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Lentil Bolognese Recipe

Lentil Bolognese Recipe
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★★★★★

5.1 from 19 reviews

This Lentil Bolognese is a hearty, plant-based twist on the classic Italian meat sauce. Using lentils and mushrooms to create a rich, satisfying texture, this recipe is packed with flavor from fresh vegetables, herbs, and a touch of balsamic vinegar. Perfect served over your favorite pasta, it’s a nutritious and comforting meal suitable for vegans and vegetarians alike.

Ingredients

Scale

Vegetables & Aromatics

  • 1 medium onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 large carrot, finely chopped
  • 3 cloves garlic, finely chopped
  • 8 ounces mushrooms, grated with large holes of a box grater

Liquids & Sauces

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons tomato paste (thick paste from tube or small can)
  • 4 cups vegetable stock
  • 24 ounces (one glass bottle) tomato puree (or passata)
  • 3 tablespoons balsamic vinegar (or soy sauce)

Dry & Seasonings

  • 1 cup dried lentils (green or brown), rinsed
  • ½ teaspoon rosemary
  • 2 bay leaves (optional)
  • 1 teaspoon salt (or more to taste)
  • ⅛ teaspoon black pepper

Instructions

  1. Make the flavor base: Finely chop the onion, celery, carrot, and garlic by hand or pulse them briefly in a food processor to create a coarse mixture.
  2. Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped vegetables and sauté for 3 minutes, stirring frequently to soften and develop their flavor.
  3. Add tomato paste and mushrooms: Stir in the tomato paste, grated mushrooms, rosemary, bay leaves, salt, and pepper. Cook the mixture for 5 more minutes, stirring occasionally to allow the flavors to meld and the mushrooms to release moisture.
  4. Simmer the sauce: Rinse the lentils carefully, removing any impurities. Add the lentils, vegetable stock, and tomato puree to the pot. Bring to a simmer and cook uncovered for about 30 minutes, stirring occasionally, until the lentils are tender and the sauce thickens.
  5. Finish with balsamic vinegar: Remove and discard the bay leaves. Stir in the balsamic vinegar to add brightness and depth. For a smoother consistency, blend 1 to 2 cups of the sauce using an immersion blender or a standing blender until you reach your preferred texture. Taste and adjust seasoning with additional salt or balsamic as needed.
  6. Serve with pasta: Cook your favorite pasta in generously salted boiling water according to package instructions, reducing the cooking time by 2 minutes for a firmer texture. Reserve 1 cup of pasta cooking water before draining. Add the drained pasta to a skillet with the lentil bolognese sauce and ½ cup of the reserved pasta water. Toss over medium heat for 1 minute to marry the flavors and achieve a silky sauce coating. Serve immediately topped with fresh basil leaves and freshly grated parmesan cheese if desired.

Notes

  • You can substitute the balsamic vinegar with soy sauce for a different umami flavor.
  • For a gluten-free meal, use gluten-free pasta.
  • The bay leaves are optional but add a subtle fragrant note to the sauce.
  • Leftovers reheat well and can also be used as a topping for baked potatoes or in lasagna.
  • If you prefer a chunkier sauce, blend less of the sauce; for creaminess, blend more.

Nutrition

Keywords: lentil bolognese, vegan bolognese, plant-based sauce, lentil pasta sauce, mushroom sauce, healthy dinner, vegetarian bolognese

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