Save A hearty, comforting twist on classic Bolognese, this fiber-rich lentil sauce is simmered with festive vegetables and herbs. Perfect for a nourishing holiday meal.
This dish quickly became a holiday favorite with my family, combining comfort and nutrition in every bite.
Ingredients
- Pasta: 350 g whole wheat pasta (spaghetti, rigatoni, or penne)
- Lentil Bolognese Sauce: 2 tbsp olive oil 1 large onion, finely chopped 2 carrots, diced 2 celery stalks, diced 3 cloves garlic, minced 1 red bell pepper, diced 200 g brown or green lentils, rinsed 2 tbsp tomato paste 800 g canned crushed tomatoes 500 ml low-sodium vegetable broth 1 tsp dried oregano 1 tsp dried thyme 1 tsp dried rosemary 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 2 bay leaves Salt and freshly ground black pepper, to taste 1 tbsp balsamic vinegar 1 tbsp maple syrup (optional, for balance)
- Festive Garnish: 2 tbsp chopped fresh parsley 2 tbsp grated vegetarian Parmesan cheese (optional) Pomegranate seeds, for a festive touch (optional)
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Instructions
- Step 1:
- Heat olive oil in a large saucepan over medium heat. Add onion, carrots, celery, and bell pepper. Sauté for 8 10 minutes, until vegetables are softened.
- Step 2:
- Stir in garlic and cook for 1 minute until fragrant.
- Step 3:
- Add lentils, tomato paste, oregano, thyme, rosemary, cinnamon, nutmeg, and bay leaves. Stir well to coat the lentils and vegetables in the spices.
- Step 4:
- Pour in crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat to low. Simmer uncovered for 35 40 minutes, stirring occasionally, until lentils are tender and sauce has thickened.
- Step 5:
- Remove bay leaves. Stir in balsamic vinegar and maple syrup. Season with salt and pepper to taste.
- Step 6:
- Meanwhile, cook whole wheat pasta according to package instructions. Drain and set aside.
- Step 7:
- Toss cooked pasta with lentil Bolognese or serve sauce ladled over pasta.
- Step 8:
- Top with parsley, grated Parmesan, and pomegranate seeds if desired.
Save This recipe reminds me of cozy family dinners spent sharing stories and enjoying comfort food during the holidays.
Notes
For gluten-free, use gluten-free pasta. For a vegan version, skip Parmesan or use a plant-based alternative. Add chopped mushrooms for extra umami. Pairs well with a medium-bodied red wine, such as Chianti.
Required Tools
Large saucepan Wooden spoon Pasta pot Colander Chefs knife Cutting board
Nutritional Information
Calories: 520 Total Fat: 8 g Carbohydrates: 90 g Protein: 21 g
Save This lentil Bolognese is a wonderful way to enjoy a hearty meal that supports your health without sacrificing flavor.
Kitchen Guide
- → What type of lentils are best for this sauce?
Brown or green lentils work best as they hold their shape well during simmering and offer a hearty texture.
- → Can I use gluten-free pasta for this dish?
Yes, substituting with gluten-free pasta maintains the dish's integrity while accommodating dietary needs.
- → How long should the sauce simmer for optimal flavor?
Simmering uncovered for 35–40 minutes allows the lentils to soften and the flavors to meld beautifully.
- → Are there suggested toppings to complement the sauce?
Chopped parsley, grated vegetarian Parmesan, and pomegranate seeds add freshness, richness, and festive texture.
- → Is it possible to make this dish vegan?
Absolutely, simply skip the Parmesan or use a plant-based alternative to keep it vegan-friendly.
- → What spices give this sauce its unique flavor?
Oregano, thyme, rosemary, cinnamon, nutmeg, and bay leaves create a warm and aromatic profile.
