Description
A hearty, plant-based twist on the Italian classic, this Lentil Bolognese is rich, flavorful, and perfect for cozy weeknights. Packed with veggies, lentils, and herbs, it’s satisfying and completely meat-free.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 cup green or brown lentils, rinsed
- 3 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- Fresh basil or parsley, for garnish
Instructions
- Warm a large pot or Dutch oven over medium heat.
- Add olive oil and sauté the onion, carrots, and celery for about 10 minutes until softened and slightly golden.
- Stir in garlic and tomato paste. Cook for 2 more minutes to deepen the flavor.
- Add crushed tomatoes, lentils, vegetable broth, bay leaf, oregano, salt, and pepper.
- Bring the mixture to a simmer, reduce heat, and partially cover. Let it simmer for 35–40 minutes until lentils are tender and sauce is thick.
- Remove bay leaf and stir in balsamic vinegar. Adjust seasoning as needed.
- Garnish with fresh basil or parsley and serve hot over pasta, polenta, or grains.
Notes
- Use green or brown lentils for best texture — red lentils will become mushy.
- Simmer uncovered for a thicker sauce if desired.
- The sauce thickens as it cools, so save some broth to loosen when reheating.
- Great for batch cooking — freezes well up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 9g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Lentil Bolognese, Vegan Bolognese, Plant-based Pasta Sauce, Italian Vegan Dinner, Hearty Lentil Sauce