$9 vs. $39 Vegan Bolognese

Soak red lentils in cold water for 30 to 60 minutes.

Dice one large onion and mince four cloves of garlic.

Heat olive oil in a deep saute pan or Dutch oven over medium-high heat.

Add diced onions and a pinch of salt; cook for about 5 minutes until browned.

Deglaze with a splash or two of water as needed.

Cook onions for a total of 9 to 10 minutes until nicely browned.

Add minced garlic, oregano, thyme, salt, and black pepper; stir for 1-2 minutes.

Add 5 ounces of tomato paste and cook for a few minutes to caramelize it.

Deglaze the pot with 3 cups of vegetable broth, stirring to incorporate the tomato paste.

Add soaked lentils and 1/4 cup finely chopped walnuts; stir together.

Bring to a boil, then reduce heat to maintain a rapid simmer for 20 minutes, stirring occasionally.

After 20 minutes, add 14 ounces of canned crushed tomatoes and simmer for another 20 minutes until lentils are tender and sauce is thick.

Finish with a splash of balsamic vinegar, kosher salt, and black pepper; stir to combine.

Serve with fettuccine and garnish with basil.

Equipment Needed

Spice Level:

Dietary