Lentil Bolognese

A hearty, meat-free twist on the classic Italian pasta sauce, packed with lentils for extra fiber and protein. Perfect for a satisfying, wholesome meal.

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This Lentil Bolognese brings all the comfort of a traditional ragù to your table with a nutritious, plant-forward profile. The aromatic base of sautéed onion, carrots, and celery provides a deep flavor foundation that perfectly complements the earthy lentils and rich crushed tomatoes.

Ingredients

• Base: 2 tablespoons olive oil, 1 large onion (finely diced), 2 carrots (finely diced), 2 celery stalks (finely diced), 3 garlic cloves (minced)
• Sauce: 1 ½ cups dried brown or green lentils (rinsed), 1 can (28 oz/800 g) crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon smoked paprika, 1 bay leaf, 3 ½ cups vegetable broth, Salt and pepper (to taste)
• To Serve: 12 oz (340 g) spaghetti or preferred pasta, Fresh basil or parsley (chopped, optional), Grated Parmesan or vegan alternative (optional)

Instructions

Step 1

Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and celery. Sauté for 7–8 minutes until softened.

Step 2

Stir in the garlic and cook for 1 minute until fragrant.

Step 3

Add lentils, crushed tomatoes, tomato paste, oregano, basil, paprika, and bay leaf. Stir well.

Step 4

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.

Step 5

Remove the bay leaf. Season with salt and pepper to taste.

Step 6

While the sauce simmers, cook the pasta according to package instructions. Drain.

Step 7

Serve the sauce over pasta. Garnish with fresh herbs and cheese if desired.

Zusatztipps für die Zubereitung

For extra richness, add a splash of balsamic vinegar or a pinch of sugar to balance the acidity of the tomatoes. If you prefer a smoother, creamier sauce, you can substitute red lentils for a quicker cook time as they break down more easily during simmering.

Varianten und Anpassungen

This recipe is naturally flexible to suit various diets. For a gluten-free meal, simply use your favorite gluten-free pasta. For a strictly vegan version, ensure you use a vegan Parmesan alternative. This dish is naturally high in fiber and protein, making it an excellent choice for a healthy lifestyle.

Serviervorschläge

Serve this savory sauce over a generous bowl of al dente spaghetti. It pairs beautifully with a light Italian red wine, such as Chianti, and can be garnished with fresh chopped basil or parsley for a burst of color and herbal freshness.

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With 420 calories and 19g of protein per serving, this Lentil Bolognese is a satisfying and wholesome choice for any day of the week. Enjoy the rustic textures and rich Italian flavors of this fiber-packed family favorite.

Recipe FAQs

→ What type of lentils work best?

Brown or green lentils hold their shape beautifully during simmering, creating a hearty texture. Red lentils cook faster but produce a creamier consistency.

→ Can I make this ahead?

Absolutely. The sauce actually improves after resting in the refrigerator for 1-2 days as flavors meld together. Reheat gently on the stovetop.

→ Is this freezer-friendly?

Yes, freeze cooled portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What pasta shapes pair well?

Spaghetti, linguine, or penne capture the sauce beautifully. Short tubes like rigatoni hold chunks of lentils inside.

→ How do I prevent the sauce from being too acidic?

Add a splash of balsamic vinegar or a pinch of sugar during the final minutes of simmering to balance tomato acidity.