Why You’ll Love This Recipe
This healthy lentil bolognese is the perfect weeknight meal when you want something comforting but don’t have hours to simmer a traditional meat sauce. Red lentils are an absolute powerhouse for plant-based diets because they require zero soaking time and cook completely soft in just 20 minutes. Plus, they soak up the rich garlic, oregano, and tomato flavours beautifully, creating a thick and hearty sauce that pairs perfectly with wholewheat spaghetti.
Lentil Bolognese
- Total Time: 25 minutes
- Yield: 2 1x
- Diet: Vegan
Description
Iron-rich, easily cooked red lentils are a nutritious addition to a vegan diet. No need for soaking with these little nutritional powerhouses! This simple recipe is a delicious, protein-packed take on a classic pasta sauce.
Ingredients
- 1 tbsp olive oil
- 1 white onion, chopped
- 1/2 tsp dried oregano
- 2 cloves garlic, chopped
- 1 tsp dried chilli flakes (or more to taste)
- 2 tbsp tomato puree
- 1 can (400g / 14 oz) chopped tomatoes
- 1/2 cup (100g) red lentils
- 1/2 cup water
- Wholewheat spaghetti (to serve)
- Salt and black pepper, to taste
Instructions
- Heat the olive oil in a pan with a lid. Add the chopped onion, sprinkle with salt, and sweat on a low heat for 5 minutes until soft but not browned.
- Add the dried oregano, dried chilli flakes, chopped garlic, and a good grind of black pepper. Stir and cook for another 2 minutes.
- Stir in the tomato puree, then pour in the can of tomatoes.
- Add the red lentils and water. Bring to a boil, then cover with the lid and simmer on the lowest heat for 20 minutes, or until the lentils are soft. (Pro-tip: If the lentils look dry while simmering, ladle in a splash of water from your cooking pasta).
- In the meantime, cook your wholewheat spaghetti according to the packet instructions.
- Drain the pasta, ladle the rich lentil sauce over the top, and serve warm
- Prep Time: 5
- Cook Time: 20
- Category: Dinner
- Method: Sautee
- Cuisine: Italian
Nutrition
- Calories: 583
- Fat: 10
- Carbohydrates: 96
- Fiber: 15
- Protein: 25
Lentil Bolognese Tips & Storage
The Lentils: If you don’t have red lentils, you can use brown or green lentils, but keep in mind they will take about 15–20 minutes longer to cook and will have a firmer texture.
The Veggies: Boost the nutritional value by adding finely chopped carrots and celery to the pan at the same time you sweat the onions.
The Spice: The dried chilli flakes add a lovely warmth. If you prefer a completely mild sauce, feel free to leave them out or replace them with a pinch of smoked paprika.
This sauce tastes even better the next day! Store any leftover Lentil Bolognese in an airtight container in the fridge for up to 4 days.
When reheating, the lentils may have absorbed extra moisture, so simply stir in a splash of water or vegetable stock before heating it on the stovetop or in the microwave.
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