Red Lentil Bolognese
Red Lentil Bolognese is a hearty, plant-forward take on a classic comfort dish. Red lentils simmer down into a naturally thick, velvety sauce that clings beautifully to penne pasta, creating a rich texture without the need for meat. Finely chopped mushrooms add depth and savory umami, while sweet peppers bring subtle sweetness and color that balance the acidity of the tomatoes.
The sauce begins with a traditional sofrito of onion, carrot, and celery, slowly sautéed to build flavor. Tomato paste is cooked briefly to deepen its richness, then deglazed with red wine or broth to capture every bit of flavor from the pan. As the red lentils cook, they absorb the aromatic herbs and tomatoes, breaking down slightly to create a cohesive, satisfying ragu rather than a chunky stew.
Finished with fresh parsley and a sprinkle of Parmesan cheese, this Bolognese feels comforting and familiar while still being lighter and more sustainable than a meat-based version. It’s ideal for weeknight dinners, meal prep, or feeding a crowd, and pairs especially well with penne, which holds the sauce in its ridges and hollow centers.
Simple, nourishing, and deeply satisfying, this dish proves that sustainable plant-forward cooking can be just as comforting as the classics.
Red Lentil Bolognese
Ingredients
- 2 tbsp olive oil
- 1 cup onion, finely diced
- ½ cup carrot, finely diced
- ½ cup celery, finely diced
- 8 oz cremini or button mushrooms, finely chopped
- 3–4 cloves garlic, minced
- 2 tsp italian seasoning (or 1 tsp dried oregano and 1 tsp dried basil)
- 1 bay leaf
- ½ tsp smoked paprika
- 1 tbsp tomato paste
- ½ cup dry red wine (optional; or use vegetable broth)
- 1–2 red or yellow sweet peppers, diced
- 1 cup red lentils, rinsed
- 1 (28-oz) can crushed tomatoes
- 3 cups vegetable broth (adjust as needed)
- Salt and freshly ground black pepper, to taste
- 1 lb penne pasta
- Optional garnish: grated Parmesan or Pecorino, fresh basil or parsley
Instructions
- Heat olive oil in a large saucepan or Dutch oven over medium heat.
- Add onion, carrot, and celery; sauté 6–8 minutes until softened.
- Add chopped mushrooms; cook 5 minutes until softened.
- Stir in garlic, italian seasoning, bay leaf, smoked paprika, and tomato paste; cook 3-4 minutes until fragrant and starting to brown in the pan.
- Pour in red wine (if using) and simmer 2–3 minutes, scraping up any browned bits.
- Stir in sweet peppers, red lentils, crushed tomatoes, vegetable broth, salt, and pepper.
- Bring to a gentle boil, then reduce heat to a simmer.
- Simmer 15–20 minutes, stirring occasionally, until lentils are tender and the sauce has thickened. Add more broth if needed.
- Meanwhile, cook penne in well-salted water according to package directions.
- Reserve ½ cup pasta water before draining.
- Remove bay leaf from sauce.
- Toss cooked penne with Bolognese sauce, adding a splash of pasta water if needed to coat evenly.
- Serve hot, garnished with grated cheese and fresh herbs if desired.
Notes
- Extra greens: Feel free to add fresh spinach, kale, or Swiss chard at the end for a pop of color and extra nutrients.
- Creamy finish: Stir in a small splash of plant milk or cream if desired.
- Make-ahead: Sauce can be prepared ahead; add spinach just before serving.