This pasta with lentil bolognese is made with just a few ingredients that you most likely have hiding in your pantry. It’s perfectly hearty for the next cold day.
To me, a perfect sign of a winner pasta dish is when my 17 year old son goes for seconds and doesn’t even run to the fridge looking for cheese to add to his dinner plate. And if I get a “Mama, this is really good!”, it’s a slam dunk.
Everyone loves pasta, and we’ve all heard of bolognese sauce, right? But, you might be wondering, what is lentil bolognese, anyway? Does it have any meat? Nope!! Despite the name, lentil bolognese is vegan. Here the lentils act as a replacement for ground beef. The shape and texture of the lentils comes pretty close to a real bolognese sauce. And as a bonus, you get a whole lot more vitamins, minerals and fiber! And a hefty amount of plant based protein! 
Our lentil bolognese is made with small green lentils (sometimes also called small French lentils) because they stay firmer once cooked, so the texture is a bit better. But if you don’t have them on hand or can’t find them at your grocery store, any other variety of lentil will work just fine.
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Lentil Bolognese
- Total Time: 70 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Hearty lentil bolognese, pantry-friendly and perfect for a chilly evening. A simple, satisfying pasta dish.
Ingredients
- 0.75 cups (178 ml) dry small green lentils
- 1.5 tsp salt
- 1 lbs (454 g) rigatoni
- 2 tbsp extra virgin olive oil
- 2 tbsp tomato paste
- 1 medium onion
- 4 cloves garlic
- 28 oz (794 g) crushed tomatoes
- 0.25 tsp red pepper flakes
- 5 oz (142 g) baby spinach
Instructions
- Place the lentils in a medium saucepan with at least 5 cups of water and 1 teaspoon of salt. Bring to a boil, lower the heat to medium, and simmer for 30 minutes, or until tender but not mushy.
- While the lentils are cooking, bring a large pot of water to a boil and cook the pasta according to package directions, reserving about 1 cup of cooking water before draining.
- In a large, deep nonstick skillet with a lid, heat olive oil over medium-high heat. Add tomato paste and the remaining 1/2 teaspoon of salt; cook for 3–5 minutes, or until caramelized (darker red).
- Add the onions and garlic; cook for 10–15 minutes, or until soft, stirring often.
- Add the crushed tomatoes and red pepper flakes. Bring to a boil, reduce heat, and simmer, covered, for 20–25 minutes.
- Once the lentils and pasta are cooked, drain them and add them to the tomato sauce. Add reserved pasta water as needed, along with the spinach; toss well. Cook for 3–5 minutes, or until spinach has wilted.
Notes
- For a richer flavor, sauté the onions and garlic until deeply browned before adding the crushed tomatoes.
- If you prefer a smoother sauce, blend a portion of the cooked bolognese before adding the lentils and pasta.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 15
- Protein: 20
Frequently Asked Questions
What type of lentils should I use for the lentil bolognese?
You should use small green lentils, also known as small French lentils, as they maintain a firmer texture when cooked.
Can I use a different type of lentil if I can’t find small green lentils?
Yes, you can substitute any other variety of lentil, but keep in mind that the texture may vary depending on the type used.
How can I adjust the recipe if I want to add more vegetables?
You can sauté additional vegetables like carrots, bell peppers, or mushrooms along with the lentils to enhance the flavor and nutrition of the bolognese.
