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Lentil Bolognese Recipe

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4.8 from 751 reviews

This Lentil Bolognese is a hearty, flavorful vegetarian twist on the classic Italian meat sauce. Made with tender lentils simmered in a rich blend of tomatoes, herbs, and spices, then finished with creamy parmesan and fresh parsley, it’s perfect served over hot pasta for a comforting and nutritious meal.

Ingredients

Vegetables and Aromatics

  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 2 small carrots, chopped
  • 4 garlic cloves, minced

Liquids

  • 2 tablespoons butter or oil
  • 1 cup dry red wine or water
  • 1 cup beef or vegetable broth
  • 1/2 cup heavy whipping cream

Legumes and Tomatoes

  • 1-1/2 cups dried lentils, rinsed
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste

Herbs and Seasonings

  • 2 bay leaves
  • 1 tablespoon minced fresh basil
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground pepper

Finishing Touches

  • 2 tablespoons minced fresh parsley
  • 1/2 cup grated Parmesan cheese
  • Hot cooked pasta, for serving

Instructions

  1. Sauté the vegetables: In a Dutch oven, heat the butter or oil over medium heat. Add the chopped onions, celery, and carrots, and cook until they become tender and translucent. Then add the minced garlic and cook for an additional 2 minutes until fragrant.
  2. Add liquids and lentils: Stir in the red wine (or water), broth, rinsed lentils, crushed tomatoes, tomato sauce, and tomato paste. Mix well to combine all ingredients evenly.
  3. Season and simmer: Add the bay leaves, minced fresh basil, sugar, salt, dried thyme, oregano, cumin, nutmeg, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently. Stir occasionally until the sauce thickens and the lentils are tender, approximately 1.5 to 2 hours.
  4. Finish the sauce: Remove and discard the bay leaves. Stir in the heavy whipping cream and minced fresh parsley. Cook the sauce for 2 more minutes to meld the flavors together.
  5. Add cheese and serve: Finally, stir in the grated Parmesan cheese until well incorporated. Serve the lentil Bolognese hot over cooked pasta, garnished with additional fresh basil if desired.

Notes

  • You can substitute vegetable broth to keep this dish vegetarian.
  • Red wine adds depth but water can be used as a non-alcoholic option.
  • Simmering time is essential for lentils to become tender and for flavors to develop fully.
  • For a vegan version, omit the butter, cream, and Parmesan cheese or substitute with vegan alternatives.
  • This sauce keeps well and can be refrigerated for up to 4 days or frozen for up to 3 months.

Find it online: https://recipepact.com/lentil-bolognese-recipe/