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Lentil Bolognese Recipe

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4.8 from 83 reviews

This Lentil Bolognese is a hearty and flavorful vegetarian take on the classic Italian meat sauce. Simmered slowly with red wine, tomatoes, and a medley of herbs and spices, the lentils create a rich and satisfying texture. Finished with cream and Parmesan cheese, it’s perfect served over hot pasta for a comforting and nutritious meal.

Ingredients

Vegetables and Aromatics

  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 2 small carrots, chopped
  • 4 garlic cloves, minced

Liquids

  • 2 tablespoons butter or oil
  • 1 cup dry red wine or water
  • 1 cup beef or vegetable broth
  • 1/2 cup heavy whipping cream

Legumes and Tomatoes

  • 1-1/2 cups dried lentils, rinsed
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste

Herbs and Seasonings

  • 2 bay leaves
  • 1 tablespoon minced fresh basil
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground pepper

Finishing Touches

  • 2 tablespoons minced fresh parsley
  • 1/2 cup grated Parmesan cheese
  • Hot cooked pasta for serving

Instructions

  1. Sauté Vegetables: In a Dutch oven, heat butter or oil over medium heat. Add chopped onions, celery, and carrots. Cook until the vegetables are tender, about 8-10 minutes. Add minced garlic and cook for an additional 2 minutes to release its aroma.
  2. Add Liquids and Lentils: Stir in the red wine (or water) and broth to the pot. Add rinsed lentils along with crushed tomatoes, tomato sauce, and tomato paste. Mix thoroughly to combine all ingredients.
  3. Season and Simmer: Add bay leaves, fresh basil, sugar, salt, thyme, oregano, cumin, nutmeg, and pepper. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the sauce has thickened and lentils are tender.
  4. Finish the Sauce: Remove and discard bay leaves. Stir in heavy whipping cream and minced parsley. Cook for an additional 2 minutes to heat through and meld flavors. Finally, stir in grated Parmesan cheese until melted and well combined.
  5. Serve: Spoon the lentil bolognese over hot cooked pasta. Garnish with additional fresh basil if desired, and serve immediately.

Notes

  • You can substitute vegetable broth for a vegan version if you omit the butter and Parmesan and use a plant-based cream alternative.
  • Simmering the sauce low and slow allows the lentils to absorb maximum flavor and creates a rich texture similar to traditional meat-based Bolognese.
  • Brown lentils can be used instead of dried lentils, but adjust cooking times accordingly as they may cook faster.
  • Leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Adding red wine enhances the depth of flavor but can be replaced with extra broth or water for a non-alcoholic version.

Find it online: https://recipeloom.com/lentil-bolognese-recipe/