Lentil Bolognese (Printable)

Meat-free Italian pasta sauce packed with protein-rich lentils and aromatic vegetables.

# Ingredient List:

→ Base

01 - 2 tablespoons olive oil
02 - 1 large onion, finely diced
03 - 2 carrots, finely diced
04 - 2 celery stalks, finely diced
05 - 3 garlic cloves, minced

→ Sauce

06 - 1.5 cups dried brown or green lentils, rinsed
07 - 1 can (28 oz) crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 0.5 teaspoon smoked paprika
12 - 1 bay leaf
13 - 3.5 cups vegetable broth
14 - Salt and pepper to taste

→ To Serve

15 - 12 oz spaghetti or preferred pasta
16 - Fresh basil or parsley, chopped (optional)
17 - Grated Parmesan or vegan alternative (optional)

# Steps:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion, carrot, and celery. Sauté for 7-8 minutes until vegetables are softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add lentils, crushed tomatoes, tomato paste, oregano, basil, paprika, and bay leaf. Stir well to combine.
04 - Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 30-35 minutes, stirring occasionally, until lentils are tender and sauce has thickened.
05 - Remove the bay leaf. Season with salt and pepper to taste.
06 - While the sauce simmers, cook the pasta according to package instructions. Drain thoroughly.
07 - Serve the sauce over pasta. Garnish with fresh herbs and cheese if desired.

# Expert Advice:

01 -
  • The texture is genuinely satisfying, with lentils creating that hearty, stick-to-your-ribs feeling without any meat.
  • It comes together in under an hour, making weeknight dinners feel less like a scramble and more like actually cooking.
  • This sauce freezes beautifully, so you can make a double batch and give yourself permission to rest later.
02 -
  • The lentils will continue to soften even after you turn off the heat, so pull them off the stove while they still have a tiny bit of firmness or youll end up with mush.
  • Balsamic vinegar or a small pinch of sugar can completely transform the sauce if it tastes too acidic, so have these on hand for the final adjustment.
03 -
  • Toast your dried herbs in the hot oil for 30 seconds before adding the vegetables, which blooms their essential oils and makes the entire sauce taste brighter.
  • If the sauce looks too thin when the lentils are done, remove the lid and let it simmer for another 5 to 10 minutes uncovered so the liquid evaporates into richness.
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