Vegan Lentil 'Bolognese'
The best kind of meatless recipes are the kinds that both meat eaters and non-meat eaters enjoy and trust me, this is one of them.
Servings 4
Ingredients
- 1/2 medium yellow onion
- 1 tablespoon olive oil
- 1 24- oz. jar tomato sauce preferably one with herbs and spices already added*
- 3/4 cup dried lentils
- 1/4 cup water
- Salt
- Pepper
- *Spices if not already in sauce: oregano basil, parsley
Instructions
- Finely dice the onion.
- In a pot, add olive oil over medium high heat. Add diced onion and cook for about 5 minutes, stirring occasionally, until onion has softened.
- Add tomato sauce (and spices if adding), lentils, water, salt and pepper to the pot. Stir to combine and bring to a boil.
- Cover pot and let simmer for 20-25 minutes, stirring occasionally, until the lentils are cooked but not mushy and the sauce has thickened. Note that the sauce will continue to thicken a little once removed from heat.
- Serve over pasta and/or veggie noodles. Store extra bolognese in an airtight container in the fridge for up to 3 days.