Lentil Bolognese
Pasta
Ingredients:
- 250 g (1¼ cups) dry green or brown lentils
- 160 g (1 large) onion
- 9 g (3) garlic cloves
- 122 g (2 medium) carrots
- 80 g (2) celery stalks
- 30 ml (2 tbsp) olive oil
- 32 g (2 tbsp) tomato paste
- 1 can (400 g) crushed tomatoes
- 120 ml (½ cup) dry red wine
- 480 ml (2 cups) vegetable broth
- 15 ml (1 tbsp) soy sauce or tamari
- 1 g (1 tsp) dried oregano
- 1 g (1 tsp) dried thyme
- 1.2 g (½ tsp) smoked paprika
- Salt and black pepper to taste
- Small handful fresh basil, to finish
- 400 g (14.1 oz) spaghetti or tagliatelle
- Vegan parmesan or nutritional yeast
- Good olive oil, to drizzle
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Leftover Friendly
Refined Sugar-Free
Nut-Free
Nutrition:
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Cook the onion, carrot, and celery low and slow for the full 8-10 minutes, until genuinely soft and lightly golden — rushing this base is the single biggest reason a bolognese sauce tastes thin instead of deeply savory.
Instructions:
- Build the sofrito: Heat olive oil in a large wide pan or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 8–10 minutes until very soft and lightly golden. Add the garlic in the last minute until fragrant.
- Add tomato paste and wine: Push vegetables aside and fry the tomato paste in the centre for 1–2 minutes until it darkens slightly. Pour in the red wine, stir everything together, and let reduce for 2–3 minutes.
- Add lentils and liquids: Add the rinsed lentils, crushed tomatoes, broth, soy sauce, oregano, thyme, and smoked paprika. Bring to a boil, then simmer uncovered for 30–35 minutes until lentils are tender and sauce is thick and rich.
- Cook the pasta: Cook pasta in generously salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- Finish the sauce: Stir in fresh basil. Taste and adjust seasoning. Loosen with pasta water if needed.
- Combine and serve: Toss drained pasta with the sauce in the pan. Divide into bowls and top with vegan parmesan, a drizzle of good olive oil, and fresh basil.
Notes: Green or brown lentils hold their shape better than red and give the sauce a meatier texture. Don't rush the sofrito — those extra minutes are the flavour foundation. Soy sauce adds deep umami without tasting like soy in the finished dish.
Storage: Sauce keeps in the fridge for up to 5 days and improves overnight. Freeze for up to 3 months. Reheat with a splash of broth.
Variations: Add 200 g finely chopped cremini mushrooms with the sofrito for a mushroom boost. Replace red wine with an equal amount of extra broth for a wine-free version. Stir in ½ cup finely chopped walnuts with the lentils for extra richness. Skip the pasta and spoon over creamy polenta instead.
Serving Suggestions: Pairs beautifully with garlic bread, a simple green salad, or roasted broccolini.
A few ingredients do most of the work in this recipe. The dry green or brown lentils adds hearty plant protein and body to the dish. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The carrots adds natural sweetness and color.
Lentil Bolognese
Ingredients:
- 250 g (1¼ cups) dry green or brown lentils
- 160 g (1 large) onion
- 9 g (3) garlic cloves
- 122 g (2 medium) carrots
- 80 g (2) celery stalks
- 30 ml (2 tbsp) olive oil
- 32 g (2 tbsp) tomato paste
- 1 can (400 g) crushed tomatoes
- 120 ml (½ cup) dry red wine
- 480 ml (2 cups) vegetable broth
- 15 ml (1 tbsp) soy sauce or tamari
- 1 g (1 tsp) dried oregano
- 1 g (1 tsp) dried thyme
- 1.2 g (½ tsp) smoked paprika
- Salt and black pepper to taste
- Small handful fresh basil, to finish
- 400 g (14.1 oz) spaghetti or tagliatelle
- Vegan parmesan or nutritional yeast
- Good olive oil, to drizzle
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The dry green or brown lentils adds hearty plant protein and body to the dish. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The carrots adds natural sweetness and color.
Prep:
Cook the onion, carrot, and celery low and slow for the full 8-10 minutes, until genuinely soft and lightly golden — rushing this base is the single biggest reason a bolognese sauce tastes thin instead of deeply savory.
Instructions:
- Build the sofrito: Heat olive oil in a large wide pan or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 8–10 minutes until very soft and lightly golden. Add the garlic in the last minute until fragrant.
- Add tomato paste and wine: Push vegetables aside and fry the tomato paste in the centre for 1–2 minutes until it darkens slightly. Pour in the red wine, stir everything together, and let reduce for 2–3 minutes.
- Add lentils and liquids: Add the rinsed lentils, crushed tomatoes, broth, soy sauce, oregano, thyme, and smoked paprika. Bring to a boil, then simmer uncovered for 30–35 minutes until lentils are tender and sauce is thick and rich.
- Cook the pasta: Cook pasta in generously salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- Finish the sauce: Stir in fresh basil. Taste and adjust seasoning. Loosen with pasta water if needed.
- Combine and serve: Toss drained pasta with the sauce in the pan. Divide into bowls and top with vegan parmesan, a drizzle of good olive oil, and fresh basil.
