Lentil Bolognese (Printable Version)

Hearty Italian sauce with protein-packed lentils, aromatic vegetables, and savory herbs. Perfect over pasta for a filling, wholesome meal.

# What You 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 - 1½ cups dried brown or green lentils, rinsed
07 - 1 can (28 ounces) crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - ½ teaspoon smoked paprika
12 - 1 bay leaf
13 - 3½ cups vegetable broth
14 - Salt and pepper to taste

→ To Serve

15 - 12 ounces 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, oregano, basil, paprika, and bay leaf. Stir well 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 has thickened to desired consistency.
05 - Remove bay leaf. Taste and season with salt and pepper as needed.
06 - While sauce simmers, cook pasta according to package instructions in a separate pot. Drain thoroughly.
07 - Divide cooked pasta among serving bowls. Top with lentil bolognese. Garnish with fresh herbs and grated cheese if desired.

# Expert Advice:

01 -
  • It's secretly a protein powerhouse that keeps you full way longer than you'd expect from a vegetarian dish.
  • The humble lentil transforms into something so deeply savory and comforting, you'll forget you're not eating meat.
  • Forty minutes from start to finish means weeknight dinner without the stress or takeout bill.
02 -
  • Taste the sauce right before you serve it—a pinch of sugar or a small splash of balsamic vinegar can completely transform it if it tastes too acidic, and this is the moment to adjust.
  • If you use red lentils instead of brown or green, the sauce will be creamier and cook faster, but the texture becomes almost pâté-like, which honestly some people prefer but it's not the traditional bite you're aiming for here.
03 -
  • Make a double batch and freeze half in portions—thirty minutes of cooking gives you four future dinners, which is honestly the best investment of time you can make.
  • If your sauce seems too thick as it simmers, thin it with vegetable broth a quarter cup at a time; if it's too thin, let it simmer uncovered for the last five minutes to let moisture evaporate.
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