Lentil Bolognese
Lentil Bolognese is a plant-based twist on a classic Italian ragu, packed with protein from red lentils and rich umami flavors from tomatoes, aromatics, and a splash of white wine. Simmered until thick and luscious, this vegan sauce is perfect for tossing with your favorite pasta.
Servings: 8 people
Ingredients
- 1/2 cup extra-virgin olive oil
- 1 large yellow onion, chopped
- 1 large carrot, chopped
- 1/2 fennel bulb, chopped
- 1/4 cup tomato paste
- 6 garlic cloves, chopped
- 1/4 teaspoon red pepper flakes, crushed
- 1/2 cup white wine
- 1 1/2 cups vegetable broth
- 1 (28 ounce) can whole tomatoes
- 1/3 cup red lentils
- 1/2 teaspoon salt, plus more to taste
- 1 pound pasta, optional, to serve
Instructions
- Sauté the aromatics. In a large pot set over medium heat, warm the olive oil. Add the onion, carrot, and fennel and cook, stirring occasionally until softened and beginning to slightly brown, about 10 minutes.
- Caramelize the tomato paste. Add the tomato paste and cook, stirring, until it darkens in color and begins sticking to the bottom of the pot, about another 2 to 3 minutes. Add the garlic and red pepper flakes and cook just until fragrant, about a minute.
- Deglaze with wine. Pour in the white wine and stir, picking up any stuck bits. Simmer until the wine has evaporated.
- Simmer the sauce. Add the vegetable broth, canned tomatoes, lentils, and salt. Bring to a boil, reduce heat and simmer, partially covered, until the lentils are tender and falling apart, about 30 minutes. Meanwhile, cook pasta according to package directions, if you like.
- Blend for texture. Use an immersion blender to blend the sauce until it is thick and a bit chunky — you don’t want it perfectly smooth. Season to taste with additional salt. Serve over cooked pasta.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, red lentils, and pasta used in this recipe.
- To freeze: Prepare the recipe as written and cool it to room temperature. Divide the sauce into airtight containers and freeze them for up to two months.
Nutrition
Calories: 394.1kcal | Carbohydrates: 53.2g | Protein: 10.2g | Fat: 14.6g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 10g | Sodium: 406.1mg | Potassium: 407.4mg | Fiber: 5.4g | Sugar: 4.7g | Vitamin A: 1534.2IU | Vitamin C: 6.1mg | Calcium: 37.8mg | Iron: 1.9mg
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