Lentil Bolognese Italian Style (Printable Version)

Rich, plant-based lentil sauce simmered with Italian herbs, tomatoes, and vegetables for a hearty meal.

# What You'll Need:

→ Lentils & Base

01 - 1 cup dried brown or green lentils, rinsed
02 - 2 tablespoons olive oil
03 - 1 medium onion, finely diced
04 - 2 carrots, finely diced
05 - 2 celery stalks, finely diced
06 - 3 garlic cloves, minced

→ Tomatoes & Liquid

07 - 28 ounces crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 cup vegetable broth
10 - 1 teaspoon balsamic vinegar

→ Seasonings

11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon crushed red pepper flakes, optional
16 - Salt and black pepper, to taste

→ To Serve

17 - Cooked spaghetti or preferred pasta
18 - Fresh basil or parsley, chopped, optional

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add onion, carrots, and celery. Sauté for 6 to 8 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add lentils, tomato paste, oregano, basil, thyme, and smoked paprika. Stir thoroughly to coat vegetables and lentils with seasonings.
04 - Pour in crushed tomatoes and vegetable broth. Stir to combine and bring the mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 30 to 35 minutes, stirring occasionally, until lentils are tender and sauce has thickened. Add more broth or water as needed for desired consistency.
06 - Stir in balsamic vinegar, salt, black pepper, and red pepper flakes if using. Simmer uncovered for 2 to 3 minutes to meld flavors.
07 - Serve hot over cooked pasta of choice, garnished with fresh herbs if desired.

# Expert Advice:

01 -
  • Perfect way to add more plant protein to dinner
  • Filled with inexpensive pantry staples you probably already have
  • Ready in under an hour and mostly hands-off once simmering
  • Vegan and high protein so it works for a range of diets
02 -
  • High in plant-based protein thanks to lentils
  • Great source of fiber which keeps you feeling full
  • Freezes beautifully for busy weeks ahead
03 -
  • Use dry lentils not canned for the best texture in your sauce
  • Do not rush the vegetable sauté step it is the backbone of the flavor
  • If you want extra savory depth add a splash of soy sauce or a spoonful of nutritional yeast near the end

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