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LENTIL BOLOGNESE RECIPE
This Lentil Bolognese is a hearty, flavorful, and protein-packed vegetarian twist on the classic Italian dish. Made with red lentils, crushed walnuts, and a rich tomato-based sauce, it delivers a satisfying, meaty texture without any meat. Perfectly paired with pasta, it’s a wholesome, plant-based option that’s nutritious, delicious, and great for weeknight dinners or impressing guests. A must-try for anyone seeking a flavorful vegetarian comfort food!
Lentil Bolognese Recipe
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 6 servings
This Lentil Bolognese is a hearty and flavorful vegetarian take on the classic Italian dish. Packed with protein-rich lentils, crushed walnuts, and a rich tomato sauce, it’s a satisfying, wholesome meal that’s perfect for pasta lovers and plant-based eaters alike. Easy to make and full of bold flavors, it’s a dish everyone will enjoy!
Kitchen Tools Needed
Measuring Spoons
Measuring Cups
Saute Pan
Large Pot
Ingredients
- 1 ½ tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 ½ teaspoons salt
- Freshly ground black pepper to taste
- 1 (5.3-ounce) (150g) tube of tomato paste
- 1/2 cup dry red wine (optional)
- 3 cups (720 mL) vegetable broth
- 1 cup (185g) red lentils, soaked
- ¼ cup (32g) walnuts crushed finely
- 1 (14.5-ounce/410g) can of crushed tomatoes
- 12-16 ounces (340-454g) long, wide pasta
- 1 tablespoon balsamic vinegar
- Italian parsley or fresh basil, chopped
Instructions
Soak the Lentils: Place the lentils in water and soak for 30-60 minutes.
Cook the Onions: Heat olive oil in a large sauté pan over medium-high heat. Add the onions with a pinch of salt and cook, stirring occasionally, until golden brown (about 5 minutes). Deglaze the pan with a few spoons of water as needed, stirring frequently, and cook until softened, 9-10 minutes.
Add Garlic and Seasonings: Stir in the garlic, thyme, oregano, salt, and pepper. Cook for 60-90 seconds, stirring frequently.
Caramelize the tomato paste: Stir in the tomato paste and cook for 2-3 minutes, stirring often, until it turns a deeper red color.
Deglaze with wine (optional): Pour in red wine, scrape up any browned bits, and cook for 1-2 minutes until the alcohol smell dissipates.
Simmer with broth, lentils, and walnuts: Add vegetable broth to deglaze, stirring to combine. Stir in the lentils and walnuts, bring to a boil, then reduce heat to medium-low. Simmer for 20 minutes, stirring occasionally.
Add crushed tomatoes: Stir in the crushed tomatoes and simmer for another 15-20 minutes until the lentils are tender but al dente.
Cook the Pasta: Boil salted water, add the pasta, and cook until al dente. Reserve a ladle of pasta water, then drain without rinsing.
Adjust the seasonings: Taste the bolognese, adding salt and pepper as needed. Stir in balsamic vinegar to finish.
Combine and Serve:
Toss the cooked pasta with the bolognese sauce, adding pasta water if needed for coating. Garnish with parsley or basil and serve immediately.
Nutrition Information
Serving: 1 serving, Calories: 434 kcal, Carbohydrates: 74g, Protein: 18g, Fat: 8g, Saturated fat: 1g, Sodium: 873mg, Fiber: 14g, Sugar: 9g.
Benefits of Lentil Bolognese
Protein-Packed:
- Lentils and walnuts provide plant-based protein, making it a satisfying and nutritious meat-free option.
Rich in Protein:
- Lentils and whole tomatoes are excellent sources of dietary fiber, promoting digestive health.
Heart-Healthy:
- Made with olive oil, walnuts, and red wine (optional), it’s packed with heart-friendly fats and antioxidants.
Low in Saturated Fat:
- A healthier alternative to traditional meat-based bolognese, with less saturated fat.
This Lentil Bolognese is a hearty, flavorful, and nutritious plant-based alternative to the classic Italian dish. Packed with protein, fiber, and wholesome ingredients, it’s a comforting and satisfying meal that’s perfect for vegetarians and anyone looking for a delicious, eco-friendly dinner option.
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