Lentil Bolognese for Pasta
Transform your pasta night with this hearty and wholesome Lentil Bolognese, a plant-based twist on the classic Italian favorite. Bursting with rich, savory flavors, this sauce combines tender green or brown lentils with a medley of sautéed vegetables, crushed tomatoes, and warm spices like smoked paprika and Italian seasoning. Slow-simmered to perfection, this lentil-packed recipe delivers a protein- and fiber-rich option that's both satisfying and nutritious. Serve it over your favorite pasta and top with a sprinkle of fresh parsley or basil for an irresistible vegan dinner the whole family will love. Whether you're embracing Meatless Mondays or simply seeking a comforting, health-conscious meal, this easy Lentil Bolognese is sure to become a go-to dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium-sized yellow onion, finely diced
- 2 medium-sized carrots, finely diced
- 2 stalks celery stalks, finely diced
- 4 cloves garlic cloves, minced
- 1 cup dried green or brown lentils, rinsed and drained
- 3 cups vegetable broth
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried Italian seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes (optional)
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 leaf bay leaf
- 2 tablespoons fresh parsley or basil, chopped (for serving)
- 12 ounces cooked pasta of choice
Instructions
Heat olive oil in a large skillet or saucepan over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened and fragrant.
Stir in the minced garlic and cook for an additional 1 minute.
Add the rinsed lentils to the skillet and stir to combine with the vegetables.
Pour in the vegetable broth, crushed tomatoes, and tomato paste. Add the Italian seasoning, smoked paprika, red pepper flakes (if using), sea salt, black pepper, and bay leaf.
Stir everything well to combine. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30-35 minutes. Stir occasionally to prevent sticking, and add a splash of water or additional broth if the sauce becomes too thick.
Taste and adjust the seasoning if needed by adding more salt or pepper to your preference.
Remove the bay leaf before serving.
Serve the Lentil Bolognese over cooked pasta, and garnish with fresh parsley or basil.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 971 mg | 42% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 16.5 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1434 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
