Vegan Recipe: Lentil Bolognese

lentil bolognese

A tasty Lentil Bolognese is a must for your recipe arsenal, and this one passes the test for a busy student—or anyone in a hurry or on a budget. Made in a pressure cooker, this Lentil Bolognese is a quick and healthy spin on a traditionally meat-based sauce.


1 (28-ounce) can salt-free diced tomatoes or tomato purée
1 (6-ounce) can tomato paste
1 ½ cup black beluga lentils, rinsed and drained
3 ½ cups water
1 onion, diced
4 cloves garlic, minced
2 carrots, grated or finely chopped
2 tablespoons Italian seasoning
2 teaspoons poultry seasoning
Pinch of crushed red pepper flakes
½ cup packed fresh basil, chopped
Sea salt and freshly ground black pepper
Garlic powder and onion powder
Splash of balsamic vinegar or red wine vinegar

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