This vegan lentil bolognese is comforting, meaty, hearty, filling and nutritious. If you want a healthier version of a meat sauce you need to try this plant-based option!
Ingredients
116 ozbox of pasta I used quinoa pasta
125 ozjar marinara
18 ozcontainer of mushrooms I used white button mushrooms
1largezucchini
2.5cupsfrench lentils I use the pre-cooked vacuum sealed lentils from the produce section of Trader Joe's
Boil water and add the pasta in. Follow the box instructions and strain when it's done. Rinse the pasta if you buy gluten-free.
While the pasta cooks, dice the zucchini, garlic and mushrooms really small and then add into a large non-stick pan. Saute in their own waters until cooked and reduced (about 5-10 minutes).
Once the veggies are cooked, add the cooked lentils and entire jar of marinara into the pan. Add salt and pepper to taste. Stir until combined.
Add lid to the pan with sauce and simmer on low for about 10-15 minutes.
Top your pasta with the sauce and enjoy! Sprinkle on some vegan parmesan if you want!