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Lentil Bolognese Recipe

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A hearty and flavorful Lentil Bolognese recipe that offers a delicious plant-based alternative to traditional meat sauces. This slow-simmered savory sauce combines soaked red lentils, crushed tomatoes, aromatic herbs, and finely chopped nuts to create a rich, satisfying topping for wide pasta noodles. Perfect for a comforting family meal with wholesome ingredients and deep, complex flavors.

Ingredients

Sauce

  • 1 ½ tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme (or use more oregano)
  • 1 ½ teaspoons kosher salt, plus more to taste
  • Freshly ground black pepper to taste
  • 1 (5.3-ounce / 150g) tube of tomato paste
  • 3 cups (720 mL) vegetable broth
  • 1 cup (185g) red lentils, soaked for 30-60 minutes
  • ¼ cup (32g) walnuts or pecans, crushed finely
  • 1 (14.5-ounce / 410g) can crushed tomatoes or whole peeled tomatoes, crushed by hand
  • 1 tablespoon high-quality balsamic vinegar (or sugar as substitute)

Pasta and Garnish

  • 12-16 ounces (340-454g) long, wide pasta (such as pappardelle or fettuccine)
  • Flat-leaf Italian parsley or fresh basil, chopped or slivered (optional)

Instructions

  1. Soak Lentils: Soak the red lentils in water for 30 to 60 minutes. While soaking, prepare other ingredients by dicing onions, mincing garlic, and finely crushing walnuts.
  2. Cook Onions: Heat olive oil in a 12-inch deep sauté pan or Dutch oven over medium-high heat until shimmering. Add diced onions with a pinch of salt and cook, stirring occasionally, until a light brown fond forms, about 5 minutes. Deglaze the pan with a few spoons of water, then continue cooking, adding more water as needed every few minutes to prevent burning until onions are softened and golden brown, about 9-10 minutes total.
  3. Add Aromatics: Add minced garlic, dried thyme, oregano, kosher salt, and freshly ground pepper to the pan. Stir frequently and cook for 60 to 90 seconds until fragrant.
  4. Caramelize Tomato Paste: Stir in the tomato paste and cook for 2 to 3 minutes, stirring very frequently until it deepens in color to a darker red, enhancing its flavor.
  5. Deglaze and Combine Lentils: Pour in vegetable broth to deglaze the pan, scraping up any browned bits from the bottom. Stir the broth into the tomato paste until well incorporated. Add soaked lentils and crushed walnuts, stir well to combine.
  6. Simmer Lentils: Bring the mixture to a boil, then reduce heat to medium-low and maintain a rapid simmer. Cook for 20 minutes, stirring occasionally to prevent sticking.
  7. Add Crushed Tomatoes and Finish Simmer: Stir in the crushed tomatoes and continue simmering for an additional 15-20 minutes, until lentils are tender but still slightly al dente. Stir occasionally and add small amounts of water or reduce heat if needed to prevent burning. Cooking for 20 minutes enhances flavor development.
  8. Cook Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta until just al dente according to package instructions. Reserve some pasta water before draining. Do not rinse pasta after draining to preserve starches for sauce adherence.
  9. Adjust Seasonings: Taste the bolognese and adjust salt and pepper as needed. Stir in the balsamic vinegar (or sugar if preferred) to brighten the sauce.
  10. Toss Pasta and Serve: Add hot cooked pasta directly to the bolognese sauce and toss thoroughly to coat. Use reserved pasta water sparingly if the sauce needs loosening for a perfect consistency. Garnish with chopped parsley or basil if desired. Serve immediately. Store leftover sauce separately in the refrigerator.

Notes

  • Tomato paste intensifies the sauce; use a high-quality tube for best flavor.
  • Crushing whole peeled tomatoes by hand helps control texture; canned crushed tomatoes are a convenient alternative.
  • Soaking lentils reduces cooking time and improves digestibility.
  • Balsamic vinegar adds a subtle sweetness and depth; sugar can be used as a substitute.
  • Reserve pasta water before draining to adjust sauce consistency when combining pasta and sauce.
  • For meal prep, store sauce and pasta separately and combine just before serving to maintain optimal texture.

Find it online: https://glowcooks.com/lentil-bolognese-recipe/