Description
A hearty and savory Lentil Bolognese recipe that offers a delicious vegetarian alternative to traditional meat-based Bolognese. Slow-simmered lentils mixed with a rich tomato sauce, aromatics, and finished with cream and Parmesan make this a comforting pasta sauce perfect for family dinners.
Ingredients
Sauce Base
- 2 tablespoons butter or oil
- 2 medium onions, chopped
- 2 celery ribs, chopped
- 2 small carrots, chopped
- 4 garlic cloves, minced
Liquid and Lentils
- 1 cup dry red wine or water
- 1 cup beef or vegetable broth
- 1-1/2 cups dried lentils, rinsed
Tomato Components
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 2 tablespoons tomato paste
Herbs and Spices
- 2 bay leaves
- 1 tablespoon minced fresh basil
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon each ground cumin, nutmeg and pepper
Finishing Touches
- 1/2 cup heavy whipping cream
- 2 tablespoons minced fresh parsley
- 1/2 cup grated Parmesan cheese
- Hot cooked pasta, for serving
Instructions
- Prepare the aromatics: In a Dutch oven, melt the butter or heat the oil over medium heat. Add the chopped onions, celery, and carrots, cooking until they become tender and translucent, about 7-10 minutes. Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
- Build the sauce: Pour in the red wine (or water) and broth, stirring to deglaze the pan. Add the rinsed lentils, crushed tomatoes, tomato sauce, tomato paste, bay leaves, fresh basil, sugar, salt, dried thyme, oregano, and the ground cumin, nutmeg, and pepper. Mix thoroughly and bring the mixture to a rolling boil.
- Simmer the sauce: Reduce the heat to low, cover the Dutch oven, and simmer the sauce gently for 1 hour and 30 minutes to 2 hours. Stir occasionally to prevent sticking and ensure even cooking. The sauce should thicken and the lentils become tender.
- Finish the sauce: Remove and discard the bay leaves. Stir in the heavy whipping cream and minced fresh parsley, then cook for an additional 2 minutes to meld the flavors and heat through.
- Add cheese and serve: Stir in the grated Parmesan cheese until combined. Serve the lentil Bolognese hot over cooked pasta, garnished with additional fresh basil if desired.
Notes
- For a vegan version, substitute the butter with olive oil, use vegetable broth, and omit the heavy cream and Parmesan or replace with vegan alternatives.
- Rinsing the lentils before cooking removes dust and ensures cleaner flavor.
- Simmering the sauce for a longer time develops deeper flavors and improves the texture of the lentils.
- Leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
- Feel free to adjust seasoning to your taste, especially salt and pepper.
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
