Description
Lentil Bolognese is a hearty, plant-based twist on classic Italian meat sauce. Made with tender lentils, mushrooms, vegetables, and rich tomato sauce, this comforting recipe is packed with fiber and flavor. Serve it over your favorite pasta for an easy weeknight dinner or prepare it ahead for meal prep.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 rib celery, finely chopped
- 1 large carrot, finely chopped
- 3 cloves garlic, minced or grated
- 2 tablespoons tomato paste
- ½ teaspoon dried rosemary
- 2 bay leaves, optional
- 8 ounces mushrooms, grated
- 4 cups low-sodium vegetable stock
- 24 ounces tomato puree or passata
- 1 cup dried green or brown lentils, rinsed and checked for debris
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 3 tablespoons balsamic vinegar or soy sauce
Instructions
- Finely chop the onion, celery, carrot, and garlic.
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, carrot, and garlic. Cook for about 3 minutes, stirring frequently, until the vegetables begin to soften.
- Add the grated mushrooms, tomato paste, dried rosemary, bay leaves, salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until the mushrooms soften and the mixture becomes fragrant.
- Rinse the lentils thoroughly and check for any small stones or debris.
- Add the lentils, vegetable stock, and tomato puree to the pot. Stir well and bring the mixture to a gentle simmer.
- Cook uncovered for approximately 30 minutes, stirring occasionally, until the lentils are tender and the sauce thickens. Add a little water or vegetable stock if the sauce becomes too thick before the lentils are cooked.
- Remove the bay leaves and stir in the balsamic vinegar or soy sauce.
- Taste and adjust the salt, pepper, and vinegar as needed.
- For a creamier texture, blend 1–2 cups of the sauce and stir it back into the pot.
- Serve hot over spaghetti, penne, rigatoni, or your favorite pasta. Garnish with fresh basil or grated Parmesan, if desired.
Notes
- Best pasta pairings: Serve with spaghetti, fettuccine, penne, rigatoni, or whole-wheat pasta.
- Add toppings: Finish with fresh basil, parsley, grated Parmesan, or a drizzle of extra virgin olive oil.
- Make it a complete meal: Pair with a green salad, roasted vegetables, or crusty garlic bread.
- Refrigeration: Store cooled sauce in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in individual portions in freezer-safe containers for up to 3 months for best quality.
- Reheating: Warm gently on the stovetop or in the microwave, adding a splash of water or vegetable stock to loosen the sauce.
- Meal prep: Make the sauce in advance and cook fresh pasta when ready to serve.
- Keep pasta separate: If possible, store the sauce separately from cooked pasta to preserve the best texture.