When I was a college student, one of the most despised items served in the campus cafeteria was lentil stew. I can’t even remember the flavor now, but I remember that nobody really liked it so there was always plenty of it left over. So, every time I would run late from a class to lunch, I would end up with a bowl of lentil stew!

Things have, of course, changed quite dramatically since my college days, and I now make lentils almost every week and really enjoy them as a healthy, cheap and tasty ingredient. They are a great source of protein and they are versatile. Once cooked, they can be made into soups, burgers, or delicious Shepherd’s Pie, which I recommend you make and serve to everyone questioning your plant-based (vegan) diet and lamenting that they would never be able to give up meat!

Because of their texture and size, they are often used as a substitute for minced meat. That’s why they work really well in this simple Lentil Bolognese sauce. I hope you enjoy it and share with friends and family, neighbors and the world!!!

Basic Lentil Bolognese

What you’ll need:

200 g brown lentils, cooked

4 carrots, grated

1 yellow onion, diced

4 cloves garlic, thinly sliced

1 can (14.5 oz; 411 g) diced tomatoes

1 tablespoon dried basil

1 tablespoon dried oregano

1/4 cup fresh Italian (flat leaf) parsley, chopped

Freshly ground black pepper to taste

Salt to taste (optional)

Regular or gluten-free pasta to serve, cooked according to the instructions on the packaging

What you’ll do:

1. Wash the lentils and check them for any non-lentil bits – sometimes little stones and bits can end up in the lentil bag so it is always a good idea to check. Place lentils into a pressure cooker, cover with water, and cook for 10-25 minutes once the pot is fully pressurized. Please note that the time may vary depending on your pressure cooker and you actually can cook your lentils in a pot and skip the pressure cooker all together. You are aiming for lentils that are soft but not mushy.
2. Place a large pot over medium high heat, add oil, grated carrots, diced onions, and sliced garlic and cook for 5-8 minutes, mixing frequently. Next add the cooked lentils, basil and oregano, and finally diced tomatoes. Lower the heat down to low and let the sauce simmer for 15 minutes or so.
3. Turn the heat off, then mix in fresh parsley, freshly ground pepper and salt to taste. Serve over pasta or over mashed potatoes!

Copyright © Eat the Vegan Rainbow, 2018

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