Go big or go home, that’s what I always say.
Reading: vegetarian patsa dish with legumes
Okay, maybe I don’t say that – like, ever. But with this hearty bean and lentil vegan bolognese, I’ll say it.
I started tinkering with legumes in marinara with this Red Lentil Pasta Sauce, but I just couldn’t stop there. Nope! Now I’ve added three – yep, three – different types of legumes to a marinara, and I love it even more.
Here’s what we’ve got, legume-wise, in this Hearty Bean & Lentil Vegan Bolognese:
- French green lentils
- White beans, and
- Red beans
And it’s really kind of glorious.
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I mean, for one: Protein. We’ve definitely got protein here. Check.
And then there’s deliciousness. Absolute deliciousness. Check check.
I kept this marinara sauce super simple, yet it still sports bold flavors all up in that hearty thick goodness. San Marzano tomatoes, a decent amount of garlic, red pepper flakes for heat, basil infused into the mix … all good stuff.
As a vegetarian, one thing I don’t love about classic marinara or other pasta sauces is that, when served over pasta, it just doesn’t really seem all that satisfying. Sure, you can add veggie meatballs, and there are some darn good ones. But why not just throw some beans into the mix? How much easier is that?!
Plus, this sauce can go over so much more than pasta. The beans and lentils just add this heartiness that somehow expands its horizons beyond plain pasta or bread-dipping.
- Top spaghetti squash with it.
- Stuff a baked sweet potato with it.
- Make a hearty meatless lasagna with it.
- Bathe in it.
Okay, too far. Sorry, sorry.
Oh, and it’s excellent for freezing, too. Make a double (or triple!) batch and freeze most of it for easy-peasy busy weeknight dinners.
First published September 17, 2015. Updated January 28, 2020.
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