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Lentil Bolognese tossed with wide ribbons of pasta and fresh basil, showing the thick tomato sauce with tender lentils and vegetables.

Lentil Bolognese (Easy High-Fiber Dinner)

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion finely chopped
  • 1 rib celery finely chopped
  • 1 large carrot finely chopped
  • 3 cloves garlic grated or minced
  • 2 tablespoons tomato paste
  • ½ teaspoon dried rosemary
  • 2 bay leaves optional
  • 8 ounces (250 g) mushrooms grated on the large holes of a box grater
  • 4 cups (1 L) vegetable stock low-sodium
  • 24 ounces (700 g) tomato puree or passata – one glass bottle
  • 1 cup (200 g) dried lentils green or brown – rinsed and checked for debris
  • 1 teaspoon salt or more to taste
  • ¼ teaspoon black pepper
  • 3 tablespoons balsamic vinegar or soy sauce

  • Make the flavor base: Finely chop 1 medium onion, 1 rib celery, 1 large carrot, and 3 cloves garlic, or pulse them a few times in a food processor.
    Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add the vegetables and cook for about 3 minutes, stirring often, until they start to soften.
    Step 1 Finely chopped onion, celery, carrot, and garlic cooking in olive oil in a large pot until beginning to soften.
  • Add mushrooms and seasonings: Stir in 8 ounces mushrooms (grated), 2 tablespoons tomato paste, ½ teaspoon dried rosemary, 2 bay leaves, 1 teaspoon salt, and ¼ teaspoon black pepper.
    Cook for about 5 minutes, stirring occasionally, until the mushrooms soften.
    Step 2 Grated mushrooms, tomato paste, rosemary, and bay leaves cooking with the softened vegetables in the pot.
  • Simmer the lentils: Rinse 1 cup dried lentils and check for any small stones or debris.
    Add lentils, 4 cups vegetable stock, and 24 ounces tomato puree. Bring to a gentle simmer and cook uncovered for about 30 minutes, stirring occasionally, until the lentils are tender but not mushy and the sauce is thick. Add a splash of water or stock if it gets too thick.
    Step 3 Green or brown lentils simmering with tomato purée and vegetable stock until tender and the Bolognese has thickened.
  • Finish the sauce: Remove the bay leaves and stir in 3 tablespoons balsamic vinegar. Taste and add more salt or balsamic vinegar if needed.
    For a creamier sauce, blend 1 to 2 cups of Bolognese, then stir it back into the pot. Serve with your favorite pasta.
    Step 4 Cooked pasta being tossed with lentil Bolognese and a splash of pasta water until evenly coated in sauce.
Substitutions
  • Extra virgin olive oil → Regular olive oil.
  • Onion → Yellow or white onion.
  • Rosemary → Thyme or Italian seasoning.
  • Bay leaves → Omit if needed.
  • Mushrooms → Cremini, white button, or portobello.
  • Vegetable stock → Low-sodium vegetable stock.
  • Tomato purée → Passata or canned crushed tomatoes.
  • Dried lentils → Green or brown lentils; avoid red lentils.
  • Balsamic vinegar → Soy sauce for a saltier, more savory finish.
 
Tips
  • Choose the right lentils: Green or brown hold their shape best; avoid red lentils.
  • Rinse and check: Rinse dried lentils well and check for small stones or debris.
  • Chop finely: Small vegetables melt into the sauce and create a better texture.
  • Build the flavor: Give the vegetables, mushrooms, tomato paste, and herbs time to cook.
  • Watch the liquid: Add a splash of water or stock if the sauce thickens before the lentils are tender.
  • Let it thicken: The sauce thickens as it cooks and rests.
  • Blend just a little: Blend 1 to 2 cups for a creamier sauce that still has plenty of texture.
  • Finish with balsamic: Add it at the end, then taste and adjust the salt and vinegar.
  • Save pasta water: A splash loosens the sauce and helps it coat the pasta.
  • Storage: Make ahead or freeze extra sauce separately from the pasta; add a splash of water or stock when reheating.
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