If using green or brown lentils, soak them in lukewarm water for better digestion and faster cooking (optional).
Sauté Vegetables:
Heat oil in a large pan over medium heat. Add diced onion, celery, mushrooms, and grated carrots. Sauté for 3-4 minutes until softened.
Add minced garlic, Italian seasoning, onion powder, coconut sugar, red pepper flakes, salt, and black pepper. Sauté for another minute, stirring frequently.
Deglaze and Add Base Ingredients:
Pour in red wine (or vegetable broth) to deglaze the pan, cooking for a couple of minutes.
Add crushed tomatoes, vegetable broth, bay leaf, and soaked lentils. Stir to combine.
Simmer:
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes or until lentils are tender, stirring occasionally.
Cook Pasta:
While the sauce is simmering, cook your pasta according to package instructions. Drain and set aside.
Enhance Flavor:
Stir in soy sauce and balsamic vinegar once lentils are cooked.
Thicken Sauce:
Mix plant-based milk and cornstarch in a small bowl to create a slurry. Pour the slurry into the sauce, stirring until thickened.
Serve:
Remove bay leaf. Serve the lentil Bolognese over cooked pasta, garnished with vegan parmesan or nutritional yeast if desired.
Nutritional Information (per serving):
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