Save to Pinterest My apartment smelled incredible that rainy Tuesday, and my roommate kept wandering into the kitchen asking if dinner was ready yet. The lentils were bubbling away with tomatoes and herbs, filling every corner of the space with that slow-cooked comfort that makes you feel safe inside.
My Italian friend Marco raised his eyebrows when I mentioned lentil Bolognese, but after one bite he asked for seconds. Now he texted me last week admitting hes been making it for his family, who still dont believe theres no meat in it.
Ingredients
- Olive oil: Creates the foundation for sautéing vegetables and adds that essential Mediterranean richness
- Onion, carrots, celery: This trio forms the soffritto base that builds deep flavor from the start
- Garlic: Minced fresh adds that aromatic kick right when the vegetables soften
- Dried lentils: Brown or green hold their shape beautifully while absorbing all the savory flavors
- Crushed tomatoes: The body of the sauce, providing sweetness and acidity
- Tomato paste: Concentrates the tomato flavor and adds thickness
- Dried oregano and basil: Classic Italian herbs that complement the lentils perfectly
- Smoked paprika: Adds a subtle depth reminiscent of traditional meat-based sauces
- Bay leaf: Infuses the sauce with aromatic complexity while simmering
- Vegetable broth: The cooking liquid that brings everything together
- Spaghetti: The perfect vehicle for this hearty sauce
- Fresh herbs: Basil or parsley adds bright freshness at the end
- Parmesan or vegan alternative: Optional but adds a salty, umami finish
Instructions
- Sauté the Base Vegetables:
- Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and celery, cooking for 7 to 8 minutes until softened and fragrant.
- Add the Aromatics:
- Stir in the garlic and cook for 1 minute until fragrant, being careful not to let it brown.
- Build the Sauce:
- Add lentils, crushed tomatoes, tomato paste, oregano, basil, paprika, and bay leaf. Stir everything together thoroughly.
- Simmer to Perfection:
- Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 to 35 minutes, stirring occasionally until lentils are tender and sauce has thickened.
- Season and Finish:
- Remove bay leaf and season with salt and pepper to taste. Let it rest off heat for a few minutes.
- Cook the Pasta:
- While sauce simmers, cook spaghetti according to package directions until al dente. Drain well.
- Bring It Together:
- Serve sauce generously over pasta. Top with fresh herbs and cheese if desired.
Save to Pinterest 
Save to Pinterest Last Sunday I made a double batch and my family requested it again for Wednesday. That never happens with leftovers in my house, ever.
Making It Your Own
Ive discovered that adding a splash of balsamic vinegar or a pinch of sugar balances the acidity beautifully. Sometimes I throw in a handful of spinach during the last five minutes for extra nutrition.
What to Serve Alongside
A crisp green salad with a bright vinaigrette cuts through the richness perfectly. Crusty bread for soaking up every last bit of sauce is practically mandatory.
Meal Prep Magic
This sauce actually tastes better the next day as flavors meld together. I make it on Sunday and portion it into containers for easy lunches all week.
- Red lentils cook faster but make a creamier sauce
- Freeze individual portions for up to three months
- Always rinse lentils before cooking for the cleanest flavor
Save to Pinterest 
Save to Pinterest Simple, satisfying, and always the answer to Whats for dinner on busy nights.
Recipe FAQs
- → What type of lentils work best?
Brown or green lentils are ideal because they hold their shape during cooking and provide a meaty texture. Red lentils cook faster but will break down more, creating a creamier sauce consistency.
- → Can I make this ahead of time?
Absolutely. The sauce actually develops deeper flavors when made ahead and refrigerated overnight. Store in an airtight container for up to 4 days. Reheat gently before tossing with freshly cooked pasta.
- → How can I make this gluten-free?
Simply substitute the regular spaghetti with your favorite gluten-free pasta variety. All other ingredients including lentils and vegetables are naturally gluten-free.
- → What can I use instead of vegetable broth?
You can use water seasoned with extra salt and herbs, or try mushroom broth for a richer, more umami-packed flavor profile that complements the lentils beautifully.
- → How do I store leftovers?
Keep the sauce and pasta separately in airtight containers in the refrigerator for 3-4 days. Freeze the sauce for up to 3 months for longer storage. Thaw overnight before reheating.
- → Can I add other vegetables?
Fold in finely diced bell peppers, zucchini, or spinach during the last 10 minutes of simmering. Mushrooms also work wonderfully sautéed with the base vegetables.