the lentils are tender. If the lentils are older they may take a little longer to cook.
Cook your pasta during this time if you're having the bolognese with pasta.
Once the lentils are cooked, add the maple syrup and taste the sauce. Season to your preference, then stir in the basil and serve immediately. Cooled and stored in airtight containers, this sauce freezes very well for up to a month.
1 teaspoon maple syrup, 20 grams fresh basil, roughly chopped