Vegan Lentil Bolognese And Rigatoni

Prep Time
Cook Time
1h 9m
Ready In

Recipe: #40037

January 21, 2023

"Good lentil dish or cheaper than with meat lol"

Original is 8 servings


  • Serving Size: 1 (440.2 g)
  • Calories 344.2
  • Total Fat - 22.6 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 1.7 mg
  • Sodium - 835.4 mg
  • Total Carbohydrate - 28.1 g
  • Dietary Fiber - 10.9 g
  • Sugars - 5.3 g
  • Protein - 11.4 g
  • Calcium - 79.5 mg
  • Iron - 2.9 mg
  • Vitamin C - 12.4 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Cook pasta in heavily salted boiling water al dente

Step 2

Drain saving 1/2 cup water

Step 3


Step 4

Finely dice the onion, carrot, and celery.

Step 5

Smash the garlic.

Step 6

Add the olive oil, onion, celery and carrot to a large pot.

Step 7

Sauté the vegetables for about 5 minutes over a medium until the onions are translucent and the vegetables have softened.

Step 8

Once vegetables have softened, add the minced garlic, crushed red pepper and tomato paste to the pot.

Step 9

Saute for 2 minutes over medium-low heat, or until the garlic is fragrant.

Step 10

Add the lentils, crushed tomatoes, dried oregano, dried parsley,dried basil, garlic powder, salt, pepper, to taste and vegetable broth to the pot.

Step 11

Mix everything together and bring the sauce to a boil.

Step 12

Reduce the heat to low and simmer, semi covered with a lid, stirring occasionally for 20-25 minutes. After about 25 minutes the lentils should be soft and the sauce thickened.

Step 13

If the sauce is still too thin for your liking, continue simmering until it has reached your desired consistency.

Step 14

Once the bolognese has reached your desired consistency and texture, stir in the coconut milk and simmer for another 5 minutes.

Step 15

Taste the bolognese and add seasoning to taste.

Step 16

Add pasta to sauce

Step 17

If to tight add some pasta water and simmer 5 minutes


No special items needed.

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