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Lentil Bolognese Recipe

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5 from 108 reviews

A hearty and comforting Lentil Bolognese that uses dried lentils simmered in a rich tomato sauce with aromatic vegetables and herbs. This vegetarian version of the classic Italian meat sauce is flavorful and perfect served over hot cooked pasta, garnished with fresh basil and Parmesan cheese.

Ingredients

Vegetables & Aromatics

  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 2 small carrots, chopped
  • 4 garlic cloves, minced

Liquids

  • 2 tablespoons butter or oil
  • 1 cup dry red wine or water
  • 1 cup beef or vegetable broth
  • 1/2 cup heavy whipping cream

Lentils & Tomatoes

  • 1-1/2 cups dried lentils, rinsed
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste

Herbs & Seasonings

  • 2 bay leaves
  • 1 tablespoon minced fresh basil
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground pepper
  • 2 tablespoons minced fresh parsley

Finishing Ingredients

  • 1/2 cup grated Parmesan cheese
  • Hot cooked pasta, for serving

Instructions

  1. Sauté Vegetables: In a Dutch oven, melt butter or heat oil over medium heat. Add the chopped onions, celery, and carrots and cook until tender, stirring occasionally. This usually takes about 5-7 minutes. Then add the minced garlic and cook for an additional 2 minutes to release its aroma.
  2. Add Liquids and Lentils: Stir in the dry red wine or water and the beef or vegetable broth to deglaze the pan. Add the rinsed dried lentils to the pot, followed by crushed tomatoes, tomato sauce, and tomato paste, mixing well to combine all ingredients.
  3. Season and Simmer: Add the bay leaves, minced fresh basil, sugar, salt, dried thyme, dried oregano, ground cumin, nutmeg, and pepper. Stir to incorporate the seasonings. Bring the mixture to a boil, then reduce heat to low and cover the pot. Let it simmer, stirring occasionally, for 1 1/2 to 2 hours or until the lentils are tender and the sauce thickens.
  4. Finish the Sauce: Discard the bay leaves. Stir in the heavy whipping cream and minced fresh parsley. Cook for another 2 minutes to meld the flavors. Finally, stir in the grated Parmesan cheese until melted and well combined.
  5. Serve: Serve the lentil bolognese hot over cooked pasta. Garnish with additional fresh basil if desired for a fresh touch.

Notes

  • For a vegan version, substitute the butter with olive oil, replace heavy cream with coconut cream or cashew cream, and omit the Parmesan cheese or use a plant-based alternative.
  • Make sure to rinse the lentils thoroughly before cooking.
  • If the sauce becomes too thick during simmering, add a little extra broth or water to reach desired consistency.
  • This sauce tastes even better the next day as the flavors continue to develop.
  • Can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

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