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–+ servings

Beluga Lentil Bolognese (Vegan)

5 from 3 votes
A bowl of fusilli pasta with a generous mound of a hearty lentil bolognese red sauce with minced parsley next to a fork.
Beluga bolognese is a plant-based version of the classic Italian pasta dish. This one-pot meal will take any pasta, pizza, etc. to the next level. Naturally gluten-free and dairy-free, and incredibly flavorful.
Author: Lindsey Jenkins
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 - 8

Ingredients
 

  • 3 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 stalks celery sliced
  • 1 large carrot diced
  • 3 garlic cloves minced or crushed
  • 1 teaspoon dried oregano or 1 tablespoon fresh oregano
  • ¼ teaspoon red chili flakes same as red pepper flakes
  • 3 tablespoons tomato paste
  • 1 cup beluga lentils
  • 1 cup red wine can also use vegetable broth
  • ½ cup dairy-free milk of choice I used oat milk
  • 28 ounce can crushed tomatoes
  • 2 cups vegetable broth
  • 2 bay leaves
  • diamond crystal kosher salt to taste
  • freshly cracked black pepper to taste
  • splash balsamic vinegar (optional)

Instructions

  • Sort through the lentils and discard any discolored lentils or pebbles. Rinse well in a fine-mesh strainer and set aside.
  • Heat the olive oil in a Dutch oven or large pot over medium heat. Add in the diced onion, celery, and carrot. Saute for 4-5 minutes or until the onions are translucent, stirring occasionally. Stir in the minced garlic, oregano, chili flakes, tomato paste, and a pinch of salt. Cook for an additional minute.
  • Add the lentils and wine. Simmer uncovered for 5-7 minutes, or until the wine has evaporated.
  • Add in the dairy-free milk of choice and simmer uncovered until evaporated.
  • Add crushed tomatoes with juice, broth or water, bay leaves, 1 teaspoon kosher salt (start with 1/2 teaspoon if using anything other than diamond crystal brand), and freshly cracked black pepper. Simmer uncovered for 30 minutes over medium to medium-low heat until the sauce has thickened, stirring occasionally.
  • Remove from the heat and take out the bay leaves. Add a splash of balsamic vinegar, and season to taste with more salt and freshly cracked black pepper. Serve with fresh basil leaves or minced parsley.

Notes

See the blog post for storage as well as ideas on how to serve it.

Make It Your Way: Substitutions & Variations

No fresh garlic? - I always have a tube of garlic paste on hand for convenience, but you can also just use garlic powder.
No dried oregano? - use Italian seasoning or 1 tablespoon of fresh oregano.
Can't find beluga lentils? - feel free to use French green lentils or split red lentils.
No red wine? - use vegetable broth.
No crushed tomatoes? - you can also use diced tomatoes or whole peeled tomatoes with their juice that you'll need to crush with your hands before adding to the pot.