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Easy Lentil Bolognese Recipe

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4.1 from 39 reviews

A hearty and flavorful EASY Lentil Bolognese recipe that offers a nutritious, plant-based alternative to traditional meat sauces. Made with black caviar lentils, fresh vegetables, herbs, and a touch of red wine, this savory sauce simmers to perfection and can be served over pasta or creamy polenta for a comforting meal.

Ingredients

Vegetables and Aromatics

  • 2 tablespoons olive oil
  • 1 large onion, diced (2-2½ cups)
  • 1 ½ cups carrots, small diced
  • 1 ½ cups celery, diced
  • 4-6 cloves garlic, rough chopped

Spices and Herbs

  • 1 ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon chili flakes (optional)
  • 1 tablespoon fresh oregano or thyme (or 2 teaspoons dried Italian herbs)

Core Ingredients

  • ⅓ cup tomato paste
  • Generous splash red wine (optional, about ¼ cup)
  • 1 ¼ cups black caviar lentils (or other small lentils for quick cooking)
  • 1 ½ cups tomatoes, diced with juices (or a 14-ounce can of diced or crushed tomatoes)
  • 3 ½ cups vegetable stock or broth (or water plus 2-3 bouillon cubes)
  • ¾ cup ground toasted walnuts (or hemp hearts or ground pecans)
  • 2 teaspoons balsamic vinegar

Instructions

  1. Saute Aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook for 2-3 minutes until fragrant, stirring frequently. Reduce heat to medium, then add diced carrots, celery, chopped garlic, salt, pepper, chili flakes (if using), and herbs. Saute for 7-8 minutes, stirring occasionally to soften vegetables and develop flavors.
  2. Add Tomato Paste and Wine: Stir in the tomato paste and brown it slightly in the pan to deepen the flavor. Deglaze the pot with a splash of red wine if desired, scraping up the browned bits from the bottom. Once most of the wine evaporates, add the diced tomatoes along with their juices and cook down for a few minutes to concentrate the flavors.
  3. Cook Lentils: Add the black caviar lentils, vegetable stock, and ground toasted walnuts (or hemp hearts/pecans) to the pot. Bring the mixture to a boil, cover tightly, then reduce heat to low and let it simmer gently for 20-25 minutes, or until the lentils are tender. If using larger lentils, cooking time may be longer. Then uncover the pot.
  4. Reduce Sauce: Continue cooking uncovered until most of the liquid has evaporated, stirring occasionally to prevent sticking. Stir in the balsamic vinegar and taste. Adjust seasoning with additional salt, pepper, balsamic vinegar, or chili flakes according to your preference. The sauce should be just slightly salty, especially if serving with pasta.
  5. Serve: Toss the lentil Bolognese with your favorite cooked pasta or spoon it over creamy polenta for a warming meal. Optionally, sprinkle with pecorino cheese or vegan cheesy sprinkle to add extra flavor and richness.

Notes

  • Use black caviar lentils or other small lentils for faster cooking; green or brown lentils will take longer.
  • Red wine is optional but adds a deeper flavor to the sauce.
  • Ground toasted walnuts add texture and a nutty richness as a meat substitute.
  • This sauce freezes well; store in airtight containers for up to 3 months.
  • Try serving over creamy polenta for a gluten-free option.

Find it online: https://recipethrive.com/easy-lentil-bolognese-recipe/