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Lentil Quinoa Bolognese Sauce
Prep Time
20 mins
Cook Time
38 mins
Total Time
58 mins
Vegan version of bolognese sauce that is both hearty and delicious. This recipe is going to blow your skirt up!
Course: vegan main course
Servings: 8 servings
Author: Kim Beaulieu
  • 1 cup 192 g lentils (green, brown, or beluga), I combined green and brown for mine
  • 3 medium carrots peeled if not organic, cut into 4 large pieces
  • 1 to 2 cups 235 to 475 ml water, I used just over 2 for mine
  • 2 tablespoons 28 ml olive oil
  • 1/2 small onion chopped
  • 1 bell pepper cored, seeded and chopped, I used 2 in mine
  • 3 cloves of garlic chopped
  • 1 can 20 ounces or 560 g crushed tomatoes, or 3 cups (750 g) homemade puree plus 2 tablespoons dried basil
  • 1 and 1/2 teaspoons dried oregano
  • 1 tablespoon dried basil
  • 1/2 teaspoon red pepper flakes or crushed dried chiles optional
  • 1 small bunch kale stems removed and torn into small pieces (about 3 cups or 201 g) (optional), I left this out of mine
  • 1/2 cup 87 g quinoa, rinsed well
  • 1/2 cup 120 ml red wine or 2 tablespoons (28 ml) balsamic vinegar
  • Salt and pepper to taste I left the pepper out of mine
  • Cooked pasta for serving (GF)
  1. Add the lentils, carrots, and water to a large soup, or stock pot.
  2. 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.
  3. While the lentils are cooking, heat the oil in a frying, or saute pan over medium heat.
  4. Add the onion and cook for about 5 minutes, until it's translucent.
  5. Add the bell pepper and the garlic, cook for 1 minute more.
  6. 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.
  7. 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.
  8. 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.
  9. Pile this sauce on top of cooked pasta.
  10. Serve with a big old Pasta Loving smile!
Recipe Notes

Recipe Source: Kathy Hester's Lentil Quinoa Bolognese Sauce from The Great Vegan Bean Book