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Lentil Bolognese

Lentil Bolognese

A hearty plant-based pasta sauce made with lentils, tomatoes, and aromatic vegetables. This comforting bolognese rivals traditional meat sauce with its rich flavor and satisfying texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup green or brown lentils rinsed thoroughly and checked for debris
  • 28 oz whole peeled tomatoes to be crushed by hand
  • 1 yellow onion finely chopped
  • 2 carrots diced small
  • 2 celery stalks chopped finely
  • 4 cloves garlic minced fresh
  • 2 cups vegetable broth low-sodium preferred
  • 1/4 cup fresh basil leaves chopped
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil extra virgin
  • salt to taste
  • black pepper to taste
  • 12 oz pasta of choice

Equipment

  • Large pot with lid
  • Wooden spoon
  • Knife and cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant. The onions should turn translucent.
  2. Stir in the minced garlic and dried oregano along with a pinch of salt. Cook for just 1 minute until fragrant. Watch carefully so the garlic doesn't burn.
  3. Add the rinsed lentils to the pot. Using your hands, crush the whole tomatoes directly into the pot, letting the juices fall in too. Pour in the vegetable broth and stir everything together. Bring the mixture to a gentle boil, then reduce the heat to low.
  4. Cover the pot and let it simmer for 25-30 minutes. Stir occasionally to prevent sticking. While the sauce simmers, cook your pasta according to package directions during the last 10-12 minutes of sauce cooking time. The lentils should be tender but not mushy. If the sauce looks too thick, add a splash of water or extra broth. If it's too thin, simmer uncovered for the last 5 minutes.
  5. Taste the sauce and adjust the seasoning with salt and black pepper. Stir in the fresh basil right before serving. Drain your pasta and serve the bolognese generously over top, or toss them together in the pot for even coating.

Notes

Use green or brown lentils for best texture as they hold their shape. Red lentils will become too mushy. Check lentils for small stones or debris before rinsing. For extra umami depth, add a tablespoon of soy sauce or tamari. The sauce thickens as it sits, so add water or broth when reheating. This freezes beautifully for up to 3 months in 2-cup portions.