Lentil Bolognese
When you need a cozy, hearty dinner in a flash, this Lentil Bolognese is the answer. It’s rich, savory, and packed with plant-based protein, making it a perfect weeknight meal that feels like it took hours to make. But spoiler: it comes together in just about 25 minutes.
The trick is using cooked lentils and a good-quality marinara to build deep flavor fast. Toss it over pasta, grains, or greens, and you’ve got a dish that’s both comforting and nourishing, no complicated steps required.
Before you get started
Make sure your lentils are rinsed and drained before you start cooking. If you’re using canned lentils, give them a quick rinse to remove excess salt and starch. Have your pasta or grain cooking while you work on the sauce to save time.
Grating the carrots helps them cook down faster and gives the sauce that classic bolognese texture without hours of simmering. Also, keep a little water handy for deglazing the pan if the tomato paste starts to stick.
What You Need To Make Lentil Bolognese
You’ll find all the ingredient amounts in the recipe card below, but here’s the overview of what you’ll need to pull this together.
Start with olive oil, onion, carrots, and garlic for the flavor base. Dark brown sugar and tomato paste add depth and sweetness. You’ll need cooked brown lentils (canned or homemade), Italian seasoning, sea salt, and a jar of marinara sauce to tie it all together. Finish it off with cooked pasta, grains, or greens of your choice.
How To Make Lentil Bolognese
Heat olive oil in a large skillet over medium heat. Add the chopped onion and grated carrots, and sauté for about 5 minutes, until the onion is soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
Add the dark brown sugar and tomato paste to the pan, stirring to coat the vegetables. Let it cook for 4 to 6 minutes, caramelizing slightly. Add splashes of water as needed to prevent sticking.
Next, stir in the lentils, Italian seasoning, salt, red pepper flakes if using, and the jar of marinara sauce. Mix well and let the sauce simmer for about 5 minutes, until everything is heated through and bubbly. Serve hot over pasta, grains, or even a bed of greens.
FAQs
Can I use green lentils instead of brown?
Yes, but brown lentils have a slightly softer texture that works best for a saucy dish like this.
Is this recipe freezer-friendly?
Totally. Freeze the sauce in an airtight container for up to three months and thaw it when needed.
What pasta works best with this sauce?
Thicker pastas like spaghetti, rigatoni, or pappardelle are great because they really hold onto the sauce.
Can I add more veggies?
Absolutely. Mushrooms, zucchini, or spinach would all be great stirred into the sauce.
How can I make it spicier?
Add more red pepper flakes or a splash of hot sauce while the sauce simmers.
Lentil Bolognese
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 carrots peeled and grated
- 4 garlic cloves minced
- 1 tablespoon dark brown sugar
- 2 tablespoons tomato paste
- 1 15 ounce can lentils, or 1 ½ cups cooked brown lentils, rinsed and drained
- 2 teaspoons Italian seasoning
- ¼ teaspoon sea salt
- 1 25 ounce jar marinara
- Cooked pasta of choice
Instructions
- Heat the oil in a large skillet over medium heat. Add the onion and carrots and saute for 5 minutes, or until onions are soft and translucent. Add the garlic and saute one additional minute until fragrant.
- Add the brown sugar and tomato paste, stir to coat the vegetables, let cook for 4-6 minutes, allowing the sugar and paste to caramelize a bit. Add splashes of water to the pan as needed to prevent from sticking.
- Add the lentils, italian seasoning, salt, red pepper flakes, and marinara and stir well to combine. Let the mixture simmer for about 5 minutes, until heated through. Serve atop your favorite cooked pasta, grains, or greens.