Roasted Vegetable Lentil Bolognese

Rich, delicious and full of flavor, this vegan lentil bolognese is made with roasted vegetables for a hearty and filling meat-free recipe. Simple to make, it's perfect for meal prep and freezer meals.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1 50

Total Time 2 5

Servings to 8 servings

Calories 287kcal

Author Slow The Cook Down

Ingredients

2 onions (chopped)
2 red pepper (chopped)
4 carrots (peeled and diced)
4 garlic cloves (peeled and lightly crushed)
3 tablespoons oil
salt and pepper
1 cup dry green lentils (200g)
4 cups vegetable stock (950ml)
2 tablespoons red wine vinegar
2 tablespoons Italian seasoning
2 tablespoons vegan Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon dijon mustard
¼ cup tomato paste (4 tablespoons)
1 can diced tomatoes (796ml / 27oz)

Instructions

Pre-heat the oven to 400F / 200c.
Line a baking sheet with foil and spread out the chopped onions, bell peppers, carrots and garlic. Drizzle with the oil and seasoned with salt and pepper. Roast for 20 to 30 minutes til soft with the edges of the veggies slightly crisp.
Whilst waiting for the veg to roast, rinse the lentils and put into a large pan or Dutch oven with the stock. Bring to the boil, then turn the heat down to simmer and put a lid on for 20mins. Take off the heat until the roasted vegetables are ready.
Add the roasted vegetables to the lentils along with the other ingredients. Stir to combine and bring to a simmer.
Simmer uncovered for between and hour and 90 minutes until thickened to your liking.

Notes

Cut the carrots fairly small compared to the bell peppers and onions. They are denser so will take longer to cook through.
If you are making this for meal prep or freezer meals, you can simmer the pot for 30 minutes, then let cool and store. As the lentils sit they will absorb the liquid and the bolognese will thicken up without a long simmer time.
Once you have made your roasted vegetable lentil bolognese, let it cool completely before storing.

Nutrition