A hearty and satisfying plant-based twist on the Italian classic, this lentil bolognese is rich in flavor with a slow-simmered tomato sauce, earthy lentils, and aromatic vegetables served over perfectly al dente spaghetti. It’s a nourishing and comforting meal that appeals to vegetarians and meat-eaters alike.
Why You’ll Love This Recipe
Lentil bolognese delivers the deep, savory flavors of traditional meat-based sauce while remaining completely plant-based. It’s packed with protein, fiber, and essential nutrients, making it both wholesome and satisfying. This recipe is easy to prepare, freezer-friendly, and an excellent way to incorporate more legumes and vegetables into your meals.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- olive oil
- onion, finely chopped
- carrots, diced
- celery stalks, diced
- garlic, minced
- dried brown or green lentils, rinsed
- tomato paste
- dried oregano
- dried thyme
- chili flakes (optional)
- crushed tomatoes
- vegetable broth
- salt and pepper
- spaghetti
- fresh basil and grated parmesan (optional, for garnish)
Directions
- Heat olive oil in a large pan over medium heat. Sauté the chopped onion, carrots, and celery for 7–8 minutes until softened.
- Add garlic, tomato paste, oregano, thyme, and chili flakes. Cook for about 1 minute until the mixture becomes fragrant.
- Stir in the rinsed lentils, crushed tomatoes, and vegetable broth. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 30–35 minutes until the lentils are tender and the sauce has thickened. Stir occasionally and add a splash of water if needed.
- While the sauce simmers, cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
- Taste and season the lentil bolognese with salt and pepper.
- Serve the sauce over hot spaghetti. Garnish with fresh basil and grated parmesan, if desired.
Servings and timing
This recipe serves 4 people. Preparation takes approximately 10 minutes, and cooking time is around 40 minutes, including the simmering and pasta boiling stages.
Variations
- Use red lentils for a quicker-cooking version, though the texture will be softer.
- Add mushrooms for a richer umami flavor and meatier consistency.
- Use gluten-free pasta to make the dish suitable for those with gluten sensitivities.
- Add a splash of red wine during the sautéing step for extra depth.
- Top with vegan parmesan or nutritional yeast for a dairy-free garnish.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the sauce in a saucepan over medium heat, adding a splash of water if it has thickened too much. The sauce can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs
Can I use canned lentils instead of dried?
Yes, but reduce the cooking time since canned lentils are already cooked. Add them during the last 10 minutes of simmering.
What kind of lentils work best for this recipe?
Brown or green lentils hold their shape well and are ideal for this dish. Red lentils can be used for a softer texture.
Is this recipe vegan?
Yes, as long as you skip the parmesan or use a plant-based alternative.
Can I make this in advance?
Absolutely. The flavors deepen over time, making it even better the next day.
How do I keep the lentils from overcooking?
Simmer gently and stir occasionally. Avoid overcooking by checking for doneness at the 30-minute mark.
Can I use a different type of pasta?
Yes, this sauce pairs well with penne, rigatoni, or even tagliatelle.
How do I make the sauce thicker?
Simmer uncovered for a few extra minutes, or mash a few lentils with the back of a spoon to help thicken the sauce.
Can I add spinach or kale?
Yes, stir in fresh greens during the last few minutes of cooking for added nutrition.
What if I don’t have tomato paste?
You can omit it or use a tablespoon of ketchup or a bit of sun-dried tomato puree for a similar effect.
Is this recipe kid-friendly?
Yes, the sauce has a mild flavor and hearty texture that many children enjoy, especially if served with their favorite pasta.
Conclusion
Lentil Bolognese with Spaghetti is a delicious and nourishing meat-free alternative to a traditional Italian favorite. Packed with plant-based protein and robust flavor, it’s perfect for busy weeknights, meal prep, or entertaining guests with dietary preferences. It’s a dish you can feel good about serving—and savoring.
Print
Lentil Bolognese with Spaghetti
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
Une version copieuse et végétale de la bolognaise italienne classique, préparée avec des lentilles terreuses et une riche sauce tomate, servie sur des spaghettis al dente pour un repas sain et savoureux.
Ingredients
- 2 cuillères à soupe d’huile d’olive
- 1 oignon finement haché
- 2 carottes coupées en dés
- 2 branches de céleri, coupées en dés
- 3 gousses d’ail hachées
- 1 tasse de lentilles brunes ou vertes séchées, rincées
- 1 cuillère à soupe de concentré de tomates
- 1 cuillère à café d’origan séché
- 1/2 cuillère à café de thym séché
- 1/2 cuillère à café de flocons de piment (facultatif)
- 1 boîte (14 oz) de tomates concassées
- 2 tasses de bouillon de légumes
- Sel et poivre, au goût
- 12 oz de spaghettis
- Basilic frais (facultatif, pour la garniture)
- Parmesan râpé (facultatif, pour la garniture)
Instructions
- Chauffer l’huile d’olive dans une grande poêle à feu moyen. Faire revenir les oignons, les carottes et le céleri pendant 7 à 8 minutes, jusqu’à ce qu’ils soient tendres.
- Incorporer l’ail, le concentré de tomate, l’origan, le thym et les flocons de piment. Cuire 1 minute jusqu’à ce que le tout soit parfumé.
- Ajoutez les lentilles, les tomates concassées et le bouillon de légumes. Portez à ébullition.
- Réduire le feu, couvrir et laisser mijoter 30 à 35 minutes, jusqu’à ce que les lentilles soient tendres et que la sauce épaississe. Remuer de temps en temps et ajouter de l’eau si nécessaire.
- Pendant ce temps, faites cuire les spaghettis dans de l’eau bouillante salée jusqu’à ce qu’ils soient al dente. Égouttez.
- Assaisonnez la sauce bolognaise avec du sel et du poivre.
- Servez la bolognaise aux lentilles sur des spaghettis chauds. Garnissez de basilic frais et de parmesan râpé si vous le souhaitez.
Notes
- Utilisez des lentilles vertes ou brunes pour une meilleure texture ; les lentilles rouges ont tendance à se décomposer.
- Peut être préparé à l’avance et réchauffé pour une saveur encore plus profonde.
- Pour une version végétalienne, évitez le parmesan ou utilisez une alternative végétale.
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 8g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg
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