Lentil Bolognese

Published Date
February 25th 2022
Rate
Average: 5 (3 votes)
Aerial shot of Lentil Bolognese in a pot with wooden spoon
Front shot of Lentil Bolognese with spaghetti in a plate with blue cloth on the side
Aerial shot of Lentil Bolognese with spaghetti in a plate
Boba Milk Tea #shorts

Nothing is more gratifying than a plate of spaghetti topped with delicious Bolognese. But since traditional Bolognese is not a vegan recipe, you may think you can't enjoy spaghetti, Bolognese. Think again. Thanks to the earthy, nutty flavor of lentils, vegans can enjoy Lentil Bolognese. This Spaghetti Bolognese is made with shallots, garlic, carrots, celery, and brown lentils. This recipe uses green lentils to hold their shape better than their counterparts. However, feel free to use brown or red lentils if desired. Read about how to cook lentils with this informative link and more lentil recipes from Classic Bakes. 

Author: Sarah Leadon
Prep Time
10 mins
Cook Time
55 mins
Total Time
65 mins
Serves
6 persons

Ingredients

Instructions

In a large bowl, place the green lentils. Cover them with water. Soak the green lentils in water for 30 minutes to 1 hour. Once soaked strain the lentils using a fine mesh strainer & rinse with cold water.   
To a large pot, add the olive oil. Place it over medium-high heat.   
Cook the shallots and garlic for one to two minutes until fragrant.   
Next, stir in celery and carrots and cook for 5 minutes until they start to soften. Put the tomato paste, stir and cook for a minute.    
Add the red wine and cook 1-2 until most of it evaporates.   
Stir in the fire-roasted tomatoes, lentils, tomato sauce, vegetable broth, bay leaf, Italian seasoning, dried basil, brown sugar, salt, and black pepper. Let the lentil bolognese come to a boil. 
Decrease the flame to medium-low, cover it and cook for 20 minutes, periodically stirring.   
Meantime, cook the spaghetti using the package instructions in a large pot of salted boiling water. Drain the spaghetti using a colander
Divide the spaghetti between 4 bowls and add the Bolognese sauce. Garnish lentil Bolognese with fresh basil if desired. 

This recipe has been meticulously written by an independently selected Editorial Team or community member. In an effort to be fully transparent, Classic Bakes may earn a small commission from the external links on this page (at no cost to you) should you decide to buy any product. The links do not influence the recipes and are there for your convenience only. We use the income to offset costs such as website hosting, maintenance and to pay our editors. We know you will appreciate the hard work required to bring such high quality recipes to you for free. We thank you very much for your support.
Keywords
lentil bolognese, recipe, vegan, instant pot, sauce, mushroom, red lentil, walnut

Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.