Can I use different lentils for this dish?

Brown or green lentils work best as they hold shape and provide a hearty texture when simmered in the sauce.

Is it possible to make this without red wine?

Yes, simply replace the red wine with extra vegetable broth to maintain moisture and flavor balance.

Including diced mushrooms in the vegetable sauté enhances the savory depth and richness of the sauce.

Spaghetti or any long pasta complements the thick sauce nicely; gluten-free options work perfectly as well.

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months for best freshness.

A rich, satisfying plant-based twist on the classic Italian ragù, packed with protein and fiber. Perfect for feeding a crowd on a budget.

I have made this lentil Bolognese multiple times for family gatherings and everyone loves how hearty and flavorful it is without any meat.

Vegetables: 2 tablespoons olive oil, 2 large onions finely diced, 4 cloves garlic minced, 2 large carrots diced, 2 celery stalks diced, 1 red bell pepper diced
Lentils & Tomato: 2 cups dried brown or green lentils rinsed, 2 cans (28 oz/800 g each) crushed tomatoes, 1/4 cup tomato paste
Liquids: 4 cups vegetable broth, 1/2 cup dry red wine (optional or more broth)
Seasonings: 2 teaspoons dried oregano, 2 teaspoons dried basil, 1 teaspoon dried thyme, 1/2 teaspoon crushed red pepper flakes (optional), 2 bay leaves, Salt and black pepper to taste
To Serve: 2 lbs (900 g) spaghetti or pasta of choice (use gluten-free if needed), Fresh chopped parsley or basil for garnish

Step 1:: Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, celery, and bell pepper. Sauté for 7 8 minutes until softened.
Step 2:: Stir in tomato paste and cook for 2 minutes to deepen the flavor.
Step 3:: Add lentils, crushed tomatoes, red wine (if using), vegetable broth, oregano, basil, thyme, red pepper flakes, and bay leaves. Mix well.
Step 4:: Bring to a boil, then reduce heat to low. Cover and simmer for 35 40 minutes, stirring occasionally, until lentils are tender and sauce has thickened.
Step 5:: Season with salt and black pepper to taste. Remove bay leaves.
Step 6:: Meanwhile, cook pasta according to package instructions. Drain.
Step 7:: Serve lentil Bolognese over pasta. Garnish with fresh parsley or basil.

Making this recipe always brings my family together around the dinner table to enjoy a healthy and delicious meal.

Large pot, Wooden spoon, Chefs knife, Cutting board, Pasta pot

Contains Wheat (if using regular pasta). Free from Dairy, Eggs, Nuts, Soy (check broth and pasta labels if sensitive).

Calories: 410, Total Fat: 5 g, Carbohydrates: 73 g, Protein: 17 g per serving.

This lentil Bolognese is sure to become a staple in your weekly meal rotation for its ease and flavor.

→ Can I use different lentils for this dish?: Brown or green lentils work best as they hold shape and provide a hearty texture when simmered in the sauce.
→ Is it possible to make this without red wine?: Yes, simply replace the red wine with extra vegetable broth to maintain moisture and flavor balance.
→ How can I add more umami flavors?: Including diced mushrooms in the vegetable sauté enhances the savory depth and richness of the sauce.
→ What pasta pairs well with lentil bolognese?: Spaghetti or any long pasta complements the thick sauce nicely; gluten-free options work perfectly as well.
→ How should leftovers be stored?: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months for best freshness.