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Lentil Bolognese

Rated as 4.48 out of 5 Stars
0

"Delicious vegetarian sauce for pasta, so tasty, and as nice as a meat bolognese. It can also be served with potatoes."
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Ingredients

52 m servings 202
Original recipe yields 4 servings

Directions

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  1. Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
  2. Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil; reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.

Footnotes

  • Cook's Notes:
  • Substitute white wine for the red wine if preferred.
  • You can also use 3 ounces dried green or du Puy lentils for this recipe. Rinse well, put into a saucepan, and cover with cold water. Bring to a boil; reduce heat and simmer uncovered until tender, about 30 minutes. Drain and use in the recipe.

Nutrition Facts


Per Serving: 202 calories; 3.9 27.2 9 0 399 Full nutrition

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Reviews

Read all reviews 18
  1. 23 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was excellent. It tastes just like ragù alla Bolognese is supposed to taste. I think the red wine and nutmeg are key. At first, the kids didn’t even notice there were lentils instead of mea...

Most helpful critical review

I'm not sure if I'll make this again, but if I do I'll be sure to use canned lentils (I made mine separately in a pressure cooker) and cut the peppers and carrots smaller. The flavor was fine, n...

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This was excellent. It tastes just like ragù alla Bolognese is supposed to taste. I think the red wine and nutmeg are key. At first, the kids didn’t even notice there were lentils instead of mea...

We enjoyed this with some modifications. I used beef broth in place of the wine and veggie broth. I also added a spoonful of basil pesto. Served over zucchini noodles, it was delicious!

I eliminated the mushrooms as I am the only one who likes them .. we are having it tonight .. however I made the Bolognese Friday evening and trust me its worth a do ahead if you are looking for...

Great recipe. If you are not a strict vegan, you can top with Parmesan for an extra kick.

I'm not sure if I'll make this again, but if I do I'll be sure to use canned lentils (I made mine separately in a pressure cooker) and cut the peppers and carrots smaller. The flavor was fine, n...

I don’t often review recipes but in my 20 years of using Allrecipes this is one of my favorite recipes. This makes a perfect vegan bolognese. Even husband who is a meat eater had two bowls. It’s...

I was having company for dinner and was serving spaghetti and meatballs. One of my guests is a vegetarian. I made this recipe as written for that guest, the day before my company since I felt ...

I did not expect the flavor to be the same as a meat version, so I was pleased with this recipe. I added finely chopped celery because I can't imagine bolognese (even adapted for veggies) withou...

It was quite tasty but a bit dryer than i expected, perhaps because of my noviceness. :/ i used white vinegar instead of the wine because im muslim. there was no menion of salt so i used blac...