Go Back

Lentil Bolognese

This Lentil Bolognese is a hearty, vegetarian dish that uses tender lentils simmered in a rich tomato and garlic sauce, mimicking the texture of traditional meat sauce. It’s cooked quickly with simple pantry staples, resulting in a thick, glossy sauce that coats pasta beautifully. The dish offers a comforting, rustic appearance with a deep, savory flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried lentils (brown or green) rinsed
  • 2 tablespoons olive oil good quality
  • 1 medium onion finely diced
  • 1 carrot carrot finely diced
  • 3 cloves garlic crushed
  • 2 tablespoons tomato paste smoky preferred
  • 2 cups vegetable broth low sodium
  • 1 bay leaf bay leaf
  • 1 teaspoon dried thyme
  • 1/4 teaspoon chili flakes optional
  • 12 oz pasta penne or spaghetti
  • Salt and pepper to taste

Equipment

  • Heavy-bottomed skillet or saucepan
  • Wooden spoon
  • Measuring spoons & cups
  • Pot for boiling pasta
  • Colander

Method
 

  1. Bring a large pot of salted water to a boil, then add your pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
  2. While the pasta cooks, heat olive oil in a heavy-bottomed skillet over medium heat until shimmering and fragrant.
  3. Add the diced onion and carrot to the skillet. Sauté for about 7 minutes, stirring occasionally, until they soften and start to caramelize, filling the kitchen with a sweet, savory aroma.
  4. Add the crushed garlic to the skillet. Cook for about 30 seconds until fragrant, making the whole dish smell warm and inviting.
  5. Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly and deepen in flavor, coating the vegetables with a rich hue.
  6. Pour in the vegetable broth, then add the rinsed lentils, bay leaf, thyme, and chili flakes if using. Stir everything together and bring to a gentle simmer.
  7. Let the mixture simmer uncovered for about 20 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened to a glossy coating that’s ready to cling to pasta.
  8. Taste and season with salt and pepper as needed. Remove the bay leaf and discard.
  9. Add the cooked pasta to the skillet with the sauce. Toss gently to coat each strand or piece evenly, allowing the flavors to meld for a minute or two.
  10. Turn off the heat and let the dish rest for a couple of minutes. This helps the sauce settle and intensify in flavor.
  11. Serve your Lentil Bolognese hot, drizzled with a little olive oil or sprinkled with fresh herbs if desired. Enjoy the rustic, hearty texture and rich aroma!

Notes

For a smoother sauce, blend a portion of the lentils before combining with the pasta. Feel free to add grated cheese or fresh herbs for extra flavor.