Print

Amazing Lentil Bolognese: 1 Secret to Depth

Lentil Bolognese
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Lentil Bolognese recipe offers a deeply flavorful, hearty meat-free alternative to classic Bolognese. You will love the rich texture and satisfying taste this sauce brings to your favorite pasta.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 1 cup brown or green lentils, rinsed
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup vegetable broth
  • 1/2 cup dry red wine (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 bay leaf

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 8 minutes.
  3. Stir in garlic and cook for 1 minute more until fragrant.
  4. Add rinsed lentils, crushed tomatoes, tomato sauce, vegetable broth, and red wine (if using).
  5. Stir in oregano, basil, salt, pepper, and bay leaf.
  6. Bring the mixture to a simmer.
  7. Reduce heat to low, cover partially, and cook for 45 to 60 minutes, stirring occasionally, until lentils are tender and the sauce has thickened.
  8. Remove the bay leaf before serving.
  9. Serve hot over your preferred pasta.

Notes

  • For a deeper flavor, let the sauce simmer longer, up to 90 minutes.
  • If you skip the wine, substitute with an extra 1/2 cup of vegetable broth.
  • This sauce freezes very well. Cool completely before storing in an airtight container.
  • Taste and adjust seasoning before you serve it.

Nutrition

Find it online: https://whiskdaily.com/lentil-bolognese-deep-flavor-recipe/