This Lentil Quinoa Bolognese Sauce is an incredible vegan version of bolognese sauce that is both hearty and delicious.
I'm so excited to share this recipe with you today. My incredibly talented friend, Kathy Hester, has a cookbook out called The Great Vegan Bean Book.
I met Kathy a couple of years ago at a food conference and had the pleasure of riding back to our hotel in a golf cart with her. We had already met, but it was that ride that cemented our friendship.
Every time I think of my attending my very first conference I think of Kathy, and our chat on that golf cart. She was just the sweetest, kindest person and she took the edge of my nerves so quickly. Honestly, she's just good people and I adore her immensely.
Kathy has a blog called Healthy Slow Cooking. It's such a cool blog, and great inspiration for meatless meals. I will admit readily that I am, in fact, a carnivore. I am not a Vegan, nor a Vegetarian.
However, we do eat meatless at least once or twice a week. I am a big fan of the Meatless Monday movement. So, I am always on the lookout for great meatless recipes.
I feel like it's a healthy approach for my family to cut back on our consumption of meat. It's also a cost-effective way to feed a family with big appetites.
What I love most about Kathy's cookbooks are you can enjoy them whether you are Vegan, Vegetarian, or meat eater. The recipes are filling and hearty. That works well for my family.
We like protein, in any form. I have to admit we're not big salad eaters. We like a substantial meal. The recipes in Kathy's cookbook fill that need. Deliciously, in fact.
I made her Lentil Quinoa Bolognese Sauce. It is spectacular. I'm munching on a batch while I write this up. Consequently my computer screen is covered in sauce. Now that is a sign of a good meal!
Seriously, I love this bolognese sauce so much. You will not miss the meat in this one. I can guarantee you that. It's hearty, filling and absolutely delicious.
I did leave the kale out of mine. Kale is not my friend. I have IBS and dark greens really bother me. So just FYI, mine is missing the kale in the photos but the recipe states when to add it.
Recipe Source: Kathy Hester's Lentil Quinoa Bolognese Sauce from The Great Vegan Bean Book.
More Healthy Recipes:
- Mixed Berry Smoothie
- Roasted Red Pepper and Chipotle Pepper in Adobo Angel Hair Pasta
- Healthy Fish Recipes
- Healthy Bowl Recipes
- Yogurt Parfaits
Places to stalk Cravings of a Lunatic
Lentil Quinoa Bolognese Sauce
- 1 cup lentils (green, brown, or beluga) I combined green and brown for mine
- 3 medium carrots peeled, cut into 4 large pieces
- 2 cups water
- 2 tablespoons olive oil
- ½ small onion chopped
- 2 medium bell pepper cored, seeded and chopped
- 3 cloves garlic chopped
- 20 ounces crushed tomatoes
- 1 ½ teaspoons dried oregano
- 1 tablespoon dried basil
- ½ teaspoon red pepper flakes or crushed dried chiles optional
- 1 small bunch kale stems removed and torn into small pieces
- ½ cup quinoa rinsed well
- ½ cup red wine You can substitute 2 tablespoons balsamic vinegar instead of the red wine.
- Salt and pepper to taste
- Cooked pasta for serving (GF)
- Add the lentils, carrots, and water to a large soup or stock pot.
- Turn the heat to high and cook until the mixture is simmering. Decrease the temperature to low and cover. Cook until the lentils are tender, which should take about 20 to 30 minutes.
- While the lentils are cooking, heat the oil in a frying, or saute pan over medium heat.
- Add the onion and cook for about 5 minutes, until it's translucent.
- Add the bell pepper and the garlic, cook for 1 minute more.
- Once the carrots and lentils are cooked remove the carrots from the pot of lentils and add them to a food processor or blender along with the tomatoes, oregano, basil, red pepper flakes, kale, and sauteed veggies, and give the food processor a big whir until everything is smooth.
- Now add the quinoa and red wine to the pot of lentils. Turn your heat to medium and start cooking, allow it to simmer again, then you can cover it and decrease the heat right down to low. Cook until the quinoa show white tails.
- Now add the mixture from the food processor to the lentil-quinoa mixture. Cover and cook over low heat until the sauce comes together and heats up thoroughly. This should take about 20 minutes.
- Pile this sauce on top of cooked pasta.
- Serve with a big old Pasta Loving smile!
Thanks for visiting today!