Quick & Easy Lentil Bolognese
A wholesome, plant-based Lentil Bolognese that’s rich in flavor, high in protein and fiber, and perfect for a quick, satisfying weeknight dinner. Made with simple ingredients like lentils, crushed tomatoes, and walnuts, this sauce is hearty enough to pair with your favorite pasta for a comforting Italian-inspired meal.
Equipment
- 12-inch deep sauté pan or Dutch oven
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Large pot (for pasta)
Ingredients
- 1 ½ tbsp olive oil
- 1 large onion diced
- 4 garlic cloves minced
- 1 tsp dried oregano
- 1 tsp dried thyme or extra oregano
- 1 ½ tsp kosher salt plus more to taste
- Freshly ground black pepper to taste
- 150 g 5.3 oz tomato paste (from a tube)
- 120 mL ½ cup dry red wine (optional)
- 720 mL 3 cups vegetable broth
- 185 g 1 cup red lentils, soaked 30–60 minutes
- 32 g ¼ cup walnuts or pecans, finely crushed
- 410 g 14.5 oz can crushed or hand-crushed whole tomatoes
- 340 –454 g 12–16 oz long, wide pasta (tagliatelle, pappardelle, fettuccine) or tube pasta (rigatoni, penne)
- 1 tbsp high-quality balsamic vinegar or 1–2 tsp sugar as substitute
- Fresh parsley or basil chopped (optional garnish)
Instructions
- Soak the Lentils: Place 1 cup (185 g) of red lentils in a medium bowl and cover with water. Let them soak for 30–60 minutes. Soaking helps the lentils cook evenly, absorb flavors better, and reduces overall cooking time. While the lentils soak, prepare the other ingredients.
- Prepare the Ingredients: Dice 1 large onion finely, mince 4 garlic cloves, and chop ¼ cup (32 g) walnuts or pecans into small pieces. If using fresh herbs for garnish, roughly chop a handful of parsley or basil. Keep all ingredients nearby for easy cooking.
- Heat the Pan and Sauté the Onion: Place a 12-inch deep sauté pan or Dutch oven over medium-high heat. Pour in 1 ½ tablespoons of olive oil. Once the oil shimmers, add the diced onions and a pinch of salt to help draw out moisture and sweetness. Stir occasionally. Cook until the onions soften and turn golden brown, forming a flavorful fond at the bottom of the pan, about 9–10 minutes. If the onions begin to stick, add a spoonful of water and scrape the bottom gently.
- Add Garlic and Herbs: Reduce the heat slightly. Add the minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried thyme (or additional oregano), 1 ½ teaspoons kosher salt, and freshly ground black pepper to taste. Stir constantly for 60–90 seconds until the garlic becomes fragrant, taking care not to let it burn.
- Caramelize the Tomato Paste: Add 150 g (5.3 oz) of tomato paste to the pan. Stir continuously for 2–3 minutes, allowing it to darken slightly and intensify in flavor. This caramelization creates a deep, rich base for the sauce.
- Deglaze with Wine (Optional): If using red wine, pour ½ cup (120 mL) into the pan, stirring and scraping the bottom to lift any browned bits. Let it simmer for 1–2 minutes to evaporate the alcohol, leaving behind a concentrated, jammy flavor.
- Add Vegetable Broth and Lentils: Pour in 3 cups (720 mL) of vegetable broth, stirring to combine with the tomato paste and wine mixture. Drain the soaked lentils and add them to the pan along with the finely chopped walnuts. Stir everything thoroughly. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce to medium-low to maintain a rapid simmer. Cook for 20 minutes, stirring occasionally to prevent sticking.
- Add Crushed Tomatoes and Simmer: Add a 14.5-ounce (410 g) can of crushed or hand-crushed whole tomatoes. Stir to combine and simmer for an additional 15–20 minutes, until the lentils are tender but still hold their shape. Stir occasionally to prevent burning. If the sauce becomes too thick or begins sticking, add a little water and adjust the heat as needed.
- Cook the Pasta: While the sauce simmers, bring a large pot of water to a rolling boil. Add generous salt, then add 12–16 ounces (340–454 g) of your chosen pasta. Cook until just al dente according to package instructions. Reserve a small cup of pasta water, then drain the pasta without rinsing, which helps the sauce adhere better.
- Adjust Seasoning and Finish Sauce: Taste the bolognese for seasoning. Add more salt and freshly ground pepper if needed. Stir in 1 tablespoon of high-quality balsamic vinegar to enhance the sauce’s natural sweetness and depth. If you don’t have balsamic, substitute 1–2 teaspoons of sugar, tasting as you go.
- Combine Pasta and Sauce: Add the hot cooked pasta directly to the pan with the bolognese. Toss thoroughly to coat each piece of pasta with the sauce. If the sauce seems too thick or clings unevenly, add a splash of reserved pasta water to achieve the desired consistency.
- Garnish and Serve: Plate the pasta and bolognese, then sprinkle with freshly chopped parsley or basil if using. Serve immediately while warm. Leftover bolognese can be stored in the fridge separately from pasta for up to 4–5 days, making it a convenient meal prep option.
Notes
- Use tomato paste from a tube for a richer, fresher flavor compared to canned paste.
- Soak lentils for 30–60 minutes to ensure even cooking and a tender texture.
- Red wine is optional but adds depth; substitute with extra broth if avoiding alcohol.
- Crush whole peeled tomatoes by hand for a fresher, less processed flavor.
- Walnuts add healthy fats and texture; pecans can be used as an alternative.
- Balsamic vinegar balances acidity and enhances sweetness; sugar can substitute if needed.
- Reserve a small amount of pasta water to adjust sauce consistency.
- Use wide or tube-shaped pasta to hold the thick sauce for the best texture.
- Cook the onions slowly to achieve a golden, caramelized base for rich flavor.
- Leftover sauce can be stored separately and combined with freshly cooked pasta for meal prep.
