Recipes › Pasta › Lentil Bolognese Recipe

Lentil Bolognese Recipe

Recipe by Pedro M. A. Neves

This plant-based Lentil Bolognese transforms humble brown lentils into a rich, deeply savory sauce that rivals traditional meat-based bolognese. Simmered with tomatoes, garlic, and herbs until the lentils break down into a hearty ragù, it's served over pasta for an authentic Italian-inspired meal that's naturally vegetarian and satisfying.

Ingredients

• 200g dried brown lentils
• 400g canned crushed tomatoes
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 60ml extra virgin olive oil
• 150ml vegetable broth
• 30ml tomato paste
• 1 bay leaf
• 2 sprigs fresh thyme (or 1 tsp dried)
• 1 tsp dried oregano
• Salt to taste
• Black pepper to taste
• Pinch of sugar (optional)
• 400g dried pasta (pappardelle or tagliatelle recommended)
• Fresh basil for garnish (optional)

Instructions

1. Rinse the brown lentils under cold water and drain well. Set aside.

2. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery (the soffritto base). Cook for 6-7 minutes, stirring occasionally, until the vegetables soften and become fragrant.

3. Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.

4. Add the tomato paste and stir continuously for 2 minutes to caramelize slightly and deepen the flavor.

5. Pour in the rinsed lentils, crushed tomatoes, vegetable broth, bay leaf, thyme, and oregano. Stir well to combine. Bring the mixture to a boil over medium-high heat.

6. Once boiling, reduce heat to medium-low and simmer uncovered for 35-40 minutes, stirring occasionally. The lentils should break down partially, and the sauce should thicken. Some lentils may disintegrate into the sauce, creating a chunky-smooth texture.

7. Taste the sauce and season with salt, pepper, and a small pinch of sugar if the acidity is too pronounced. Adjust seasoning as needed.

8. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and reserve 120ml of pasta water.

9. Add the drained pasta directly to the lentil bolognese pot, or plate the pasta and ladle the sauce generously over it. Toss gently to combine, adding reserved pasta water a little at a time to achieve your desired sauce consistency.

10. Divide among serving bowls, garnish with fresh basil if desired, and drizzle with additional olive oil. Serve immediately.

Substitutions

• Replace brown lentils with green (Puy) lentils for a firmer texture that holds its shape better during cooking
• Substitute vegetable broth with equal parts red wine and additional tomato juice for deeper flavor
• Use 120ml balsamic vinegar mixed with 30ml water instead of tomato paste for a sweeter, more complex profile
• Replace fresh thyme and oregano with 2 tsp Italian seasoning blend

Tips

• Do not overcook the lentils; they should retain some texture and not become mushy. Stir occasionally to prevent them from sticking to the bottom of the pot.
• Make this recipe in larger batches and freeze portions for up to 3 months; the flavors actually improve and develop further when reheated.
• For a richer sauce, stir in 2-3 tablespoons of nutritional yeast or finely grated Pecorino Romano cheese just before serving.
• This bolognese works beautifully with other pasta shapes such as rigatoni, pappardelle, or even polenta; it is not limited to long, thin varieties.

While bolognese is traditionally a meat-based ragù from Emilia-Romagna, Italy, plant-based versions have become increasingly popular in modern Italian cooking as part of a balanced, sustainable approach to Italian cuisine. Lentils have been cultivated and valued in Italy for centuries, particularly in regions like Umbria and Lazio, making this a natural evolution of classical Italian cooking.

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