Lentil bolognese? Sounds gross, truly. As an Italian girl, I was on the fence about this one but we are trying to eat less meat in our home and I was determined to make this work.

I love a good bolognese (find my turkey version here if you’re more of a carnivore) and wanted to find a great vegetarian option for a delicious weeknight dinner. Last week I found a lentil bolognese recipe online for my meal plan but it needed a little tweaking (IMO) so I added a few ingredients and swapped a few things around to make a hearty, filling, and delicious lentil bolognese.

It turned out so great! I recommend not skipping the wine or vinegar steps, they make a world of difference. As does the pinch of nutmeg, an important ingredient in traditional bolognese.

Lentil Bolognese Recipe

Serves 4

Ingredients:

• 3 tbsp butter (or olive oil for a dairy-free version)
• 1 large yellow onion, diced
• 1 celery stalk, finely chopped
• 1-2 large carrots, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/4 tsp nutmeg
• Salt and black pepper to taste
• 1 1/4 cups, dry white wine
• 1 tube (5oz) tube or can (6oz) of tomato paste
• 2 cups, chicken broth (or veggie broth if you want to make it vegan)
• 1 cup red lentils, soaked
• 1/4 cup walnuts (or pecans), crushed finely
• 1 14 oz can of crushed tomatoes or diced tomatoes
• 1 tbsp balsamic vinegar
• 1 box, cooked pasta of choice (I used Banza chickpea pasta for a high-protein gluten-free version)
• Italian parsley, chopped
• Parmesan or Pecorino Romano cheese for topping (optional)

Directions:

1. Soak lentils in cold water for at least 30 minutes
2. I prep the other ingredients while they’re soaking
3. Heat butter (or olive oil) in a large pot
4. Add onions and a pinch of salt, cook onions for about 5 minutes, stirring occasionally
5. Add a few spoonfuls of water to deglaze the pan, stir, and cook for another 5 minutes until they’re golden brown
6. Add the carrot and celery and cook for about 2 more minutes
7. Add garlic, thyme, oregano, 2 tsp salt, black pepper (to taste), and nutmeg, stir and cook for another minute or so
8. Add tomato paste and cook for 2-3 minutes, stirring frequently until it’s dark red
9. Add wine and cook down for another 2-3 minutes
10. Stir in soaked lentils and nuts and heat to a boil, then simmer on low for about 20 minutes, stirring occasionally
11. Add crushed tomatoes and broth and simmer on low for another 15-20 minutes until lentils are tender, stirring occasionally
12. Add salt and pepper to taste and finish off with a dash of vinegar
13. Toss with cooked pasta and another tablespoon of butter, and garnish with parsley and grated cheese
14. Enjoy!