Save A rich, satisfying plant-based twist on the classic Italian ragù packed with protein and fiber. Perfect for feeding a crowd on a budget.
This recipe quickly became a favorite in my household because it combines comforting flavors with a wholesome vegan base that everyone enjoys.
Ingredients
- Vegetables 2 tablespoons olive oil 2 large onions finely diced 4 cloves garlic minced 2 large carrots diced 2 celery stalks diced 1 red bell pepper diced
- Lentils & Tomato 2 cups dried brown or green lentils rinsed 2 cans (28 oz/800 g each) crushed tomatoes 1/4 cup tomato paste
- Liquids 4 cups vegetable broth 1/2 cup dry red wine (optional or more broth)
- Seasonings 2 teaspoons dried oregano 2 teaspoons dried basil 1 teaspoon dried thyme 1/2 teaspoon crushed red pepper flakes (optional) 2 bay leaves Salt and black pepper to taste
- To Serve 2 lbs (900 g) spaghetti or pasta of choice (use gluten-free if needed) Fresh chopped parsley or basil for garnish
Instructions
- Step 1:
- Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, celery, and bell pepper. Sauté for 7&8 minutes until softened.
- Step 2:
- Stir in tomato paste and cook for 2 minutes to deepen the flavor.
- Step 3:
- Add lentils, crushed tomatoes, red wine (if using), vegetable broth, oregano, basil, thyme, red pepper flakes, and bay leaves. Mix well.
- Step 4:
- Bring to a boil, then reduce heat to low. Cover and simmer for 35&40 minutes, stirring occasionally, until lentils are tender and sauce has thickened.
- Step 5:
- Season with salt and black pepper to taste. Remove bay leaves.
- Step 6:
- Meanwhile, cook pasta according to package instructions. Drain.
- Step 7:
- Serve lentil Bolognese over pasta. Garnish with fresh parsley or basil.
Save This dish always brings the family together especially on chilly evenings when comfort food is a must.
Required Tools
Large pot Wooden spoon Chefs knife Cutting board Pasta pot
Allergen Information
Contains Wheat (if using regular pasta) Free from Dairy Eggs Nuts Soy (check broth and pasta labels if sensitive) Always double-check ingredient labels for hidden allergens
Nutritional Information
Calories 410 Total Fat 5 g Carbohydrates 73 g Protein 17 g per serving
Save This lentil bolognese is the perfect plant-based comfort dish ready to enjoy any night of the week.
Recipe FAQs
- → How do I cook the lentils to get the right texture?
Simmer the lentils in broth and crushed tomatoes for 35 to 40 minutes until tender but not mushy, stirring occasionally to avoid sticking.
- → Can I use other types of lentils?
Brown or green lentils are best as they hold shape during cooking, but red lentils may turn mushy and alter the texture.
- → What can I add to enhance the flavor?
Adding a tablespoon of balsamic vinegar at the end brightens and deepens the sauce’s flavor profile.
- → Is it possible to make it gluten-free?
Yes, simply serve with gluten-free pasta or other gluten-free grains for a safe alternative.
- → How do I store leftovers properly?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- → Can I add mushrooms for extra umami?
Absolutely, diced mushrooms can be sautéed with the vegetables at the start to enhance depth of flavor.