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.
I first served this to my family and everyone loved how hearty and flavorful it was without any meat.
Ingredients
- Vegetables: 2 tablespoons olive oil 2 large onions finely diced 4 cloves garlic minced 2 large carrots diced 2 celery stalks diced 1 red bell pepper diced
- Lentils & Tomato: 2 cups dried brown or green lentils rinsed 2 cans (28 oz/800 g each) crushed tomatoes 1/4 cup tomato paste
- Liquids: 4 cups vegetable broth 1/2 cup dry red wine (optional or more broth)
- Seasonings: 2 teaspoons dried oregano 2 teaspoons dried basil 1 teaspoon dried thyme 1/2 teaspoon crushed red pepper flakes (optional) 2 bay leaves Salt and black pepper to taste
- To Serve: 2 lbs (900 g) spaghetti or pasta of choice (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&8 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&40 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 This is a meal I often share with family on cozy weekend dinners, bringing everyone around the table with smiles.
Required Tools
Large pot Wooden spoon Chefs 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
Calories 410 Total Fat 5 g Carbohydrates 73 g Protein 17 g per serving
Save This Lentil Bolognese never fails to impress and is perfect for making ahead for busy weeknights.
Recipe FAQs
- → Can I use green lentils instead of brown lentils?
Yes, both green and brown lentils work well, offering slightly different textures but similar cooking times.
- → 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.
- → What pasta types pair best with this sauce?
Traditional spaghetti or any pasta shape that holds sauce, including gluten-free options, work perfectly.
- → Can I prepare the sauce in advance?
Absolutely, the sauce benefits from resting and can be refrigerated or frozen for up to three months.
- → How can I enhance the umami flavor?
Adding diced mushrooms during the vegetable sauté or stirring in balsamic vinegar at the end boosts umami richness.
- → Is this dish suitable for easy weeknight meals?
Yes, with a total time of about an hour and simple steps, it’s excellent for approachable weekday dinners.