Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 large onion, diced (2-2½ cups)
- 1 ½ cups carrots, small diced
- 1 ½ cups celery, diced
- 4-6 cloves garlic, rough chopped
Seasonings and Herbs
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon chili flakes (optional)
- 1 tablespoon fresh oregano or thyme (or 2 teaspoons dried Italian herbs)
Tomato Base
- ⅓ cup tomato paste
- Generous splash red wine (optional), about ¼ cup
- 1 ½ cups tomatoes, diced with juices (or a 14-ounce can of diced or crushed tomatoes)
Lentils and Liquids
- 1 ¼ cups black caviar lentils (or other small lentils for quick cooking)
- 3 ½ cups vegetable stock or broth (or water plus 2-3 bouillon cubes)
Additional Flavor & Texture
- ¾ cup ground toasted walnuts (or hemp hearts or ground pecans)
- 2 teaspoons balsamic vinegar
Instructions
- Prepare the base: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and sauté for 2-3 minutes until fragrant. Reduce heat to medium and add diced carrots, celery, garlic, salt, pepper, chili flakes, and herbs. Cook for 7-8 minutes, stirring frequently to soften vegetables and develop flavors.
- Add tomato paste and wine: Stir in the tomato paste and allow it to brown slightly for a deeper flavor. Then deglaze the pan with red wine, scraping up any brown bits. Let most of the wine cook off before adding tomatoes and their juices. Simmer the tomatoes for a few minutes to reduce slightly.
- Simmer lentils: Add the lentils, vegetable stock, and ground toasted walnuts. Bring the mixture to a boil, then cover tightly and reduce heat to low. Let it simmer gently for 20-25 minutes or until lentils are tender (larger lentils may require longer cooking). Remove the lid once lentils are cooked.
- Reduce liquid and finish sauce: Continue to cook uncovered to evaporate excess liquid until the sauce thickens to your preferred consistency. Stir in the balsamic vinegar and taste for seasoning; adjust salt, pepper, vinegar, and chili flakes as needed. The sauce should be slightly salty if you plan to toss it with pasta.
- Serve: Toss the Lentil Bolognese with your favorite pasta or spoon it over creamy polenta or Instant Pot Polenta. Optionally, sprinkle with pecorino cheese or a vegan cheesy topping for a finishing touch.
Notes
- Use black caviar lentils or other small lentils for faster cooking; larger lentils will need more simmering time.
- Red wine is optional but adds great depth of flavor; you can substitute with extra vegetable stock if preferred.
- Ground toasted walnuts add a meaty texture and nutty flavor but can be substituted with hemp hearts or ground pecans.
- Adjust chili flakes to your heat preference or omit for a milder sauce.
- This sauce pairs well with various pastas, polenta, or even as a base for vegetable bakes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
