Description

This Lentil Bolognese recipe is a hearty, savory, and naturally gluten-free and vegan alternative to traditional meat-based Bolognese. Made with finely diced baby bella mushrooms, a flavorful mix of vegetables, lentils, and slow-simmered with fire-roasted tomatoes, it offers a rich, comforting sauce perfect for serving over your favorite pasta. Enhanced with aromatic herbs, a splash of red wine, and creamy milk, this dish is both nourishing and satisfying.

Ingredients

Scale

Sauce Ingredients

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
1/2 cup dry red wine
2 cups vegetable broth
3/4 cup brown or green lentils, rinsed and drained
1 (28-ounce) can fire-roasted crushed tomatoes
1 (6-ounce) can tomato paste
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
1/3 cup milk (dairy or plant-based)
2 tablespoons balsamic vinegar

For Serving

Chopped fresh basil, for garnish
Freshly-grated Parmesan cheese, for garnish
1 pound uncooked pasta (pappardelle recommended)

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Instructions

Sauté Vegetables: Heat the olive oil in a large stockpot over medium-high heat. Add the onion, carrot, and celery, sautéing for about 6 minutes while stirring occasionally until softened. Then add the finely diced mushrooms and minced garlic, continuing to sauté for another 5 minutes until the mushrooms release their moisture and soften.
Deglaze with Wine: Pour in the red wine and stir well, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This adds rich flavor to the base of your sauce.
Add Remaining Ingredients and Simmer: Add vegetable broth, rinsed lentils, fire-roasted crushed tomatoes, tomato paste, bay leaf, crushed red pepper flakes, dried thyme, oregano, and smoked paprika. Stir everything together and bring the mixture to a very low simmer. Reduce heat to low, cover, and let it simmer gently for 25-30 minutes until the lentils are tender, stirring every 10 minutes to prevent sticking.
Cook Pasta: While the sauce simmers, cook the pasta in a large pot of generously salted boiling water until just al dente, being careful not to overcook. Reserve 1 cup of the pasta cooking water, then drain the pasta.
Finish Sauce: Remove and discard the bay leaf from the sauce. Stir in the milk and balsamic vinegar until well combined. Taste the sauce and adjust seasoning with salt and pepper as needed. If the sauce tastes too acidic, you can add a few teaspoons of sugar. If the sauce is too thin, add some reserved pasta water or extra milk to reach your desired consistency.
Serve: Serve the warm lentil Bolognese sauce over the cooked pasta. Garnish generously with chopped fresh basil and freshly grated Parmesan cheese. Enjoy immediately for a comforting, flavorful meal.

Notes

This recipe is naturally gluten-free if served with gluten-free pasta, and vegan if using plant-based milk and omitting Parmesan or using a vegan alternative.
The finely diced mushrooms add a meaty texture that complements the lentils and vegetables perfectly.
Simmering the sauce slowly enhances the depth of flavor and tenderizes the lentils.
Be careful not to overcook the pasta; it should be just al dente for the best texture when combined with the sauce.
If the sauce is too acidic, balancing it with sugar or additional milk helps round out the flavors.
Leftovers store well refrigerated for up to 4 days and can be frozen for longer storage.

Nutrition

Serving Size: 1 cup sauce with 2 ounces cooked pasta
Calories: 320 kcal
Sugar: 7 g
Sodium: 420 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 9 g
Protein: 14 g
Cholesterol: 0 mg