Hearty Lentil Bolognese

Experience a comforting Italian classic with this Hearty Lentil Bolognese, a wholesome and meat-free twist on the traditional pasta sauce. This dish replaces beef with nutrient-dense lentils, resulting in a rich, savory sauce that is packed with 19g of protein and high fiber. It is the perfect choice for anyone seeking a satisfying meal that brings the warmth of Mediterranean cooking to the table.

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This bolognese is crafted with a base of fresh aromatics like carrots, celery, and onions, which are slowly sautéed to release their natural sweetness. The sauce develops its deep, complex flavor during a 30 to 35-minute simmer, allowing the lentils to become perfectly tender while absorbing the herbs and spices. It is a vibrant, meat-free sauce ready to top your favorite pasta.

Ingredients

• Base: 2 tablespoons olive oil, 1 large onion (finely diced), 2 carrots (finely diced), 2 celery stalks (finely diced), 3 garlic cloves (minced).
• Sauce: 1 ½ cups dried brown or green lentils (rinsed), 1 can (28 oz/800 g) crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon smoked paprika, 1 bay leaf, 3 ½ cups vegetable broth, Salt and pepper (to taste).
• To Serve: 12 oz (340 g) spaghetti or preferred pasta, Fresh basil or parsley (optional), Grated Parmesan or vegan alternative (optional).

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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Instructions

Step 1

Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and celery. Sauté for 7–8 minutes until softened.

Step 2

Stir in the garlic and cook for 1 minute until fragrant.

Step 3

Add lentils, crushed tomatoes, tomato paste, oregano, basil, paprika, and bay leaf. Stir well.

Step 4

Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30–35 minutes, stirring occasionally, until lentils are tender and sauce is thickened.

Step 5

Remove the bay leaf. Season with salt and pepper to taste.

Step 6

While the sauce simmers, cook the pasta according to package instructions. Drain.

Step 7

Serve the sauce over pasta. Garnish with fresh herbs and cheese if desired.

Zusatztipps für die Zubereitung

For the best texture, use brown or green lentils as they maintain their shape. If you prefer a smoother, creamier sauce and are short on time, you can substitute red lentils, which cook much faster. Make sure to use a large saucepan to allow the sauce to simmer and thicken properly.

Varianten und Anpassungen

To make this a gluten-free meal, simply use your favorite gluten-free pasta variety. For a strictly vegan version, ensure the garnish is a vegan cheese alternative. Always check ingredient labels for any hidden allergens to ensure the meal meets your dietary requirements.

Serviervorschläge

Serve this hearty bolognese over al dente spaghetti and garnish with freshly chopped basil or parsley for a touch of freshness. This dish pairs exceptionally well with a light Italian red wine, such as a Chianti, to complement the savory tomato base.

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Whether you are looking for a nutritious meatless Monday option or a cozy weekend dinner, this Lentil Bolognese is a satisfying and wholesome choice. Enjoy this vibrant vegetarian classic that brings authentic Italian flavors right to your kitchen.

Keeps paper towels accessible for wiping spills, drying hands, and cleaning surfaces while cooking.

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Common Questions

→ What type of lentils work best?

Brown or green lentils hold their shape well during cooking, making them ideal for this sauce. Red lentils cook faster but will create a creamier texture.

→ Can I freeze the sauce?

Yes, this sauce freezes beautifully. Cool completely before transferring to airtight containers or freezer bags. It will keep for up to 3 months in the freezer.

→ How do I know when lentils are done?

Lentils should be tender but not mushy. Taste test after 30 minutes of simmering—they should have a slight bite but no crunch.

→ What pasta pairs well?

Spaghetti is traditional, but penne, rigatoni, or fusilli also work wonderfully. The sauce clings nicely to pasta with ridges or tubes.

→ Can I make this in a slow cooker?

Sauté the vegetables first, then transfer everything to your slow cooker. Cook on low for 4-5 hours or high for 2-3 hours until lentils are tender.

→ How can I reduce the acidity?

Add a pinch of sugar or a splash of balsamic vinegar during the last 10 minutes of cooking to balance the tomato acidity.