Description
This hearty Lentil Bolognese is a delicious vegetarian twist on the classic Italian meat sauce. Slow-simmered with diced vegetables, mushrooms, lentils, and rich tomato flavors, it offers a nutritious, comforting meal perfect for pasta dishes or even as a stew. Featuring layers of umami and depth from ingredients like red wine, soy sauce, and herbs, this recipe is ideal for those seeking a satisfying plant-based option without compromising on taste.
Ingredients
Scale
Vegetables
- 1 Large Yellow Onion (approx. 1.5 cups), finely diced
- 2 Medium Carrots (approx. 1 cup), finely diced
- 2 Celery Stalks (approx. 1 cup), finely diced
- 8 oz (225g) Cremini Mushrooms, very finely diced or processed to coarse meal
- 4–6 Cloves Garlic, minced
Pantry & Dry Goods
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 cup (200g) Dried Brown or Green Lentils, rinsed and picked over
- 2 Tablespoons Tomato Paste
- 1 (28-ounce / 800g) can Crushed Tomatoes
- 4 cups (approx. 1 liter) Low-Sodium Vegetable Broth
- 2 Teaspoons Dried Oregano
- 1 Teaspoon Dried Thyme
- 2 Bay Leaves
- 1 Tablespoon Soy Sauce or Tamari (for gluten-free option)
- 1 Teaspoon Balsamic Vinegar
- Salt and Freshly Ground Black Pepper, to taste
Liquids
- 1/2 cup (120ml) Dry Red Wine (Optional, use vegetable broth if omitted)
Instructions
- Prepare the Soffritto: Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add finely diced onion, carrots, and celery, and sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. This creates a flavorful base for the sauce.
- Bloom the Aromatics: Add the finely diced cremini mushrooms to the pot. Cook for 5-7 minutes until the mushrooms release their moisture and begin to brown, enhancing the umami flavor. Stir in the minced garlic and optional red pepper flakes, cooking for an additional minute until fragrant, being careful not to burn the garlic.
- Intensify the Flavor: Mix in 2 tablespoons of tomato paste and cook for 2-3 minutes, stirring frequently. This step caramelizes the tomato paste, deepening the tomato flavor and removing any raw taste.
- Deglaze the Pot: Pour in 1/2 cup of dry red wine, or use vegetable broth if omitting wine, to deglaze the pan. Scrape up any browned bits stuck to the bottom using a wooden spoon. Let the liquid simmer and reduce by half over 2-3 minutes, cooking off the alcohol and intensifying the flavor.
- Combine All Ingredients: Stir in the rinsed lentils, canned crushed tomatoes, 4 cups of low-sodium vegetable broth, 1 tablespoon of soy sauce or tamari, 2 teaspoons of dried oregano, 1 teaspoon of dried thyme, and 2 bay leaves. Mix thoroughly to combine all components evenly.
- Simmer to Perfection: Bring the sauce to a boil, then reduce the heat to low. Cover the pot with the lid slightly ajar to allow steam to escape. Let the sauce simmer gently for 45-60 minutes, stirring every 15-20 minutes to prevent sticking. For a deeper flavor, simmer up to 90 minutes. The sauce is done when lentils are tender but retain their shape and the sauce has thickened. Add more broth or water if the sauce becomes too thick.
- Finishing Touches: Turn off the heat and remove the bay leaves from the pot. Stir in 1 teaspoon of balsamic vinegar. Taste the sauce and season with salt and freshly ground black pepper as needed to balance the flavors perfectly.
Notes
- Use brown or green lentils for their firm texture; red lentils can become mushy.
- If you prefer, omit the wine and replace it with vegetable broth for a non-alcoholic version.
- Adjust vegetable broth quantity if the sauce thickens too much during simmering.
- Serve over your favorite pasta, polenta, or use as a rich filling for lasagna.
- This sauce can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
- For gluten-free options, use tamari instead of soy sauce.
