This lentil bolognese is a delicious, meat-free take on the Italian classic. It’s just as filling and tasty as traditional bolognese sauce, with lentils taking the place of meat.
When you’re looking for a hearty pasta dinner that won’t break the bank, this lentil bolognese recipe is just what you need.
Jump to:
🗝️ Recipe’s key points
- The lentil bolognese develops deeper flavors overnight, making it perfect for preparing ahead
- Red lentils and crushed walnuts create a wonderfully rich texture
- This sauce comes together in under an hour while maintaining authentic Italian flavors
- This bolognese sauce with lentils is perfect for feeding a crowd or having delicious leftovers
If you think traditional bolognese is delicious, this lentil version will surprise you! One forkful of this plant-based take on the classic will have you reaching for seconds. The whole family will love it, and it stores beautifully, too!
🛒 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
As an Amazon Associate, I earn from qualifying purchases.
- Lentils – Red lentils work best here because they cook quickly and get nice and soft
- Tomato paste – Get the kind in a tube if you can. It has more flavor than canned
- Red wine – Chianti or Merlot are great choices, but you can skip it if you prefer
- Walnuts – These add a nice texture, just make sure to chop them finely
- Pappardelle – You can also use tagliatelle or fettuccine
- Balsamic vinegar – Try to use good quality. It makes a big difference!
- Herbs – Fresh basil or parsley really brightens up the dish
- Vegetables – The onion, carrot, and celery make up the flavor base
- Garlic – Fresh is best, but pre-minced works in a pinch
- Broth – Vegetable broth keeps it vegetarian, but any kind works
- Tomatoes – San Marzano tomatoes give the best flavor
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Soak lentils in water for 30-60 minutes while you prep other ingredients.
- Heat olive oil in a Dutch oven over medium-high heat until it shimmers.
- Add onion, carrots, and celery with a pinch of salt, cooking until golden brown (about 9-10 minutes). Add water as needed to prevent burning.
- Stir in garlic, thyme, oregano, salt, and pepper. Cook 1-2 minutes.
- Add tomato paste and cook 2-3 minutes until darker red.
- Cook until tomato paste is caramelized, stirring frequently.
- If using wine, pour it in and scrape up any browned bits. Cook until alcohol smell is gone.
- Cook until wine is mostly absorbed, about 2 minutes.
- Pour in broth and stir to combine with tomato paste.
- Add lentils and walnuts. Bring to a boil, then reduce heat and simmer 20 minutes.
- Add red pepper flakes if using.
- Stir in tomatoes and cook 15-20 minutes until lentils are tender but firm.
- Meanwhile, cook pasta in salted water until al dente. Save some pasta water before draining.
- Taste sauce and adjust salt and pepper.
- Blend about 2 cups of sauce until smooth, then stir back into pot.
- Stir in balsamic vinegar.
- Add pasta to sauce, tossing to coat. Add pasta water if needed.
- Divide into bowls and top with parmesan, basil or parsley.
🥫 Storage
Store your lentil bolognese in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the sauce (without pasta) for up to 3 months. When ready to use, thaw overnight and gently reheat on the stovetop.
📚 Variations
- Wine–free Version: Replace wine with additional vegetable broth plus a splash of balsamic vinegar
- Protein Boost: Add finely chopped mushrooms when cooking the soffritto
- Gluten–free: Choose your favorite gluten-free pasta – brown rice pasta works beautifully
- Quick Prep: Use pre-cooked lentils and reduce cooking time by 15 minutes
👩🏻🍳 Tips
- The key to perfect texture is not overcooking the lentils – they should be tender but still hold their shape
- Let the soffritto develop a deep golden color for maximum flavor
- Tube tomato paste offers more concentrated flavor than canned
- Always reserve some pasta water before draining – it’s liquid gold for creating the perfect sauce consistency
🤔 FAQs
Lentil bolognese is a delicious dish that mixes red lentils with a classic Italian base. This base, called soffritto, includes onions, carrots, and celery. We also add crushed tomatoes, herbs, and a splash of wine for extra flavor.
Traditional Bolognese is a slow-cooked meat sauce from Bologna, Italy. It starts with soffritto, adds meat, wine, tomatoes, and milk or cream, simmering until rich and thick. While our lentil version is plant-based, it follows the same cooking techniques.
Bolognese is a type of ragù. Ragù is a general term for any meat-based Italian sauce. Bolognese, however, comes from Bologna. It has a specific ratio of ingredients and a unique cooking method. In Italy, Bolognese is actually called “ragù alla bolognese.”
Lentils are high in fiber and protein while being naturally low in fat. They provide iron, potassium, and B vitamins, with no cholesterol. While beef offers important nutrients like B12 and zinc, lentils are generally considered a heart-healthy protein alternative.
The key steps are to caramelize the tomato paste, use good quality wine, and let the soffritto turn a deep golden color. Adding balsamic vinegar at the end balances the flavors.
🍽 What to serve with Lentil Bolognese With Pappardelle
I love serving this hearty pasta dish with a crisp arugula salad dressed simply with olive oil and lemon juice.
A loaf of crusty ciabatta is perfect for soaking up every last drop of sauce.
When friends come over, I’ll often start with a caprese salad and finish with a ricciarelli almond cookies.
🔪 All Our Way recommends the following
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You’ll need the following items to make this recipe successfully.
- Large Dutch oven – perfect for developing those deep flavors
- Sharp chef’s knife and cutting board – for precise vegetable prep
- Wooden spoon – essential for stirring without scratching your pot
- Large pasta pot – for cooking the pappardelle
- Colander – for draining pasta
- Ladle – for serving
📞 Chiacchierata (chat)
Isn’t it amazing how a handful of simple, affordable ingredients can create something so comforting and satisfying? This Ragù di Lenticchie with Pappardelle is proof that you don’t need to spend a fortune to enjoy a meal that feels like a celebration. The hearty lentils, the rich sauce, and the tender ribbons of pasta — every bite is a love letter to traditional Italian cooking.
I can’t wait for you to taste the delightful layers of flavor in each forchettata(forkful). Plus, you’ll feel good knowing you’re enjoying a healthy, meatless dish. This makes it even more special.
So roll up your maniche (sleeves), gather those ingredients, and dive into this delicious recipe adventure. After all, cooking is not just about feeding the body; it’s about feeding the anima(soul). Enjoy every bite, and remember to share the love (and the leftovers)! Buon Appetito!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What’s new? Check out my All Our Way Store on Amazon. We’ll be adding more items we love and use or wish we had to make
cooking fun and easy.
📖 Recipe
Tuscan-Inspired Lentil Bolognese: Ragù di lenticchie With Pappardelle
This traditional Italian recipe is a testament to how simple ingredients create a masterpiece. Lentils take center stage in this rich, hearty ragù, offering all the cozy flavors of a classic Bolognese but with a plant-based twist.
Print
Pin
Rate
Servings: 6 servings
Calories: 487kcal
As An Amazon Associate I earn from qualifying purchases.
Ingredients
- 1½ Tablespoons olive oil
- 1 large onion diced
- 1 ½ cups carrot small diced
- 1½ cups celery diced
- 4-6 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1½ teaspoon kosher salt more to taste
- black pepper to taste
- 5.3 oz tube of tomato paste (150g) see note 1
- ½ cup dry red wine (120 ml)see note 2 (optional)
- ¼ teaspoon red pepper flakes
- 3 cups vegetable broth (720 ml)
- 1 cup red lentils soaked (185g)
- ¼ cup toasted walnuts (32g) finely crushed
- 14.5 ounce can of crushed tomatoes (410g)
- 12-16 ounce pappardelle may also use tagliatelle, fettuccine, or rigatoni
- 1 Tablespoons balsamic vinegar good quality
- Fresh basil ribbons or flat-leaf parsley chopped
Instructions
-
Soak the 1 cup of lentils in water for 30 minutes or up to 60 minutes. Meanwhile, prep all the other ingredients (i.e., chop the onions and garlic, chop the walnuts, etc.)
-
Heat a 12-inch deep sauté pan or Dutch oven on medium-high heat. Add the olive oil, and once the olive oil shimmers, add the onions, carrots, and celery—season with a pinch of salt.
-
Stir occasionally, and cook the soffritto until light brown, about 5 minutes. Add a few spoonfuls of water to deglaze the pan, and stir. Keep cooking, adding more water every few minutes. Stir often to prevent burning. Cook until the soffritto is soft and golden brown, about 9 to 10 minutes.
-
Add the garlic, thyme, oregano, 1 ½ teaspoons kosher salt, and pepper to taste. Stir frequently and cook for 60-90 seconds.
-
Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring frequently until it’s darker red.
-
Optional: If using red wine, pour it into the pan and deglaze, scraping up any browned bits. Cook for 1-2 minutes until the smell of alcohol has burned off and the mixture is thick and jammy.
-
Pour in the broth, stirring the broth into the tomato paste to combine. Add the lentils and walnuts and stir to incorporate. Heat the mixture until it boils. Then, lower the heat to medium-low. Keep it at a rapid simmer for 20 minutes, stirring occasionally.
-
Add the crushed tomatoes and let them simmer for 15 to 20 minutes. Cook until the lentils are tender but still firm. Stir occasionally to prevent burning and sticking. You may need to add a bit more water. (Note 3)
-
Meanwhile, bring a large pot of water to a boil and salt generously. Add the pasta and cook until just al dente. Reserve a ladle of pasta water (you may not need it). Drain the pasta, but do not rinse it. ( Note 4)
-
Taste the bolognese for seasonings, adding more salt and pepper to taste.
-
Transfer 2 cups of the sauce to the base of a blender, let cool briefly, and blend until nearly smooth. Return the sauce to the pot and stir to combine. You can also use an immersion blender to blend the sauce in the pot. Blend it until you reach your desired consistency, but keep some texture.
-
Finish with the balsamic vinegar (or sugar, see note 5), and stir to combine.
-
Add the hot-cooked pasta to the bolognese sauce. Toss it until the pasta is well-coated. Add a little pasta water to help the sauce stick to the noodles if needed.
-
Divide the cooked pasta between bowls and top with the bolognese.
-
Top with shaved parmesan; garnish with chopped parsley or basil, and serve. (Note 6)
Notes
- This recipe is best with tomato paste from a tube, not canned tomato paste. The tube pasta is more concentrated.
- Dry red wines include:
- Chianti: This Italian classic has bright acidity and earthy flavors that complement the lentils and tomatoes well.
- Barolo: A robust and complex wine from Italy that adds depth to the sauce. Its tannins and rich flavor profile can elevate the dish.
- Merlot: Known for its smoothness, a good Merlot can enhance the comforting aspects of your sauce without overpowering it.
- Zinfandel: This wine has a fruity taste with a touch of spice. It goes well with the rich lentil Bolognese.
- Cabernet Sauvignon: A bold choice that introduces layers of flavor; its tannins work nicely to balance the dish.
- For the best tomato flavor, crush whole peeled tomatoes by hand. Crushed and whole peeled tomatoes may be hard to find in 14.5-ounce cans, so you can usually use half of a 28-ounce can. I like the imported Italian San Marzano tomatoes. Cento brand has them. When using crushed tomatoes, you may need to add a little water or lower the heat as necessary to prevent burning. I prefer to cook for 20 minutes for a more developed flavor.
- For vegetarians — read the package ingredients to ensure the pasta is egg-free!v
- If you don’t have good balsamic vinegar, you can either (a) leave it out or (b) use 1-2 teaspoons of sugar. You can use brown, coconut, or cane sugar. Start with 1 teaspoon, taste it, and add more if needed. But the acidity adds another layer of flavor, so it will be missed.
- If you’re serving only some of the bolognese now, transfer the bolognese sauce you’d like to eat to the pasta pot. Add the hot cooked pasta, turn the heat to medium, and toss to coat. Store the leftover bolognese sauce separately in the fridge.
Nutrition
Calories: 487kcal | Carbohydrates: 78g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 929mg | Potassium: 1124mg | Fiber: 16g | Sugar: 12g | Vitamin A: 6074IU | Vitamin C: 18mg | Calcium: 114mg | Iron: 6mg
Sign up for the emails and never miss another recipe!!
We’ll never share your email or send you spam. Promise