Description
This Lentil Bolognese is a hearty and flavorful vegetarian twist on the classic Italian meat sauce. Made with lentils, fresh vegetables, and a blend of herbs and spices, it’s a nutritious and comforting dish perfect for serving over pasta. The slow simmer melds all the flavors together, creating a rich and satisfying sauce that’s both delicious and wholesome.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 garlic cloves, minced
- 8 ounces cremini mushrooms, chopped
- 2 medium zucchini squash, diced
Herbs and Seasonings
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
Main Ingredients
- 2 (14 ounce) cans cooked lentils, drained and rinsed
- 1/2 cup dry red wine
- 1 (14 ounce) can fire roasted diced tomatoes
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup freshly grated parmesan cheese, plus more for sprinkling
- 1/3 cup half and half
Instructions
- Heat and soften vegetables: Heat a large pot over medium heat and add the olive oil. Add in the diced onions along with salt and pepper, cooking and stirring occasionally until they soften, about 5 to 6 minutes. Then add the minced garlic and chopped mushrooms, stirring and cooking for another 5 to 6 minutes until the mushrooms soften.
- Add and cook zucchini: Stir in the diced zucchini and cook for 5 minutes until it begins to soften, incorporating it well with the other vegetables.
- Add seasonings: Stir in the tomato paste, dried basil, oregano, crushed red pepper flakes, and brown sugar. Cook this mixture for 5 minutes to develop the flavors and slightly caramelize the tomato paste.
- Add lentils: Add the drained and rinsed cooked lentils to the pot and stir everything together thoroughly to combine the lentils with the vegetable and seasoning mixture.
- Add liquids and cheese: Pour in the red wine and both cans of tomatoes (fire roasted diced and crushed). Stir in the freshly grated parmesan cheese and half and half, mixing well. Bring the entire mixture to a boil.
- Simmer the sauce: Reduce the heat to a simmer, cover the pot, and let the sauce cook for at least 20 minutes. This allows the flavors to meld and the sauce to thicken. You can simmer it longer if desired for even deeper flavor.
- Final seasoning and serving: Taste the sauce and adjust salt and pepper to your preference, as tomato brands vary in flavor. Serve the lentil bolognese hot over your favorite pasta and sprinkle with additional parmesan cheese if desired.
- Make ahead and storage: This sauce can be made ahead of time, reheats beautifully, and can be frozen for up to 6 months for convenient future meals.
Notes
- You can substitute half and half with heavy cream or a plant-based cream alternative to make it dairy-free (omit parmesan in that case).
- If you prefer a thicker sauce, simmer uncovered for an additional 10-15 minutes to reduce further.
- This recipe works well with any type of pasta, including gluten-free options.
- For a richer flavor, use a quality dry red wine like Cabernet Sauvignon or Merlot.
- Leftover sauce freezes well in airtight containers or freezer bags for up to 6 months.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
