Lentil Bolognese

5 from 1 review

Lentil Bolognese is the ultimate comfort food! This wholesome and hearty bolognese recipe is deliciously rich and packed with umami flavor. Plant-based and vegan, this one-pot bolognese sauce turns simple, budget-friendly pantry staples into a satisfying, Italian-inspired dish.

Course Dinner, Main Course

Cuisine American

Keyword Lentil Bolognese, Lentil Bolognese Pasta, Lentil Bolognese recipe, Lentil Bolognese sauce, Plant-Based Lentil Bolognese, Vegan lentil Bolognese, Vegetarian Lentil Bolognese

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 298kcal

Author Chef Kathy McDaniel

Ingredients

2 tablespoons olive oil
1 large onion diced
2 medium carrots peeled or unpeeled, small diced
1 celery stalk diced
5 garlic cloves minced
⅓ cup tomato paste
⅓ cup red wine (or more broth)
4 cups vegetable stock or broth
1 ¼ cup lentils, picked over and rinsed. red, brown or green lentils,French lentils or black caviar lentils can be used
½ cup finely crushed or ground pecans or walnuts see notes for nut-free lentil bolognese
1 teaspoon dried oregano
½ teaspoon dried Italian herbs
1 bay leaf
1 ½ teaspoon salt
¼ teaspoon ground black pepper
12-16 ounces dried long pasta such as spaghetti, fettucini, pappardelle or tagliatelle or short tubular pasta.
1 (15-ounces) can crushed tomatoes or diced tomatoes and their juice
1 tablespoon good quality balsamic vinegar see notes
Fresh parsley and/or fresh basil as garnish optional

Instructions

In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onions and saute, stirring frequently for about 4-5 minutes or until the onions start to become translucent.
Stir in the carrots and celery and saute stirring frequently for about 3-4 minutes. Stir in the garlic and saute until aromatic, about a minute. Stir in the tomato paste and saute stirring frequently, for about 3 minutes or until the tomato starts to caramelize and gets a deeper red color. If the tomatoes start getting browned too quickly, lower the heat.
Deglaze the pan by pouring the wine (or broth) and scraping up any browned bits from the bottom of the pot with a wooden spoon. Cook until almost all the liquid has evaporated then, add the vegetable stock or broth, the lentils, the nuts, oregano, Italian herbs, bay leaf, salt and pepper. Bring to a boil, reduce the heat to medium-low and simmer, covered for 20-25 minutes or until the lentils are just tender, stirring a couple of times throughout the cooking process. Note: Cooking time varies depending on size and variety of the lentils. Check the package directions to make sure you don’t over-under cook the lentils. Red lentils cook quicker than most other varieties, sometimes in as little as 15 minutes.
Next, uncover the pot and stir in the crushed tomatoes. Bring back to a gentle simmer. Simmer for 10 minutes. Then, check for seasoning. Garnish with fresh herbs (optional).
While the lentils are simmering, in a large pot of generously-salted water, cook the pasta until al dente. Reserve a cup of the pasta cooking water, then drain the pasta.
Serve tossed with cooked al dente pasta.

Notes

Cooking Times: Cooking times will vary depending on the variety of the lentils. Check the package directions to make sure you don’t over-under cook the lentils. Red lentils cook quicker than most other varieties, sometimes in as little as 15 minutes.
Cooking Lentils Properly: Make sure you cook the lentils until perfectly tender while they still retain their shape. That said, crunchy lentils are a big no and I much rather eat mushy ones.
A Note About Red Lentils: While red lentils cook faster, they tend to break down more easily compared to other varieties like brown, green, or black lentils. As a result, your sauce may have a softer texture and lack the same heartiness that other lentil types provide.
Nutty Flavor: For best results, toast the nuts before adding them to the sauce.
Pasta: Use your favorite shape of pasta or whatever you have in your pantry. I personally love short tubular pasta, with ridges that can hold the sauce but thick long noodles are also a great option.
Pasta Cooking Water: Reserve some pasta cooking water to thin out the sauce if it becomes too thick.
Balsamic Vinegar: Use good-quality balsamic vinegar. You can replace balsamic vinegar with malt vinegar (or skip it altogether).
Keep it Nut-Free: instead of nuts, you can use mushrooms or shelled hemp seeds aka hemp hearts. See details within the post above.
Storing and Freezing: Lentil Bolognese (without the noodles) can be stored in an airtight container in the refrigerator for 4–5 days. It also freezes well for up to 3 months.

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