Easy Lentil Bolognese (30-Minute with Canned Lentils) Recipe
This Easy Lentil Bolognese is a quick and hearty 30-minute recipe featuring canned lentils in a rich tomato sauce, enhanced with sautéed vegetables and mushrooms. Perfect as a comforting, nutritious meatless alternative to traditional bolognese, it pairs beautifully with pasta, gnocchi, or as a flavorful lasagna layer.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables & Aromatics
- 1 onion
- 1 rib celery
- 1 carrot
- 3 cloves garlic
- 5 ounces mushrooms (any variety)
Pantry & Other Ingredients
- 2 tablespoons extra virgin olive oil
- ½ teaspoon dried rosemary
- 3 cups tomato puree (can substitute crushed tomatoes or passata)
- 1 cup water (or vegetable broth)
- 2 cans lentils (15 ounces each / 2 x 400 g cans), drained
- ½ teaspoon salt
- Black pepper, to taste
- 2 tablespoons balsamic vinegar (or soy sauce)
Instructions
- Sauté Veggies: Blend the onion, celery, carrot, and garlic until finely chopped. Heat the extra virgin olive oil in a skillet over medium heat and sauté the chopped mixture for 3 minutes. Add the mushrooms, dried rosemary, salt, and pepper; cook for an additional 5 minutes until the mushrooms soften.
- Add Lentils and Simmer: Stir in the drained canned lentils, tomato puree, and water or vegetable broth. Bring to a simmer and cook uncovered for 12 to 15 minutes, allowing the sauce to thicken.
- Blend & Finish: Blend 1 to 2 cups of the sauce portion for a creamy texture, then stir it back into the pot. Add the balsamic vinegar, taste, and adjust the seasoning as needed.
- Serve: Toss the lentil bolognese with cooked pasta, spoon over gnocchi, or use as a layer in lasagna. Garnish with fresh herbs of your choice for an extra burst of flavor.
Notes
- For a smoother sauce, blend more of the sauce or the entire batch if desired.
- You can substitute vegetable broth for water to enhance flavor.
- Mushroom varieties such as cremini, button, or portobello work well.
- This recipe is a versatile meatless alternative suitable for vegetarians.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
