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Easy Lentil Bolognese (Vegan)

Yields3 ServingsPrep Time5 minsCook Time25 minsTotal Time30 mins

Satisfying, nourishing, comforting, and ready in 30 minutes— the perfect weekday dinner. Vegan and gluten-free if paired with gluten-free pasta!

 1 tsp olive oil
 1 medium onion, finely chopped
 1 cup chopped vegetables of choice (I use shredded carrots for the best flavor but you can also add bell pepper, zucchini, mushrooms, etc.)
 1 25 oz (709g) jar marinara sauce
 ¾ cup red lentils
 ½ cup water
 10 oz pasta*, prepared according to package instructions
1

Heat olive oil over medium heat in a large saucepan. Sauté onion until fragrant and translucent, for about 2-3 minutes.

2

Add in chopped vegetables and cook for another 2 minutes.

3

Add in the marinara sauce, red lentils, and water, and bring to a boil, then reduce heat and cover, simmering lentils until they are tender, about 18-20 minutes.

4

Serve warm atop pasta. Store leftovers in the fridge for up to four days (perfect for freezing too!)

Notes

Nutrition Facts

3 servings

Serving size