Italian
Vegan Lentil Bolognese
Rich, meaty lentil ragu simmered with tomatoes, wine, and rosemary.
Prep
10 min
Cook
40 min
Total
50 min
Servings
6
Calories
480
Directions
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- 1Step 1
Sauté 1 onion, 2 carrot, celery in oil 8 min; add garlic 1 min.
- 2Step 2
Stir in tomato 3 tbsp paste; cook 2 min. Deglaze with wine.
- 3Step 3
Add 1½ cups lentils, tomatoes, 3 cups broth, rosemary. Simmer 30–35 min.
- 4Step 4
Toss with cooked 1 lb pasta.
Nutrition per serving
Calories
480
Total fat
8g
Protein
22g
Carbs
78g
Storage
Refrigerate 5 days.
Freezer
Freeze sauce 3 months.
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