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Vegan Lentil Bolognese

Vegan Lentil Bolognese
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A nutrient-dense, plant-based, and halal-friendly meal that uses brown or green lentils to mimic the texture of traditional ground meat in a savory tomato sauce.

Ingredients

Scale

1.5 cups Dried Brown or Green Lentils
1 large Yellow Onio
2 medium Carrots
2 stalks Celery Stalks
4 cloves Garlic Cloves
28 oz Crushed Tomatoes
2 tbsp Tomato Paste
3 cups Halal Vegetable Broth
1 tbsp Tamari (Halal Soy Sauce)
1 tbsp Fresh Lemon Juice
1 tsp Dried Oregano
1 tsp Dried Basil
2 tbsp Olive Oil

Instructions

  1. Heat the olive oil in a large pot over medium heat and sauté the diced onion, carrots, and celery for about 8 to 10 minutes until soft and slightly golde
  2. Stir in the minced garlic and the tomato paste, cooking for another 2 minutes while stirring constantly to prevent burning
  3. Add the rinsed lentils, crushed tomatoes, halal vegetable broth, and dried herbs; stir well and bring to a gentle boil
  4. Reduce the heat to low, cover with a lid, and simmer for 30 to 40 minutes until the lentils are tender but not falling apart
  5. Stir in the tamari and fresh lemon juice, then season with salt and black pepper to taste before serving

Notes

Do not use red lentils as they turn mushy and lose their shape; brown or green lentils maintain a meat-like texture.

To keep the recipe strictly halal, ensure the vegetable broth is certified and use lemon juice instead of wine or wine-based vinegars.

The sauce can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

For a smoother texture, use an immersion blender to pulse the sauce once or twice after cooking, but do not over-blend.

Nutrition

Find it online: https://fabiloustaste.com/vegan-lentil-bolognese/