Vegan red lentil bolognese

Vegan red lentil bolognese with red lentils, tomatoes, carrot, onion and garlic – savoury, easy for everyday and with plenty of plant protein.

At a glance

• Serves 3
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 350 kcal per serving
• Protein: 20 g
• Fat: 10 g
• Carbs: 50 g

Ingredients

• 200 g red lentils
• 1 onion
• 2 cloves of garlic
• 1 carrot
• 1 tin of tomatoes
• 1 tbsp olive oil
• 1 tsp oregano

Method

You’ll need: saucepan · chopping board · knife · wooden spoon

1. Finely chop the onion, garlic and carrot. This makes an even soffritto with lots of flavour.
2. Heat the olive oil in a saucepan and fry the onion, garlic and carrot over a medium heat until the vegetables are soft and lightly coloured.
3. Add the red lentils, the chopped tomatoes and the oregano. Stir everything thoroughly so that the flavours come together.
4. Cover and simmer gently until the red lentils are soft. Stir now and then and, if needed, cook uncovered for a little while so the sauce thickens.
5. Season the bolognese with salt and pepper at the end. If you like, mash it slightly for a finer texture.
6. Serve the vegan red lentil bolognese hot, for example with pasta or simply on its own with a few fresh herbs.

Good to know

This bolognese is simple, warm and really comforting. It's on the table without much effort and often tastes even rounder the next day.

Swaps

Red lentils → Puy-style lentils (more bite and a little more fibre). Carrot → celery (a classic soffritto with extra potassium). Olive oil → avocado oil (stable at high heat, with lots of monounsaturated fats). Oregano → thyme (savoury and aromatic).

Allergens

The recipe is naturally free from milk and egg; for young children, cook it until very soft and season mildly; unproblematic during pregnancy with good kitchen hygiene.

Dairy-free recipes