Description
A hearty and flavorful Lentil Bolognese that’s naturally gluten-free and vegan. This rich tomato-based sauce, simmered with lentils, aromatic vegetables, and bold herbs, makes a perfect wholesome meal served over pappardelle pasta. The sauce is finished with a splash of milk and balsamic vinegar to balance acidity and depth, topped with fresh basil and Parmesan for a satisfying, comforting dish.
Ingredients
Scale
For the Lentil Bolognese Sauce:
- 1 tablespoon olive oil
- 1 small white onion, very finely diced
- 1 medium carrot, very finely diced
- 1 celery stalk, very finely diced
- 8 ounces baby bella mushrooms, very finely diced
- 6 large cloves garlic, minced
- 1/2 cup dry red wine
- 2 cups vegetable broth
- 3/4 cup brown or green lentils, rinsed and drained
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/3 cup milk (dairy or plant-based)
- 2 tablespoons balsamic vinegar
For Serving:
- 1 pound uncooked pasta (such as pappardelle)
- Chopped fresh basil
- Freshly-grated Parmesan cheese
Instructions
- Sauté Vegetables: Heat olive oil in a large stockpot over medium-high heat. Add finely diced onion, carrot, and celery and sauté for about 6 minutes, stirring occasionally until softened. Add the finely diced mushrooms and minced garlic, and continue to sauté for another 5 minutes to develop flavor.
- Deglaze with Wine: Pour in the dry red wine and stir well, using a wooden spoon to scrape up any browned bits from the bottom of the pot. This adds depth to the sauce.
- Add Lentils and Tomatoes: Stir in vegetable broth, rinsed lentils, crushed tomatoes, tomato paste, bay leaf, crushed red pepper flakes, dried thyme, oregano, and smoked paprika. Mix thoroughly to combine all ingredients evenly.
- Simmer the Sauce: Bring the sauce to a very low simmer, then reduce heat to low and cover. Let the sauce simmer gently for 25 to 30 minutes, stirring every 10 minutes until the lentils are tender and the sauce thickens.
- Cook the Pasta: While the sauce simmers, cook the pasta in a large pot of generously salted boiling water until just al dente. Avoid overcooking to maintain texture. Reserve one cup of pasta cooking water, then drain the pasta.
- Finish the Sauce: Remove and discard the bay leaf. Stir the milk and balsamic vinegar into the sauce until combined. Taste and season with salt and pepper to preference. If the sauce is too acidic, add a few teaspoons of sugar to balance. For desired consistency, add reserved pasta water or extra milk as needed.
- Serve: Toss or plate the al dente pasta with the rich lentil bolognese sauce. Garnish generously with chopped fresh basil and freshly grated Parmesan cheese. Serve warm and enjoy the comforting, savory flavors.
Notes
- This recipe is naturally gluten-free and vegan if you use plant-based milk and omit Parmesan or substitute a vegan alternative.
- Adjust seasoning carefully at the end to balance acidity and salt.
- Use brown or green lentils as they hold their shape well during simmering.
- Reserve pasta water is key to adjusting sauce texture and helping it cling to pasta.
- You can swap pappardelle for fettuccine, tagliatelle, or any broad pasta of choice.
Nutrition
- Serving Size: 1 serving (approx. 1 cup sauce with pasta)
- Calories: 380
- Sugar: 7g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg
