Pasta of any kind is my comfort food. I enjoy it plain, with pesto, with sauce, covered in vegan cheese; it can honestly be prepared however. Something about just plain carbs is so satisfying and filling for me. Protein can be a bit more difficult for me as a plant based eater since I always crave carbs. But luckily, I also happen to love lentils and they’ve quickly become a staple protein source in my kitchen.
While I don’t claim that this sauce completely replaces a standard beef based bolognese, its tangy, hearty, and fully satisfying. It perfectly balances my cravings for carbs while also being nutrient dense and high in protein. I like to batch make this at the beginning of the week so I have a hearty and healthy dinner option for when I don’t feel like cooking.
I believe that this recipe will work with cooked lentils, although I prefer to cook my lentils in the sauce for texture purposes. Fresh tomatoes can be subbed for the canned tomatoes. Your favorite sauce can also be used in place of canned sauce.
- 2 tablespoons olive oil
- 1 onion, diced
- 1 C celery, about 3 large stalks, diced
- 1 C carrots, about 3 large sticks, diced
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp soy sauce
- 1 large can chopped tomatoes (28 oz)
- 1 can sauce (12 oz)
- 1 C dry brown lentils, washed and picked through
- 2 C veggie broth
- 1 package pasta of choice
Heat olive oil in a large saucepan with onions, celery, and carrots over medium heat until veggies begin to soften, about 6 minutes. Add minced garlic and allow to cook for another 2 minutes.
Add the herbs and soy sauce and cook for another minute. Add tomatoes, tomato sauce, lentils, and veggie broth. Bring sauce to a boil, then cover, and bring the heat to low. Allow to simmer for 20 minutes or until lentils are cooked through. In the meantime, bring a large, salted pot of water to boil. Add pasta of choice and allow to cook for 8-10 minutes or until soft.
Sauce is best served hot and can be stored in the fridge for up to a week.