Lentil Bolognese is a hearty and flavorful vegetarian twist on the classic Italian dish. Using lentils as the base, this recipe offers a rich texture and a deep, savory taste that mirrors traditional Bolognese but with a wholesome, plant-based approach. The lentils absorb the robust flavors of tomatoes, garlic, onions, and herbs, creating a comforting sauce perfect for pasta or even as a topping for polenta or zucchini noodles. It’s a great option for those looking to reduce meat consumption without sacrificing any of the comforting flavors of a classic Bolognese sauce.
Ingredients:
- 1 cup dried green or brown lentils, rinsed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1/4 cup tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup red wine (optional, for extra depth)
- 2 cups vegetable broth (or water)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan or vegan Parmesan (optional)
- Cooked pasta, for serving
Instructions:
- Cook the Lentils: In a medium pot, add the lentils and cover with water. Bring to a boil, reduce heat, and simmer for about 20-25 minutes until tender but not mushy. Drain and set aside.
- Sauté the Vegetables: In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 7-8 minutes until softened. Add the garlic and cook for another 1-2 minutes until fragrant.
- Build the Sauce: Stir in the tomato paste and cook for 2 minutes, then add the crushed tomatoes, dried oregano, basil, thyme, and red pepper flakes. If using red wine, add it now and let it simmer for 3-4 minutes to cook off the alcohol. Add the vegetable broth or water and bring the sauce to a simmer.
- Combine with Lentils: Stir in the cooked lentils, season with salt and pepper, and reduce the heat. Let the sauce simmer for 20-25 minutes, stirring occasionally, until it thickens and the flavors meld together. Adjust seasoning as needed.
- Serve: Serve over cooked pasta, garnish with fresh parsley, and top with grated Parmesan or a vegan alternative if desired.
Enjoy your flavorful, plant-based Lentil Bolognese!
