Name: Lentil Bolognese with Pappardelle and Fresh Basil Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 small white onion, very finely diced; 1 medium carrot, very finely diced; 1 celery stalk, very finely diced; 8 ounces baby bella mushrooms, very finely diced; 6 large cloves garlic, minced; 1/2 cup dry red wine; 2 cups vegetable broth; 1/3 cup milk (dairy or plant-based); 2 tablespoons balsamic vinegar; 3/4 cup brown or green lentils, rinsed and drained; 1 (28-ounce) can fire-roasted crushed tomatoes; 1 (6-ounce) can tomato paste; 1 bay leaf; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 1 pound uncooked pasta (pappardelle recommended); Toppings: chopped fresh basil and freshly-grated Parmesan cheese

Jump to Recipe· 4.3 from 27 reviews

If you’re craving a hearty, comforting meal that bursts with flavor and warmth, this Lentil Bolognese with Pappardelle and Fresh Basil Recipe is an absolute game-changer. Combining earthy lentils with a rich, tomato-forward sauce, aromatic herbs, and the silky texture of fresh pappardelle, this dish elevates classic Italian comfort food to a nourishing, plant-powered delight. Whether you’re a longtime vegetarian or just looking to swap out meat one night, this recipe guarantees a satisfying experience filled with layers of taste and cozy vibes.

Ingredients You’ll Need

A close-up view of a large pan filled with thick, flat pasta noodles tossed in a rich, red lentil tomato sauce. The pasta noodles are light yellow, twisted and mixed evenly through the chunky sauce made of small lentils and finely chopped vegetables. Bright green fresh basil leaves are scattered on top, adding a pop of color. A wooden spoon is lifting a tangle of noodles and sauce, showing the texture of the sauce and pasta intertwined. The pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This Lentil Bolognese with Pappardelle and Fresh Basil Recipe relies on simple, wholesome ingredients that deliver impressive depth. Each component plays a vital role in building the dish’s flavor, texture, and color, making the final result truly irresistible.

Olive oil: The base fat to sauté and build layers of flavor from the vegetables.
White onion, carrot, and celery (all finely diced): Classic soffritto that creates a flavorful foundation with sweetness and freshness.
Baby bella mushrooms (finely diced): Add meaty earthiness that complements the lentils beautifully.
Garlic (minced): Provides aromatic sharpness that lifts the sauce.
Dry red wine: Adds acidity and complexity, enhancing depth.
Vegetable broth: Keeps the sauce moist and rich without overpowering flavors.
Brown or green lentils (rinsed): The protein-packed heart of the bolognese with great texture.
Fire-roasted crushed tomatoes: Bring smoky, bright tomato flavor and beautiful color.
Tomato paste: Intensifies tomato richness and thickens the sauce.
Bay leaf, crushed red pepper flakes, dried thyme, dried oregano, smoked paprika: Spice and herb blend for warmth and aromatic complexity.
Milk (dairy or plant-based): Softens acidity and creates a luscious finish.
Balsamic vinegar: Balances flavors with subtle sweetness and tang.
Fresh basil (chopped): Bright herbal topping that enlivens every bite.
Freshly-grated Parmesan: Adds salty, savory richness as a finishing touch.
Pappardelle pasta: Wide ribbons that hold the hearty sauce perfectly.

How to Make Lentil Bolognese with Pappardelle and Fresh Basil Recipe

The image shows a close-up of a thick stew-like dish in a white pot. The dish has a rich, dark reddish-brown color with soft chunks and small yellowish lentils mixed throughout. There is a wooden spoon stirring the mixture, coated with the thick sauce. The texture looks hearty and chunky, with visible pieces of softened vegetables blending into the sauce. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Step 1: Sauté the veggies

Start by heating olive oil in a large stockpot over medium-high heat. Add the finely diced onion, carrot, and celery, sautéing for about 6 minutes to let their natural sweetness develop. Next, toss in the mushrooms and garlic, cooking for an additional 5 minutes to infuse the oil with deep, earthy aromas. This slow softening lays the savory groundwork that every great bolognese needs.

Step 2: Deglaze with red wine

Pour in the dry red wine and stir to combine, carefully scraping up any browned bits stuck to the pot’s bottom with a wooden spoon. This step is essential, as it intensifies the sauce’s flavor and integrates all the caramelized goodness from the veggies into the liquid.

Step 3: Build and simmer the sauce

Next, add the vegetable broth, lentils, fire-roasted crushed tomatoes, tomato paste, and the flavorful spices: bay leaf, crushed red pepper flakes, dried thyme, oregano, and smoked paprika. Stir everything together and bring the mixture to a gentle simmer. Once it starts to bubble lightly, reduce the heat to low, cover, and allow it to cook slowly for 25 to 30 minutes. Stir occasionally to prevent sticking and watch as the lentils soften and absorb the sauce’s rich flavors.

Step 4: Cook the pasta

While the sauce simmers, cook the pappardelle in a large pot of generously salted boiling water until just al dente. Be careful not to overcook — the pasta should still have a firm bite. Before draining, reserve a cup of the starchy pasta water; it will come in handy to adjust the sauce’s consistency later.

Step 5: Final seasonings and finishing touches

Remove and discard the bay leaf from the sauce, then stir in the milk and balsamic vinegar to mellow acidity and add creaminess. Taste the sauce and season with salt and freshly ground black pepper as needed. If the sauce feels too acidic, a few teaspoons of sugar can help balance the flavor. Use some reserved pasta water or extra milk to reach your preferred sauce thickness.

Step 6: Combine and enjoy

Toss the tender pappardelle with the luscious lentil bolognese sauce. Serve each plate garnished with generous handfuls of fresh chopped basil and a sprinkle of freshly grated Parmesan. Every forkful carries those comforting, fresh, and robust flavors that make this Lentil Bolognese with Pappardelle and Fresh Basil Recipe so delightful.

How to Serve Lentil Bolognese with Pappardelle and Fresh Basil Recipe

Garnishes

Adding fresh basil and grated Parmesan at the end is non-negotiable for elevating this dish. The basil introduces a bright, fragrant burst of flavor that beautifully contrasts the rich sauce, while Parmesan provides indulgent, savory notes. For an extra touch, a drizzle of good quality olive oil can add silkiness and shine.

Side Dishes

This Lentil Bolognese with Pappardelle and Fresh Basil Recipe pairs wonderfully with crisp, light sides to balance the richness. A simple arugula salad with lemon vinaigrette or garlic-roasted vegetables complement the meal without overpowering it. Crusty bread is also perfect for mopping up every last bit of the sumptuous sauce.

Creative Ways to Present

For an elegant touch, serve the bolognese spooned over a nest of pappardelle on warmed plates, then top with basil chiffonade and a parmesan tuile. You could also bake the sauced pasta in a casserole dish with extra cheese on top for a bubbling, golden crusted version that’s irresistibly cozy and shareable.

Make Ahead and Storage

Storing Leftovers

This Lentil Bolognese with Pappardelle and Fresh Basil Recipe keeps beautifully in the fridge for up to 4 days. Transfer any leftovers to an airtight container once cooled to preserve freshness and flavors.

Freezing

The bolognese sauce freezes exceptionally well, making it a great option for meal prep. Freeze the sauce separately from the pasta in airtight containers or heavy-duty freezer bags for up to 3 months. Avoid freezing cooked pasta for best texture.

Reheating

To reheat, gently warm the sauce over low heat on the stove, adding a splash of water or broth if it seems too thick. Cook fresh pasta or gently reheat cooked pasta separately, then combine just before serving to maintain perfect texture and flavor.

FAQs

Can I use other types of lentils for this recipe?

Absolutely! Brown or green lentils work best because they hold their shape during cooking, delivering that perfect meaty texture. Red or yellow lentils tend to get mushy but can be used if you prefer a creamier sauce.

Is this recipe suitable for vegans?

Yes, just swap the Parmesan for a vegan cheese alternative or nutritional yeast and use plant-based milk. The flavors remain just as rich and satisfying.

What if I don’t have pappardelle? Can I use another pasta?

Definitely. Tagliatelle, fettuccine, or even short pasta like rigatoni work well. Just make sure to choose pasta that can hold up to the hearty sauce.

How can I make the sauce less acidic?

Stirring in the milk and balsamic vinegar helps mellow acidity, and if needed, a teaspoon or two of sugar can balance it out without making the sauce sweet.

Can I prepare the sauce in advance?

Yes! The sauce can be made a day ahead and often tastes even better after sitting overnight as the flavors meld together beautifully.

Final Thoughts

Trust me when I say this Lentil Bolognese with Pappardelle and Fresh Basil Recipe will become one of your favorite comfort meals. It’s hearty, wholesome, and jam-packed with flavor, yet simple enough to make any night of the week. So, gather your ingredients, warm up your kitchen, and treat yourself to a plate full of cozy goodness that feels like a big, delicious hug. You won’t regret it.