Vegan Lentil Bolognese
Green or brown lentils replace ground meat in this slow-simmered tomato ragù, building a rich, deeply savory sauce over about 45 minutes on the stove. Aromatic vegetables — onion, carrot, celery, and garlic — form the base, and the result coats pasta just as a traditional Bolognese would. Serve over spaghetti or pappardelle.
Equipment
- 1 Large skillet or Dutch oven
- 1 Wooden spoon
- 1 Chef's knife
- 1 Cutting board
Ingredients
- 2 tablespoons extra virgin olive oil for sautéing
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 medium carrot finely diced
- 1 stalk celery finely diced
- 1 cup brown or green lentils rinsed, drained (do not use red lentils)
- 1.5 cups crushed tomatoes preferably San Marzano
- 2 tablespoons tomato paste
- 2.5 cups vegetable broth low-sodium preferred
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional, for a kick
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 8 oz spaghetti or other pasta gluten-free if desired
- 2 tablespoons fresh basil or parsley chopped, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat (about 350°F / 175°C). Add onion, garlic, carrot, and celery, sautéing for 6–8 minutes until softened and lightly golden, stirring occasionally for even cooking.
- Add tomato paste and stir for 1–2 minutes to caramelize slightly, enhancing the umami depth.
- Stir in lentils, dried oregano, thyme, and optional red pepper flakes. Pour in crushed tomatoes and vegetable broth, stirring to combine.
- Bring to a gentle simmer. Cover partially, reduce heat to low, and cook for 35–40 minutes, stirring occasionally, until lentils are tender and sauce is thick.
- Meanwhile, cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain.
- Taste and adjust salt, pepper, or spice as needed. For a saucier consistency, add reserved pasta water gradually.
- Serve sauce generously over pasta, garnished with chopped fresh basil or parsley.
Notes
- Swap brown lentils with French green lentils for a firmer texture.
- Add a splash of balsamic vinegar at the end for brightness.
- For a richer flavor, use fire-roasted tomatoes.
- You can make the sauce ahead—it improves after resting overnight.
Nutrition
Calories: 504kcalCarbohydrates: 86gProtein: 22gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 808mgPotassium: 1052mgFiber: 20gSugar: 10gVitamin A: 3350IUVitamin C: 16mgCalcium: 103mgIron: 6mg
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