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Lentil bolognese over noodles.
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5 from 1 vote

Lentil Bolognese

A comforting and hearty sauce filled with flavor and plenty of protein makes up the classic sauce with a vegan twist. Lentil Bolognese is as delicious as the meat version but is fully plant-based and easy to prepare. Serve it over noodles or even mashed potatoes for a truly comforting meal.
Prep Time10 minutes
Cook Time58 minutes
Total Time1 hour 8 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 Servings
Calories: 383kcal
Author: Aimee Mars

Equipment

  • Dutch Oven or Large Pot
  • Wooden Spoon
  • Medium Pot
  • Collander

Ingredients

  • 2 tablespoons Olive Oil
  • 1 medium Onion diced
  • 4 - 6 Garlic Cloves minced
  • 1 cup Carrots sliced or shredded
  • 1/2 cup Celery sliced
  • 1/3 cup Water
  • 1 teaspoon Salt and Pepper
  • 1 tablespoon Fresh Oregano
  • 1/2 teaspoon Red Pepper Flakes optional
  • 1/3 cup Tomato Paste
  • 1/2 cup Red Wine
  • cups Vegetable Broth
  • 1 28 ounce can Diced Tomatoes
  • cup Dried Red Lentils
  • 3/4 cup Hemp Seeds or crushed walnuts or pecans
  • 2 teaspoons Balsamic Vinegar

Instructions

  • Place the dried lentils in a small bowl and cover with water. Let them soak for about 30 minutes while you prep the other ingredients.
  • In a large pot or Dutch oven over medium-high heat, heat the olive oil. Add the diced onions and sauté for 4 to 5 minutes. Toss in the garlic, carrots, and celery and continue to sauté for an additional 4 to 5 minutes.
  • Scrape the brown bits off the bottom of the pan and pour in 1/3 cup of water to deglaze the bottom of the pan. Continue to cook until the onions are golden brown, about 5 more minutes.
  • Season with salt, pepper, red pepper flakes (if using), and fresh oregano.
  • Add the tomato paste and toss it with the vegetables to mix it in. Let it cook for about 1 minute to bring out the flavor and then add the red wine. Cook for 2 to 3 more minutes until the alcohol smell has burned off and the wine has cooked down.
  • Deglaze the pan again by adding the vegetable broth and using a wooden spoon to scrape any brown bits off the bottom. Add the lentils and hemp seeds and bring the sauce to a boil. Reduce the heat to a simmer and continue to cook for 20 minutes, stirring occasionally.
  • Pour in the crushed tomatoes and continue to simmer for another 15 to 20 minutes or until the lentils are tender.
  • Stir in balsamic vinegar and season with additional fresh oregano. Serve over cooked wide noodles such as pappardelle.

Notes

  • To speed up the cooking time soak the lentils before starting to put the recipe together. Otherwise, the recipe will take 45 to 60 minutes for the lentils to soften.
  • For a smoother sauce. When the sauce is simmering I like to use an immersion blender to blend some of the sauce making it thicker and slightly smoother. You can also ladle some into a blender and blender until smooth and pour it back into the simmering sauce.
  • If the flavor of the sauce is too bold, instead of adding the balsamic vinegar opt for a teaspoon of sugar or brown sugar.
 

Storage Information:

  • Leftovers: any leftover sauce you have can be stored in an air-tight container in the fridge and will last for 2 to 3 days.
  • Freezing Instructions: you can freeze all of the sauce or just some of it. Let it cool completely before placing it in a freezer-safe bag or container and placing it in the freezer. It will last for 4 to 6 months stored in the freezer.

Nutrition

Serving: 1cup | Calories: 383kcal | Carbohydrates: 36g | Protein: 20g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Sodium: 1081mg | Potassium: 684mg | Fiber: 14g | Sugar: 6g | Vitamin A: 4325IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 7mg