Lentil Bolognese
User Reviews
5
2 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
298 kcal
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Course
Main Course, Dinner
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Cuisine
American
Lentil Bolognese
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Lentil Bolognese is the ultimate comfort food! This wholesome and hearty bolognese recipe is deliciously rich and packed with umami flavor. Plant-based and vegan, this one-pot bolognese sauce turns simple, budget-friendly pantry staples into a satisfying, Italian-inspired dish.
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Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 medium carrot peeled or unpeeled, small diced
- 1 celery diced, stalk
- 5 garlic minced, cloves
- ⅓ cup tomato paste
- ⅓ cup red wine or more broth
- 4 cups vegetable stock or broth
- 1 ¼ cup lentils red, brown or green lentils, French lentils or black caviar lentils can be used, picked over and rinsed
- ½ cup pecans see notes for nut-free lentil bolognese, finely crushed or ground, or walnuts
- 1 teaspoon oregano dried
- ½ teaspoon italian herb blend dried
- 1 bay leaf
- 1 ½ teaspoon salt
- ¼ teaspoon black pepper ground
- 12-16 ounces pasta such as spaghetti, fettucini, pappardelle or tagliatelle or short tubular pasta, dried, long
- 1 (15-ounces) tomatoes crushed or diced with juice, canned
- 1 tablespoon balsamic vinegar see notes, good quality
- parsley optional, fresh, as garnish
- basil optional, fresh, as garnish
Instructions
- In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onions and saute, stirring frequently for about 4-5 minutes or until the onions start to become translucent.
- Stir in the carrots and celery and saute stirring frequently for about 3-4 minutes. Stir in the garlic and saute until aromatic, about a minute. Stir in the tomato paste and saute stirring frequently, for about 3 minutes or until the tomato starts to caramelize and gets a deeper red color. If the tomatoes start getting browned too quickly, lower the heat.
- Deglaze the pan by pouring the wine (or broth) and scraping up any browned bits from the bottom of the pot with a wooden spoon. Cook until almost all the liquid has evaporated then, add the vegetable stock or broth, the lentils, the nuts, oregano, Italian herbs, bay leaf, salt and pepper. Bring to a boil, reduce the heat to medium-low and simmer, covered for 20-25 minutes or until the lentils are just tender, stirring a couple of times throughout the cooking process. Note: Cooking time varies depending on size and variety of the lentils. Check the package directions to make sure you don’t over-under cook the lentils. Red lentils cook quicker than most other varieties, sometimes in as little as 15 minutes.
- Next, uncover the pot and stir in the crushed tomatoes. Bring back to a gentle simmer. Simmer for 10 minutes. Then, check for seasoning. Garnish with fresh herbs (optional).
- While the lentils are simmering, in a large pot of generously-salted water, cook the pasta until al dente. Reserve a cup of the pasta cooking water, then drain the pasta.
- Serve tossed with cooked al dente pasta.
Notes
- Cooking Times: Cooking times will vary depending on the variety of the lentils. Check the package directions to make sure you don’t over-under cook the lentils. Red lentils cook quicker than most other varieties, sometimes in as little as 15 minutes.
- Cooking Lentils Properly: Make sure you cook the lentils until perfectly tender while they still retain their shape. That said, crunchy lentils are a big no and I much rather eat mushy ones.
- A Note About Red Lentils: While red lentils cook faster, they tend to break down more easily compared to other varieties like brown, green, or black lentils. As a result, your sauce may have a softer texture and lack the same heartiness that other lentil types provide.
- Nutty Flavor: For best results, toast the nuts before adding them to the sauce.
- Pasta: Use your favorite shape of pasta or whatever you have in your pantry. I personally love short tubular pasta, with ridges that can hold the sauce but thick long noodles are also a great option.
- Pasta Cooking Water: Reserve some pasta cooking water to thin out the sauce if it becomes too thick.
- Balsamic Vinegar: Use good-quality balsamic vinegar. You can replace balsamic vinegar with malt vinegar (or skip it altogether).
- Keep it Nut-Free: instead of nuts, you can use mushrooms or shelled hemp seeds aka hemp hearts. See details within the post above.
- Storing and Freezing: Lentil Bolognese (without the noodles) can be stored in an airtight container in the refrigerator for 4–5 days. It also freezes well for up to 3 months.
Nutrition Information
Show Details
Calories
298kcal
(15%)
Carbohydrates
36g
(12%)
Protein
12g
(24%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Sodium
1348mg
(56%)
Potassium
720mg
(15%)
Fiber
15g
(60%)
Sugar
7g
(14%)
Vitamin A
4014IU
(80%)
Vitamin C
9mg
(10%)
Calcium
64mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 1348mg | 56% |
| Potassium | 720mg | 15% |
| Fiber | 15g | 60% |
| Sugar | 7g | 14% |
| Vitamin A | 4014IU | 80% |
| Vitamin C | 9mg | 10% |
| Calcium | 64mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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