Forks over Knives vegan lentil bolognese

Forks over Knives vegan lentil bolognese

It’s Sunday and I like to share recipes on Sunday. This one has to be a special one, a first. In the 10 months I’ve been vegan, my daughter tried this, liked this and is taking some of the sauce with her to school. This can only mean it has to be good, and it really was.

Budget-Friendly Lentil Bolognese


1 28oz. can salt-free diced tomatoes
sea salt
freshly ground black pepper
to taste garlic powder
to taste onion powder
whole grain spaghetti
1 6oz. can tomato paste
1½ cups black beluga lentils
1 onion
4 cloves garlic
2 carrots
2 tbsp Italian seasoning
2 tsp poultry seasoning
1 pinch crushed red pepper flakes
½ cup packed fresh basil
balsamic vinegar
3½ cups water


Prepare pasta in accordance with package instructions.

~Stovetop Instructions:~ Cook for 30 to 40 minutes over high heat until the lentils are soft. (Optional: Saute the onions and garlic first.)

~Pressure Cooker Instructions:~ Place the tomatoes, tomato paste, lentils, onions, garlic, carrots, Italian and poultry seasonings, red pepper flakes, and ¼ cup chopped basil into a pressure cooker. Cook at high pressure for 20 minutes.

After releasing pressure, mix well, then season with salt, pepper, garlic powder, and onion powder to taste. Finish with the remaining fresh basil and a splash of balsamic vinegar or red wine vinegar.

If you’d prefer a smoother consistency, transfer 2 to 3 cups of the sauce to a blender with a tight-fitting lid covered with a towel and puree until smooth.

~To serve:~ Serve over whole-grain pasta. Optional serving suggestion: You can also serve over zucchini noodles, or roasted sweet potatoes.


Forks Over Knives – The Recipes contains over 160 whole-food, plant-based recipes, with new recipes added every week! Download it now on the App Store


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