Lentil bolognese is a thick and hearty vegetarian pasta sauce that’s also delicious over creamy polenta, vegetable noodles or your favorite grain.

Lentil bolognese is a thick and hearty vegetarian pasta sauce option. Also delicious over summer squash noodles, polenta or your favorite grain.

Bolognese is a nostalgic family recipe for me.

It’s the meal my brother requests my mom make for any special occasion and just the smell of it cooking on the stove instantly makes me think of late afternoon Sunday dinners, huge pasta filled bowls, extra bolognese sitting in a fancy saucer only our parents’ generation would own, a hunk of parmesan bigger than my head waiting to be grated on top. And of course, endless bottles of red wine to go along with the meal.

Bolognese meals usually meant my grandfather was also invited over to feast too which also meant a legit dessert wasn’t far behind the meal. If grandpa was over, this almost always meant sfogliatelle and cannolis, aka: the most delicious, carb-filled meal from start to finish you could possibly imagine.

The teenage “didn’t care about macros, nutrition and diet because she’d run it all off on the soccer field” me thoroughly enjoyed every second those meals. Sometimes, I think it’d be nice to just turn time back to that version of myself. Ignorance truly is bliss.

I was thinking about those bolognese memories recently and with some perfectly fresh summer basil sitting on my kitchen windowsill, inspired to create a lighter, slightly healthier approach to the nostalgic bolognese of my childhood.

I’ve recreated that childhood dinner in this Instant Pot bolognese recipe but I wanted something different this time. And while I’ve made bolognese with lamb as a delicious variation, I was thinking of something even more varied than that. That’s when lentils popped into my head as a great option. They provide that same hearty satiety that meat has in a protein packed vegetarian way. 

I chose green lentils for this lentil bolognese purposely. They stand up to longer cooking times much better than some of the other varieties (like the red lentils in this lentil stew recipe) and can handle the necessary simmer time a good bolognese sauce requires. Although I love red lentils for quick meals and red lentil pasta makes a great gluten-free pasta option, green lentils really work better for this bolognese recipe. Lentils are also an easy way to add some fiber and essential nutrients in your diet.

Lentil bolognese is a lighter, vegetarian option for the hearty Italian sauce. Goes great over summer squash noodles or your favorite pasta.
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Why You’ll Love This Lentil Bolognese

  • Nostalgic & Cozy: This dish is pure comfort food. Its meaty (without any actual meat), umami and deep-flavored taste will pull you in on the first bite. 
  • Nutritious & Filling: Packed with protein and fiber from green lentils, it’s a nutritious alternative to the classic sauce.
  • Versatile Serving Options: Enjoy it over your favorite pasta (a thick, wide noodle is the typical choice), spoon it on top of creamy polenta, serve it with gnocchi, make stuffed peppers with it or pair with zucchini noodles for a lighter twist.
  • Adaptable: It easily transforms into a vegan bolognese if you swap out the cheese for nutritional yeast like you would in making vegan pesto.
  • Budget-friendly: In contrast to the traditional meat-based recipe, lentil bolognese is a much more affordable option.
Lentils are fiber, protein and nutrient packed alternative to meat for a traditional bolognese sauce.

Ingredients You’ll Need 

  • Green lentils: These little gems add hearty texture and plenty of protein to your sauce replacing meat in a hearty way.
  • Extra virgin olive oil​​​
  • Carrot, celery and onion: The base to any good Italian sauce.
  • Tomato paste: A rich, concentrated flavor booster that helps deepen the flavors of the sauce.
  • HerbsDried oregano and basil infuse the sauce with classic flavor and fresh parsley and basil are used at the end for a pop of freshness.
  • Red wine: Adds a touch of acidity and complexity.
  • Tomatoes: The sauce uses both diced and crushed tomatoes for the perfect texture.

How to Make It

  1. Prep & Cook the Lentils:
    In a medium sauce pot, add the green lentils and cover with water. Bring to a boil, then reduce to a medium-low simmer. Cook uncovered for about 15–20 minutes until they’re tender but still have a bit of crunch. You don’t want mushy lentils because they’ll cook again in the sauce. Drain and set aside.
  2. Sauté the Aromatics:
    While the lentils work their magic, heat the olive oil in a large skillet over medium heat. Add the chopped onion, carrot, and celery, and sauté until they’re softened — about 5 minutes. This step builds a savory base that’s known as Italian soffritto. 
  3. Build the Flavor:
    Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste, followed by the dried oregano, dried basil, red pepper flakes, salt and pepper.
  4. Deglaze & Simmer:
    Pour in the red wine, scraping the pan with a wooden spoon as it reduces for about 1 minute. Then add both the diced and crushed tomatoes. Reduce the heat to medium-low and let the mixture simmer for 10 minutes.
  5. Combine & Finish:
    Stir in the pre-cooked lentils and continue cooking for an additional 7–10 minutes, stirring occasionally. Finally, toss in the freshly chopped parsley and basil. Give it a taste and adjust the seasonings if needed.
  6. Serve & Enjoy:
    Serve the lentil bolognese hot over pasta or your chosen base.
This lentil bolognese is a lighter summer alternative when you're craving a hearty Italian meal.

My Pro Tips

For the Best Lentil Bolognese:

  • Let the flavors meld: Allowing the sauce to simmer gently helps develop a deep, rich taste.
  • Balance is key: If the tomatoes are a bit too tangy, a pinch of sugar can work wonders. Conversely, a splash of balsamic vinegar can also be added to the sauce at the end to balance out any sweetness.
  • Get the lentils right: I strongly suggest using a variety of lentil that holds up to cooking like brown, green or black. Red lentils will result in bolognese mush. You also want to get the cooking time right where the lentils are the perfect middle-ground of not undercooked but also not overcooked.

Troubleshooting

  • Sauce Too Thick? If your sauce thickens more than you like, add a splash of broth or a little extra red wine.
  • Lentils a Bit Firm? Let the sauce simmer a few minutes longer, and they’ll soften just right.
  • Need More Kick? Adjust the salt and pepper gradually until you hit that perfect balance or throw in a pinch of red pepper flakes. 

Recipe Variations

  • Add nuts: For some added texture to the sauce, finely chop walnuts and add them into the pan while simmering. 
  • Dried mushrooms: Mushrooms are a staple in vegetarian recreations for their umami flavor. They’d be a great addition to this lentil bolognese. I like to reconstitute them in a bit of warm water then finely chop before adding to the sauce. The remaining mushroom water is a great way to thin the sauce out instead of using broth or water if necessary and will add great flavor.

Storage & Prepping Ahead

This dish is ideal for make-ahead meals. Once you’ve finished enjoying your meal, let any leftovers cool completely before transferring them into an airtight container, then store them in the refrigerator for up to 3–4 days. When you’re ready to enjoy another serving, simply reheat the bolognese gently on the stovetop and use it however you’d like.

Bolognese freezes really well and lentil bolognese is no different. I like to portion it into big cubes using these souper cubes. This makes it very easy to thaw what you need. You can also use regular freezer-safe silicone or plastic bags. Squeeze out all the extra air and freeze flat to avoid freezer burn and thaw more quickly.

5 from 2 votes

Lentil Bolognese

Servings: 4 servings
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
This hearty lentil bolognese is a nutritious twist on the classic, packed with protein and flavor. Serve it over pasta, polenta, or grains for a satisfying, budget-friendly meal.

Ingredients 

  • 3/4 cup green lentils
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • pinch red pepper flakes
  • salt and pepper to taste
  • 1/4 cup red wine
  • 15 ounces diced tomatoes
  • 15 ounces crushed tomatoes
  • 1/3 cup freshly chopped parsley
  • 1/4 cup freshly chopped basil

Instructions 

  • Add lentils to a medium saucepot and cover with water. Bring to a boil on the stove-top then reduce to a medium-low simmer. Cook uncovered for about 15-20 minutes until cooked through but still have a bit of crunch/texture to them. You don’t want them mushy as they will cook again in the sauce. Add water as needed while cooking to keep lentils covered. Drain and set aside.
  • While lentils cook, add olive oil to a large skillet over medium heat. Add onions, carrot and celery and cook for about 5 minutes until softened.
  • Add the garlic to the skillet, cook another minute until fragrant then add the tomato paste and stir to combine with the onion mixture.
  • Add the oregano, basil, red pepper flakes, salt and pepper and stir again to combine.
  • Add the red wine to the skillet, stir and cook for 1 minute until most of the wine has cooked off.
  • Add both diced and crushed tomatoes, stir, reduce heat to medium-low and cook for 10 minutes.
  • Add the lentils to the skillet, cook an additional 7-10 minutes, stirring occasionally. Season with more salt and pepper to taste. Add the parsley and basil, stir one last time and remove from heat.
  • Serve with pasta, squash noodles, polenta or grain of choice.

Notes

 

Nutrition

Serving: 1SERVINGCalories: 164kcalCarbohydrates: 26gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gSodium: 426mgFiber: 9gSugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: American
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Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating




5 from 2 votes (1 rating without comment)

20 Comments

  1. 5 stars
    I made this tonight and it was so good. Served over angel hair pasta with some feta cheese. My husband is a great cook and doesnโ€™t like for me to experiment. He said this is definitely a keeper.
    Thatโ€™s the highest compliment he can give to any dish. Will be making this often.

  2. Made this as written and it is delicious. Served it over whole wheat linguine for a birthday dinner that was well received, thank you.