Lentil Bolognese Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
55 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
700 kcal
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Course
Dinner
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Cuisine
North American
Lentil Bolognese Recipe
Description
Lentils replace traditional ground meat in this Bolognese, cooked with onion, carrot, and red bell pepper finely minced and caramelized with salt and sugar to enhance sweetness. Garlic and tomato paste are cooked until fragrant, followed by miso paste, lentils, and water to simmer the sauce until the lentils soften. Cherry tomatoes are stirred in towards the end to add freshness.
The sauce is served over boiled pasta tossed in olive oil to prevent sticking. Parmesan cheese and sage leaves can be added for an optional savory finish. The final dish features a thick, rich sauce with tender lentils and sweet vegetable notes.
This recipe suits those wanting a plant-based alternative to traditional Bolognese with familiar textures and balanced flavors. The method requires slow cooking lentils uncovered to achieve the right consistency while stirring occasionally to prevent drying out.
Ingredients
- 12 ounces pasta gluten-free if needed
- 2 tablespoons olive oil
- 1 medium onion finely minced
- 2 large carrot finely minced
- 1 red bell pepper finely minced
- 1 teaspoon sea salt
- 1 teaspoon sugar
- 4 large garlic finely minced, cloves
- 5.5 .5 ounce tomato paste canned
- 1 tablespoon miso paste any color works in this recipe
- 1 cup brown lentils dried
- 4 cups water
- 1 cup cherry tomato halved
- parmesan optional toppings; grated; vegan or regular (for parmesan
- sage
- black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the carrots, red pepper, sea salt, and sugar to the skillet and continue to cook, stirring occasionally, until everything is well caramelized, about 15 minutes. Add the garlic and tomato paste to the skillet and let it cook until the tomato paste is caramelized and fragrant, about 3 minutes.
- Add the miso, lentils, and water to the skillet and bring to a boil. Reduce the heat and let the lentils cook, uncovered, for 25-30 minutes, or until they are soft. Stir the lentils occasionally and add more water if they are looking dry. Stir in the cherry tomatoes.
- While the lentils are cooking, bring a large pot of well-salted water to a boil. Add the pasta and cook according to the package directions. Drain and then toss with a little olive oil.
- Serve the pasta topped with the lentil bolognese and sprinkled with parmesan and a few sage leaves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 700 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 700kcal | 35% |
| Carbohydrates | 112g | 37% |
| Protein | 44g | 88% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1214mg | 51% |
| Potassium | 1174mg | 25% |
| Fiber | 35g | 140% |
| Sugar | 22g | 44% |
| Vitamin A | 7745IU | 155% |
| Vitamin C | 62mg | 69% |
| Calcium | 160mg | 16% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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