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–+ servings
4.50 from 6 votes

Lentil Bolognese

HELPFUL TIPS You might want to opt for a little grated vegan cheese over the top of your Bolognese and if you do, look for fermented vegan cheeses made with cashew milk. You can also get some of the crunch and fat feel that cheese provides with nuts. I’d be inclined to chop hazelnuts or unsalted cashews and toast them lightly before sprinkling over the Bolognese and spaghetti.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course dinner, Lunch, main
Cuisine Greek, Italian, Mediterranean
Servings 4

Ingredients
  

  • ½ cup extra virgin Greek olive oil
  • 1 large yellow or red onion chopped
  • 1 large carrot peeled and chopped
  • 2 celery stalks chopped
  • 1 small fennel bulb chopped
  • 1 heaping Tbsp tomato paste
  • 4 garlic cloves minced
  • 1½ cups small brown lentils rinsed and drained
  • 1 28-ounce can crushed tomatoes
  • 2 cups water
  • ½ cup red wine
  • 2 large fresh or dried bay leaves
  • 6 fresh or dried thyme sprigs
  • 4 fresh or dried oregano sprigs
  • 1 cinnamon stick
  • 6 allspice berries
  • Pinch of freshly grated nutmeg
  • Greek sea salt to taste
  • Freshly ground black pepper
  • Pinch of cayenne
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp petimezi grape molasses or ½ Tbsp brown sugar
  • 1 pound ½ kilo spaghetti or whole wheat spaghetti
  • ½ cup chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot and add all the chopped vegetables. Toss to coat in the olive oil. Stir in the garlic. Add the lentils and stir. Add the tomato paste and mix in to distribute evenly. Cover the pot, reduce the heat to very low and let everything cook together for 5 minutes.
  • Add crushed tomatoes to the pot. Bring to a simmer. Add the wine. Bring that to a simmer. Add the water, bay leaves, thyme and oregano sprigs, cinnamon, allspice berries, nutmeg, cayenne, salt and pepper.
  • Bring to a boil, then reduce heat and simmer, covered, until lentils are tender, about 1 hour. Add more water as necessary.
  • Stir in the petimezi or sugar and balsamic vinegar about 10 minutes before removing from heat.
  • While the lentils are simmering, prepare the spaghetti according to package directions, and time it so that the spaghetti is hot and ready when the sauce is cooked. Serve the lentil bolognese over the spaghetti and sprinkle with chopped parsley.
Keyword vegan recipe, vegetarian
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