How to Make the Perfect Vegetarian Lentil Bolognese

My love for lentils could not be more pronounced than it is in this recipe for my lentil bolognese. Combining my love of Italian food and pasta with my love for lentils is simply a match made in carb and fiber heaven. Coincidentally, that is where I wish to go when I die, a pool of noodles and lentils.

This recipe is so good, that I believe it is better than it’s meat counterpart. Make this lentil bolognese for your carnivore friends and family members and they will not miss the meat. In fact, the lentils pair much better with the carrot, celery, and onion base and the rich tomato and red wine sauce.

To top that. this meal is easy to make and you can really pop it on the stovetop and let it do it’s thing. And then, when you are feeling hungry and the aromas of the lentil bolognese fill your kitchen, simply boil water and cook your pasta to perfection. Voila! The perfect Sunday pasta night or meatless Monday recipe has arrived!

Serves 4-6

Wine Pairing Suggestion:

The recipe calls for red wine, so the only thing you could possibly drink with this meal is more red wine. Try an Italian varietal like a medium bodied Montepulciano.

Ingredients:

2 tablespoons of olive oil

1 carrot, finely diced

1 stalk of celery, finely diced

4 cloves of garlic, minced

1 medium onion, finely diced

2 tablespoons of tomato paste

1/2 bottle of red wine

2 teaspoons of salt

1 28 ounce can of whole peeled tomatoes

1 cup of lentils

3 cups of chicken or vegetable stock

1 tablespoon of dried oregano

2 sprigs of thyme

1/2 cup of shredded parmesan plus more to serve

18 ounces of pappardelle, linguine, or rigatoni

More salt and pepper to taste

And of course, parsley for the pretty

Instructions:

1. In a large saucepan over medium high heat, add the oil, carrot, celery, and onion. Salt and pepper to taste and saute for 5 minutes until softened.
2. Add the garlic and saute until just fragrant, about 30 seconds. Stir in the tomato paste to combine with the vegetables.
3. Deglaze the pan with the red wine. Turn the heat to high and allow the wine to reduce for 2-3 minutes before adding the tomatoes. Allow the mixture to come to a boil and then reduce to a simmer. Stir, pressing the tomatoes with the back of a wooden spoon to break up the whole pieces.
4. Add in the lentils, salt, stock, thyme, and oregano. Stir combine and bring the sauce to a simmer. Put a lid on it and allow the sauce to cook for 30 minutes to an hour, stirring occasionally.
5. Cook the pasta according the package instructions. Meanwhile, remove the thyme from the sauce and stir in the parmesan.
6. Drain the pasta and top with the lentil bolognese. Add parmesan and parsley as desired.