Red Lentil Bolognese

This red lentil bolognese is a cozy, weeknight-friendly twist on a classic comfort dish—rich, savory, and deeply satisfying without relying on meat. Tender red lentils create a hearty base, while finely chopped mushrooms and fire-roasted tomatoes build layers of umami and depth. Finished with herbs, nutritional yeast, and a slow simmer, this sauce is simple, nourishing, and endlessly versatile. It’s the kind of meal that feels familiar yet fresh—perfect for easing into plant-based eating or adding to your regular rotation.

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Red Lentil Bolognese

Yield: 2-4

Author: Rooted Vibe Life, LLC

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

This red lentil bolognese is a cozy, weeknight-friendly twist on a classic comfort dish—rich, savory, and deeply satisfying without relying on meat. Tender red lentils create a hearty base, while finely chopped mushrooms and fire-roasted tomatoes build layers of umami and depth. Finished with herbs, nutritional yeast, and a slow simmer, this sauce is simple, nourishing, and endlessly versatile. It’s the kind of meal that feels familiar yet fresh—perfect for easing into plant-based eating or adding to your regular rotation.

Ingredients

• 10 oz cooked pasta of choice
• 1/2 cup red lentils
• 2 tsp olive oil
• 1 small onion, finely diced
• 4 cloves garlic, finely chopped or 2 tsp garlic paste
• 2 tbsp tomato paste
• 1/4 cup vegetable broth
• 1 can mushrooms, very finely chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp dried thyme
• 1/4 tsp onion powder
• 2 tsp nutritional yeast
• 28 oz (2 cans) diced fire-roasted tomatoes
• 1/2 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• Optional: 1/4 cup finely diced kalamata olives (reduce added salt if using)

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain, rinse, and set aside.
2. Add lentils and 2 cups of water to a pot and cook over medium heat for 12–14 minutes, or until al dente. The water will reduce by about half as they cook—stir several times to prevent sticking. Drain if needed and set aside.
3. Heat a skillet over medium heat and add olive oil, onion, and garlic. Season lightly with salt and cook for about 5 minutes, until the onion is soft and translucent. Add tomato paste and vegetable broth, stirring well. Cook for 1 minute to deepen the tomato flavor.
4. Stir in the finely chopped mushrooms, oregano, basil, thyme, onion powder, nutritional yeast, and a dash of salt. Cover and cook for 5 minutes, adding a splash of water if the mixture begins to stick.
5. Optional: Stir in kalamata olives at this stage for extra depth.
6. Add the fire-roasted tomatoes, remaining salt, and black pepper. Stir thoroughly, bring to a gentle boil, then reduce to a simmer. Cook uncovered for 10–12 minutes, using a fork to mash any larger tomato pieces.
7. Stir in the cooked lentils and cook for 5 minutes. Taste and adjust seasoning as needed. If the sauce is too thick, add water a little at a time until the desired consistency is reached. Cover, reduce heat, and cook for an additional 5 minutes.
8. Spoon the lentil bolognese generously over cooked pasta. Finish with a drizzle of olive oil and, if desired, fresh basil and/or vegan parmesan.

https://www.rootedvibelife.com/recipes/red-lentil-bolognese

spaghetti, pasta, red lentil, lentils, bolognese, plant-based, vegan, comfort food, italian, italy

lunch, dinner

Italian

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