Print

Lentil Bolognese with Pappardelle and Fresh Basil Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 27 reviews

This hearty Lentil Bolognese is a flavorful plant-based twist on the classic Italian meat sauce, made with finely diced vegetables, baby bella mushrooms, brown or green lentils, and simmered in a rich tomato and red wine sauce. Perfectly paired with pappardelle or your favorite pasta, it offers a comforting and nutritious meal for six.

Ingredients

Vegetables and Aromatics

  • 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

Liquids and Broth

  • 1/2 cup dry red wine
  • 2 cups vegetable broth
  • 1/3 cup milk (dairy or plant-based)
  • 2 tablespoons balsamic vinegar

Lentils and Tomatoes

  • 3/4 cup brown or green lentils, rinsed and drained
  • 1 (28-ounce) can fire-roasted crushed tomatoes
  • 1 (6-ounce) can tomato paste

Spices and Herbs

  • 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

Other Ingredients

  • 1 pound uncooked pasta (pappardelle recommended)
  • Toppings: chopped fresh basil and freshly-grated Parmesan cheese

Instructions

  1. Sauté the veggies: Heat olive oil in a large stockpot over medium-high heat. Add the finely diced onion, carrot, and celery, and sauté for 6 minutes, stirring occasionally until softened. Then add the finely diced mushrooms and minced garlic, cooking for an additional 5 minutes while stirring occasionally.
  2. Deglaze: Pour in the dry red wine and stir well, using a wooden spoon to scrape up any flavorful browned bits stuck to the bottom of the pot to incorporate into the sauce.
  3. Simmer the sauce: Add vegetable broth, rinsed lentils, fire-roasted crushed tomatoes, tomato paste, bay leaf, crushed red pepper flakes, dried thyme, oregano, and smoked paprika. Stir to combine, then bring the sauce to just below a simmer. Reduce heat to low to maintain a very low simmer, cover the pot, and cook for 25-30 minutes until lentils are tender, stirring every 10 minutes.
  4. Cook the pasta: Meanwhile, cook the pasta in a large pot of generously salted boiling water until just al dente. Reserve one cup of the starchy pasta water before draining the pasta completely to prevent overcooking.
  5. Season the sauce: Remove and discard the bay leaf from the sauce. Stir in milk and balsamic vinegar until fully incorporated. Taste and season with salt and freshly ground pepper as needed. If the sauce tastes too acidic, add a few teaspoons of sugar. To adjust thickness, incorporate reserved pasta water or additional milk as desired.
  6. Serve: Plate the warm lentil bolognese alongside the al dente pasta. Garnish generously with chopped fresh basil and freshly grated Parmesan cheese before enjoying.

Notes

  • Use brown or green lentils as they hold their shape well and provide a meaty texture.
  • Dry red wine adds depth; if preferred, use additional vegetable broth to keep it alcohol-free.
  • Reserve some pasta water to adjust the sauce consistency if it becomes too thick.
  • Add sugar sparingly to balance acidity if needed.
  • This sauce can be made in advance and reheated gently; it often tastes better the next day.
  • Use plant-based milk and vegan cheese to make this recipe vegan-friendly.

Find it online: https://justsosavory.com/lentil-bolognese-with-pappardelle-and-fresh-basil-recipe/