Vegan Lentil Bolognese Pasta
Ingredients
Lentils
- 1 cup green lentils
- 4 cups water
Marinara sauce
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp granulated sugar or maple syrup
- 4 oz tomato paste
- 1 tbsp Italian seasoning
- 1 tsp dried basil
- 1 tbsp dried parsley
- 28 oz tomato puree
Pasta
- 1 pound noodles
Preparation
Bring the lentils and water to a boil, then simmer uncovered for 20 minutes. Drain and set aside.
While the lentils are cooking, sauté the diced onion, minced garlic, and olive oil in a pot until the onions start to brown.
Add the granulated sugar or maple syrup and cook over low heat for 5 minutes.
Add the tomato paste, Italian seasoning, dried basil, and dried parsley. Stir and cook over low heat for 5 minutes.
Add the tomato puree and cook over low heat for 30 minutes.
Stir in the cooked and drained lentils.
Cook the noodles to al dente in salted water. Measure out 1/2 cup of pasta water and add it to the sauce.
Drain the noodles and add them to the sauce. Let the mixture rest for 10 minutes before serving.
Tips
The sugar may seem unusual, but cooking it over low heat caramelizes it, adding depth of flavor and reducing the acidity of the tomatoes.
