22 November 2024

Lentil Bolognese

This Lentil Bolognese has nothing to envy from the classic Italian sauce, even with ground meat substituted by lentils to make it plant-based. The secret lies in preparing the same sautéed base, which provides that essential onion flavor, and allowing the sauce to simmer over low heat to enhance its aromas. A bowl of this vegan Bolognese paired with spaghetti is, for me, the ultimate comfort food—the meal I love to cook for myself when I’m craving something filling and earthy.

Jump to Recipe

Pasta with Bolognese sauce is a staple of Italian cuisine, especially in the region where I grew up. There, almost every family use to eat this dish every Sunday because it’s a recipe that requires time to cook—something that’s hard to find during the week. This is a convivial dish, and it brings back many fond memories of when both my grandmother and mother used to prepare it. The curious thing is that, although there is only one authentic recipe, their sauces always had different flavors that made them unique. Additionally, when making Bolognese sauce, it’s better to prepare a big batch so that you have leftovers for the following days. Almost every Italian finds it tastier the next day when reheated because the flavors have had time to meld and become even more pronounced.

The origins of “Ragù alla Bolognese” are rooted in the city of Bologna, located in northern Italy. The authentic recipe combines ground meat, onions, carrots, and herbs, which you cook very slowly for several hours and served with tagliatelle. Over time, the recipe evolved to include broth, tomato paste, or cream. This pasta dish became popular abroad in the 20th century, when immigrants brought it to the United States calling “spaghetti bolognese”.

What’s great about Italian gastronomy is that you can easily transform its classic dishes into vegetarian meals, preserving both the flavor and texture. In this Lentil Bolognese, I simply replace the meat protein with legumes, particularly lentils, which provide both a firm consistency and feeling of fullness. For this recipe, I use canned lentils to save time, but what’s interesting about this legume is that, when dried, it has a faster cooking time compared to other legumes.

Ingredients for vegan bolognese

Lentils: their firm and hearty texture mimics the consistency of ground meat, and when cooked, they contribute to the rich texture of the traditional sauce. Additionally, this legume easily absorbs the other ingredients, creating a deep flavor. Lentils are an excellent plant-based protein source, rich in iron and folate, making the meal even more balanced and nourishing.

Spaghetti: this iconic pasta shape pairs perfectly with this Lentil Bolognese, helping to absorb the sauce. Spaghetti adds authenticity to the recipe, even when made plant-based, and preserves the cultural tradition.

Tomato sauce: this is the foundation of the Lentil Bolognese, providing a rich and slightly sweet flavor that balances the other savory ingredients. When slowly cooked, the tomato sauce, seasoned with herbs, absorbs all the aromas and helps create a cohesive dish.

Carrot, onion, shallot: sautéed onion, carrot and shallot form the soffritto, a classic Italian technique used to provide a sweet and savory base for the sauce. This mixture creates a fragrant foundation that infuses the oil with flavors, carrying them through the entire dish. Personally, I prefer not to chop these ingredients too finely, as it adds texture and enhances the experience of eating the Lentil Bolognese.

Find the complete recipe with measurements below.

How to prepare a delicious Bolognese

Heat a saucepan with olive oil and once hot add the chopped carrot, onion and shallot.

Incorporate the lentils to the pan and season with salt, pepper and rosemary.

Pour in the tomato sauce and water, letting it cook slowly over low heat.

Combine the spaghetti, previously cooked in salted boiling water, with the Lentil Bolognese and toss together while still on the heat.

My tips for a vegan pasta sauce

You can substitute the onion with a celery stalk.

Adjust the water based on the consistency of your tomato sauce. Since mine is already dense, I don’t need to thicken it much further.

If you use dried lentils instead of canned, be sure to drain any excess cooking water before adding them to the saucepan.

I suggest draining the pasta al dente so it can finish cooking in the pan with the sauce.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!