Easy Lentil Bolognese Pasta

Why You’ll Love This Recipe

This Easy Lentil Bolognese Pasta is not only delicious but also a wholesome, nutrient-packed dish. The lentils provide a wonderful meaty texture while soaking up the savory tomato sauce, making it a great plant-based alternative to the traditional bolognese. The addition of onions, carrots, and celery adds depth and sweetness, and the garlic and herbs bring a burst of flavor. It’s also a versatile recipe—serve it with any pasta of your choice, or even on its own as a hearty stew. Best of all, this meal is quick, easy, and perfect for meal prep!

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 1 cup dried green or brown lentils (or 2 cups cooked lentils)
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 1/2 cups vegetable broth or water
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 12 oz pasta (spaghetti, penne, or your favorite type)
• Fresh basil or parsley, chopped (for garnish)
• Grated Parmesan or vegan cheese (optional, for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
2. Prepare the Lentil Bolognese Sauce:
   • In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
   • Add the garlic, carrot, and celery, and cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
   • Stir in the dried lentils (if using uncooked lentils), diced tomatoes, tomato paste, vegetable broth, oregano, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and cover.
   • Simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened. If you’re using cooked lentils, simply simmer for 10 minutes to allow the flavors to meld together.
3. Combine the Pasta and Sauce:
   • Add the cooked pasta to the sauce and toss to combine. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
4. Serve:
   • Serve the lentil bolognese pasta in bowls, garnished with fresh basil or parsley. Top with grated Parmesan or vegan cheese, if desired. Enjoy!

Servings and Timing

• Servings: 4 servings
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Add Veggies: Feel free to add extra veggies like zucchini, bell peppers, or spinach for added nutrition and flavor.
• Spicy Lentil Bolognese: Add a pinch of red pepper flakes or a diced chili pepper to give the dish a spicy kick.
• Vegan Version: This recipe is naturally vegan if you skip the Parmesan or use a dairy-free alternative.
• Mushroom Lentil Bolognese: Add finely chopped mushrooms to the sauce for a meaty texture and extra umami flavor.
• Gluten-Free: Use gluten-free pasta to make this dish gluten-free.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This lentil bolognese sauce freezes well. Store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat the lentil bolognese sauce in a skillet over medium heat or in the microwave. If needed, add a splash of water or vegetable broth to loosen the sauce.

FAQs

1. Can I use canned lentils instead of dried lentils?

Yes, if you’re using canned lentils, simply skip the simmering step for the lentils and add them to the sauce after the vegetables have cooked. Simmer for 10 minutes to allow the flavors to meld.

2. How do I know when the lentils are cooked?

Lentils are cooked when they are tender but not mushy. Taste a few to check for doneness. If they are undercooked, add a little more broth or water and simmer until tender.

3. Can I make this dish ahead of time?

Yes, you can make the lentil bolognese ahead of time and store it in the refrigerator for up to 3-4 days. Reheat the sauce and pasta together when ready to serve.

4. Can I use a different type of pasta?

Yes, this recipe works with any type of pasta. Use spaghetti, penne, fusilli, or gluten-free pasta based on your preference.

5. How can I make this dish spicier?

If you like it spicy, add red pepper flakes, chopped jalapeños, or a dash of hot sauce to the sauce while cooking.

6. Can I add a plant-based protein?

Yes! For an extra boost of protein, you can add tempeh, tofu, or a plant-based sausage to the lentil bolognese sauce.

7. How do I adjust the texture of the sauce?

If the sauce is too thick, add a little pasta water or vegetable broth to thin it out. If it’s too thin, let it simmer for a few extra minutes to reduce and thicken.

8. Can I make this dish gluten-free?

Yes, simply use gluten-free pasta to make this dish suitable for a gluten-free diet.

9. Can I freeze this lentil bolognese sauce?

Yes, this sauce freezes beautifully. Allow it to cool completely before storing it in an airtight container for up to 3 months. Reheat when you’re ready to serve.

10. Can I make this dish oil-free?

Yes, you can skip the olive oil and use vegetable broth to sauté the vegetables for an oil-free version of this dish.

Conclusion

Easy Lentil Bolognese Pasta is a satisfying, hearty, and wholesome plant-based meal that’s packed with flavor. The lentils add protein and texture, while the vegetables and tomato sauce provide a rich, savory base. Whether you’re vegan, vegetarian, or simply looking for a healthier alternative to traditional meat-based bolognese, this dish is sure to become a favorite. It’s simple to make, packed with nutrition, and customizable to suit your taste preferences. Enjoy it with your favorite pasta for a quick and comforting meal!

Easy Lentil Bolognese Pasta

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Easy Lentil Bolognese Pasta is a hearty, flavorful, and comforting plant-based twist on the classic Italian bolognese. Packed with protein-rich lentils, vegetables, and a rich tomato sauce, this dish is perfect for busy weeknights or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Sautéing, Simmering
• Cuisine: Italian

Ingredients

1 tablespoon olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1 carrot, peeled and diced

1 celery stalk, diced

1 cup dried green or brown lentils (or 2 cups cooked lentils)

1 can (14 oz) diced tomatoes

2 tablespoons tomato paste

1 1/2 cups vegetable broth or water

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

12 oz pasta (spaghetti, penne, or your favorite type)

Fresh basil or parsley, chopped (for garnish)

Grated Parmesan or vegan cheese (optional, for serving)

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.

1. Prepare the Lentil Bolognese Sauce: In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Add the garlic, carrot, and celery, and cook for another 5-7 minutes until the vegetables begin to soften.
2. Add the lentils, diced tomatoes, tomato paste, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat to low and cover. Simmer for 20-25 minutes, or until the lentils are tender. If using cooked lentils, simmer for 10 minutes to allow the flavors to meld together.
3. Combine the pasta and sauce: Add the cooked pasta to the sauce and toss to combine. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
4. Serve: Serve the lentil bolognese pasta in bowls, garnished with fresh basil or parsley. Top with grated Parmesan or vegan cheese, if desired. Enjoy!

Notes

• Add extra veggies like zucchini, bell peppers, or spinach for added nutrition.
• If you like heat, add red pepper flakes or chopped jalapeños to the sauce.
• This recipe is naturally vegan. Skip the Parmesan or use a dairy-free alternative for a plant-based version.
• For extra flavor, add finely chopped mushrooms to the sauce for a meaty texture.
• Make it gluten-free by using your favorite gluten-free pasta.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 7g
• Sodium: 500mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 12g
• Protein: 18g
• Cholesterol: 0mg