Best 4 Lentil Bolognese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our delectable Lentil Bolognese recipes, a symphony of flavors that will tantalize your taste buds. Discover a hearty and wholesome vegan alternative to traditional Bolognese, crafted with protein-packed lentils and a medley of aromatic vegetables. Our collection features recipes that cater to various dietary preferences, including a classic Lentil Bolognese, a gluten-free version, and a speedy one-pot variation. Each recipe promises a rich, flavorful sauce that perfectly complements pasta, spaghetti squash, or zucchini noodles. Embark on this culinary adventure and elevate your meals with the goodness of lentils and the irresistible charm of Italian cuisine.

Here are our top 4 tried and tested recipes!

LENTIL BOLOGNESE



Lentil Bolognese image

Delicious vegetarian sauce for pasta, so tasty, and as nice as a meat bolognese. It can also be served with potatoes.

Provided by sorchaspud

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 52m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil, or to taste
1 onion, finely chopped
2 cloves garlic, crushed and finely chopped
½ red bell pepper, thinly sliced
1 carrot, cut into small cubes
½ cup thinly sliced mushrooms
½ cup red wine
1 (14 ounce) can diced tomatoes
1 cup vegetable broth
1 (15 ounce) can green lentils, drained
1 teaspoon ground paprika, or more to taste
1 teaspoon dried basil, or more to taste
1 teaspoon dried oregano, or more to taste
1 teaspoon mixed dried herbs, or to taste
1 pinch ground nutmeg

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
  • Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil; reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.

Nutrition Facts : Calories 201.9 calories, Carbohydrate 27.2 g, Fat 3.9 g, Fiber 10.5 g, Protein 9 g, SaturatedFat 0.6 g, Sodium 398.6 mg, Sugar 8.4 g

ONE-POT LENTIL BOLOGNESE RECIPE BY TASTY



One-Pot Lentil Bolognese Recipe by Tasty image

Here's what you need: dried spathetti, olive oil, large yellow onion, medium carrots, celery, white mushroom, salt, pepper, red wine, garlic, diced organic tomato, tomato paste, vegetable broth, dried brown lentil, dried basil, dried oregano, dried rosemary, baking soda, fresh parsley

Provided by Merle O'Neal

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

8 oz dried spathetti
2 tablespoons olive oil
½ large yellow onion, minced
2 medium carrots, sliced
1 stalk celery, sliced
4 cups white mushroom, sliced
1 teaspoon salt, plus more to taste
1 teaspoon pepper, plus more to taste
½ cup red wine
3 cloves garlic, minced
28 oz diced organic tomato, 1 can
¼ cup tomato paste
2 cups vegetable broth
1 cup dried brown lentil
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon baking soda
¼ cup fresh parsley, chopped, for garnish

Steps:

  • In a large pot, cook the pasta according to the package instructions. Drain and set aside.
  • Heat the olive oil in the same pot over medium heat. Add the onion and sauté until translucent, about 2 minutes.
  • Stir in the carrots, celery, mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5 minutes.
  • Add the wine and simmer until most of the liquid is absorbed, about 4 minutes.
  • Add the garlic and stir to combine, then add the diced tomatoes, tomato paste, broth, lentils, basil, oregano, rosemary, and baking soda. Stir to combine.
  • Bring to a boil, then cover, reduce the heat to low, and simmer for 40 minutes, until the bolognese is thickened.
  • Serve the bolognese over the pasta, or, for a lighter option, use zucchini noodles or spaghetti squash.
  • Garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 956 calories, Carbohydrate 123 grams, Fat 39 grams, Fiber 13 grams, Protein 24 grams, Sugar 23 grams

LENTIL BOLOGNESE



Lentil Bolognese image

Make-ahead marinated lentils give heft, protein, and a rich earthy flavor to this pantry-only pasta dinner. The secret is to use some in the sauce and save some to sprinkle over the top for texture and flavor contrast. The small amount of bacon in the sauce is optional, but highly recommended.

Provided by Anna Stockwell

Categories     Olive Oil     Bacon     Onion     Garlic     Wine     Tomato     Pasta     Butter     Parmesan

Yield 4-6 servings

Number Of Ingredients 12

2 Tbsp. extra-virgin olive oil
2 oz. bacon or pancetta (Italian bacon), finely chopped (optional)
1 large onion, finely chopped
4 garlic cloves, finely chopped
2 Tbsp. harissa paste or tomato paste
½ cup red wine or dry white wine
1 (28-oz.) can whole peeled or diced tomatoes
2¼ cups Big-Batch Marinated Lentils, divided
Kosher salt, freshly ground pepper
1 lb. dried pasta (any kind)
2 Tbsp. unsalted butter, cut into small pieces
Finely grated Parmesan, (for serving; optional)

Steps:

  • Heat oil and bacon (if using) in a large Dutch oven or other heavy pot over medium, stirring, until bacon starts to sizzle, about 1 minute. Add onion and garlic and cook until onion is translucent, 5-8 minutes. Add harissa paste and cook, stirring occasionally, until slightly darkened in color, about 5 minutes. Add wine and cook, scraping up browned bits and stirring occasionally, until wine is reduced by half, about 3 minutes.
  • If using whole tomatoes, use kitchen shears or a pairing knife to burst each in the can (this will prevent juice from squirting on your shirt when you crush them). Add to pot, crushing with your hands as you go; add any juices remaining in can. If using diced tomatoes, add directly to pot along with juices. Stir to combine, then fill can almost to the top with water and pour into pot, swirling to get all the extra tomato juices out of the can. Bring sauce to a boil over medium heat.
  • Set aside ½ cup lentils for serving. Add remaining lentils to sauce. Reduce heat and simmer, stirring occasionally, until sauce thickens slightly and flavors come together, 25-30 minutes. Remove from heat and purée sauce with an immersion blender until almost smooth in some places but chunky in others. (Alternatively, purée half of sauce in a blender until almost smooth, then stir back into sauce in pot.) Season with salt and pepper. Keep warm until ready to serve.
  • Cook pasta in a large pot of boiling salted water until not quite al dente, about 1 minute less than package directions.
  • Using a spider or tongs, transfer pasta to sauce and add butter and ½ cup pasta cooking liquid. Cook, stirring constantly and adding more pasta cooking liquid if needed, until sauce thickens enough to coat pasta and pasta looks glossy, about 1 minute.
  • Divide pasta among shallow bowls and top with reserved lentils and Parmesan (if using).
  • Do ahead: Sauce can be made 5 days ahead. Let cool, then transfer to an airtight container. Cover and chill, or freeze up to 3 months. Reheat, adding a little water to thin if needed, before serving.

HEARTY BEAN & LENTIL VEGAN BOLOGNESE



Hearty Bean & Lentil Vegan Bolognese image

Tomatoes and garlic simmered together with lentils and beans for a thick, hearty, and protein-rich take on bolognese.

Provided by Kare for Kitchen Treaty

Time 1h

Number Of Ingredients 13

1/4 cup extra virgin olive oil
1 medium yellow onion (diced)
6 medium cloves garlic (minced)
2 teaspoons kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1/4 teaspoon crushed red pepper flakes
2 28-ounce cans whole San Marzano tomatoes
1 1/2 cups water
1 tablespoon vegan-friendly granulated sugar
1 cup French green lentils (rinsed)
1 15-ounce can cannellini beans, drained and rinsed
1 15-ounce can small red beans or red kidney beans, drained and rinsed
Large sprig of fresh basil

Steps:

  • Set a large pot over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until soft, 5-6 minutes. Add the garlic, red pepper flakes, salt, and pepper. Cook, stirring frequently, for one more minute.
  • Squeeze the tomatoes to crush and add them to the pot along with the juices from the can. Add the water and honey and stir to combine. Add the lentils. Increase heat to bring the mixture to a boil and then reduce heat to medium. Simmer, stirring occasionally, until the lentils are almost cooked through, about 20 minutes.
  • Stir in the beans and the sprig of basil and continue to cook until thick and rich, about 5-10 more minutes. Remove basil. Taste and add additional salt and pepper if desired.
  • Serve over your favorite pasta (we're partial to whole wheat spaghetti with this sauce), spooned over spaghetti squash, or in a baked sweet potato.
  • Sauce keeps refrigerated in an airtight container for 2-3 days. It also freezes very well.

Tips:

  • Use a variety of lentils. Different lentils have different textures and flavors, so using a mix can create a more complex and interesting dish. Lentils are high in protein and fiber, making them a healthy and hearty option for a plant-based meal.
  • Don't overcook the lentils. Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy and lose their flavor.
  • Use a good quality tomato sauce. The tomato sauce is the base of the bolognese, so it's important to use a sauce that you enjoy the flavor of. If you can, use a homemade tomato sauce for the best results.
  • Add plenty of vegetables. Vegetables add flavor, texture, and nutrition to the bolognese. Some good options include carrots, celery, onions, mushrooms, and peppers.
  • Use fresh herbs. Fresh herbs add a lot of flavor to the bolognese. Some good options include basil, oregano, and thyme.
  • Serve the bolognese with your favorite pasta. Bolognese is traditionally served with spaghetti, but you can use any type of pasta that you like.

Conclusion:

Lentil bolognese is a delicious and hearty plant-based meal that is easy to make. It's perfect for a weeknight dinner or a casual weekend lunch. With a few simple ingredients and a little bit of time, you can create a dish that the whole family will enjoy. This dish is also a great way to get your daily dose of vegetables. So next time you're looking for a healthy and satisfying meal, give lentil bolognese a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #south-west-pacific     #main-dish     #beans     #vegetables     #australian     #easy     #beginner-cook     #diabetic     #vegan     #vegetarian     #stove-top     #dietary     #one-dish-meal     #comfort-food     #inexpensive     #lentils     #carrots     #taste-mood     #equipment     #3-steps-or-less

Related Topics