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This Lentil Bolognese is the ultimate answer when you crave a deeply savory pasta sauce without any meat. It comes together with simple ingredients and is rich enough to please even the most devoted carnivores at your table. I love to spoon it over creamy polenta or toss it with spaghetti for an easy and filling dinner.
The first night I served this, my husband asked twice whether it had beef in it and my kids licked their plates clean. Now it is a dinner we look forward to especially on chilly evenings.
Ingredients
- Olive oil: Choose a good quality extra virgin kind as it forms the base flavor
- Large onion: Diced finely for sweetness and depth
- Carrots: Small diced for sweetness and color Select firm carrots without cracks
- Celery: Adds brightness and an aromatic base Use fresh crisp stalks
- Garlic: Chopped for punchier flavor Look for cloves that are firm and not sprouting
- Salt and black pepper: Essential for seasoning Use fresh cracked pepper for best taste
- Chili flakes: Give subtle heat Adjust to your preference and skip if you do not want spice
- Fresh oregano or thyme or dried Italian herbs: Fresh herbs bring fragrance while dried work well for convenience
- Tomato paste: Deepens the umami and color Go for a tube or canned paste labeled double concentrate for more flavor
- Red wine: Optional but brings robust background notes Choose a wine you would drink
- Black caviar lentils or other small lentils: Quick cooking and hold their shape Find them in the bulk aisle or choose French green lentils
- Tomatoes diced or canned: Give body and acidity Pick ripe canned diced tomatoes if fresh are not flavorful
- Veggie stock or broth: Lends savory depth Opt for a low sodium variety so you can control saltiness
- Ground toasted walnuts or hemp hearts or ground pecans: Ground nuts mimic the richness of meat Use lightly toasted nuts for the best aroma
- Balsamic vinegar: Rounds out flavors with tang and sweetness Choose a thick syrupy balsamic if you can
Step-by-Step Instructions
- Sauté the Aromatics:
- Start with heating olive oil in a heavy pot over medium high heat Once hot add diced onion and stir for two to three minutes until it smells sweet and turns slightly translucent. Next add carrots celery and garlic along with salt pepper chili flakes and your chosen herbs Let the mixture cook for about eight minutes stirring often so nothing browns too quickly. The vegetables should look softened and shiny
- Toast and Deglaze:
- Stir in the tomato paste and let it cook for about two minutes pressing it into the vegetables at the bottom of the pot The paste will darken slightly which intensifies the flavor Pour in a splash of red wine if using and use your spoon to scrape up any bits stuck at the bottom Let the wine bubble for a couple minutes until almost all evaporated
- Simmer with Lentils:
- Add the black caviar lentils followed by diced tomatoes and their juices and veggie stock. Next drop in ground walnuts or your chosen alternative Give everything a good stir Increase heat to bring the mixture to a gentle boil then cover tightly and reduce to low. Let it simmer until the lentils are tender about twenty five minutes checking after twenty minutes if using small lentils
- Reduce and Season:
- Remove the lid and let the sauce cook uncovered for about five minutes so excess liquid can evaporate and the sauce thickens. Stir in balsamic vinegar Taste Test If you are tossing this with pasta it should taste just a tiny bit salty now. Adjust salt pepper chili flakes and vinegar if you want more kick or brightness
- Serve:
- Serve a generous scoop tossed with hot pasta or ladle over creamy polenta. Top with freshly grated pecorino or a vegan cheesy sprinkle if you like. Garnish with more herbs for color
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I especially love the depth toasted walnuts bring to this sauce. My grandmother used to add a handful of chopped nuts to classic bolognese for extra richness and it always reminds me of family Sunday dinners when I add them here.
Storage Tips
Cool leftovers completely before storing Find a tight lidded container and stash in the fridge for up to four days If you want to freeze it I recommend portioning it in smaller bags or jars for quick weeknight meals. Let it thaw in the fridge and reheat gently with a splash of broth or water
Ingredient Substitutions
No caviar lentils Use French green lentils or split red lentils but keep in mind split lentils cook fastest Brown lentils work but may turn softer. For the nut mixture try sunflower seeds if you want a nut free version
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Serving Suggestions
Spoon this bolognese generously over spaghetti or rigatoni For a gluten free meal serve over cheesy polenta or toss with spiralized zucchini. Pile on fresh basil and vegan parmesan for a finishing touch
Cultural and Historical Context
Bolognese sauce comes from the city of Bologna in Italy Traditionally it is made with beef and pork slow cooked with wine and milk I created this version on a quest for the same slow cooked flavors using only plants and pantry staples It is become a staple for any friends who are vegetarian vegan or just trying to eat more plants
Recipe FAQs
- → What type of lentils should I use?
Small lentils such as black caviar, French green, or split red lentils cook quickly and hold their shape best. Brown lentils are an option but take longer to soften.
- → Can I add wine to the sauce?
Yes, a generous splash of red wine deepens the flavor, but it's optional and can be omitted or replaced with additional broth.
- → What nuts work best for texture?
Ground toasted walnuts are recommended for body and richness, but hemp hearts or ground pecans are excellent alternatives.
- → How should I serve lentil bolognese?
It pairs perfectly tossed with pasta or spooned over creamy polenta. Finish with a sprinkle of vegan cheesy topping or pecorino cheese for extra flavor.
- → How long does it keep in the fridge?
The sauce stores well for up to 4 days when kept refrigerated in an airtight container.
- → Can I make this dish gluten-free?
The sauce itself uses no gluten-containing ingredients. Simply serve over gluten-free pasta or polenta to keep it gluten-free.