Description
This Lentil Bolognese is a hearty, plant-based twist on the classic Italian meat sauce, featuring tender lentils, savory mushrooms, and fresh vegetables simmered in a rich tomato sauce. It’s a comforting, protein-packed meal that pairs perfectly with your favorite pasta and can be made ahead or frozen for convenience.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 garlic cloves, minced
- 8 ounces cremini mushrooms, chopped
- 2 medium zucchini squash, diced
Seasonings and Sauce
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
Legumes and Liquids
- 2 (14 ounce) cans cooked lentils, drained and rinsed
- 1/2 cup dry red wine
- 1 (14 ounce) can fire roasted diced tomatoes
- 1 (28 ounce) can crushed tomatoes
Finishing Touches
- 1/2 cup freshly grated parmesan cheese, plus more for sprinkling
- ⅓ cup half and half
Instructions
- Heat the olive oil: Place a large pot over medium heat and add the olive oil, allowing it to warm gently for about 1 minute.
- Sauté onions: Add the diced sweet onion along with salt and pepper. Stir occasionally and cook until the onions soften, approximately 5 to 6 minutes.
- Add garlic and mushrooms: Stir in minced garlic and chopped cremini mushrooms. Continue cooking for another 5 to 6 minutes until mushrooms are tender and have released their moisture.
- Cook zucchini: Mix in the diced zucchini and cook for 5 more minutes until slightly softened.
- Incorporate seasonings and tomato paste: Add tomato paste, dried basil, dried oregano, crushed red pepper flakes, and brown sugar. Cook the mixture while stirring for 5 minutes to deepen the flavors.
- Add lentils: Stir in the drained and rinsed cooked lentils, combining well with the vegetable mixture.
- Pour in wine and tomatoes: Add the dry red wine, fire-roasted diced tomatoes, and crushed tomatoes. Stir to blend everything evenly.
- Add dairy and simmer: Stir in the grated parmesan cheese and half and half. Bring the entire mixture to a boil, then reduce the heat to a simmer and cover the pot. Cook for at least 20 minutes to allow the flavors to meld.
- Season to taste: Taste the sauce and adjust salt and pepper as needed to suit your preference. This step is essential since tomato brands vary in flavor.
- Serve: Serve the lentil bolognese hot over your favorite pasta, garnished with additional parmesan if desired. The sauce also reheats well and freezes beautifully for up to 6 months.
Notes
- This sauce thickens as it simmers, so stir occasionally to prevent sticking.
- You can substitute vegetable broth for the wine for a non-alcoholic version.
- The dish pairs particularly well with spaghetti, fettuccine, or penne pasta.
- Make ahead: Prepare the sauce in advance and refrigerate; it tastes even better the next day.
- Freezing tip: Cool the sauce completely before freezing in airtight containers for up to 6 months.
- For a vegan variation, omit parmesan and half and half and use nutritional yeast and a plant-based cream substitute instead.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 10 mg
