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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:
- Large wide pan or Dutch oven (at least 3 l)
- Large pot (for pasta)
- Sharp knife and cutting board
- Wooden spoon
- Colander
- Ladle
Gluten-Free
Meal Prep Friendly
Grain-Free
Leftover Friendly
Refined Sugar-Free
Nut-Free
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Leftover Friendly
Refined Sugar-Free
Nut-Free
Nutrition:
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Prep
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.
Common Mistakes, Notes, Storage, Swaps & Tips
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.
Why these Ingredients
Lentil Bolognese
4–6 Servings
Prep 10 min
Cook 45 min
Total 55 min
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:
- Large wide pan or Dutch oven (at least 3 l)
- Large pot (for pasta)
- Sharp knife and cutting board
- Wooden spoon
- Colander
- Ladle
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Leftover Friendly
Refined Sugar-Free
Nut-Free
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.
