Hearty Lentil Bolognese

This Hearty Lentil Bolognese is a rich, satisfying, and protein-packed plant-based alternative to traditional Bolognese sauce. Made with tender lentils, fresh vegetables,  tomatoes, and a blend of herbs, this recipe offers all the depth of flavor of the classic Italian sauce without any meat. It’s perfect over pasta, zoodles, or as a filling for stuffed vegetables. Nutritious and delicious, it’s ideal for a cozy, healthy dinner that will please vegans, vegetarians, and meat-eaters alike.

Ingredients for Hearty Lentil Bolognese

This recipe serves 4–6 people.

Main Ingredients

• 1 cup dried lentils (green or brown), rinsed and drained
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (28 oz) crushed tomatoes
• 1/4 cup tomato paste
• 1 cup vegetable broth
• 1/2 cup red wine (optional, for depth of flavor)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• Salt and black pepper, to taste
• 1/4 tsp crushed red pepper flakes (optional, for heat)

Optional Toppings

• Fresh basil, chopped
• Vegan Parmesan  cheese or regular Parmesan
• Fresh parsley, chopped

• Instructions for Making Hearty Lentil Bolognese

  Step 1: Cook the Lentils

  1. Place the lentils in a pot with 3 cups of water. Bring to a boil, then reduce heat to a simmer.
  2. Let the lentils cook for 15–20 minutes or until they’re tender but still hold their shape. Drain and set aside.

  Step 2: Sauté the Vegetables

  1. In a large pot or skillet, heat the olive oil over medium heat.
  2. Add the onion, carrots, celery, and bell pepper. Cook for 5–7 minutes until the vegetables are soft.
  3. Add the garlic and cook for an additional 1 minute, until fragrant.

  Step 3: Add the Tomatoes and Seasoning

  1. Stir in the tomato paste, crushed tomatoes, and vegetable broth.
  2. Add the red wine (if using), oregano, basil, thyme, salt, and black pepper. Mix well to combine.

  Step 4: Simmer the Sauce

  1. Bring the sauce to a simmer and let it cook for 20–25 minutes on low heat. Stir occasionally and add more broth if the sauce becomes too thick.
  2. Once the sauce has reduced and thickened, stir in the cooked lentils and adjust seasonings as needed. If you like a bit of heat, add the red pepper flakes.

  Step 5: Serve

  1. Spoon the Bolognese over your favorite pasta, like spaghetti or penne, and sprinkle with fresh basil, parsley, or Vegan Parmesan cheese.
  2. Serve hot and enjoy!

  3. Tips for the Best Hearty Lentil Bolognese

     • Cook the Lentils Separately: This ensures they stay firm and don’t get mushy in the sauce.
     • Customize the Vegetables: Add or substitute with mushrooms, zucchini, or any other veggies you love.
     • Wine for Extra Depth: Red wine adds richness, but you can skip it if you prefer a milder sauce.

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     Storage and Reheating

      

      

     Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the Bolognese for up to 3 months. Reheat gently on the stovetop or microwave until warmed through.

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     Enjoy the robust flavors of this Hearty Lentil Bolognese and embrace a plant-based spin on a comforting Italian classic.