Vegan Black Lentil Bolognese

Step 1

In a medium pot combine the dried black lentils and 4 cups of hot water. Simmer for 20 minutes until the lentils are cooked but still firm. Drain and set aside to cool until ready to use.

Step 2

Use a food processor to finely dice the onion, celery, carrot, and garlic. Process the vegetables until minced, working in batches if needed, then add to a large pot. Alternatively you can finely dice them by hand.

Step 3

Add the 1/4 cup of olive oil to the pot with the onion, celery, carrot, and garlic and add a pinch of salt. Turn the heat on to medium and cook for 12-15 minutes, stirring occasionally, until the liquid has cooked off, the mixture has lost volume and turned somewhat of a golden hue, and the onion is starting to brown just a little in in areas.

Step 4

Add the soy sauce, miso, and red wine, and stir, letting it absorb into the vegetables for 1-2 minutes.

Step 5

Then, add the crushed tomato, tomato paste, dried basil, and dried thyme and turn the heat down to low. Cover the mixture, leaving the lid ajar, and simmer for 25 minutes, stirring occasionally.

Step 6

Add the cooked lentils and the fresh rosemary, along with some freshly ground black pepper. Simmer for about 10 minutes, stirring more frequently towards the end of the cooking time, adding a splash of wine if the sauce gets too thick and dry.

Step 7

Serve the bolognese on pasta, use it as a sauce on pizza, or just eat it straight from the pot with a spoon!