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Lentil Bolognese

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Lentil Bolognese is a rich and hearty plant-based pasta sauce made with tender lentils, tomatoes, vegetables, and Italian herbs. This comforting vegan twist on classic bolognese is packed with flavor, protein, and wholesome ingredients perfect for cozy dinners or meal prep.

Ingredients

  • 1 cup brown or green lentils
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 can crushed tomatoes
  • 2 tablespoons tomato paste
  • 3 cups vegetable broth
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 12 ounces pasta of choice
  • Fresh parsley or basil for garnish

Instructions

  1. Rinse the lentils thoroughly and set aside.
  2. Heat the olive oil in a large pot or skillet over medium heat.
  3. Add the diced onion, carrots, and celery. Cook until softened.
  4. Stir in the minced garlic and cook for about 1 minute.
  5. Add the tomato paste and cook briefly to deepen the flavor.
  6. Stir in the crushed tomatoes, lentils, vegetable broth, Italian seasoning, oregano, basil, salt, black pepper, and optional red pepper flakes.
  7. Bring the mixture to a gentle simmer.
  8. Cover partially and cook for 30–40 minutes, stirring occasionally, until the lentils are tender and the sauce thickens.
  9. Taste and adjust seasoning if needed.
  10. Serve the lentil bolognese over cooked pasta and garnish with fresh parsley or basil.

Notes

  • Brown and green lentils hold their shape best for this sauce.
  • Add mushrooms for a meatier texture and richer flavor.
  • Red lentils create a softer, creamier sauce consistency.
  • A splash of red wine adds extra depth of flavor.
  • The sauce freezes well for up to 3 months.
  • Serve with garlic bread or a green salad for a complete meal.

Nutrition

Find it online: https://thefamilycooking.com/lentil-bolognese-2/