Hearty Lentil Bolognese (Print Version)
Rich, hearty plant-based twist on an Italian classic with lentils, tomatoes, and aromatic herbs for a satisfying meal.
# Ingredients:
→ Vegetables & Aromatics
01 -
2 tbsp olive oil
02 -
1 onion, finely chopped
03 -
2 carrots, finely diced
04 -
2 celery stalks, finely diced
05 -
3 garlic cloves, minced
→ Base & Protein
06 -
1½ cups dried brown or green lentils, rinsed (or 2 cans, drained and rinsed)
07 -
1 can (14 oz) crushed tomatoes
08 -
2 tbsp tomato paste
09 -
3 cups vegetable broth (or water)
→ Seasonings & Flavor
10 -
1 tsp dried oregano
11 -
1 tsp dried basil
12 -
½ tsp thyme
13 -
½ tsp smoked paprika
14 -
Salt and black pepper to taste
15 -
1 bay leaf
16 -
2 tbsp soy sauce or tamari (optional, for umami depth)
17 -
1 tbsp balsamic vinegar (to finish)
→ To Serve
18 -
Cooked spaghetti or pasta of choice
19 -
Fresh basil or parsley, chopped
20 -
Vegan Parmesan (optional)
# Steps:
01 -
Heat olive oil in a large pot or deep skillet over medium heat. Sauté onion, carrots, and celery for 8–10 minutes until softened.
02 -
Add garlic and cook for 1 minute until fragrant.
03 -
Stir in tomato paste, oregano, basil, thyme, and paprika. Cook for another minute to toast the spices.
04 -
Add lentils, crushed tomatoes, vegetable broth, bay leaf, and soy sauce if using. Stir well.
05 -
Bring to a boil, then reduce heat to low and simmer uncovered for 30–35 minutes, stirring occasionally, until lentils are tender and sauce thickens. Add water as needed.
06 -
Remove bay leaf. Stir in balsamic vinegar, then season with salt and pepper to taste.
07 -
Serve over cooked pasta, topped with fresh herbs and vegan Parmesan if desired.
# Notes:
01 -
Can be made ahead and stored for up to 5 days in the fridge or frozen for later.
02 -
Red lentils can be used for a quicker, softer version, reducing cooking time by 10–15 minutes.
03 -
Excellent served over mashed potatoes or roasted spaghetti squash as a low-carb option.