Can I use different lentils in this dish?

Yes, brown or green lentils work best due to their firm texture, but red lentils can be used for a softer consistency.

Is it possible to omit red wine?

Absolutely, substituting with extra vegetable broth keeps the sauce flavorful without alcohol.

Incorporate diced mushrooms or a splash of balsamic vinegar towards the end of cooking for richer umami notes.

Classic spaghetti or any preferred pasta shape works; gluten-free options are great alternatives if needed.

Stored in the refrigerator, it stays fresh for up to 3-4 days and can be frozen for up to 3 months.

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

This hearty lentil Bolognese became a family favorite on busy weeknights, bringing comfort and nutrition to the dinner table.

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.

This recipe brings back fond memories of family dinners where everyone eagerly gathered around the table to enjoy a wholesome meal together.

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 versatile and nutritious dish is perfect for meal prep and can be customized with your favorite vegetables and herbs.

→ Can I use different lentils in this dish?: Yes, brown or green lentils work best due to their firm texture, but red lentils can be used for a softer consistency.
→ Is it possible to omit red wine?: Absolutely, substituting with extra vegetable broth keeps the sauce flavorful without alcohol.
→ How can I add more depth to the sauce?: Incorporate diced mushrooms or a splash of balsamic vinegar towards the end of cooking for richer umami notes.
→ What pasta pairs well with this sauce?: Classic spaghetti or any preferred pasta shape works; gluten-free options are great alternatives if needed.
→ How long does the sauce keep?: Stored in the refrigerator, it stays fresh for up to 3-4 days and can be frozen for up to 3 months.