A rich, meaty plant-based ragu with green lentils and tomatoes
Lentil Bolognese
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Servings
6
6 cups sauce
Difficulty
Easy
Cost
Budget
$
Lentil Bolognese
A rich, meaty plant-based ragu with green lentils and tomatoes
★4.6(20)
Green lentils simmered low and slow with tomatoes, red wine, and aromatic vegetables until thick and deeply flavored. A plant-based Bolognese that rivals the original.
10m
Prep Time
45m
Cook Time
55m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This lentil Bolognese is not trying to be a pale imitation of the meaty original — it is a delicious dish in its own right. Green lentils have a wonderful earthy flavor and a firm texture that holds up beautifully in a long-simmered sauce. Combined with a classic soffritto of onion, carrot, and celery, plenty of tomatoes, and a splash of red wine, the result is a ragu with remarkable depth.
The secret is patience. Like any good Bolognese, this sauce rewards low and slow cooking. The lentils break down just enough to thicken the sauce while keeping enough bite to provide satisfying texture. Serve it over pappardelle or spaghetti with a shower of Parmesan.
Ingredients
- 1 1/2 cups green or brown lentils, rinsed
- 1 can (28 oz) crushed tomatoes
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1/2 cup red wine
- 2 tablespoons tomato paste
- 1 lb pasta of choice
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery. Cook for 8-10 minutes until softened and lightly golden.
- 2
Add garlic and tomato paste, stirring for 2 minutes until paste darkens slightly.
- 3
Pour in red wine and let it simmer for 2 minutes until mostly evaporated.
- 4
Add crushed tomatoes, rinsed lentils, 2 cups water, and season with salt, pepper, and dried Italian herbs. Bring to a boil.
- 5
Reduce heat to low, cover partially, and simmer for 30-35 minutes, stirring occasionally, until lentils are tender and sauce is thick.
- 6
Cook pasta according to package directions. Serve sauce over pasta with Parmesan or nutritional yeast.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Finish with freshly grated Parmesan and a crack of black pepper
Substitutions
Green lentilsFinely chopped mushrooms and walnuts
Creates a different but equally hearty plant-based ragu.
Red wineVegetable broth with a splash of balsamic vinegar
For an alcohol-free version.
Crushed tomatoesWhole San Marzano tomatoes, hand-crushed
Better quality tomatoes make a better sauce.
Tips & Storage
Pro Tips
Finely dicing the soffritto vegetables ensures they meld into the sauce.
Add a tablespoon of soy sauce or miso paste for extra umami depth.
This sauce freezes beautifully — make a double batch.
Storage
Sauce keeps in the refrigerator for up to 5 days. Freeze for up to 3 months.
Reheating
Reheat on the stovetop with a splash of water over medium heat, stirring occasionally.
Nutrition Facts
Per serving (1 plate) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein20g
Carbohydrates62g
Fat4g
Fiber14g
Sugar8g
Sodium420mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use red lentils?
- Red lentils will dissolve completely, creating a smooth sauce rather than a chunky ragu. Some people prefer this.
- Do I need to soak lentils?
- No, lentils cook relatively quickly and do not require soaking.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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