Pin Experience the hearty comfort of a classic Italian pasta sauce with a nutritious, meat-free twist. This Lentil Bolognese is packed with fiber and plant-based protein, making it a perfect choice for anyone seeking a wholesome and satisfying meal that doesn't compromise on flavor or texture.
Pin By slow-simmering lentils with aromatic vegetables and traditional herbs, you create a deep, complex sauce that clings perfectly to noodles. This easy-to-follow recipe brings a gourmet touch to your weeknight dinner rotation.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 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
- 12 oz (340 g) spaghetti or preferred pasta
- Fresh basil or parsley, chopped (optional)
- Grated Parmesan or vegan alternative (optional)
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 extra richness, add a splash of balsamic vinegar or a pinch of sugar to balance the natural acidity of the tomatoes. Ensure the lentils are simmered until tender for the best texture.
Varianten und Anpassungen
Substitute red lentils for a quicker cook time, though the sauce will be creamier. For a gluten-free meal, simply use your favorite gluten-free pasta and verify all ingredient labels.
Serviervorschläge
Serve the hearty sauce over al dente spaghetti and garnish with fresh herbs and cheese. This dish pairs exceptionally well with a light Italian red wine, such as Chianti.
Pin This Lentil Bolognese is a nutrient-dense and flavorful meal that is sure to become a favorite for healthy weeknight dining. Enjoy the robust taste of Italy in every protein-packed bite.
Recipe Q&A
- → What type of lentils work best?
Brown or green lentils are ideal because they hold their shape during cooking. Red lentils cook faster but will create a creamier texture, which still works well if you prefer a smoother sauce.
- → Can I make this ahead of time?
Absolutely. The sauce actually improves after sitting overnight as the flavors meld together. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- → What pasta pairs well with this?
Spaghetti is traditional, but penne, rigatoni, or fusilli also work wonderfully. The sauce clings nicely to ridged or tubular shapes. Choose whole wheat, legume-based, or gluten-free pasta according to your preference.
- → How do I know when lentils are done?
Taste test a few lentils after 30 minutes of simmering. They should be tender with no crunch, but not mushy. If they need more time, continue cooking and add small splashes of broth if the sauce becomes too thick.
- → Can I add vegetables to boost nutrition?
Certainly. Diced bell peppers, spinach, or zucchini can be added along with the tomatoes. Finely chopped mushrooms also work well to add umami flavor and additional texture to the sauce.