Vegan Lentil Bolognese: A Hearty and Flavorful Plant-Based Delight 🌱🍝

Instructions:

1. Sauté the Vegetables:
   • Heat the olive oil in a large skillet or saucepan over medium heat.
   • Add the chopped onion and cook until translucent, about 5 minutes.
   • Stir in the garlic and cook for another minute, until fragrant.
2. Add Carrots and Celery:
   • Add the diced carrot and celery to the pan. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes.
3. Incorporate Red Bell Pepper:
   • Add the diced red bell pepper and cook for an additional 3 minutes.
4. Cook the Lentils:
   • Stir in the rinsed lentils and cook for 2 minutes to lightly toast them.
5. Add Tomatoes and Broth:
   • Pour in the crushed tomatoes, tomato paste, and vegetable broth. Stir well to combine.
6. Season the Sauce:
   • Add the dried basil, oregano, smoked paprika, black pepper, and salt. Stir in the soy sauce or tamari for added depth and umami flavor.
   • If using, add the maple syrup to balance the acidity of the tomatoes.
7. Simmer:
   • Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 30-35 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking.
8. Adjust Seasoning:
   • Taste the sauce and adjust seasoning if necessary. Add more salt or pepper according to your preference.
9. Serve:
   • Serve the Vegan Lentil Bolognese over your favorite pasta, quinoa, or even steamed vegetables. Garnish with freshly chopped basil or parsley for an extra touch of freshness.

Nutritional Information (per serving, approximate):

• Calories: 250
• Protein: 14g
• Fat: 6g
• Carbohydrates: 35g
• Fiber: 10g
• Sugars: 8g

(Note: Nutritional information is based on the ingredients listed and standard serving sizes. Adjustments may be needed based on specific brands and portion sizes used.)

Additional Tips:

• Make it Spicy: For a bit of heat, add a pinch of red pepper flakes or a chopped jalapeño along with the garlic.
• Creamy Twist: Stir in a splash of coconut milk or a dollop of vegan cream cheese for a creamy variation.
• Storage: The Vegan Lentil Bolognese keeps well in the refrigerator for up to 5 days and can be frozen for up to 3 months.

This Vegan Lentil Bolognese is not just a meal; it’s a celebration of flavors and textures that will make you forget you’re even missing meat. Enjoy this hearty, satisfying dish that’s as kind to your taste buds as it is to the planet. 🌍🍴💚