Description
This hearty Lentil Bolognese is a rich, flavorful plant-based twist on the classic Italian meat sauce. Featuring finely diced vegetables, baby bella mushrooms, and protein-packed lentils simmered with fire-roasted tomatoes, herbs, and spices, this sauce is perfectly savory and satisfying. Served over al dente pappardelle and topped with fresh basil and Parmesan, it’s an ideal comforting meal that’s naturally gluten-free, vegan-friendly (use plant-based milk and omit Parmesan), and packed with nutrients.
Ingredients
Scale
Sauce Ingredients
- 1 tablespoon olive oil
- 1 small white onion, very finely diced
- 1 medium carrot, very finely diced
- 1 celery stalk, very finely diced
- 8 ounces baby bella mushrooms, very finely diced
- 6 large cloves garlic, minced
- 1/2 cup dry red wine
- 2 cups vegetable broth
- 3/4 cup brown or green lentils, rinsed and drained
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/3 cup milk (dairy or plant-based)
- 2 tablespoons balsamic vinegar
Pasta and Garnish
- 1 pound uncooked pasta (pappardelle recommended)
- Chopped fresh basil, for topping
- Freshly grated Parmesan cheese, for topping (omit for vegan option)
Instructions
- Sauté the Vegetables: Heat olive oil in a large stockpot over medium-high heat. Add diced onion, carrot, and celery, sautéing for 6 minutes while stirring occasionally until softened.
- Add Mushrooms and Garlic: Stir in the finely diced mushrooms and minced garlic, cooking for an additional 5 minutes, stirring occasionally until mushrooms release their moisture and begin to brown.
- Deglaze with Wine: Pour in the red wine and stir thoroughly, using a wooden spoon to scrape up any browned bits sticking to the pot bottom to incorporate flavor.
- Combine Remaining Sauce Ingredients: Add vegetable broth, lentils, fire-roasted crushed tomatoes, tomato paste, bay leaf, crushed red pepper flakes, dried thyme, oregano, and smoked paprika. Stir everything together.
- Simmer the Sauce: Bring the mixture to a low simmer, then reduce heat to low to maintain a gentle simmer. Cover the pot and cook for 25-30 minutes, stirring every 10 minutes, until lentils are tender and sauce thickens.
- Cook Pasta: Meanwhile, cook the pasta in a large pot of generously salted boiling water until just al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Finish the Sauce: Remove and discard the bay leaf from the sauce. Stir in the milk and balsamic vinegar until combined. Season with salt and pepper to taste. If the sauce is too acidic, add a few teaspoons of sugar. Adjust thickness by adding reserved pasta water or additional milk as needed.
- Serve: Toss the sauce with the al dente pasta or serve the sauce over the pasta. Garnish generously with chopped fresh basil and freshly grated Parmesan cheese. Serve warm and enjoy!
Notes
- This lentil bolognese is naturally gluten-free and vegan when using plant-based milk and omitting Parmesan cheese.
- Simmering the sauce slowly allows the lentils to soften and flavors to meld beautifully.
- Adjust the seasoning at the end to balance acidity and saltiness according to your preference.
- Reserve pasta cooking water to help loosen and bind the sauce if it becomes too thick.
- If you prefer, use your favorite pasta shape, though wider noodles like pappardelle are ideal to hold the chunky sauce.
Nutrition
- Serving Size: 1 cup sauce with pasta
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 5mg
