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A bowl of vegan lentil bolognese on top of linguine pasta, with a garnish of basil.

Vegan Black Beluga Lentil Bolognese

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Vegan Black Beluga Lentil Bolognese is a hearty and flavorful dinner. With just a few ingredients, this bolognese comes together easily, with minimal hands-on time!
Course Main Course
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 337
Author Elizabeth

Ingredients

  • 1 Large Yellow Onion minced
  • 3 Stalks Celery minced
  • 1 Head Garlic (about 12 cloves) minced
  • 1 28 Ounce Can Crushed Tomatoes
  • 2 Cups Water
  • ⅔ Cup Black Beluga Lentils
  • 3 Tablespoons Tomato Paste
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Powder
  • 2 Teaspoons Dried Oregano
  • 2 Teaspoons Dried Basil
  • 1 Teaspoon Dried Thyme
  • 1 Teaspoon Salt
  • ¼ Teaspoon Black Pepper
  • 12 Ounces Linguine Pasta I used chickpea linguine
  • Fresh Basil

Instructions

  • In a large skillet over medium heat, sauté the onion, celery, and garlic for 5 minutes, until fragrant.
  • Add the crushed tomatoes, water, lentils, tomato paste, onion powder, garlic powder, oregano, basil, thyme, salt, and pepper. Stir to combine, then bring to a simmer, cover partially, and cook for 35-40 minutes until the lentils are tender.
  • Meanwhile, cook the pasta according to the package instructions.
  • When the bolognese has reduced and the lentils are tender, serve on top of the pasta with a garnish of fresh basil. Enjoy!

Notes

Nutrition facts calculated using chickpea pasta.

Nutrition

Calories: 337kcal | Carbohydrates: 61g | Protein: 23g | Fat: 4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 710mg | Potassium: 623mg | Fiber: 17g | Sugar: 13g | Vitamin A: 519IU | Vitamin C: 19mg | Calcium: 153mg | Iron: 10mg