Lentil Bolognese

This Lentil Bolognese is a hearty, meat-free twist on the classic Italian pasta sauce, expertly crafted to be both nourishing and delicious. Packed with lentils for extra fiber and protein, it offers a dense, satisfying texture that rivals any traditional ragù. Whether you are looking for a wholesome family meal or a plant-based alternative for your next pasta night, this dish delivers rich, savory flavors in every bite.

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Using simple pantry staples like dried herbs, canned tomatoes, and root vegetables, you can create a sauce that tastes like it has been simmering all day. It is a comforting, easy-to-follow recipe that brings the authentic spirit of Italian cuisine to your kitchen table.

Ingredients

• Base
• 2 tablespoons olive oil
• 1 large onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• Sauce
• 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
• To Serve
• 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

Using the right tools, like a large saucepan and a wooden spoon, ensures even cooking of the vegetables and lentils. Make sure to rinse your lentils thoroughly before cooking to remove any debris. For the best texture, ensure the sauce reaches a gentle simmer rather than a rapid boil, which allows the flavors to meld perfectly without the lentils falling apart.

Varianten und Anpassungen

For a quicker cook time and a creamier sauce, you can substitute red lentils for the brown or green ones. If you are catering to specific dietary needs, use gluten-free pasta. This dish is naturally dairy-free unless garnished with Parmesan; simply use a vegan cheese alternative to keep it strictly vegan. Always check labels to ensure your vegetable broth and pasta are free from hidden allergens.

Serviervorschläge

Spoon the thick sauce over a bed of al dente spaghetti or your favorite pasta shape. A garnish of fresh basil or parsley adds a bright pop of color and flavor. For a complete dining experience, pair this Lentil Bolognese with a light Italian red wine, such as a Chianti, and a side of crusty bread.

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Enjoy this nutritious and filling meal! Each serving provides approximately 420 calories, 7 g of total fat, 70 g of carbohydrates, and 19 g of protein, making it an excellent choice for a balanced diet.

Recipe FAQs

→ What type of lentils work best for Bolognese?

Brown or green lentils are ideal because they hold their shape during cooking. Red lentils cook faster but create a creamier texture. Always rinse lentils thoroughly before adding them to the sauce.

→ How do I store leftover sauce?

Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. The sauce actually tastes better the next day as flavors meld together. Reheat gently with a splash of water or broth.

→ Can I make this gluten-free?

Absolutely. Use gluten-free pasta and ensure your vegetable broth and all seasonings are certified gluten-free. The sauce itself is naturally gluten-free.

→ How do I prevent the sauce from becoming too acidic?

Add a splash of balsamic vinegar or pinch of sugar during simmering. The sweetness balances the tomatoes' acidity without overpowering the savory notes.

→ What pasta shapes pair well?

Spaghetti, linguine, or fettuccine are classic choices. Short pasta like penne or rigatoni catches the sauce beautifully in their ridges. Choose what your family enjoys most.