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Easy Lentil Bolognese Recipe

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3.9 from 80 reviews

This Easy Lentil Bolognese is a hearty and flavorful plant-based twist on the classic Italian meat sauce. Made with finely diced vegetables, baby bella mushrooms, lentils, and rich marinara sauce, it delivers a nutritious, protein-packed meal perfect for serving over pasta, spaghetti squash, or even polenta. Ready in just 30 minutes, this recipe is a quick and satisfying option for a delicious weeknight dinner.

Ingredients

Vegetables and Aromatics

  • 1 small yellow onion, finely diced
  • 1 small carrot, finely diced
  • 1 celery rib, finely diced
  • 8 oz baby bella mushrooms, finely diced (can use cremini or white mushrooms)
  • 3 cloves garlic, minced

Pantry Items

  • 2 tablespoons olive oil
  • Kosher salt and black pepper, to taste
  • 15 oz can lentils, rinsed and drained
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 24 oz marinara sauce

For Serving and Garnish

  • Pasta or spaghetti squash, for serving
  • Freshly grated Parmesan cheese, optional
  • Fresh basil, optional

Instructions

  1. Sauté Vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the diced onion, carrot, celery, and mushrooms. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are tender. Add the minced garlic and cook for an additional 1 minute. Season with kosher salt and black pepper to taste.
  2. Add Lentils and Seasonings: Stir in the rinsed and drained lentils, balsamic vinegar, Italian seasoning, and crushed red pepper flakes. Cook everything together for about 1 minute to combine the flavors.
  3. Simmer with Marinara: Pour in the marinara sauce and reduce the heat to low. Let the mixture simmer gently for 10 minutes, allowing the sauce to thicken and the flavors to meld.
  4. Season and Serve: Taste the sauce and adjust seasoning with additional salt and pepper if needed. Serve the lentil bolognese over cooked pasta or spaghetti squash. Optionally, garnish with freshly grated Parmesan cheese and fresh basil. This sauce also pairs well with polenta, baked sweet potatoes, or eggs.

Notes

  • For a gluten-free option, serve over gluten-free pasta or spaghetti squash.
  • For added depth, you can add a splash of red wine when sautéing the vegetables.
  • Leftovers store well in the fridge for up to 4 days and freeze nicely for up to 3 months.
  • You can use dried lentils cooked ahead of time instead of canned lentils; adjust the amount to about 1 cup cooked.
  • Add a pinch of smoked paprika or a splash of soy sauce for an umami boost.

Find it online: https://justsosavory.com/easy-lentil-bolognese-recipe/