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5 from 1 vote

Lentil Bolognese

Hearty, comforting, and ready in 20 minutes, this Lentil Bolognese is a vegetarian twist on the classic. Perfect for a quick weeknight pasta night 🍝.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: lentil bolognese, lentils, vegan, vegan bolognese
Servings: 1 serving
Author: The Modern Nonna

Equipment

Ingredients

  • 2 teaspoons olive oil use as much as you like
  • ½ small onion finely diced
  • 2 garlic cloves finely diced
  • ½ cup mushrooms finely chopped , optional
  • 1 tablespoon tomato paste
  • 1 cup tomato sauce or passata
  • ¾ cup cooked lentils of choice
  • 60 grams spaghetti
  • pasta water to taste
  • Parmigiano for serving very finely grated

Instructions

  • Note: I prefer to cook my own lentils. In order to do this, soak 1 cup of dry lentils in water for about 4 hours. Then, rinse and boil them for 30 minutes in broth of choice with 2 bay leaves. Drain and use ¾ cup of lentils.
  • In a pan, add the oil, onions, garlic and sauté for 1-2 min until translucent.
    Chopped onions being sautéed in a black frying pan on a white surface.
  • Add the mushrooms and cook for another 1-2 min.
    A black frying pan on a white surface contains sautéed chopped onions and freshly added chopped mushrooms, with both ingredients partially mixed.
  • Add in the tomato paste, stir it followed by the cooked lentils, tomato sauce and salt if needed. Taste and adjust for salt.
    A frying pan on a white surface contains chopped onions and mushrooms, a portion of tomato sauce, and a serving of cooked lentils, all separated into sections and not yet mixed together.
  • Let it cook for a few minutes. Take it off the heat. Next, boil the pasta in boiling salted water. Once cooked toss it in with the sauce and some of the starchy pasta water up to desired consistency.
    A black pan filled with a chunky red tomato sauce containing corn, lentils, and other visible vegetables, set against a white background.
  • Enjoy with finely grated Parmigiano, Calabrian chili oil, and some basil for garnish

Notes

  • Use canned lentils (rinsed + drained) for a quick shortcut, or cook them from scratch for extra flavor.
  • Any pasta works here: spaghetti, rigatoni, penne, or even gluten-free.
  • Save your pasta water 💧. A few spoonfuls make the sauce silky and help it cling to the noodles.
  • Make it vegan 🌱 by skipping the Parmigiano or using a plant-based alternative.
  • A drizzle of chili oil 🌶️ or a pinch of red pepper flakes takes the flavour up a notch.

Nutrition

Serving: 1 serving | Calories: 579kcal | Carbohydrates: 99g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1300mg | Potassium: 1829mg | Fiber: 20g | Sugar: 18g | Vitamin A: 1318IU | Vitamin C: 30mg | Calcium: 106mg | Iron: 9mg
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