Hearty Lentil Spaghetti Bolognese

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 4
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This Hearty Lentil Spaghetti Bolognese is a comforting twist on a classic Italian favorite. Packed with protein-rich lentils, it’s a satisfying meal that's perfect for both vegetarians and those looking to diversify their dinner rotation. Let’s dive into this nourishing dish!

Ingredients for Hearty Lentil Spaghetti Bolognese

Olive oil starts our dish with a rich, fruity base that helps to sauté the vegetables. Onion and garlic provide a savory backbone, enhancing the depth of our sauce. Carrot and celery are classic Bolognese components, offering subtle sweetness and earthy undertones. The red bell pepper adds a hint of sweetness and a pop of color. Lentils take center stage as a protein-rich alternative to meat, while crushed tomatoes and tomato paste create a rich, hearty sauce. Vegetable broth not only cooks the lentils but also infuses them with flavor. A blend of oregano, basil, salt, black pepper, and red pepper flakes spices things up, creating an aromatic dish. Whole wheat spaghetti is a nutritious base that complements the sauce, and fresh parsley adds a burst of freshness and color.

Tips & Tricks

  • Don't rush the simmering process; it’s essential for developing deep flavors.
  • If you like a smoother sauce, blend half of it for a creamier texture.
  • Use a bay leaf during cooking for an extra layer of flavor — just remember to remove it before serving.
  • For a gluten-free version, swap the whole wheat spaghetti for your favorite gluten-free pasta.

Serving Suggestions

This dish pairs beautifully with a crisp green salad tossed in a light vinaigrette. You might also enjoy it with a side of garlic bread to scoop up every last bit of sauce. For a special touch, sprinkle some nutritional yeast or freshly grated Parmesan on top.

Frequently Asked Questions

Can I use canned lentils instead of dried?
Yes, you can. Just reduce the simmering time since canned lentils are already cooked.
How can I store leftovers?
Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Is there a way to make this spicier?
Sure! Add more red pepper flakes or a dash of cayenne pepper to heat things up.

Hearty Lentil Spaghetti Bolognese Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Once it shimmers, add the diced onion. Stir it occasionally for about 3-4 minutes until it turns translucent, releasing its sweet, savory aroma.

Next, toss in the minced garlic, diced carrot, celery, and red bell pepper. Stir them around, letting them mingle and soften for about 5 minutes. You’re building layers of flavor here, so take your time.

Now, it’s time to introduce the heart of the dish: dried lentils. Pour them in, followed by the crushed tomatoes, tomato paste, and vegetable broth. Give everything a good stir, ensuring the lentils are submerged.

Sprinkle in the oregano, basil, salt, black pepper, and red pepper flakes. Stir once more, then bring the mixture to a gentle boil. Once bubbling, reduce the heat to low, cover, and let it simmer for about 30 minutes, or until the lentils are tender and have absorbed all those lush flavors.

While the sauce is simmering, bring a pot of salted water to a boil. Cook the whole wheat spaghetti according to the package instructions until al dente. Drain and set aside, ready to be united with the sauce.

As the lentils finish cooking, taste and adjust the seasoning if needed. Stir in the fresh chopped parsley for a burst of color and flavor. Serve by placing a generous portion of spaghetti on a plate, ladling the lentil Bolognese over the top, and garnishing with extra parsley if you like.

Why You'll Love This Recipe

  • A plant-based powerhouse — no meat needed for a satisfying flavor.
  • Simple ingredients that pack a punch in taste and nutrition.
  • Perfect for meal prep; flavors deepen beautifully over time.
  • Kid-friendly and filled with hidden veggies.
  • Budget-friendly yet feels gourmet.

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 red bell pepper, diced
1 cup dried green lentils
1 can (28 oz) crushed tomatoes
2 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
12 oz whole wheat spaghetti
1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
2. Add the minced garlic, diced carrot, celery, and red bell pepper. Cook for another 5 minutes, stirring occasionally.
3. Stir in the dried lentils, crushed tomatoes, tomato paste, and vegetable broth. Add the oregano, basil, salt, black pepper, and red pepper flakes. Mix well.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, or until the lentils are tender.
5. Meanwhile, cook the whole wheat spaghetti according to package instructions. Drain and set aside.
6. Once the lentils are cooked, adjust seasoning as desired. Stir in the fresh chopped parsley.
7. To serve, place a portion of spaghetti on a plate and top with the lentil Bolognese sauce. Garnish with additional parsley if desired.

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