Lentil Bolognese is a hearty, plant-based twist on the classic Italian sauce. It's packed with flavor, easy to make, and perfect for both weeknight dinners and special occasions. Plus, it's a great way to incorporate more legumes into your diet!
Olive oil serves as the flavorful base for sautéing the veggies. Onion and garlic add depth and aroma, setting the stage for the sauce. The classic trio of carrot, celery, and bell pepper provide a sweet and savory balance. Lentils are the star here, offering a hearty texture and protein. Crushed tomatoes and tomato paste form the sauce's rich, tangy backbone. A splash of vegetable broth and red wine (if you choose to use it) adds complexity and depth. The blend of oregano, basil, and thyme brings familiar Italian seasoning to the mix, while red pepper flakes add a subtle kick. Finish with fresh parsley for a pop of color and freshness.
This Lentil Bolognese pairs beautifully with your favorite pasta. Try it over spaghetti, penne, or even zucchini noodles for a low-carb option. A side of garlic bread or a simple green salad makes for a complete meal.
Start by heating up your olive oil in a large pot over medium heat. Toss in the diced onion and minced garlic. Sauté them until the onion becomes translucent, which takes about 5 minutes. You want the onion to be soft and the garlic fragrant, setting a flavorful base.
Next, add in the diced carrot, celery, and bell pepper. Cook these for another 5 minutes until they start to soften. This step builds layers of flavor and ensures the veggies are tender.
Now, stir in the lentils, crushed tomatoes, tomato paste, vegetable broth, and if you're using it, the red wine. Mix everything well so the lentils are evenly distributed and coated in the tomato mixture.
Add the dried herbs: oregano, basil, and thyme, along with the red pepper flakes. Season with salt and pepper to your liking. Give it all a good stir to combine.
Bring the mixture to a simmer, then cover the pot. Lower the heat and let it cook for 30-40 minutes. Stir occasionally to prevent sticking, and cook until the lentils are tender but not mushy.
Once the lentils are cooked through, remove the pot from heat. Stir in the fresh parsley right before serving to keep its flavor vibrant.
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