Lentil Bolognese

This Lentil Bolognese is a hearty, meat-free twist on the classic Italian pasta sauce, designed for those seeking a nutritious and satisfying meal. By replacing traditional ground meat with earthy lentils, this recipe delivers a rich texture packed with fiber and protein, making it a wholesome addition to any dinner rotation.

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The secret to this sauce lies in the slow-simmered base of aromatics and the depth of flavor provided by smoked paprika and dried herbs. As the lentils cook down with crushed tomatoes and vegetable broth, they absorb the savory essence of the ingredients, creating a thick, comforting sauce that rivals any traditional ragu.

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 acidity of the tomatoes. Ensure you rinse the lentils thoroughly before cooking to remove any debris and promote even cooking. If the sauce becomes too thick, you can add a little extra vegetable broth or a splash of the pasta cooking water.

Varianten und Anpassungen

You can substitute red lentils for a quicker cook time, though the sauce will result in a creamier, softer texture. For a gluten-free meal, use your favorite gluten-free pasta. To keep the dish strictly vegan, ensure your garnish is a vegan cheese alternative or simply top with fresh herbs.

Serviervorschläge

Serve this hearty Bolognese over a bed of al dente spaghetti or your favorite pasta shape. Garnish with freshly chopped basil or parsley and a sprinkle of grated Parmesan. This dish pairs exceptionally well with a light Italian red wine, such as a Chianti, which complements the savory tomato base.

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This Lentil Bolognese is not only a nutritious dinner option but also a flavorful celebration of simple, whole ingredients. Whether you are a dedicated vegetarian or simply looking to reduce meat consumption, this recipe offers a satisfying, high-fiber meal that the whole family will appreciate.

Recipe FAQs

→ Can I use red lentils instead of brown or green?

Yes, red lentils work well and cook faster in about 15-20 minutes. Note they'll create a creamier texture compared to the firmer texture of brown or green varieties.

→ How long does this keep in the refrigerator?

The sauce stores beautifully for 4-5 days in an airtight container. The flavors actually develop and improve after a day or two.

→ Can I freeze this sauce?

Absolutely. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

→ What pasta shapes work best?

Spaghetti, linguine, or fettuccine are classic choices, but the sauce also clings beautifully to rigatoni, penne, or fusilli.

→ How can I make this sauce more flavorful?

Add a splash of balsamic vinegar or a pinch of sugar to balance acidity. A drizzle of good olive oil just before serving also enhances richness.

→ Is this suitable for meal prep?

Perfect for meal prep. Make a large batch, portion with cooked pasta, and refrigerate for easy lunches throughout the week.