Description
This hearty Lentil Bolognese is a wholesome and flavorful vegetarian twist on the classic Italian meat sauce. Made with green or brown lentils, fresh vegetables, tomato puree, and a blend of herbs and spices, it’s a nutritious and satisfying dish perfect for pasta nights. Rich in protein and fiber, this recipe is ideal for those seeking a comforting yet healthy meal without meat.
Ingredients
Scale
Vegetables and Base
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 rib celery, finely chopped
- 1 large carrot, finely chopped
- 3 cloves garlic, finely chopped
- 8 ounces mushrooms, grated with large holes of a box grater
Seasonings and Flavorings
- 2 tablespoons tomato paste (the thick one that comes in a tube or small can)
- ½ teaspoon rosemary
- 2 bay leaves (optional)
- 1 teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
- 3 tablespoons balsamic vinegar or soy sauce
Liquids and Legumes
- 4 cups vegetable stock
- 24 ounces (one glass bottle) tomato puree or passata
- 1 cup dried lentils (green or brown)
Instructions
- Prepare the Flavor Base: Finely chop the onion, celery, carrot, and garlic either by hand or pulse them in a food processor until evenly minced. Heat the olive oil in a large pot over medium heat. Add the chopped vegetables and sauté for 3 minutes, stirring frequently to soften and release their aromas.
- Add Tomato Paste and Mushrooms: Stir in the tomato paste, grated mushrooms, rosemary, bay leaves (if using), salt, and black pepper. Continue sautéing the mixture for 5 minutes, stirring occasionally to meld the flavors and soften the mushrooms.
- Simmer with Lentils and Tomato Puree: Rinse the lentils thoroughly, removing any debris. Add the rinsed lentils, vegetable stock, and tomato puree to the pot. Bring to a gentle simmer and cook uncovered for about 30 minutes, or until the lentils are tender and the sauce thickens. Stir occasionally to prevent sticking.
- Finish the Sauce: Remove and discard the bay leaves. Stir in the balsamic vinegar for depth of flavor. Using an immersion blender or a standing blender, blend 1 to 2 cups of the sauce until you reach your desired texture—this adds creaminess without losing the hearty lentil pieces. Adjust salt and balsamic vinegar to taste.
- Serve with Pasta: Cook your preferred pasta (tagliatelle, fettuccine, or spaghetti recommended) in plenty of salted boiling water according to package instructions minus 2 minutes for al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta. Toss the pasta in a skillet with the lentil bolognese and about ½ cup reserved pasta water over medium heat for 1 minute to combine. Serve topped with fresh basil leaves and grated parmesan cheese.
Notes
- If you prefer a smoother sauce, blend more of the lentil mixture until it reaches the desired consistency.
- Feel free to substitute soy sauce for the balsamic vinegar for a different umami note.
- This sauce can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a gluten-free option, serve with gluten-free pasta.
- Adjust salt and seasoning as lentils absorb flavors differently depending on cooking time and stock used.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Sauté and Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup sauce (without pasta)
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: lentil bolognese, vegetarian bolognese, lentil pasta sauce, meatless bolognese, healthy pasta sauce, Italian vegetarian recipe, plant-based bolognese
