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This Lentil Bolognese recipe is perfect for those evenings when you crave something hearty and fulfilling.
Using simple, wholesome ingredients like lentils paired with onion, carrot, and celery and simmered in a rich tomato sauce, this meat-free Bolognese pasta brings the flavor. It brings the comfort and richness of traditional Bolognese without the meat, offering a hearty and flavorful twist on a classic.
Ingredients
- 12 oz spaghetti or other pasta
- 1 cup dried brown or green lentils
- 1 medium yellow onion, diced
- 1 large carrot, peeled and diced
- 1 rib celery, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 28oz crushed tomatoes
- 1 1/2 cup vegetable broth
- 3/4 cup dry red wine
- 1 tsp dried rosemary
- 1 tsp dried parsley
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- 1 tsp salt
How to Make Lentil Bolognese
- Heat some oil in a large pan or pot over medium heat. Begin by sautéing the onion, stirring frequently for 7-10 minutes until it begins to caramelize.
- Next, add the diced carrot, celery, and minced garlic to the pan. Continue cooking for another 3-5 minutes until the celery becomes somewhat translucent.
- Stir in the lentils and all the spices, except for the salt, cooking for 1-2 minutes until the mixture is aromatic.
- Pour in the broth, wine, and crushed tomatoes, mixing thoroughly. Allow the mixture to simmer, then lower the heat to medium-low. Let it cook for 45-60 minutes, stirring occasionally, until the lentils are fully cooked and tender.
- Season with salt to taste.
- As the sauce nears completion, boil a large pot of salted water. Cook the pasta according to the package instructions until al dente.
- Drain the pasta and either combine it with the lentil sauce or place a serving of the sauce over a bed of pasta on each plate. Optionally, garnish with fresh or dried parsley and nutritional yeast to enhance the flavor.
For best results, store the sauce and pasta separately if there are leftovers. The sauce will develop a richer flavor after sitting for a day.
Lentil Bolognese Pasta Recipe (Meatless)
Satisfy your craving for a hearty and fulfilling meal with this Lentil Bolognese recipe. Made with simple and wholesome ingredients such as lentils, onion, carrot, and celery simmered in a rich tomato sauce, this meat-free version of the classic Bolognese pasta delivers flavor and comfort.
Equipment
- large pan or pot
Ingredients
- 12 oz spaghetti or other pasta
- 1 cup dried brown or green lentils
- 1 medium yellow onion diced
- 1 large carrot peeled and diced
- 1 rib celery diced
- 2 cloves garlic minced
- 2 tbsp olive oil
- 28 oz tomatoes crushed
- 1½ cup vegetable broth
- ¾ cup dry red wine
- 1 tsp dried rosemary
- 1 tsp dried parsley
- ½ tsp red pepper flakes crushed
- ½ tsp dried oregano
- 1 tsp salt
Instructions
- Heat some oil in a large pan or pot over medium heat. Begin by sautéing the onion, stirring frequently for 7-10 minutes until it begins to caramelize.
- Next, add the diced carrot, celery, and minced garlic to the pan. Continue cooking for another 3-5 minutes until the celery becomes somewhat translucent.
- Stir in the lentils and all the spices, except for the salt, cooking for 1-2 minutes until the mixture is aromatic.
- Season with salt to taste.
- As the sauce nears completion, boil a large pot of salted water. Cook the pasta according to the package instructions until al dente.
- Drain the pasta and either combine it with the lentil sauce or place a serving of the sauce over a bed of pasta on each plate. Optionally, garnish with fresh or dried parsley and nutritional yeast to enhance the flavor.
Notes
For best results, store the sauce and pasta separately if there are leftovers. The sauce will develop a richer flavor after sitting for a day.
Tried this recipe?Let us know how it was!
