Description
This lentil-veggie sauce is a great plant-based alternative to bolognese sauce. Prepare a big batch on the weekend to enjoy with pasta throughout the week.
Ingredients
Scale
- 1 onion
- 3 garlic cloves
- 2 carrots
- 2 celery stalks
- 2 cups tomato purée (500 g)
- 3/4 cup red lentils (150 g)
- 1/4 cup tomato paste (60 g)
- 1 3/4 cup vegetable broth
- 1 tsp basil, dried
- 1 tsp oregano, dried
- 1/2 tsp thyme, dried
- 1/2 tsp salt
- freshly ground black pepper
Instructions
- Mince garlic ad finely chop onion, carrots and celery.
- Heat a bit of oil or water in a large pan (or pot) and sauté the onion for 1 min. Add garlic, celery and carrots and cook 6-8 mins.
- Add lentils, tomato purée and tomato paste and stir well. Stir in broth and simmer covered for 18-25 mins until most of the liquid has been absorbed.
- Lastly, add the herbs and season with salt and pepper. Cook for another 3-6 mins until the desired consistency is reached.
- Serve on whole-grain pasta and garnish with vegan parmesan.
Notes
This lentil-veggie sauce works great in vegan lasagne, by the way.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: dinner, lunch