What is the best type of pasta to serve with bolognese?

Bolognese is often served with spaghetti (aka spaghetti bolognese)which is a traditional recipe in America. However, you can serve the bolognese on many different shapes of pasta. Any pasta with some ridges like penne, rigatoni or tagliatelle will hold onto the sauce well so you get more of that delicious bolognese in every bite.

Can you freeze lentil bolognese?

Absolutely! This is one of the most freezer-friendly recipes and holds up so well in the freezer for up to 3 months.

What lentils are best for bolognese?

French lentils or green lentils are best for this bolognese as they hold their shape and texture when being cooked which we want for this sauce. Some other types of lentils like red lentils will fall apart too much and become mushy in the sauce.

How do you reheat lentil bolognese?

You can reheat this recipe in the microwave or in a pot on the stovetop.

Can I make this recipe gluten-free?

Yes! The bolognese sauce is gluten-free, so just make sure to use your favourite gluten-free pasta.

Comforting Vegan Lentil Bolognese Recipe

Description

A delicious and Comforting Lentil Bolognese sauce that is vegetarian/vegan-friendly, gluten-free and packed with flavour!

Ingredients

Units Scale

1 large onion
4 garlic cloves
2 big carrots
2 celery stalks
1 portobello mushroom
1 red pepper
2 tbsp olive oil
1/2 tsp salt
3/4 cup red wine
2 cups cooked lentils (I use french lentils)
2 cups crushed tomatoes
2 bay leaves
1 tsp Italian seasoning
1 tsp oregano
1 tbsp coconut sugar (or brown sugar)
1 tbsp lemon juice
salt & pepper to taste
3/4 cup water
1 large handful of fresh parsley, finely chopped
pasta, spaghetti squash, rice…etc. for serving

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Instructions

Add the onion, garlic, carrots, celery, mushroom, and pepper to a food processor and chop into small bits.
Heat the olive oil in a pan on medium-high heat and add in the chopped vegetables and salt.
Brown the vegetables in the pan for 15 minutes, stirring frequently. (Do not skip this step! Browing the vegetables is where all the flavour happens!)
Once the vegetables are browned, add in the wine. Cook on medium heat until the wine evaporates.
Next, add in the lentils, and crushed tomatoes, and the rest of the ingredients (except the pasta) and mix together until well combined.
Lower the heat to low, add in the water and let cook down for another 20 minutes.
Remove the bay leaves and slightly pulse the sauce with an emulsion blender.
Serve over your favorite spaghetti or pasta.

Notes

Store leftovers in a sealed container in the fridge for 7 days or in the freezer for 3 months.

For the tastiest results don’t replace the red wine in this recipe with water or broth. Red wine is essential for a delicious and flavourful bolognese!

Use green lentils or french lentils in this recipe for the best results. Red lentils won’t hold their texture and will become mushy in the sauce.

Don’t forget to remove the bay leaves before pulsing the sauce. You don’t want to end up with little chunks of bay leaves mixed in.

Add 1 tsp of red pepper flakes if you like your bolognese sauce spicy.

Nutrition

Serving Size: 1/6th of recipe
Calories: 240
Sugar: 8g
Sodium: 370mg
Fat: 5g
Carbohydrates: 35g
Fiber: 14g
Protein: 11g