Bolognese is one of my favorite things to make, and this version proves you do not need meat to get something rich, hearty, and deeply satisfying. This lentil bolognese is packed with umami, slow cooked flavor, and that cozy, comforting feeling you want from a good pasta sauce. It is the kind of dish that surprises people in the best way once they realize there is no meat involved.
The base starts the classic way with finely minced onion, celery, and carrots cooked down until they almost melt into the sauce. Tomato paste gets cooked until dark and concentrated, then red wine comes in to deglaze and build depth. From there, pureed San Marzano tomatoes, vegetable stock, lentils, herbs, and a big sprig of basil slowly simmer together until everything becomes thick, cohesive, and incredibly savory.
The lentils cook down into the sauce and give it body, texture, and richness without weighing it down. Finished with a touch of balsamic vinegar and sugar, the flavors balance beautifully and taste like they have been simmering all day.
Toss it with thick pasta, a splash of pasta water, and a little parmesan, and you have a bowl of true comfort food that meat eaters and vegetarians will both love.
1 medium onion
4 celery ribs
3 medium carrots
4 garlic cloves
1 tablespoon olive oil
1 teaspoon salt (for sweating vegetables)
4 tablespoons tomato paste
1 cup red wine (Cabernet Sauvignon works best)
2 to 3 cups unsalted vegetable stock
1.5 teaspoons vegetable bouillon
28 ounce can San Marzano tomatoes
1.5 teaspoons balsamic vinegar
1 basil sprig (10 to 15 leaves with stem attached)
2 bay leaves
1 teaspoon dried oregano
1/2 cup dried lentils (green or red work best for texture)
2 teaspoons granulated white sugar
Kosher salt to taste
Black pepper to taste
Red pepper flakes to taste
Parmesan cheese to taste
👨🍳 Instructions 👨🍳
1) Peel the onion and carrots and trim the carrot tops. Finely mince the onion, celery, carrots, and garlic. A food processor works well for this, but everything can also be chopped by hand. The vegetables should be very finely minced so they melt into the sauce.
2) Place a large heavy bottom pot over medium heat and add the olive oil. Once the oil is hot, add the minced onion, celery, carrots, garlic, and one teaspoon of salt. Cook for five to eight minutes, stirring occasionally, until the vegetables soften and release moisture.
3) Add the tomato paste and stir to combine. Cook the tomato paste with the vegetables for about five minutes. It should darken slightly and may leave browned bits on the bottom of the pot, which will be deglazed later.
4) Add the red wine and stir, scraping up any caramelized bits from the bottom of the pot. Continue cooking over medium heat until most of the wine has reduced and no liquid is pooling at the bottom, about five to ten minutes.
5) Puree the San Marzano tomatoes in a blender until smooth, or crush them by hand in a bowl if you prefer a chunkier texture.
6) Add the tomatoes, two cups of vegetable stock, dried oregano, bay leaves, lentils, vegetable bouillon, and basil sprig to the pot. Stir to combine. Start with two cups of vegetable stock as depending on the type and age of the lentils, the full three cups may not be needed. The goal is fully cooked lentils and a thick bolognese, using too much stock may result in a watery bolognese.
7) Bring the mixture to a boil, then reduce the heat to low. Cover and cook for thirty minutes, stirring occasionally to prevent sticking.
8) After thirty minutes, check the lentils and the liquid level. If the lentils are not fully tender and the sauce has thickened too much, add one quarter cup of vegetable stock, stir, cover, and continue cooking for fifteen minutes. Repeat as needed until the lentils are tender and the sauce is thick and cohesive.
9) Once the lentils are fully cooked and the sauce has reduced, stir in the balsamic vinegar and granulated sugar. Taste and season with kosher salt, black pepper, and red pepper flakes as needed. Add salt gradually, about half a teaspoon at a time, stirring and tasting between additions.
10) Cook your pasta according to the package directions, but drain it about sixty seconds before al dente. Reserve some of the pasta cooking water.
11) To serve, place a generous amount of the bolognese into a sauté pan over medium heat. Add the cooked pasta, a tablespoon of pasta water, and a grating of parmesan cheese. Toss to combine, then plate. Finish with additional parmesan and basil if desired.
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