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30-Minute Easy Lentil Bolognese | The First Mess

Name: 30-Minute Easy Lentil Bolognese
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Bay leaf; 1 Carrot, small medium fine; 1 small stick Celery, fine; 1 Flat leaf parsley; 3 cloves Garlic; 1 19 oz (561 ml) can Lentils; 1 Shallot, large fine; 2 tsp Thyme, leaves; 1 5.5 oz (162 ml) can Tomato paste; 1 tbsp Balsamic vinegar, aged; 2 cups Marinara sauce, prepared; 2 tsp Tamari soy sauce; 12 oz Rigatoni pasta, dry; 1/2 tsp Paprika, smoked; 1 Sea salt and ground black pepper; 2 tbsp Olive oil; 1/3 cup Creamer” or rich milk, non-dairy; 1/2 oz Porcini mushrooms & boiling water, dried; 1 cup Reserved porcini soaking water

11 ratings

· 30min · Vegetarian · 4 servings

This 30-minute easy vegan lentil bolognese is luscious, meaty, and clings beautifully to rigatoni pasta. Dried porcini mushrooms, Tamari, tomato paste, garlic, and thyme add depth to the mouthwatering sauce. Total cooking time for this hearty dinner is 30 minutes thanks to canned lentils, all on the stovetop!

The First Mess

Ingredients

Produce

• 1 Bay leaf

• 1 Carrot, small medium fine

• 1 small stick Celery, fine

• 1 Flat leaf parsley

• 3 cloves Garlic

• 1 19 oz (561 ml) can Lentils

• 1 Shallot, large fine

• 2 tsp Thyme, leaves

Canned Goods

• 1 5.5 oz (162 ml) can Tomato paste

Condiments

• 1 tbsp Balsamic vinegar, aged

• 2 cups Marinara sauce, prepared

• 2 tsp Tamari soy sauce

Pasta & Grains

• 12 oz Rigatoni pasta, dry

Baking & Spices

• 1/2 tsp Paprika, smoked

• 1 Sea salt and ground black pepper

Oils & Vinegars

• 2 tbsp Olive oil

Dairy

• 1/3 cup Creamer” or rich milk, non-dairy

Liquids

• 1/2 oz Porcini mushrooms & boiling water, dried

• 1 cup Reserved porcini soaking water

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