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
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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!
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Love to try this on my redneck non bean eatin' friend!! Looks delish.
I never would have thought to ever read a wonderful meatless Bolognese sauce and when your post arrived in my email box, I just knew that I had to find out more about this recipe! I can't wait to try a healthier version of the classic Italian Bolognese! Thanks Kim . . . and also for the opportunity in this delightful giveaway!
I love to cook beans in chili and soups, especially this time of year.
Emily @ Life on Food
I love adding beans to chili or whatever Mexian meal we are having - tacos, nachos, enchiladas. Black beans all the way.
Like this so much~now to fool the family
I love to make three bean chili
That sounds fabulous.
I love beans! Chilis, dips, side dish for Mexican food and more!
I love all those things.
I like beans in the slow cooker or red beans & rice.
I love to make frijoles de la olla and serve it in a bowl with it's broth.
That sounds amazing.
I like to put baked beans in the slow cooker with onions and a little brown suar
Me too. It's delightful.
I like Ham & Bean soup
I'm hoping to try this out tomorrow - though I have a question on what's blended and what's not. It sounds like the lentil/carrot mix is pureed? But the pictures looks like it's not and you refer to adding the quinoa to the lentils/carrots... could you clarify because it looks reaaaally good and I don't want to muck it all up.
And if I can't get my hands on quinoa (which probably won't happen, out of country), so just skip that step? Add the pureed veggies back in and let it simmer?
Yes, I had the same question. Are the lentils pureed as well? Because it does say to take out the carrots and lentils to puree, but later says to add it back to the lentils. Thanks, I look forward to making this!
Hey Sara, let me check this out tonight and get back to you. I need to dig up my notes from this. Just saw your note, I'll get back to you by tomorrow. xx
Hi, I was hoping to see your response to the questions about if the lentils are puréed as well. It does say to take out the carrots and lentils to purée , but later it says to add back to the lentils. I can't wait to try this!
Hey Sarah and Sara:
I've tried to find the notes on this but cannot find them. We were renovating when I made this and they seem to have disappeared. So this is from memory. Kathy's recipe calls for you to puree the carrots. If I recall my food processor was broken so I opted not to do that step but wrote the recipe as she states to do it in her cookbook. I don't think you need to puree the lentils, I like texture so I think you would be okay either way. You are adding the quinoa later in the recipe, my thought is it take less time to cook so you add it later. You could totally skip the quinoa. You could swap that out for rice, I would think some jasmine or black rice would be amazing in this. I don't think you can muck this up. It's one of those recipes where you can add or subtract things easily. You can puree, or not puree, it's going to turn out great no matter what. You do add the stuff from the food processor back in later, it's all about timing. But honestly if you didn't remove and puree this would still work.
I am SO sorry it took me so long. I'm usually quick with responses but last year was challenging. So this got lost in the shuffle. I apologize, not typical for me to leave someone hanging. If you want more help I can tag Miss Kathy and have her give you some advice.
OMG. Just made this and am having a hard time waiting for it to summer together! I've been sneaking tastes and it's SO GOOD! Thank you so much for this!
I am SO happy you liked it. That's awesome to hear.
I've had this pinned to my slow cooking Pinterest board for about 2 years and finally got around to making it! I'm just one person so I halved the amounts - at first I was very concerned that the blended veg was mostly kale and that it would overpower the other ingredients. However as the sauce all cooked together the flaours balanced out! I made a couple of tweaks - didn't include the quinoa as I didn't have any handy, and I added a few extra sloshes of balsamic vinegar and a handful of parsley towards the end, to give it a bit of a tangy kick. I was very apprehensive of this huge pot of greeny-brown goop I had concoted but in the end, served with spaghetti, it was divine! Off I go for seconds! I'd love to try another version of this without kale, and another version with extra tomatoes added.
I'm so happy you liked it Annie. I'll let Kathy know. She'll be thrilled to hear that. Do you have her cookbook? She does all vegan cooking which is absolutely amazing.
I love that you jazzed it up your own way. I wish more people knew to customize and play with savoury recipes. Recipes are so subjective because everyone has different tastes. So it's always a good thing to add flavours you love. I love when people use a recipe as a base then play around with it. Makes my heart happy.
Have a fabulous day. Thanks for taking the time to comment.
Thanks for sharing this recipe. It was delicious.
Thanks for trying it. Glad you liked it.