Description
This Quick & Easy 8 Ingredient Lentil Bolognese is a flavorful, plant-based twist on the classic Italian meat sauce. Made with soaked lentils, vibrant vegetables, and rich marinara, it’s ready in just 35 minutes and perfect served over your favorite pasta. The addition of dairy-free milk adds creaminess, while red wine deepens the flavors for a comforting and nutritious meal that everyone will love.
Ingredients
Scale
Lentil Bolognese Sauce
- 1 cup uncooked lentils, soaked overnight
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 7 cloves garlic, minced
- 1 medium carrot, chopped
- 3 ribs celery, chopped
- 1/2 cup (120 mL) red wine
- 1 (24-ounce) jar store-bought marinara
- 1/2 cup (120 mL) dairy free milk or vegan heavy cream
- 1/2 tsp sea salt
- 1/2 tsp freshly cracked black pepper
To Serve
- 1 pound spaghetti, tagliatelle, or preferred pasta, cooked according to package instructions
- Freshly grated vegan parmesan cheese or vegan mozzarella
- Fresh chopped herbs like parsley or basil (optional)
Instructions
- Prep: Ensure the lentils have soaked for at least 30 minutes, preferably overnight, to reduce cooking time and maximize flavor absorption. Drain lentils and set aside. Finely chop or pulse the garlic, onion, carrot, and celery in a food processor until finely chopped; set aside.
- Heat: Heat olive oil in a large skillet over medium heat. Add the chopped garlic, onion, carrot, and celery, stirring to coat in oil. Cover and cook for 7-10 minutes, stirring occasionally to prevent burning, until vegetables are soft and fragrant. Meanwhile, bring a large pot of water to boil for the pasta.
- Deglaze: Add the red wine to the skillet to deglaze the pan, scraping up any browned bits. Pour in the marinara sauce and dairy-free milk or vegan cream, then bring the mixture to a boil.
- Add Lentils and Season: Stir in the presoaked lentils, sea salt, and freshly cracked black pepper. Combine well.
- Cook Sauce: Reduce heat to low, cover the skillet or pot, and let the sauce simmer for 10 minutes until the lentils become tender.
- Cook Pasta: While the sauce simmers, add pasta to the boiling water and cook according to package instructions until al dente. Drain pasta, reserving 1/4 cup of pasta water.
- Combine: Add the drained pasta and reserved pasta water to the lentil bolognese sauce. Toss gently to coat the pasta evenly with the sauce.
- Serve: Dish out the pasta topped with the lentil bolognese and sprinkle with freshly grated vegan parmesan or vegan mozzarella. Garnish with freshly chopped parsley or basil if desired. Enjoy immediately.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Soaking lentils overnight reduces cooking time and improves digestibility.
- If you prefer a thicker sauce, cook uncovered for a few extra minutes to reduce liquid.
- Red wine adds depth but can be omitted or replaced with vegetable broth for a wine-free version.
- Use gluten-free pasta if desired to make the recipe gluten-free.
- Adding fresh herbs at the end enhances the flavor and presentation.
- Make sure to stir occasionally while simmering to prevent lentils from sticking to the pan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: lentil bolognese, vegan pasta sauce, plant-based bolognese, quick lentil recipe, easy vegan dinner, lentil pasta sauce, dairy free bolognese, meatless pasta sauce
