Lentil Bolognese

Why You’ll Love This Recipe

• Rich and Hearty: The combination of lentils and mushrooms creates a robust texture and deep flavor reminiscent of traditional meat-based sauces.
• Nutritious and Plant-Based: Packed with protein and fiber from lentils and vegetables, this sauce is both healthy and satisfying.
• Versatile: Perfect over various pasta types, as a lasagna filling, or even as a topping for baked potatoes or polenta.
• Simple Ingredients: Made with pantry staples and fresh vegetables, it’s an accessible recipe for any home cook.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Extra virgin olive oil
• Onion
• Celery
• Carrot
• Garlic
• Tomato paste
• Fresh rosemary
• Bay leaves
• Mushrooms (white, brown, or portobello)
• Dried brown or green lentils
• Vegetable broth
• Tomato puree or passata
• Salt
• Black pepper
• Balsamic vinegar

Directions

1. Prepare the Flavor Base:

   • Finely chop the onion, celery, carrot, and garlic.
   • Heat olive oil in a large pot over medium heat.
   • Add the chopped vegetables and sauté for about 5 minutes until softened.

2. Incorporate Mushrooms and Herbs:

   • Grate the mushrooms using a box grater.
   • Add the grated mushrooms, rosemary, and bay leaves to the pot.
   • Cook for an additional 5 minutes, stirring occasionally.

3. Add Tomato Paste and Deglaze:

   • Stir in the tomato paste and cook for 2 minutes.
   • Pour in the balsamic vinegar to deglaze the pot, scraping any browned bits from the bottom.

4. Simmer the Sauce:

   • Add the rinsed lentils, tomato puree, vegetable broth, salt, and black pepper.
   • Bring to a boil, then reduce the heat to low.
   • Cover and let the sauce simmer for 30-40 minutes, or until the lentils are tender.

5. Adjust Consistency and Seasoning:

   • If the sauce becomes too thick, add a bit more vegetable broth.
   • Remove the rosemary sprig and bay leaves.
   • Taste and adjust seasoning as needed.

6. Serve:

   • Toss the sauce with your favorite cooked pasta, or use it as a filling for lasagna or a topping for gnocchi.
   • Garnish with fresh basil or parsley if desired.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: 15 minutes.
• Cooking Time: 45 minutes.
• Total Time: Approximately 1 hour.

Variations

• Gluten-Free Option: Serve over gluten-free pasta or zucchini noodles.
• Spicy Kick: Add a pinch of red pepper flakes during the sautéing of vegetables for a spicy version.
• Herb Substitutions: If rosemary isn’t available, thyme or oregano can be used.
• Wine Addition: For added depth, deglaze the pot with a splash of red wine before adding the lentils and liquids.

Storage/Reheating

• Storage: Allow the sauce to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
• Freezing: This sauce freezes well. Place cooled sauce in freezer-safe containers and freeze for up to 3 months.
• Reheating: Reheat on the stovetop over medium heat until warmed through, adding a splash of vegetable broth or water if needed to adjust consistency.

FAQs

Can I use canned lentils for this recipe?

While dried lentils are recommended for their texture, you can use canned lentils. If using canned, reduce the vegetable broth by half and simmer the sauce for only 20 minutes to prevent overcooking the lentils.

What type of mushrooms work best?

White button, cremini, or portobello mushrooms are all excellent choices, adding depth and a meaty texture to the sauce.

Is there a substitute for balsamic vinegar?

Red wine vinegar or a splash of red wine can be used as alternatives, though balsamic vinegar provides a unique sweetness and depth.

Can I make this sauce in advance?

Yes, the flavors deepen over time, making it an excellent make-ahead dish. Store in the refrigerator and reheat before serving.

Lentil Bolognese

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• Author: Julia
• Total Time: 1hour
• Yield: 6 servings
• Diet: Vegetarian

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Description

This Lentil Bolognese is a rich, hearty, and plant-based alternative to traditional Italian ragù alla Bolognese. Made with lentils, mushrooms, and aromatic vegetables, this sauce is packed with deep flavors and nutrients. Serve it over pasta, gnocchi, or as a lasagna filling for a comforting and satisfying meal.

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Ingredients

For the Sauce:

• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 1 carrot, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon fresh rosemary (or ½ teaspoon dried)
• 2 bay leaves
• 8 ounces mushrooms (white, cremini, or portobello), grated or finely chopped
• 1 cup dried brown or green lentils, rinsed
• 2 cups vegetable broth
• 1 ½ cups tomato puree or passata
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 tablespoon balsamic vinegar

For Serving (Optional):

• Cooked pasta of choice (spaghetti, fettuccine, or gnocchi)
• Fresh basil or parsley for garnish

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Instructions

1. Prepare the Flavor Base:

• Finely chop the onion, celery, carrot, and garlic.
• Heat olive oil in a large pot over medium heat.
• Add the chopped vegetables and sauté for 5 minutes until softened.

2. Incorporate Mushrooms and Herbs:

• Grate or finely chop the mushrooms and add them to the pot.
• Stir in rosemary and bay leaves, cooking for another 5 minutes.

3. Add Tomato Paste and Deglaze:

• Stir in tomato paste and cook for 2 minutes.
• Pour in balsamic vinegar to deglaze, scraping up any browned bits from the bottom.

4. Simmer the Sauce:

• Add lentils, tomato puree, vegetable broth, salt, and black pepper.
• Bring to a boil, then reduce heat to low.
• Cover and simmer for 30-40 minutes, stirring occasionally, until the lentils are tender.

5. Adjust Consistency and Seasoning:

• If the sauce thickens too much, add extra vegetable broth to loosen it.
• Remove bay leaves and rosemary sprig before serving.
• Taste and adjust seasoning if needed.

6. Serve:

• Toss the sauce with cooked pasta, gnocchi, or use as a lasagna filling.
• Garnish with fresh basil or parsley for extra flavor.

Notes

• Gluten-Free Option: Serve over gluten-free pasta or zucchini noodles.
• Spicy Kick: Add red pepper flakes during the sautéing stage.
• Herb Substitutions: Swap rosemary for thyme or oregano.
• Wine Addition: Deglaze with ¼ cup red wine for a richer sauce.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Simmering
• Cuisine: Italian