Save My roommate Sarah used to make this massive pot of lentil Bolognese every Sunday during our final year of university. The whole apartment would smell like simmering tomatoes and garlic, and our neighbors would actually knock on the door hoping for leftovers. I finally asked for the recipe, and now it is my go-to for feeding a crowd or meal prepping for the week. Something about the way lentils break down slightly makes the sauce feel so much heartier than regular marinara.
Last winter I made a double batch for my friends potluck, and people kept asking which butcher I got the ground beef from. When I told them it was entirely plant based, two of them immediately asked for the recipe right there at the dinner table. Watching normally skeptical meat eaters go back for seconds of lentil Bolognese is honestly one of my favorite kitchen victories.
Ingredients
- Olive oil: This creates the foundation for sautéing your vegetables, so use a decent quality one that you would also use for finishing dishes
- Onion, carrots, celery: This classic mirepoix trio builds that deep aromatic base that makes Italian sauces taste so comforting
- Garlic: Freshly minced garlic blooms so beautifully in the hot oil and mellows out as the sauce simmers
- Dried lentils: Brown or green lentils hold their shape perfectly while still softening enough to create that thick, meaty sauce texture
- Crushed tomatoes: Whole tomatoes that you crush yourself usually have better flavor, but good quality canned crushed tomatoes work perfectly here
- Tomato paste: This concentrates the tomato flavor and adds a gorgeous rich color to the finished sauce
- Dried oregano and basil: These dried herbs develop a deeper flavor during long simmering than fresh herbs would
- Smoked paprika: This little secret adds that subtle smoky depth usually provided by bacon or pancetta in traditional recipes
- Vegetable broth: Use a good quality low sodium broth so you can control the seasoning properly
- Pasta: Spaghetti catches the sauce beautifully, but any pasta shape with ridges or hollows would work wonderfully
Instructions
- Build your flavor foundation:
- Heat olive oil in your largest saucepan over medium heat and add the diced onion, carrots, and celery. Sauté for about seven to eight minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
- Wake up the garlic:
- Stir in the minced garlic and cook for just one minute until it becomes fragrant. Be careful not to let it brown or it will turn bitter.
- Combine everything:
- Add the rinsed lentils, crushed tomatoes, tomato paste, oregano, basil, smoked paprika, and bay leaf to the pan. Stir everything together until the tomato paste is evenly distributed throughout the sauce.
- Simmer to perfection:
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer gently for thirty to thirty-five minutes, stirring occasionally to prevent sticking, until the lentils are tender and the sauce has thickened beautifully.
- Season and finish:
- Remove the bay leaf and taste the sauce. Season with salt and pepper as needed, then let it rest while you cook the pasta.
- Cook your pasta:
- While the sauce simmers, cook your spaghetti in a pot of salted boiling water according to package instructions until al dente. Reserve a splash of pasta water before draining.
- Bring it together:
- Serve the sauce generously over the hot pasta and top with fresh herbs and cheese if you are using them. The sauce should coat each strand of pasta beautifully.
Save This recipe has become my absolute favorite to bring to new parents or anyone needing a comforting meal. It travels well, freezes beautifully, and somehow manages to feel fancy while being incredibly simple to make.
Making It Your Own
The beauty of this sauce is how adaptable it is. Sometimes I add a splash of red wine along with the broth for extra depth, or toss in some finely chopped mushrooms to enhance that earthy quality. On busy weeknights I have used a bag of frozen mirepoix and nobody noticed the difference.
Serving Suggestions
This sauce is wonderful over any pasta shape, but do not limit yourself there. It is incredible spooned over polenta, used as a filling for lasagna, or even as a topping for baked potatoes with a dollop of sour cream. The leftovers also make an amazing base for vegetable soup.
Storage And Meal Prep
The sauce keeps beautifully in the refrigerator for four to five days and freezes for up to three months. I actually prefer the flavor on day two or three after the herbs and spices have had more time to meld together.
- Cool the sauce completely before transferring to airtight containers
- Freeze in portion sized containers so you can thaw just what you need
- When reheating, add a splash of water or broth to loosen it back up
Save There is something deeply satisfying about a big pot of sauce bubbling away on the stove, filling your whole kitchen with that cozy simmered tomato smell. This recipe proves you do not need meat to create something truly comforting and delicious.
Recipe FAQ
- → Can I use red lentils instead of brown or green?
Red lentils work beautifully and cook faster—in about 20-25 minutes. They'll break down more, creating a creamier texture. Perfect if you prefer a smoother sauce consistency.
- → How can I make this gluten-free?
Simply swap regular spaghetti for your favorite gluten-free pasta—chickpea, brown rice, or quinoa-based varieties all work well. The sauce itself is naturally gluten-free.
- → Can I freeze leftovers?
Absolutely. This sauce freezes exceptionally well for up to 3 months. Portion into airtight containers, cool completely before freezing, and thaw overnight in the refrigerator.
- → What pasta shapes work best?
Spaghetti is classic, but the thick sauce clings wonderfully to fusilli, penne, rigatoni, or fettuccine. Short pasta with ridges or tubes captures the hearty lentils especially well.
- → How can I add more depth of flavor?
Try adding a splash of balsamic vinegar or red wine while simmering. A sprinkle of nutritional yeast or miso paste enhances umami. Fresh herbs like rosemary or thyme also complement beautifully.
- → Is this suitable for meal prep?
Perfectly suited. The sauce actually develops deeper flavors after sitting. Store sauce and pasta separately in the refrigerator for up to 5 days, then reheat gently with a splash of water or broth.