Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 3–4 cloves garlic, minced
- 4–6 ounces mushrooms (cremini or baby bella), finely chopped
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red chili flakes (to taste)
- 4 tablespoons Delallo double-concentrated tomato paste
- ½ cup dry red wine
- ¾–1 cup raw red lentils, rinsed
- 1 (14–15 oz) can Delallo crushed tomatoes
- 2 to 2½ cups vegetable broth
- 1 bay leaf
- 1 tablespoon balsamic vinegar, plus 1–2 teaspoons more for finishing
Pasta & Garnish
- 12–16 ounces Delallo gluten-free pappardelle, penne, or gluten-free pasta of choice
- Fresh basil or chopped parsley, for garnish
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook for 6–7 minutes until softened, stirring occasionally to prevent sticking.
- Add garlic and mushrooms: Stir in minced garlic and chopped mushrooms. Cook for 3–4 minutes until the mushrooms release their liquid and it evaporates, allowing them to brown slightly.
- Caramelize tomato paste and herbs: Add tomato paste, kosher salt, black pepper, dried oregano, dried thyme, and red chili flakes. Cook for 3–4 minutes until the tomato paste darkens to a brick red color and lightly sticks to the pot, deepening its flavor.
- Deglaze: Pour in the red wine and simmer for 2–3 minutes while scraping the bottom of the pot to loosen any browned bits. Allow the wine to reduce slightly to concentrate flavor.
- Add lentils and liquids: Stir in the rinsed red lentils, crushed tomatoes, and 2 cups of vegetable broth along with the bay leaf. Bring the mixture to a gentle boil, then immediately reduce heat to a simmer.
- Simmer: Partially cover the pot and cook for 25–35 minutes, stirring occasionally until lentils are tender and the sauce thickens. If the sauce becomes too thick, add more broth to reach your desired consistency.
- Cook pasta: While the lentils simmer, cook the gluten-free pasta in well-salted boiling water according to package instructions. Reserve ¼ cup of pasta water before draining. Toss the drained pasta with a drizzle of olive oil to prevent sticking.
- Finish the sauce: Remove the bay leaf from the lentil mixture. Stir in 1 tablespoon of balsamic vinegar, then taste and adjust seasoning with additional salt, pepper, and 1–2 teaspoons more balsamic vinegar for brightness.
- Optional sauce enhancements: For extra richness, stir in 1–2 teaspoons of olive oil or a splash of non-dairy milk or cream into the sauce before serving.
- Serve and garnish: Spoon the lentil bolognese sauce over the cooked pasta. Garnish with fresh basil or chopped parsley just before serving for a fresh herbal note.
- Storage: Store any leftover lentil bolognese in an airtight container in the refrigerator for up to 3 days.
Notes
- Herb substitutes: You can substitute dried thyme with rosemary or Italian seasoning.
- Tomato paste: Using double-concentrated tomato paste intensifies the tomato flavor.
- Wine substitutes: If you prefer a non-alcoholic version, substitute red wine with additional vegetable broth or unsweetened grape juice.
- Lentils: Red lentils are preferred because they cook quickly and break down nicely to thicken the sauce.
- Broth quantity: Start with 2 cups for a thicker sauce; add more broth to adjust consistency as needed.
- Pasta: Gluten-free pasta varieties such as pappardelle or penne work best for this recipe.
- Leftovers: The sauce thickens when chilled; reheat gently with a splash of broth or water to loosen.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
