close up on one white bowl of Plant Based Lentil Bolognese with a fork in it.

Plant Based Lentil Bolognese Recipe

It’s no secret that my favorite comfort food is pasta, and this Plant Based Lentil Bolognese is nothing less than comforting. This recipe has a new take on Bolognese by being completely plant based. The main source of protein in this recipe is lentils and the chickpea rotini. Whether you are a vegetarian or not, you will fall in love with this Plant Based Lentil Bolognese.

For this recipe, you add the onions, carrots, and mushrooms into a deep skillet and let them brown. Then, you add all the seasoning to add the Italian flavor to the pasta. For the sauce, it’s quite simple, all you need is tomato paste and rice vinegar in which I used Marukan Organic Rice Vinegar. After that, you just add the broth, soaked lentils, and tomatoes and let is all simmer for 50 minutes. I like to add some Parmesan cheese and garnish to top it all off.

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Two white bowls of plant-based lentil Bolognese with a fork in one of them.


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close up on one white bowl of Plant Based Lentil Bolognese with a fork in it.
Print Recipe

Plant Based Lentil Bolognese

Prep Time40 mins
Cook Time1 hr 10 mins
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 356kcal
Author: Gluten Free & More

Ingredients

  • 1 cup lentils
  • 2 tablespoons olive oil
  • 1 large onion , diced
  • 2 large carrots , peeled and shredded
  • 8 ounces mushrooms , cleaned and sliced
  • Kosher or fine sea salt
  • 4 cloves garlic , minced
  • 2 teaspoons Italian seasoning
  • ½ teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • cup (or one 5.3-ounce tube) double strength tomato paste (from a tube, not a can)
  • ½ cup Marukan Organic Rice Vinegar
  • 3 cups gluten free vegetable broth
  • 1 (15 ounce) can crush tomatoes, undrained
  • 8 ounces gluten free chickpeas rotini
  • Grated plant-based Parmesan cheese shreds , to serve
  • Chopped parsley , to garnish

Instructions

  • Rinse and pick over the lentils. Cover with water and let soak for 30–60 minutes. Drain.
  • Heat the olive oil in a deep skillet or Dutch oven over medium-high heat. Add the onion, carrots, and mushrooms. Cook, stirring occasionally, until the vegetables start to brown (about 8 minutes). Add the garlic, Italian seasoning, crushed red pepper, 1 ½ teaspoons salt, and ¾ teaspoons pepper. Cook, stirring, for 1 minute. Add in the tomato paste and cook, stirring, for 2-3 minutes or until darker in color. Add the vinegar and cook for about 2 minutes or until thickened a little, scraping up any browned bits.
  • Add in the broth, lentils, and tomatoes. Reduce heat to a simmer, cover the pot, and cook for 50 – 60 minutes or until the lentils are tender, stirring occasionally. Taste and add more salt and pepper if needed.
  • Cook the pasta in salted, boiling water per the package directions. Drain. Toss the pasta with the sauce.
  • Serve topped with the Parmesan cheese shreds and parsley.

Nutrition

Nutrition Facts
Plant Based Lentil Bolognese
Amount Per Serving
Calories 356 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 390mg16%
Potassium 962mg27%
Carbohydrates 56g19%
Fiber 19g76%
Sugar 12g13%
Protein 22g44%
Vitamin A 3995IU80%
Vitamin C 18mg22%
Calcium 104mg10%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Bolognese Lentils Marukan Pasta Tomatoes
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