Lentil Bolognese
By Joy Manning
Category
Entree
Cuisine
Italian, Mediterranean
Servings
8
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 Minutes
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.
Ingredients
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1/2 cup extra-virgin olive oil
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1 large yellow onion, chopped
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1 large carrot, chopped
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1/2 fennel bulb, chopped
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1/4 cup tomato paste
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6 garlic cloves, chopped
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1/4 teaspoon red pepper flakes, crushed
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1/2 cup white wine
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1 1/2 cups vegetable broth
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1 (28 ounce) can whole tomatoes
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1/3 cup red lentils
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1/2 teaspoon salt, plus more to taste
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1 pound pasta, optional, to serve
Directions
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.
Recipe Note
- 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, Fat 14.6 grams, Monounsaturated Fat 10000 milligrams, Fiber 5.4 grams, Vitamin C 6.1 milligrams, Carbs 53.2 grams, Saturated Fat 2.1 grams, Sodium 406.1 milligrams, Sugar 4.7 grams, Calcium 37.8 milligrams, Protein 10.2 grams, Polyunsaturated Fat 1800 milligrams, Potassium 407.4 milligrams, Vitamin A 38.4 milligrams, Iron 1.9 milligrams