This hearty lentil bolognese is a delicious and nutritious plant-based alternative to traditional meat sauces. It’s packed with flavor, easy to prepare, and perfect for serving over your favorite pasta. Here’s a step-by-step guide to making this comforting dish.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 8 ounces baby bella mushrooms, finely diced (optional)
• 4–6 cloves garlic, minced
• ½ cup dry red wine (optional)
• 2 cups vegetable broth
• ¾ cup brown or green lentils, rinsed and drained
• 1 (28-ounce) can fire-roasted crushed tomatoes
• 1 (6-ounce) can tomato paste
• 1 bay leaf
• ½ teaspoon each: crushed red pepper flakes, dried thyme, dried oregano, smoked paprika
• ⅓ cup milk (dairy or plant-based)
• 2 tablespoons balsamic vinegar
• Salt and pepper, to taste
• 1 pound uncooked pasta (like pappardelle or spaghetti)
• Chopped fresh basil and freshly-grated Parmesan cheese for serving (optional)

Instructions

1. Sauté the Vegetables:
   • Heat the olive oil in a large pot over medium-high heat. Add the diced onion, carrot, and celery. Sauté for about 6 minutes until the vegetables are softened.
   • If using mushrooms, add them along with the minced garlic and sauté for another 5 minutes until everything is fragrant and cooked down.
2. Deglaze the Pot:
   • Pour in the red wine (if using) and stir to combine, scraping up any browned bits stuck to the bottom of the pot. Let it simmer for a couple of minutes until slightly reduced.
3. Simmer the Sauce:
   • Add the vegetable broth, lentils, crushed tomatoes, tomato paste, bay leaf, crushed red pepper flakes, thyme, oregano, and smoked paprika. Stir well to combine.
   • Bring the mixture to a low simmer. Reduce heat to low, cover partially with a lid, and let it simmer for 25–30 minutes or until the lentils are tender. Stir occasionally.
4. Cook the Pasta:
   • While the sauce is simmering, cook your pasta in a large pot of salted boiling water according to package instructions until just al dente. Reserve 1 cup of starchy pasta water before draining.
5. Finish the Sauce:
   • Once the lentils are tender, remove and discard the bay leaf. Stir in the milk and balsamic vinegar until combined. Taste and adjust seasoning with salt and pepper as needed. If the sauce is too acidic, you can add a teaspoon of sugar to balance it out.
6. Combine Pasta and Sauce:
   • Add the drained pasta to the sauce and toss gently to combine. If the sauce seems too thick, add some reserved pasta water until you reach your desired consistency.
7. Serve:
   • Serve warm with chopped fresh basil and grated Parmesan cheese on top if desired.

Tips for Customization

• Vegetable Variations: Feel free to add other vegetables like zucchini or spinach for added nutrition.
• Spice Level: Adjust the amount of crushed red pepper flakes based on your heat preference.
• Lentil Options: You can use different types of lentils; however, cooking times may vary (red lentils cook faster than green or brown).

This hearty lentil bolognese is not only a satisfying meal but also a great way to incorporate more plant-based foods into your diet. With its rich flavors and comforting texture, it’s sure to become a favorite in your household! Enjoy it as a main dish or paired with crusty bread for a complete meal.