Print

Hearty Lentil Bolognese

hearty lentil bolognese recipe - featured image
Print Recipe

A rich and comforting vegan lentil bolognese packed with flavor, texture, and nutrients, perfect for cozy nights and busy weeks.

Ingredients

Scale
  • 1 cup (about 200g) brown or green lentils, rinsed and picked over
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 can (28 oz / 800g) crushed tomatoes
  • 1 cup (240ml) vegetable broth
  • ½ cup (120ml) red wine (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 teaspoon maple syrup or brown sugar
  • A handful fresh parsley or basil, chopped (for garnish)
  • 12 oz (340g) pasta of your choice, cooked al dente

Instructions

  1. Rinse 1 cup (200g) of lentils under cold water and pick out any debris. Dice 1 medium onion, 2 carrots, and 2 celery stalks finely. Mince 3 garlic cloves. This should take about 10 minutes.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until softened and fragrant—about 7-8 minutes. You want the veggies tender but not browned.
  3. Stir in the minced garlic and 2 tablespoons tomato paste. Cook for 1-2 minutes, until the tomato paste darkens slightly and smells rich.
  4. Pour in ½ cup (120ml) red wine (optional) and scrape the bottom of the pan to lift any flavorful bits. Let it simmer for 3-4 minutes until the wine reduces by half. If skipping wine, add a splash of broth instead.
  5. Stir in the rinsed lentils, 1 can (28 oz / 800g) crushed tomatoes, 1 cup (240ml) vegetable broth, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 bay leaf. Season with salt and pepper. Bring to a gentle boil.
  6. Reduce heat to low, cover, and let the sauce simmer gently for 30-35 minutes. Stir occasionally to prevent sticking. The lentils should be tender but intact, and the sauce will thicken beautifully.
  7. Remove the bay leaf. Stir in 1 teaspoon maple syrup or brown sugar to cut the acidity. Taste and adjust salt, pepper, or herbs as needed.
  8. While the sauce simmers, cook 12 oz (340g) pasta according to package directions until al dente. Drain well.
  9. For a creamier texture, blend about one-quarter of the sauce using an immersion blender or in a regular blender and mix back in. Stir in a handful of chopped fresh parsley or basil.
  10. Spoon the hearty lentil bolognese over pasta, top with vegan parmesan or nutritional yeast if desired, and enjoy immediately.

Notes

Toast the tomato paste before adding liquids to deepen flavor. Simmer sauce low and slow for tender lentils and thick sauce. Adjust seasoning gradually and taste as you go. If sauce is too thick, add broth or pasta water; if too thin, simmer uncovered longer. Red lentils can be used but cook faster and get mushy, so reduce simmer time to 15-20 minutes.

Nutrition

Keywords: lentil bolognese, vegan bolognese, plant-based pasta sauce, lentil pasta sauce, vegan comfort food, easy vegan dinner, healthy pasta sauce

Find it online: https://blairrecipes.com/hearty-lentil-bolognese-recipe-easy-vegan-comfort-food-to-make-today/