Protein-rich red lentils simmered with tomatoes, garlic, and herbs into a thick, savory sauce served over al dente pasta.
Stir the sauce every 5 minutes during simmering to prevent lentils from sticking to the pot bottom. Taste and adjust seasoning at the end; the sauce will thicken as it cools.
Red lentils break down into a creamy sauce; do not substitute brown or green lentils without extending cook time to 40–45 minutes. Make ahead: refrigerate the sauce up to 4 days; reheat gently on the stovetop, adding a splash of broth if too thick.
Ingredients
Scale
Measurement units
- 1 cup red lentils
- 28 oz canned crushed tomatoes
- 2 cups vegetable broth
- 4 garlic cloves
- 1 medium yellow onion
- 1 medium carrot
- 1 celery stalk
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp olive oil
- salt (to taste)
- black pepper (to taste)
- 1 tbsp balsamic vinegar (adds depth and sweetness)
- 12 oz spaghetti or pappardelle pasta
- ¼ cup fresh basil (for garnish)
Ingredients
Scale
Measurement units
- 1 cup red lentils
- 28 oz canned crushed tomatoes
- 2 cups vegetable broth
- 4 garlic cloves
- 1 medium yellow onion
- 1 medium carrot
- 1 celery stalk
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp olive oil
- salt (to taste)
- black pepper (to taste)
- 1 tbsp balsamic vinegar (adds depth and sweetness)
- 12 oz spaghetti or pappardelle pasta
- ¼ cup fresh basil (for garnish)
Instructions
Prepare the vegetables
Dice onion, carrot, and celery stalk into small, even pieces.
Mince the garlic cloves.
Sauté the aromatics
Heat olive oil (2 tablespoon) in a large pot over medium heat.
Add the diced onion, carrot, and celery; cook, stirring occasionally, until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Build the sauce
Add 1 cup rinsed red lentils (1 cup), canned crushed tomatoes (28 ounce), and vegetable broth (2 cup) to the pot.
Stir in dried oregano (1 teaspoon) and dried basil (1 teaspoon).
Bring to a boil, then reduce heat to medium-low.
Simmer the lentils
Simmer uncovered, stirring every 5 minutes, until lentils are completely tender and break down into a thick sauce, about 20–25 minutes.
Cook the pasta
While the sauce simmers, bring a large pot of salted water to a boil.
Add 12 oz spaghetti or pappardelle and cook according to package directions until al dente.
Drain the pasta in a colander and set aside.
Equipment: colander
Finish the sauce
Taste the sauce and season with salt and pepper to taste.
Stir in 1 tbsp balsamic vinegar if using.
Serve
Divide the cooked pasta among four bowls.
Spoon the lentil Bolognese sauce over each portion.
Garnish with fresh basil if desired and serve immediately.
Before you cook
Cook notes
- • Red lentils break down into a creamy sauce; do not substitute brown or green lentils without extending cook time to 40–45 minutes.
- • Stir the sauce every 5 minutes during simmering to prevent lentils from sticking to the pot bottom.
- • Taste and adjust seasoning at the end; the sauce will thicken as it cools.
- • Make ahead: refrigerate the sauce up to 4 days; reheat gently on the stovetop, adding a splash of broth if too thick.
- • Balsamic vinegar is optional but recommended; it balances the acidity of tomatoes and adds subtle sweetness.
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