Lentil Bolognese Spaghetti (Print-Friendly Version)
Lentils, tomatoes, and vegetables simmered for a rich, savory sauce served over perfectly cooked spaghetti.
# What You'll Need:
→ Sauce Base
01 -
2 tablespoons extra virgin olive oil
02 -
1 large yellow onion, finely chopped
03 -
2 medium carrots, peeled and finely diced
04 -
2 medium celery stalks, finely diced
05 -
4 cloves garlic, minced
→ Main Filling
06 -
1.5 cups brown or green lentils, rinsed
07 -
4 cups low-sodium vegetable broth
08 -
1 can (794g) crushed tomatoes
09 -
2 tablespoons tomato paste
→ Herbs & Seasoning
10 -
1 teaspoon dried oregano
11 -
1 teaspoon dried basil
12 -
1 bay leaf
13 -
0.25 to 0.5 teaspoon red pepper flakes (optional)
14 -
1 tablespoon soy sauce or tamari
15 -
1 teaspoon balsamic vinegar
16 -
Salt, to taste
17 -
Black pepper, to taste
→ Pasta & Finale
18 -
500g dried spaghetti or preferred pasta shape
19 -
Fresh parsley or basil, chopped, for garnish
20 -
Nutritional yeast or vegan parmesan, for serving (optional)
# How to Make It:
01 -
Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion and sauté for 5–7 minutes until softened and translucent. Add carrots and celery, then continue cooking for 8–10 minutes until all vegetables are soft and beginning to caramelize.
02 -
Stir in minced garlic and cook for 1 minute until fragrant. Add dried oregano, dried basil, and red pepper flakes if using, then cook for another 30 seconds to release their fragrance.
03 -
Add tomato paste and cook, stirring frequently, for 2–3 minutes until slightly darkened. Pour in soy sauce or tamari, stirring well to blend.
04 -
Add rinsed lentils to the pot, stirring to coat. Pour in crushed tomatoes and vegetable broth, then stir thoroughly, making sure nothing sticks to the base. Add bay leaf.
05 -
Bring mixture to a gentle simmer. Reduce heat to low, cover, and cook for 40–50 minutes, stirring every 10–15 minutes, until the lentils are tender yet intact. Add more broth or water in 60 ml increments if the sauce thickens too much.
06 -
While the sauce cooks, bring a large pot of well-salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 250 ml pasta cooking water prior to draining.
07 -
Remove the bay leaf. Stir in balsamic vinegar. Taste and adjust seasoning with salt and freshly ground black pepper. If a thinner sauce is desired, stir in reserved pasta water as needed.
08 -
Either toss the drained spaghetti with the sauce in the pot or serve sauce over individual plates of pasta. Garnish with chopped parsley or basil and top with nutritional yeast or vegan parmesan if desired.
# Additional Tips:
01 -
Long, gentle sautéing of the mirepoix develops depth and complexity in the finished sauce.
02 -
Use tamari instead of soy sauce to keep the dish gluten-free.
03 -
Adjust sauce thickness with reserved pasta water for optimal cling to noodles.