Description
This Lentil Bolognese recipe offers a hearty, flavorful, and nutritious alternative to traditional meat-based bolognese sauces. Featuring brown or green lentils combined with finely diced vegetables, mushrooms, and a rich tomato base, this dish is perfect for vegetarians and those seeking a comforting, savory sauce to serve over pasta or grain bowls. Slow simmered to develop deep flavors, the sauce balances sweetness from sautéed vegetables with umami from mushrooms and a subtle tang of balsamic vinegar.
Ingredients
Scale
Vegetables & Aromatics
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Large Yellow Onion (approx. 1.5 cups), finely diced
- 2 Medium Carrots (approx. 1 cup), finely diced
- 2 Celery Stalks (approx. 1 cup), finely diced
- 4–6 Cloves Garlic, minced
- 8 oz (225g) Cremini Mushrooms, very finely diced or processed to coarse meal
Legumes & Canned Goods
- 1 cup (200g) Dried Brown or Green Lentils, rinsed and picked over
- 1 (28-ounce / 800g) can Crushed Tomatoes
Liquids & Seasonings
- 2 Tablespoons Tomato Paste
- 1/2 cup (120ml) Dry Red Wine (Optional, use vegetable broth if omitted)
- 4 cups (approx. 1 liter) Low-Sodium Vegetable Broth
- 1 Tablespoon Soy Sauce or Tamari (for gluten-free option)
- 1 Teaspoon Balsamic Vinegar
- 2 Teaspoons Dried Oregano
- 1 Teaspoon Dried Thyme
- 2 Bay Leaves
- Salt and Freshly Ground Black Pepper, to taste
Instructions
- Sauté Vegetables: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat until shimmering. Add the finely diced onion, carrots, and celery, and sauté for 8-10 minutes, stirring occasionally, until the vegetables are tender and the onion is translucent, building a foundational sweet flavor base.
- Cook Mushrooms and Add Garlic: Add the finely diced mushrooms to the pot and cook for 5-7 minutes until they release their liquid and start to brown, developing umami flavor. Stir in the minced garlic and cook for an additional minute until fragrant but not burnt.
- Incorporate Tomato Paste: Mix in the tomato paste and cook for 2-3 minutes, allowing it to caramelize and deepen the tomato flavor by removing its raw taste.
- Deglaze with Wine or Broth: Pour in the red wine (or 1/2 cup vegetable broth if omitting wine) to deglaze. Scrape up browned bits from the bottom with a wooden spoon. Let the liquid simmer and reduce by half, about 2-3 minutes, cooking off alcohol and intensifying flavor.
- Add Lentils and Other Ingredients: Add the rinsed lentils, crushed tomatoes, vegetable broth, soy sauce or tamari, dried oregano, dried thyme, and bay leaves. Stir well to combine all components evenly.
- Simmer the Sauce: Bring the sauce to a boil, then reduce heat to low. Cover the pot with the lid slightly ajar to allow steam to escape. Let simmer gently for 45-60 minutes (up to 90 minutes for deeper flavor), stirring every 15-20 minutes to prevent sticking. The sauce is ready when lentils are tender but not mushy and sauce consistency is thickened. Add more broth or water if too thick.
- Finish and Season: Turn off the heat and remove bay leaves. Stir in the balsamic vinegar. Taste and adjust seasoning with salt and freshly ground black pepper as needed to balance flavors.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- The red wine adds depth but can be substituted with vegetable broth for a non-alcoholic option.
- Stir regularly during simmering to prevent lentils from sticking to the bottom of the pot.
- Cooking time can be extended up to 90 minutes for a thicker, more developed sauce flavor.
- Serve this sauce with pasta, polenta, or as a hearty topping for roasted vegetables.
- Storage: Refrigerate leftovers up to 4 days or freeze for up to 3 months.
