Italian Lentil Bolognese – A Hearty, Plant-Based Dinner

This Italian Lentil Bolognese brings all the comfort of a slow-simmered sauce, without the meat. It’s rich, savory, and deeply satisfying, thanks to tender lentils and classic aromatics. The texture is thick and clingy, perfect for coating pasta or spooning over creamy polenta.

It also happens to be budget-friendly and packed with nutrition. If you love a cozy bowl of pasta but want something lighter and plant-based, this recipe hits the spot.

Why This Recipe Works

This recipe layers flavor the way traditional bolognese does: with a slow-cooked soffritto of onion, celery, and carrot as the base. Tomato paste gets caramelized to deepen the sauce and add a hint of sweetness, while red wine and vegetable broth build body and complexity. Brown or green lentils keep their shape and give the sauce a meaty bite.

A splash of milk or a dairy-free alternative rounds everything out and softens the acidity. The result is a sauce that feels classic and cozy, with a clean, modern twist.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme (or Italian seasoning)
• 1/2 teaspoon red pepper flakes (optional, for gentle heat)
• 1 cup brown or green lentils, rinsed
• 1/2 cup dry red wine (optional but recommended)
• 1 can (28 ounces) crushed tomatoes
• 3 cups low-sodium vegetable broth (plus more as needed)
• 1 bay leaf
• 1 teaspoon soy sauce or tamari (for umami)
• 1 teaspoon balsamic vinegar (to balance acidity)
• 1/3 cup whole milk or unsweetened plant milk (oat, almond, or cashew)
• Salt and freshly ground black pepper, to taste
• 12 ounces pasta of choice (tagliatelle, pappardelle, rigatoni, or spaghetti)
• Fresh basil or parsley, chopped (for serving)
• Grated Parmesan or vegan Parmesan, for serving

How to Make It

1. Prep the vegetables. Finely chop the onion, carrots, and celery so they melt into the sauce. Rinse the lentils and set aside.
2. Build the soffritto. Heat olive oil in a large pot over medium heat.

   Add onion, carrots, and celery with a pinch of salt. Cook, stirring often, until soft and lightly golden, about 10–12 minutes.

3. Add garlic and tomato paste. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook 2–3 minutes, stirring, until it darkens and smells sweet.
4. Season and deglaze. Add oregano, thyme, and red pepper flakes.

   Pour in the red wine and simmer for 2–3 minutes, scraping up any browned bits from the pan.

5. Simmer the sauce. Add lentils, crushed tomatoes, vegetable broth, and the bay leaf. Stir in the soy sauce. Bring to a gentle simmer.
6. Cook low and slow. Reduce heat to medium-low, partially cover, and simmer for 30–40 minutes, stirring occasionally, until lentils are tender.

   Add more broth if the sauce thickens too quickly.

7. Finish and balance. Remove the bay leaf. Stir in milk and balsamic vinegar. Taste and adjust with salt and pepper.

   The sauce should be thick, glossy, and savory.

8. Cook the pasta. Boil pasta in well-salted water until al dente. Reserve 1/2 cup pasta water, then drain.
9. Combine. Toss pasta with a generous ladle of sauce, adding a splash of pasta water if needed to help it cling. Serve with more sauce on top.
10. Garnish and serve. Finish with chopped basil or parsley and grated Parmesan or vegan Parmesan.

    Enjoy warm.

How to Store

• Refrigerator: Store sauce in an airtight container for 4–5 days. Keep pasta and sauce separate to avoid soggy noodles.
• Freezer: Freeze the sauce (not the pasta) for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop with a splash of water or broth to loosen.

  Stir often to prevent sticking.

• Make-ahead: The sauce tastes even better the next day as the flavors meld.

Benefits of This Recipe

• Protein-rich and plant-based: Lentils deliver fiber, iron, and protein without heaviness.
• Budget-friendly: Pantry staples and affordable ingredients make this a repeatable weeknight option.
• Flexible: Works with many pasta shapes, or swap in polenta, gnocchi, or roasted vegetables.
• Family-friendly flavor: Mild, savory, and tomato-forward with adjustable heat.
• Meal-prep friendly: Freezes well and reheats beautifully.

What Not to Do

• Don’t skip caramelizing the tomato paste. That quick browning step adds major depth.
• Don’t overcook the lentils to mush. Aim for tender with a light bite. Add liquid slowly and check often.
• Don’t forget to season in layers. Salt the vegetables, then taste again after simmering and finishing.
• Don’t pour in too much liquid at once. The sauce should be thick, not soupy; add broth as needed.
• Don’t skip the acidity at the end. A splash of balsamic brightens the sauce and balances the tomatoes.

Alternatives

• Gluten-free: Use gluten-free pasta or serve over polenta or spaghetti squash. Choose tamari instead of soy sauce.
• Creamier finish: Stir in a spoonful of cashew cream or mascarpone (or a dairy-free cream) at the end.
• Extra veggies: Add finely chopped mushrooms with the soffritto for deeper umami, or stir in chopped spinach at the end.
• No wine: Skip the wine and add an extra teaspoon of balsamic or a splash of red wine vinegar instead.
• Herb swap: Fresh rosemary or basil can replace thyme and oregano.

  Add delicate herbs at the end to keep them bright.

• Lentil swap: Use French green (Puy) lentils for a firmer texture. Avoid red lentils, which break down too much.

FAQ

Can I make this in a slow cooker?

Yes. Sauté the soffritto and tomato paste on the stovetop first for best flavor.

Transfer to the slow cooker with lentils, tomatoes, broth, and seasonings. Cook on low for 6–7 hours or on high for 3–4 hours, then finish with milk and balsamic.

What pasta shape works best?

Wide ribbons like tagliatelle or pappardelle are classic for thick sauces, but rigatoni, penne, or shells also hold the sauce well. Use what you enjoy and have on hand.

Can I make it oil-free?

Yes.

Sauté the vegetables in a splash of broth instead of oil, adding more as needed to prevent sticking. The sauce will still be flavorful and hearty.

How can I make it spicier?

Add more red pepper flakes or stir in a pinch of Calabrian chili paste. Taste as you go to keep the heat balanced.

What if my sauce is too thick?

Stir in extra broth or pasta water a little at a time until the sauce loosens.

Simmer briefly to meld the texture.

What if my sauce is too acidic?

Add a small knob of butter or a drizzle of olive oil, plus an extra splash of milk or plant milk. A pinch of sugar can help, but start with fat and dairy first for a rounder flavor.

Can I use canned lentils?

You can, but the texture will be softer. Add 2 cans of drained lentils in the last 10–15 minutes of cooking and use less broth so the sauce doesn’t get watery.

Is this recipe kid-friendly?

Usually, yes.

Keep the red pepper flakes mild or omit them. The sauce is savory and slightly sweet, which many kids enjoy.

Final Thoughts

Italian Lentil Bolognese gives you the comfort of a classic pasta night with a wholesome, plant-based twist. It’s reliable, versatile, and built from ingredients you can find anywhere.

Make a big batch, stash some in the freezer, and you’ve got a delicious standby for busy nights. Keep it simple, taste as you go, and enjoy a bowl that feels both cozy and fresh.