Save A rich, satisfying plant-based twist on the classic Italian ragù, packed with protein and fiber. Perfect for feeding a crowd on a budget.
This hearty lentil Bolognese quickly became a family favorite in our house. The flavors only improve the next day, making great leftovers.
Ingredients
- Olive oil: 2 tablespoons
- Onions: 2 large, finely diced
- Garlic: 4 cloves, minced
- Carrots: 2 large, diced
- Celery stalks: 2, diced
- Red bell pepper: 1, diced
- Dried brown or green lentils: 2 cups, rinsed
- Crushed tomatoes: 2 cans (28 oz/800 g each)
- Tomato paste: 1/4 cup
- Vegetable broth: 4 cups
- Dry red wine: 1/2 cup (optional or more broth)
- Dried oregano: 2 teaspoons
- Dried basil: 2 teaspoons
- Dried thyme: 1 teaspoon
- Crushed red pepper flakes: 1/2 teaspoon (optional)
- Bay leaves: 2
- Salt and black pepper: to taste
- Spaghetti or pasta of choice: 2 lbs (900 g) (use gluten-free if needed)
- Fresh chopped parsley or basil: for garnish
Instructions
- Step 1:
- Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, celery, and bell pepper. Sauté for 7&ndash8 minutes until softened.
- Step 2:
- Stir in tomato paste and cook for 2 minutes to deepen the flavor.
- Step 3:
- Add lentils, crushed tomatoes, red wine (if using), vegetable broth, oregano, basil, thyme, red pepper flakes, and bay leaves. Mix well.
- Step 4:
- Bring to a boil, then reduce heat to low. Cover and simmer for 35&ndash40 minutes, stirring occasionally, until lentils are tender and sauce has thickened.
- Step 5:
- Season with salt and black pepper to taste. Remove bay leaves.
- Step 6:
- Meanwhile, cook pasta according to package instructions. Drain.
- Step 7:
- Serve lentil Bolognese over pasta. Garnish with fresh parsley or basil.
Save Our family gathers around the table every Sunday to enjoy this wholesome dish, sharing stories and laughter over bowls of lentil Bolognese.
Required Tools
Large pot, wooden spoon, chef's knife, cutting board, pasta pot
Allergen Information
Contains wheat if using regular pasta. Free from dairy, eggs, nuts, soy (check broth and pasta labels if sensitive). Always double-check ingredient labels for hidden allergens.
Nutritional Information
Per serving: 410 calories, 5 g total fat, 73 g carbohydrates, 17 g protein.
Save This lentil Bolognese is a perfect weeknight dinner and makes excellent leftovers for lunches.
Recipe Guide
- → Can I use different lentils in this dish?
Yes, brown or green lentils work best as they hold their shape well during cooking, providing the ideal texture.
- → Is red wine necessary for the sauce?
Red wine adds depth but can be omitted or replaced with extra vegetable broth for a milder flavor.
- → How can I make this gluten-free?
Simply choose gluten-free pasta to serve alongside the sauce without altering the main preparation.
- → Can I prepare this in advance?
Yes, the sauce freezes well for up to three months and reheats nicely for quick meals.
- → What vegetables add extra umami to this dish?
Diced mushrooms can be added during the sauté step to enrich the flavor and texture.
- → How do I adjust the seasoning to taste?
Season with salt, black pepper, and optional red pepper flakes after simmering to suit your preference.