Lentil Bolognese (Printable)

Satisfying vegetarian pasta sauce featuring tender lentils, vegetables, and Italian herbs in a savory tomato base.

# What You'll Need:

→ Base

01 - 2 tablespoons olive oil
02 - 1 large onion, finely diced
03 - 2 carrots, finely diced
04 - 2 celery stalks, finely diced
05 - 3 garlic cloves, minced

→ Sauce

06 - 1½ cups dried brown or green lentils, rinsed
07 - 1 can (28 ounces) crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - ½ teaspoon smoked paprika
12 - 1 bay leaf
13 - 3½ cups vegetable broth
14 - Salt and pepper to taste

→ To Serve

15 - 12 ounces spaghetti or preferred pasta
16 - Fresh basil or parsley, chopped (optional)
17 - Grated Parmesan or vegan alternative (optional)

# How To Make It:

01 - Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and celery. Sauté for 7 to 8 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add lentils, crushed tomatoes, tomato paste, oregano, basil, paprika, and bay leaf. Stir well to combine.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 to 35 minutes, stirring occasionally, until lentils are tender and sauce is thickened.
05 - Remove the bay leaf. Season with salt and pepper to taste.
06 - While the sauce simmers, cook the pasta according to package instructions. Drain.
07 - Serve the sauce over pasta. Garnish with fresh herbs and cheese if desired.

# Expert Suggestions:

01 -
  • It tastes indulgent and slow-cooked, but comes together in under an hour with minimal fuss.
  • The lentils absorb all those deep tomato and herb flavors, creating a texture that feels substantial and satisfying without any meat whatsoever.
  • This is the kind of dish that actually gets better as leftovers, so you're essentially making two meals at once.
02 -
  • Don't rinse your lentils too aggressively or they'll start breaking down prematurely; a gentle rinse under cool water is all they need.
  • The sauce will thicken considerably as it cools, so if it looks slightly looser than you'd like while simmering, that's actually perfect—it'll reach ideal consistency as it rests.
03 -
  • Make a double batch and freeze half in portions—it reheats beautifully and gives you an easy dinner waiting in the wings.
  • This sauce is actually better the next day after the flavors have had time to meld together, so don't judge it too harshly straight off the stove.
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