Lentil Bolognese! Surprisingly Rich and Meaty, Super Comfort

Ainekset

1 ½ tablespoons olive oil

1 large yellow onion, diced

4 garlic cloves, minced

1 tsp EACH dried oregano & thyme

1 ½ tsp Diamond Crystal kosher salt

Freshly ground black pepper

5 oz tube of tomato paste

1/2 cup dry red wine

3 cups vegetable broth

1 cup red lentils, soaked for 30 minutes

¼ cup walnuts, crushed finely

14 ½ oz canned crushed tomatoes (or whole peeled tomatoes)

12-16 oz long, wide pasta (tagliatelle, pappardelle, or fettuccine) OR rigatoni

1 tablespoon high-quality aged balsamic vinegar

Fresh basil or flat-leaf parsley, chopped (optional)

RECIPE TIPS

Since this recipe uses a lot of tomato paste, seek out tubed tomato paste instead of canned. Tube varieties are preserved with salt (cans usually use citric acid) so the flavor is purer and more seasoned. And there’s no tinny aftertaste.

The red wine adds a richer body and flavor, but if you don’t vibe with alcohol, just skip it.

The blog post has many more tips, including the printable recipe with metric measurements :)

Ohjeet

Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onion, garlic, carrots, and celery until softened and aromatic (about 5-10 minutes).

Build Flavor: Stir in tomato paste, herbs (thyme, oregano), salt, and pepper. Cook for 2-3 minutes until the paste darkens, which adds depth.

Deglaze: Pour in a splash of dry red wine to scrape up any browned bits from the bottom of the pot, allowing it to cook for 1-2 minutes.

Simmer Lentils: Add lentils (brown or green are best for texture) and vegetable broth. Bring to a boil, then reduce heat and simmer until the lentils are tender, usually 15-30 minutes.

Thicken and Finish: Stir in crushed tomatoes or tomato sauce. Simmer until the sauce thickens. Finish with a splash of balsamic vinegar or lemon juice for brightness, and optional walnuts for texture.

Serve: Toss with pasta (tagliatelle or spaghetti work well), reserving some starchy pasta water to thin the sauce if needed.

Rainbow Plant Life

+8

Tips for Success

Lentil Choice: Use brown or green lentils, as they retain their shape, whereas red lentils can break down too much.

Make it Meatier: Add finely chopped walnuts or pecans for a meat-like texture.

Faster Option: Use pre-cooked or canned lentils to cut cooking time down to roughly 15-20 minutes.