Lentil Bolognese (Printable)

Hearty meat-free Italian pasta sauce with protein-rich lentils and 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 ½ 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 - ½ teaspoon smoked paprika
12 - 1 bay leaf
13 - 3 ½ 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)

# How to Prepare:

01 - Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and celery. Sauté for 7–8 minutes until softened.
02 - Stir in the 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 all ingredients.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30–35 minutes, stirring occasionally, until lentils are tender and sauce is 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 Suggestions:

01 -
  • The lentils give it that hearty, satisfying texture that actually sticks to your ribs like a proper Bolognese should
  • You can make a massive batch on Sunday and it tastes even better for lunch the next day
  • It costs about a third of what traditional meat sauce does but feels just as indulgent
02 -
  • If the sauce looks too thick while simmering, add a splash more broth or water rather than letting it get pasty
  • The smoked paprika is what gives it that sneaky meaty flavor, so don't be tempted to skip it
  • Lentils vary by brand, so start checking tenderness at 25 minutes and adjust your time accordingly
03 -
  • Chop your vegetables roughly the same size so they cook evenly and disappear into the sauce
  • If you only have red lentils, they'll work but the sauce will be creamier and less textured
  • Taste your lentils after 25 minutes of simmering, nobody likes mushy lentils in their pasta
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