Course Entrees
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegan, Vegetarian
Recipe Contributed By Running to the Kitchen

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Lentil Bolognese

Prep Time 25 minutes
Cook Time 10 minutes


  • 3/4 cup lentils, green
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic
  • 1 tbsp tomato paste
  • 1/2 tsp oregano, dried
  • 1/2 tsp basil, dried
  • pinch red pepper flakes
  • salt and pepper, to taste
  • 1/4 cup red wine
  • 1 15 oz can tomatoes, diced
  • 15 oz tomatoes, crushed
  • 1/3 cup parsley, freshly chopped
  • 1/4 cup basil, freshly chopped


  • Add lentils to a medium saucepot and cover with water. Bring to a boil on the stove-top then reduce to a medium-low simmer. Cook uncovered for about 15-20 minutes until cooked through but still have a bit of crunch/texture to them. You don’t want them mushy as they will cook again in the sauce. Add water as needed while cooking to keep lentils covered. Drain and set aside.
  • While lentils cook, add olive oil to a large skillet over medium heat. Add onions, carrot and celery and cook for about 5 minutes until softened.
  • Add the garlic to the skillet, cook another minute until fragrant then add the tomato paste and stir to combine with the onion mixture.
  • Add the oregano, basil, red pepper flakes, salt and pepper and stir again to combine.
  • Add the red wine to the skillet, stir and cook for 1 minute until most of the wine has cooked off.
  • Add both diced and crushed tomatoes, stir, reduce heat to medium-low and cook for 10 minutes.
  • Add the lentils to the skillet, cook an additional 7-10 minutes, stirring occasionally. Season with more salt and pepper to taste. Add the parsley and basil, stir one last time and remove from heat.
  • Serve with pasta, squash noodles, polenta or grain of choice.