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Creamy lentil bolognese vegan dinner

Creamy Lentil Bolognese

390kcal
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Prep 10 minutes
Cook 20 minutes
Total 30 minutes
A rich and comforting vegan lentil bolognese with a creamy tomato base. Ready in 30 minutes and perfect for meal prep.
Servings 4
Course Dinner
Cuisine American, Italian-Inspired

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 carrot, finely diced
  • 1 cup red lentils (dry)
  • 1 can (400 g) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup vegetable broth
  • ½ cup coconut milk or cashew cream
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper, to taste

Instructions

  1. Heat olive oil in a saucepan over medium heat.
  2. Sauté onion and carrot for 5 minutes until softened.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Stir in tomato paste, lentils, crushed tomatoes, and vegetable broth.
  5. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
  6. Once lentils are tender, stir in coconut milk.
  7. Season with oregano, basil, salt, and pepper.
  8. Simmer for 2–3 more minutes until creamy and thick.

Nutrition per serving (estimated)

Calories390kcalCarbohydrates45gProtein18gFat14gFiber12g

Notes

  • Serve over pasta, zucchini noodles, or polenta.
  • Thickens even more after resting for 5 minutes.

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