Macaroni with Lentil Bolognese

 A traditional bolognese is usually made of ground meat. However, not every vegan likes to eat mock meats or vegan beef substitutes. This is a vegan take on a bolognese made with lentils. It is high in protein, iron and many other nutrients while also being delicious and affordable!

Lentil bolognese with macaroni - nutritious and affordable plant based food

1 cup dry lentils

1/2 cup white wine (optional: sub with veg broth if you want)

2 cups dried macaroni

1/2 cup oat milk

1 small onion

2 stalks celery

2 carrots 

2 tbsp tomato paste 

1 tbsp minced garlic 

1 tbsp finely chopped basil*

1 tbsp dried oregano

a few sprigs of flat-leaf parsley*

salt and pepper to taste

 *feel free to sub with dried herbs or Italian seasoning to make it cheaper

 1. Add two cups of water to a pot and bring to a boil. Then add your lentils and let them cook for about 10-15 minutes.

2. Dice up your garlic, onion, carrot and celery. In a separate pot, add a healthy amount of olive oil and drop in the veggies. Then add a pinch of salt and pepper. Saute these veggies until the onions are translucent. 

3. Deglaze the pot with white wine and bring to a boil again. This will help cook off the alcohol. Once it has been brought to a boil, add in your oat milk and tomato paste. This time, bring to a light simmer. 

4. Add in your dried/fresh herbs and salt/pepper. Once the lentils have cooked, pour them over to the vegetable mixture. Let this cook for a period of time until the lentils have absorbed the liquid. Feel free to taste the lentils to see if they are cooked through. 

5. As the lentils further cook within the sauce, bring another pot to boil and add your dried pasta. Once the pasta is al dente, drain and add to the lentils. Let everything cook for a few moments. Once the sauce and pasta have cooked together, add a little butter and top with fresh parsley and serve. Enjoy!