Print

Lentil Bolognese Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 78 reviews

This hearty Lentil Bolognese is a delicious, plant-based twist on the classic Italian meat sauce. Made with brown or green lentils, fresh vegetables, aromatic herbs, and rich tomato flavors, it’s a nutritious and satisfying meal. Served over your choice of pasta and topped with Parmesan and fresh parsley, this dish is perfect for a comforting weeknight dinner.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 stalk celery, diced
  • 1 carrot, peeled and diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 cup brown or green lentils, uncooked
  • 3 cups vegetable broth, or water
  • 1 can (28 ounce) crushed tomatoes
  • 1/4 cup tomato paste
  • 1 bay leaf
  • 1/2 cup milk, or almond milk

To Serve

  • 1 pound pasta, such as spaghetti, pappardelle, or rigatoni
  • Parmesan cheese, grated
  • Fresh parsley, finely chopped

Instructions

  1. Prepare the vegetables: Heat olive oil in a large skillet or saucepan over medium heat. Add diced onion, celery, and carrot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
  2. Add garlic and herbs: Stir in the minced garlic, dried oregano, and dried thyme. Cook for about 1 minute until fragrant.
  3. Add lentils and liquids: Add the uncooked lentils to the pan, followed by the vegetable broth (or water), crushed tomatoes, tomato paste, bay leaf, and salt. Stir to combine everything thoroughly.
  4. Simmer the sauce: Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer gently for 30-40 minutes or until the lentils are tender and the sauce has thickened, stirring occasionally to prevent sticking.
  5. Finish with milk: Remove the bay leaf and stir in the milk or almond milk to add creaminess to the sauce. Adjust seasoning with additional salt if needed.
  6. Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta, reserving a little of the pasta water if needed to loosen the sauce.
  7. Serve: Toss the pasta with the lentil Bolognese sauce, adding a splash of reserved pasta water if desired. Plate the dish and garnish with grated Parmesan cheese and freshly chopped parsley. Enjoy warm.

Notes

  • You can substitute almond milk with any other plant-based milk or regular milk depending on your preference.
  • For a spicier version, add a pinch of red pepper flakes when cooking the garlic and herbs.
  • This sauce thickens as it cools; reheat gently with a splash of water or broth to loosen.
  • Leftover sauce can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Use gluten-free pasta to make this recipe gluten-free.

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