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Lentil Bolognese Recipe

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4.3 from 14 reviews

A hearty and healthy Lentil Bolognese made with nutritious green or brown lentils, fresh vegetables, mushrooms, and a rich tomato sauce. This plant-based twist on the classic Italian bolognese offers a flavorful, protein-packed meal that’s perfect served over your favorite pasta like tagliatelle or spaghetti.

Ingredients

Flavor Base

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 large carrot, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tablespoons tomato paste (thick, in tube or small can)
  • ½ teaspoon rosemary
  • 2 bay leaves (optional)
  • 8 ounces mushrooms, grated with large holes of a box grater

Main Ingredients

  • 1 cup dried green or brown lentils, rinsed
  • 4 cups vegetable stock
  • 24 ounces (one glass bottle) tomato puree or passata
  • 1 teaspoon salt (or more to taste)
  • ⅛ teaspoon black pepper
  • 3 tablespoons balsamic vinegar (or soy sauce)

For Serving

  • Your favorite pasta (tagliatelle, fettuccine, or spaghetti recommended)
  • Basil leaves
  • Parmesan cheese

Instructions

  1. Make the flavor base: Finely chop the onion, celery, carrot, and garlic using a knife or pulse briefly in a food processor. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped vegetables and sauté for 3 minutes, stirring often.
  2. Add aromatics and mushrooms: Stir in 2 tablespoons tomato paste, grated mushrooms, rosemary, bay leaves, salt, and black pepper. Continue to sauté for 5 minutes, stirring occasionally, allowing the flavors to deepen.
  3. Simmer the sauce: Rinse the lentils thoroughly, checking for any debris. Add the lentils, vegetable stock, and tomato puree to the pot. Bring to a gentle simmer and cook uncovered for 30 minutes or until the sauce thickens and the lentils are tender, stirring occasionally to prevent sticking.
  4. Add balsamic vinegar and blend: Remove and discard the bay leaves. Stir in 3 tablespoons balsamic vinegar. Use an immersion blender or transfer 1 to 2 cups of the sauce to a standing blender and blend until you achieve your desired texture, adding back to the pot and stirring well. Taste and adjust salt and balsamic vinegar as needed.
  5. Prepare the pasta: Cook your choice of pasta according to package instructions minus 2 minutes in plenty of salted boiling water. Reserve 1 cup of the pasta water before draining.
  6. Combine pasta and sauce: In a skillet, add the drained pasta and a portion of the lentil bolognese. Pour in ½ cup of reserved pasta water and toss together over medium heat for about 1 minute to combine and loosen the sauce.
  7. Serve: Plate the pasta topped with fresh basil leaves and grated Parmesan cheese for a delicious finishing touch.

Notes

  • Grating mushrooms helps create a meaty texture similar to ground meat.
  • Rinsing lentils carefully removes debris and ensures even cooking.
  • Adjust salt and balsamic vinegar at the end for balanced flavor.
  • Immersion blending a portion of the sauce adds creaminess without losing texture.
  • Reserve pasta water is key to loosening and binding the sauce to the pasta.
  • Optionally add bay leaves for extra aroma but remove before serving.

Find it online: https://bitezly.com/lentil-bolognese-recipe/