Skip to main content New<> this month
Get the Allrecipes magazine

Lentil Bolognese

Rated as 4.38 out of 5 Stars
2

"Delicious vegetarian sauce for pasta, so tasty, and as nice as a meat bolognese. It can also be served with potatoes."
Added to shopping list. Go to shopping list.

Ingredients

52 m servings 205
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  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: 205 calories; 3.9 27.9 9.1 0 404 Full nutrition

Explore more

Reviews

Read all reviews 7
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    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

Chose because of lentils rather than beef; made as directed; didn’t have the flavor I’m accustomed to; will not make again.

Most helpful
Most positive
Least positive
Newest

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...

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

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...

Chose because of lentils rather than beef; made as directed; didn’t have the flavor I’m accustomed to; will not make again.

i made no changes. i followed the recipe to the tee and i'm glad i did. it was wonderful!!!! my family thanks you for a great meal, and i thank you for and easy and quick one. jean, mass.

Made it exactly as stated! AWESOME! Next time I will double the sauce so I can drink it!

I mixed the sauce with macaroni noodles. And added some crushed red peppers and Parmesan cheese. It was very good.