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Lentil Bolognese Recipe

Lentil Bolognese Recipe
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★★★★★

5.1 from 20 reviews

This Lentil Bolognese recipe is a hearty and flavorful vegetarian twist on the classic Italian meat sauce, featuring protein-rich lentils simmered in a savory tomato base with aromatic herbs and vegetables. Perfect for a comforting pasta dinner that’s both nutritious and satisfying.

Ingredients

Scale

Vegetables and Aromatics

  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup mushrooms, finely chopped (optional)

Lentils and Sauce

  • 1 cup dried brown or green lentils, rinsed
  • 28 oz (800 g) crushed tomatoes
  • 2 tbsp tomato paste
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1 tsp red chili flakes (optional)

To Serve

  • Cooked spaghetti or your favorite pasta
  • Fresh basil leaves for garnish
  • Grated Parmesan or vegan cheese (optional)

Instructions

  1. Prepare the aromatics. Heat olive oil in a large pan over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent.
  2. Add mushrooms (optional). Stir in chopped mushrooms and cook for an additional 3-4 minutes until they release their moisture and begin to brown.
  3. Incorporate tomato paste and herbs. Add tomato paste, dried oregano, basil, thyme, and bay leaf. Cook while stirring for 2 minutes to deepen the flavors.
  4. Add lentils and tomatoes. Pour in the rinsed lentils and crushed tomatoes. Stir well to combine all ingredients evenly.
  5. Pour vegetable broth and simmer. Add vegetable broth, bring the mixture to a boil, then reduce heat to low. Cover and simmer for 35-40 minutes, stirring occasionally, until lentils are tender and sauce thickens. If necessary, add more broth or water to maintain desired consistency.
  6. Season the sauce. Remove the bay leaf, season with salt, pepper, and red chili flakes if using. Adjust seasoning to taste.
  7. Serve. Spoon the lentil Bolognese over cooked pasta. Garnish with fresh basil and grated cheese or vegan alternative if desired.

Notes

  • You can substitute brown or green lentils with red lentils, but they cook faster and may result in a softer texture.
  • If you like a chunkier sauce, reserve 1/3 of the lentils and stir them in whole at the end instead of mashing.
  • The sauce can be made in advance and tastes even better the next day.
  • For a gluten-free dish, serve the sauce with gluten-free pasta.
  • Freezes well in airtight containers for up to 3 months.

Nutrition

Keywords: Lentil Bolognese, vegetarian pasta sauce, lentil tomato sauce, meatless Italian sauce, healthy pasta recipes

Find it online: https://messykitchenmagic.com/lentil-bolognese-recipe/