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Lentil Bolognese

This Lentil Bolognese is a hearty, plant-based pasta sauce that mimics the richness of traditional meat sauces through the natural breakdown of lentils during slow simmering. It features a savory blend of tomatoes, garlic, and herbs, resulting in a thick, meaty-textured sauce that clings beautifully to pasta. Perfect for vegetarians, it offers a comforting, deeply flavorful dish with a rustic, rustic appearance.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons olive oil good-quality extra virgin
  • 1 yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 cup carrots diced or grated
  • 1 cup celery chopped
  • 1 cup brown or green lentils rinsed
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste for umami depth
  • 1 cup vegetable broth or water
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • basil fresh basil for garnish

Equipment

  • Heavy-bottomed pan
  • Wooden spoon
  • Sharp Knife
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a heavy-bottomed pan over medium heat until it shimmers and you hear a gentle sizzle.
  2. Add the finely chopped onion and cook, stirring frequently, until it becomes translucent and fragrant, about 5 minutes.
  3. Stir in the minced garlic and cook for about 1 minute until it releases a pungent aroma, being careful not to burn it.
  4. Add the diced carrots and chopped celery, stirring well. Cook until they soften slightly and develop a sweet aroma, about 8 minutes.
  5. Pour in the rinsed lentils and stir to coat them in the aromatics and oil, cooking for 2-3 minutes until fragrant.
  6. Add the vegetable broth and tomato paste, stirring to combine. Let the mixture bubble gently for 2 minutes to meld flavors.
  7. Stir in the crushed tomatoes and dried oregano, then bring to a gentle simmer. Lower the heat to medium-low, partially cover, and cook for 30-40 minutes, stirring occasionally.
  8. Check the lentils; they should be tender and starting to break down, creating a thick, rich sauce. Adjust seasoning with salt and pepper as needed.
  9. Once done, remove from heat and let the sauce rest for about 5 minutes to deepen the flavors.
  10. Cook your favorite pasta until al dente according to package instructions, then drain.
  11. Serve the lentil Bolognese over the cooked pasta, garnished with fresh basil leaves. Drizzle with a little olive oil and enjoy this hearty, plant-based dish.