This recipe Red Lentil Spaghetti Bolognese is a comfort food to is best.
Today I'm sharing a family recipe with you, my grandmother, my mother, and I are making the same sauce. But mine is the Vegan version of this Bolognese Sauce, all the ingredients are the same as the basic recipe, I simply changed the beef for red lentils, the taste and texture are relatively similar.
This Lentil Bolognese is made with nutrient-rich red lentils and will fulfill any hearty appetite. It's perfect for a winter meal or anytime you're in the mood for something comforting. Plus, it's healthy and delicious but also easy to make.
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The Ingredients
- Red lentils
- Strained Tomatoes
- Diced Tomatoes
- Tomato Paste
- Vegetable Broth
- Onion
- Red Bell Pepper
- Basil
- Oregano
- Garlic
- Bay leaf
- Olive oil
- Tamari Sauce or Soy sauce
- Worcestershire sauce
- Sugar (optional)
See the recipe card for quantities
Step-by-Step with photos
Step 1: In a large pot over medium-high heat, add the olive oil, once hot add the garlic, onion, and bell pepper. Cook for 5 minutes until the vegetable has softened.
Step 2: Add the remaining ingredients, reduce heat, and simmer over low heat for 2 hours, give it a stir a few times.
Step 3: Remove from heat, with the help of a hand mixer, blend the sauce until you obtain the texture of your choice.
Tips
- Don’t rush it – Let the sauce simmer low and slow this is not a recipe you can speed up in any way and still achieve the same beautiful and authentic flavours.
- Prep in advance – Like most sauces, this recipe tastes even better the next day so you can make it a day in advance and reheat it when you are ready to serve.
- Some tomato brands may be more tart, to remove the acidity; simply add 1 tablespoon of sugar when cooking
How do I store leftover Bolognese?
The sauce will taste even more delicious the next day but leftovers in the fridge for up to 4 days. You can also freeze any leftover sauce for up to 3 months then thaw completely before reheating.
FAQ
You can absolutely replace meat with lentils in most meat-based recipes. It has a similar texture to ground meat, and when seasoned with the right spices, it tastes like beef.
Pasta Recipes
Red Lentil Bolognese
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 onion chopped
- 1 bell pepper
- 1 ½ cupa red lentil
- 2 cups vegetable broth
- 2 bottles (24 oz) strained tomatoes
- 1 can (28 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 tablespoon oregano dried
- 2 tablespoon basil dried
- fresh basil and parmesan for garnish optional
- 3 tbsp tamari sauce or soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tbsp sugar
Instructions
- Wash and cut the onion and bell pepper into small pieces
- In a large pot over medium high heat, add the olive oil, once hot add the garlic, onion and bell pepper. Cook for 5 minutes until the vegetable have softened.
- Add the remaining ingredients, reduce heat and simmer over low hest for 2 hours, give it a stir a few time.
- Remove from heat, with the help of a hand mixer, blend the sauce until you obtain the texture of your choice.
- Serve over pasta, garnish with fresh basil and parmesan if deisred,
- Keeps for 4 days in the refrigerator, or 3 months in the freezer
Notes
- Don’t rush it – Let the ragu simmer low and slow this is not a recipe you can speed up in any way and still achieve the same beautiful and authentic flavours.
- Prep in advance – Like most sauces, this recipe tastes even better the next day so you can make it a day in advance and reheat it when you are ready to serve.
- Some tomato brands may be more tart, to remove the acidity; simply add 1 tablespoon of sugar when cooking
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