Beluga Lentil Bolognese (Vegan)
Beluga bolognese is a plant-based version of the classic Italian pasta dish. This one-pot meal will take any pasta, pizza, etc. to the next level. Naturally gluten-free and dairy-free, and incredibly flavorful.
What Are Beluga Lentils?
Beluga lentils are black lentils that got their name because of their physical resemblance to caviar.
Unlike the more common green and brown lentils, black beluga lentils have a small but mighty structure, and hold their shape when cooked due to their thicker skin.
Ingredients
- Soffrito – an aromatic mix of diced onions, carrots, and celery gently cooked in olive oil to build flavor.
- Extra flavorings – garlic cloves, red chili flakes (optional), dried oregano, tomato paste, and bay leaves.
- Beluga lentils – black lentils with a somewhat meaty texture when cooked. These can be found at most grocery stores next to the beans or online.
- Red wine – gives the sauce a more complex flavor. The alcohol does get cooked out but feel free to use vegetable broth.
- Plant milk of choice – adds a rich flavor and also cuts through the acidity of the tomatoes and wine. I went withx oat milk.
- Crushed tomatoes – help create the sauce.
- Vegetable broth or water – broth will make the sauce more flavorful.
- Kosher salt and freshly cracked black pepper – to taste
- Balsamic vinegar (optional) – just a splash adds more dimension and depth of flavor.
How to Make Beluga Bolognese
Step 1. Sort through the lentils and discard any discolored lentils or pebbles. Rinse well in a fine-mesh strainer and set aside.
Step 2. Heat the olive oil in a Dutch oven or large pot over medium heat. Add in the diced onion, celery, and carrot. Saute for 4-5 minutes or until the onions are translucent, stirring occasionally. Stir in the minced garlic, oregano, chili flakes, tomato paste, and a pinch of salt. Cook for an additional minute.
Step 3. Add the lentils and wine. Simmer uncovered for 5-7 minutes, or until the wine has evaporated.
Step 4. Add in the dairy-free milk of choice and simmer uncovered until evaporated.
Step 5. Add crushed tomatoes with juice, broth or water, bay leaves, kosher salt, and freshly cracked black pepper. Simmer uncovered for 30 minutes over medium to medium-low heat until the sauce has thickened, stirring occasionally.
Step 6. Remove from the heat and take out the bay leaves. Add a splash of balsamic vinegar, and season to taste with more kosher salt and freshly cracked black pepper. Serve with fresh basil leaves or minced parsley.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this vegan lentil bolognese using what you already have? Here are some ideas…
- No fresh garlic? – I always have a tube of garlic paste on hand for convenience, but you can also just use garlic powder.
- No dried oregano? – use Italian seasoning or 1 tablespoon of fresh oregano.
- Can’t find beluga lentils? – feel free to use French green lentils or split red lentils.
- No red wine? – use vegetable broth.
- No crushed tomatoes? – you can also use diced tomatoes or whole peeled tomatoes with their juice that you’ll need to crush with your hands before adding to the pot.
How to Store
Let cool completely, then store leftover lentil bolognese in an airtight container in the fridge for up to 5 days and in the freezer for up to 2-3 months. Thaw in the refrigerator overnight.
How to Serve
Serve bolognese with pasta or any pasta alternatives, on pizza with dairy free mozzarella cheese, over a baked potato or baked sweet potato, with a crusty piece of bread, spooned over toast or sweet potato toast, or creamy polenta.
You could also scoop up the hearty sauce with rice paper chips for a filling snack.
Helpful Tips
This recipe makes a fairly big batch. I recommend freezing whatever you won’t eat in a few days. Because it freezes so well, you can take it out on a night when you have limited time or don’t feel like cooking but want a nourishing meal and you’ll already be several steps ahead when it comes to dinner.
More Vegan Italian Recipes
- Spaghetti Arrabbiata
- Creamy Roasted Red Pepper Risotto
- Pasta With Carrot Sauce & Italian Chickpea Breadcrumbs
Beluga Lentil Bolognese (Vegan)
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion diced
- 2 stalks celery sliced
- 1 large carrot diced
- 3 garlic cloves minced or crushed
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano
- ¼ teaspoon red chili flakes same as red pepper flakes
- 3 tablespoons tomato paste
- 1 cup beluga lentils
- 1 cup red wine can also use vegetable broth
- ½ cup dairy-free milk of choice I used oat milk
- 28 ounce can crushed tomatoes
- 2 cups vegetable broth
- 2 bay leaves
- diamond crystal kosher salt to taste
- freshly cracked black pepper to taste
- splash balsamic vinegar (optional)
Instructions
- Sort through the lentils and discard any discolored lentils or pebbles. Rinse well in a fine-mesh strainer and set aside.
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add in the diced onion, celery, and carrot. Saute for 4-5 minutes or until the onions are translucent, stirring occasionally. Stir in the minced garlic, oregano, chili flakes, tomato paste, and a pinch of salt. Cook for an additional minute.
- Add the lentils and wine. Simmer uncovered for 5-7 minutes, or until the wine has evaporated.
- Add in the dairy-free milk of choice and simmer uncovered until evaporated.
- Add crushed tomatoes with juice, broth or water, bay leaves, 1 teaspoon kosher salt (start with 1/2 teaspoon if using anything other than diamond crystal brand), and freshly cracked black pepper. Simmer uncovered for 30 minutes over medium to medium-low heat until the sauce has thickened, stirring occasionally.
- Remove from the heat and take out the bay leaves. Add a splash of balsamic vinegar, and season to taste with more salt and freshly cracked black pepper. Serve with fresh basil leaves or minced parsley.