This simple vegan lentil bolognese can be made with only 6 ingredients plus spices and comes together in only 20 minutes. It is meal-prep and freezer friendly.
Course Main Course
Cuisine Vegan
Diet Vegan
Keyword lentil, pasta
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4servings
Calories 250kcal
Ingredients
1onion
1clove of garlic
2tbsptomato paste
1tbspsmoked paprika powder
1eggplant
2cupspureed/crushed tomatoes~400g
1cupvegetable broth~250ml
1cupsplit lentilssoaked overnight (~200g)
1tbspfrozen or dried herbs
salt and pepper
Instructions
Soak the split lentils overnight (or at least 8 hours).
Dice the onion and mince the garlic. Cut the eggplant into small cubes.
To a large pan or saucepan on high heat, add the onion and garlic. Fry for 1-2 minutes.
Add the tomato paste and paprika powder and fry for another 1-2 minutes. Add water if necessary to prevent burning.
Add the eggplant and fry 1-2 minutes more, then deglaze with a little bit of water.
Add the drained soaked lentils, canned tomatoes and vegetable broth. Reduce the heat and simmer for 15 minutes.
Add frozen/dried herbs and season with salt and pepper.
Serve immediately or store in the fridge for 4-5 days.
Notes
Instead of eggplant, you could also use zucchini or bell peppers.Serve with your favorite type of pasta, some baby spinach and walnuts on top.