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Lentil Bolognese

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45min

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4 servings

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This hearty Lentil Bolognese offers a delicious plant-based alternative to traditional meat sauce. Red lentils cook down to create a thick, protein-rich sauce with a texture similar to ground meat. Simmered with basic vegetables and Italian seasonings, this sauce develops deep, savory flavors that satisfy vegetarians and meat-eaters alike. Perfect over pasta, this nutritious and budget-friendly meal comes together easily with pantry staples for a comforting weeknight dinner.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
8 g
7 g
Allergen Content

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Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the lentils

Rinse lentils under cold water. Drain well and set aside.

2
Prepare the vegetables

Dice the onion. Peel and dice the carrot. Mince the garlic.

3
Sauté the vegetables

Heat olive oil in a large pot over medium heat. Add diced onion and carrot. Cook for 5-7 minutes until softened. Add minced garlic and cook for 1 more minute.

4
Add tomato paste

Add tomato paste to the pot. Stir and cook for 1-2 minutes until darkened slightly.

5
Add remaining ingredients

Add canned tomatoes with their juice. Add vegetable broth, Italian herbs, salt, and pepper. Stir to combine.

6
Add the lentils

Add the rinsed lentils to the pot. Stir well to combine all ingredients.

7
Simmer the sauce

Bring to a boil, then reduce heat to low. Simmer uncovered for 25-30 minutes, stirring occasionally. The sauce should thicken as the lentils cook and break down. Add a splash of water if it becomes too thick.

8
Cook the pasta

While the sauce simmers, cook pasta according to package instructions. Drain when al dente.

9
Adjust seasoning

Taste the sauce and adjust salt and pepper if needed.

10
Serve

Serve the lentil bolognese over the cooked pasta. Top with grated cheese if desired (not included in ingredients).

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