As a food enthusiast, I find that pasta makes for an exceptional meal base, but let’s face it, sometimes you crave something with a little twist. Enter lentil bolognese—a dish that dances gracefully between heartiness and comfort.
Pair it with a side of garlic bread or a simple arugula salad, and you've got a meal that shines in both flavor and nutrition.
Picture this: a plate of spaghetti topped with rich, savory lentil bolognese, just waiting to be devoured. It's like a warm hug on a plate.
Lentil bolognese is a plant-based reinterpretation of the classic Italian pasta sauce. Instead of using ground meat, this version turns to lentils for their hearty texture and nutrition. Lentils are rich in protein and fiber, making them a smart choice for both vegans and anyone looking to incorporate more wholesome ingredients.
This dish embodies the flavors of traditional bolognese—garlic, tomatoes, and wine—while offering a wholesome experience.
Before diving into this culinary adventure, let’s talk about what you’ll need for a sumptuous lentil bolognese:
This sauce comes together effortlessly but requires a bit of love and attention. We'll go through it step by step. Trust me; it’s worth every minute spent in the kitchen.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion first. You’ll want to cook it until it’s translucent, about 5 minutes. Next, stir in the minced garlic. The aroma that fills your kitchen will immediately transport you to an Italian trattoria.
Once the garlic is fragrant (around a minute), toss in the dried oregano and thyme. This is where the magic happens. Give them a quick stir to combine and release their oils. Don’t rush through this step; let them mingle for about 30 seconds.
Time to add the tomato paste. Squeeze it right into the pan and stir it into the onion and garlic mixture.
This paste is rich and concentrated; allow it to cook for about a minute to deepen its flavor. Now pour in the dry red wine. Let it simmer for 2-3 minutes until the wine reduces slightly.
Add the soaked red lentils and crushed tomatoes to the pan. Pour in the vegetable stock and give everything a thorough stir.
Bring this mixture to a gentle boil, then reduce the heat. Cover the skillet and let it simmer for 25-30 minutes. The lentils will soften and absorb all the wonderful flavors.
After the lentils are tender, it’s time to elevate the dish. Stir in the aged balsamic vinegar, and season with kosher salt, freshly ground black pepper, and a sprinkle of smoked paprika and red pepper flakes.
This will add layers of complexity to the final dish. If it’s too thick, don’t hesitate to add a splash more vegetable stock.
While the sauce simmered, bring a large pot of salted water to a boil. Cook your pasta according to package instructions.
Once cooked, reserve some pasta water and drain the rest. Combine the hot pasta with the lentil sauce, adding a splash of pasta water if necessary to reach your desired consistency.
Here are a few tips to ensure your lentil bolognese is a resounding success:
Lentil bolognese keeps well in the fridge for about 4-5 days. Just make sure it cools down before you stash it away in an airtight container. You can also freeze it for up to 3 months. Thaw in the fridge overnight, then reheat on the stove.
Here are some delicious ways to complete your meal:
If you’re looking to mix it up a bit, check out these alternatives:
Lentil bolognese is not just a recipe; it's an experience. The aromas, flavors, and textures come together to create a dish that's fulfilling and comforting. It’s easy to prepare, packed with nutrients, and ideal for any occasion, from family dinners to a cozy night in.
So grab your ingredients and give this dish a go; I promise, you'll wonder how you ever lived without it. Bon appétit!
sometimes you crave something with a little twist. Enter lentil bolognese—a dish that dances gracefully between heartiness and comfort.
Time to add the tomato paste. Squeeze it right into the pan and stir it into the onion and garlic mixture.
This paste is rich and concentrated; allow it to cook for about a minute to deepen its flavor. Now pour in the dry red wine. Let it simmer for 2-3 minutes until the wine reduces slightly.
Add the soaked red lentils and crushed tomatoes to the pan. Pour in the vegetable stock and give everything a thorough stir.
Bring this mixture to a gentle boil, then reduce the heat. Cover the skillet and let it simmer for 25-30 minutes. The lentils will soften and absorb all the wonderful flavors.
After the lentils are tender, it’s time to elevate the dish. Stir in the aged balsamic vinegar, and season with kosher salt, freshly ground black pepper, and a sprinkle of smoked paprika and red pepper flakes.
This will add layers of complexity to the final dish. If it’s too thick, don’t hesitate to add a splash more vegetable stock.
While the sauce simmered, bring a large pot of salted water to a boil. Cook your pasta according to package instructions.
Once cooked, reserve some pasta water and drain the rest. Combine the hot pasta with the lentil sauce, adding a splash of pasta water if necessary to reach your desired consistency.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I'm Lisa Schneider, a registered dietitian and the creator of Simple Food Dishes. My passion is to help people create easy, nutritious meals that fit seamlessly into their busy lives. Through this blog, I aim to make home cooking fun, accessible, and stress-free for everyone!