Lentil Bolognese (Printable)

A protein-rich Italian pasta sauce featuring tender lentils, aromatic vegetables, and crushed tomatoes simmered to perfection.

# What You'll Need:

→ Base

01 - 2 tablespoons olive oil
02 - 1 large onion, finely diced
03 - 2 carrots, finely diced
04 - 2 celery stalks, finely diced
05 - 3 garlic cloves, minced

→ Sauce

06 - 1.5 cups dried brown or green lentils, rinsed
07 - 1 can (28 oz) crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 0.5 teaspoon smoked paprika
12 - 1 bay leaf
13 - 3.5 cups vegetable broth
14 - Salt and pepper to taste

→ To Serve

15 - 12 oz spaghetti or preferred pasta
16 - Fresh basil or parsley, chopped (optional)
17 - Grated Parmesan or vegan alternative (optional)

# How to Make It:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion, carrot, and celery. Sauté for 7 to 8 minutes until vegetables are softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add lentils, crushed tomatoes, tomato paste, dried oregano, dried basil, smoked paprika, and bay leaf. Stir thoroughly to combine all ingredients.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 to 35 minutes, stirring occasionally, until lentils are tender and sauce thickens to desired consistency.
05 - Remove bay leaf from sauce. Season with salt and pepper to taste.
06 - While sauce simmers, cook pasta according to package instructions in a separate pot. Drain in a colander.
07 - Divide cooked pasta among serving bowls. Ladle sauce over pasta. Garnish with fresh herbs and cheese if desired.

# Expert Tips:

01 -
  • It tastes so rich and satisfying that nobody will miss the meat, even if they're not vegetarian.
  • The whole thing comes together in under an hour, but it tastes like you've been tending to it all day.
  • It's naturally packed with fiber and protein, so you actually feel good after eating it.
02 -
  • Brown and green lentils will hold their shape through the entire cooking time, but red lentils will break down into a creamier sauce—pick whichever texture appeals to you.
  • Don't skip rinsing your dried lentils before cooking; it removes dust and grit and makes a noticeable difference in the final dish.
03 -
  • If your sauce seems too thin after simmering, leave the lid off for the last 5 minutes to let excess liquid evaporate and the sauce concentrate into something more coating.
  • Keep a pinch of reserved pasta water nearby—a splash stirred in at the end helps the sauce coat the noodles more evenly and creates a silkier finish.
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