Hearty Lentil Bolognese (Printable)

A hearty meat-free Italian classic packed with protein-rich lentils and aromatic vegetables for a satisfying wholesome meal.

# What You Need:

→ Base

01 - 2 tablespoons olive oil
02 - 1 large onion, finely diced
03 - 2 carrots, finely diced
04 - 2 celery stalks, finely diced
05 - 3 garlic cloves, minced

→ Sauce

06 - 1½ cups dried brown or green lentils, rinsed
07 - 1 can (28 oz) crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - ½ teaspoon smoked paprika
12 - 1 bay leaf
13 - 3½ cups vegetable broth
14 - Salt and pepper to taste

→ To Serve

15 - 12 oz spaghetti or preferred pasta
16 - Fresh basil or parsley, chopped (optional)
17 - Grated Parmesan or vegan alternative (optional)

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion, carrot, and celery, sautéing for 7 to 8 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add lentils, crushed tomatoes, tomato paste, oregano, basil, paprika, and bay leaf to the saucepan. Stir thoroughly to combine all ingredients.
04 - Pour in vegetable broth and bring to a boil over medium-high heat. Reduce heat to low, cover with a lid, and simmer for 30 to 35 minutes, stirring occasionally, until lentils are tender and sauce thickens.
05 - Remove the bay leaf from the sauce. Taste and adjust seasoning with salt and pepper as needed.
06 - While the sauce simmers, cook pasta in a medium pot according to package directions. Drain in a colander.
07 - Divide cooked pasta among serving bowls and ladle lentil sauce over the top. Garnish with fresh herbs and cheese if desired.

# Expert Advice:

01 -
  • It tastes like comfort and sophistication had a conversation, and somehow both won.
  • Lentils quietly do the heavy lifting while the sauce gets all the credit for tasting like it simmered for hours.
  • Works beautifully whether you're feeding meat eaters or sticking with plants, no apologies needed.
02 -
  • Brown lentils hold their shape better than red ones, but if you use red for faster cooking, accept that your sauce will be creamier and less chunky, which is fine, just different.
  • Don't skip the initial sauté of your vegetables, because that's where the depth comes from, and it only takes eight minutes to make a real difference.
03 -
  • If you're nervous about lentils, taste one around the thirty-minute mark and you'll know instantly if they need more time, which builds confidence faster than any instruction.
  • Save a splash of pasta cooking water to loosen the sauce at the end if it's thicker than you like, because starch is a secret ingredient that professional cooks swear by.
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