Vegetarian Bolognese with Lentils

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This vegetarian Bolognese uses lentils, vegetables, tomato and herbs for a thick sauce to spoon over pasta. The source provides no ingredient list, so this version supplies a measured, clearly identified meat-free formula rather than implying it was present in the original. Simmer until the lentils are tender and the sauce clings to a spoon. Add a splash of pasta water if it becomes too thick before serving. Heat oil in a saucepan over medium heat. Add onion, carrot and celery and cook 7 minutes until softened. Stir in garlic for 30 seconds. Add lentils, tomatoes, broth, tomato paste, oregano and salt. Bring to a boil, then partially cover and simmer 30 to 40 minutes, stirring occasionally, until lentils are tender. Add a little water if needed.

Recipe card

Vegetarian Bolognese with Lentils

A hearty tomato and lentil sauce with carrots, celery and herbs for pasta.

Prep 15 minCook 40 minTotal 55 minYield 4 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Measuring scale and spoons, mixing bowls, a sturdy utensil, and the pan or baking dish specified in the method

Ingredients

2 tbsp olive oil 1 whole medium onion, finely diced 1 whole medium carrot, finely diced 1 whole celery stalk, finely diced 2 whole garlic cloves, minced 150 g brown or green lentils, rinsed 400 g chopped canned tomatoes 500 ml vegetable broth 2 tbsp tomato paste 1 tsp dried oregano 1/2 tsp salt 300 g dried pasta 2 tbsp chopped parsley, optional

Instructions

1. Cook aromatics

   Heat oil in a saucepan over medium heat. Add onion, carrot and celery and cook 7 minutes until softened.

2. Add lentils and tomato

   Stir in garlic for 30 seconds. Add lentils, tomatoes, broth, tomato paste, oregano and salt.

3. Simmer sauce

   Bring to a boil, then partially cover and simmer 30 to 40 minutes, stirring occasionally, until lentils are tender. Add a little water if needed.

4. Cook pasta

   Meanwhile boil pasta in salted water according to package directions. Reserve a mug of pasta water, then drain.

5. Finish and serve

   Toss pasta with sauce, loosening with pasta water as needed. Top with parsley.

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How to tell when it is ready

Toss pasta with sauce, loosening with pasta water as needed. Top with parsley.

Tips

• Heat oil in a saucepan over medium heat.
• Stir in garlic for 30 seconds.
• Bring to a boil, then partially cover and simmer 30 to 40 minutes, stirring occasionally, until lentils are tender.
• Meanwhile boil pasta in salted water according to package directions.

Troubleshooting

• If lentils are still firm, add water and continue simmering.
• If sauce is too thin, simmer uncovered before adding pasta.

Substitutions

• Use canned lentils, drained, and reduce broth; simmer only until the sauce thickens.
• Use gluten-free pasta if needed.

Variations

• Add sliced mushrooms with the vegetables.
• Stir in a pinch of chilli flakes.

Serving suggestions

• Serve with spaghetti or tagliatelle.
• Add chopped basil at the table.
• Offer grated hard cheese separately.
• Pair with a green salad.

Make ahead

Measure the ingredients ahead. Follow the storage guidance after cooking: Refrigerate sauce separately for up to 3 days or freeze up to 2 months.

Storage

Refrigerate sauce separately for up to 3 days or freeze up to 2 months.

Food safety

Reheat sauce until steaming throughout. Follow package instructions for lentils and pasta.

Frequently asked questions

Can I make the sauce ahead?

Yes. Refrigerate it for up to 3 days or freeze it. Cook pasta fresh and loosen the reheated sauce with a little water.

How should I store vegetarian bolognese with lentils?

Refrigerate sauce separately for up to 3 days or freeze up to 2 months.

Serve with spaghetti or tagliatelle. Refrigerate sauce separately for up to 3 days or freeze up to 2 months.