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Hearty Vegan Lentil Bolognese with Pappardelle Recipe

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4.1 from 13 reviews

This hearty lentil bolognese recipe is a rich, comforting pasta sauce that’s naturally gluten-free and vegan. It features tender lentils simmered with fire-roasted tomatoes, aromatic vegetables, herbs, and spices to create a bold and savory flavor profile, perfect for a satisfying meal.

Ingredients

Vegetables & Aromatics

  • 1 tablespoon olive oil
  • 1 small white onion, very finely diced
  • 1 medium carrot, very finely diced
  • 1 celery stalk, very finely diced
  • 8 ounces baby bella mushrooms, very finely diced
  • 6 large cloves garlic, minced

Liquids & Cans

  • 2 cups vegetable broth
  • 1 (28-ounce) can fire-roasted crushed tomatoes
  • 1 (6-ounce) can tomato paste
  • ⅓ cup milk (dairy or plant-based)
  • 2 tablespoons balsamic vinegar

Dry Goods & Seasonings

  • ¾ cup brown or green lentils, rinsed and drained
  • 1 bay leaf
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • Salt and black pepper, to taste

Pasta & Garnish

  • 1 pound uncooked pasta (pappardelle recommended)
  • Chopped fresh basil, for serving
  • Freshly grated Parmesan, for serving

Instructions

  1. Sauté the vegetables: Heat the olive oil in a large stockpot over medium-high heat. Add the finely diced onion, carrot, and celery, sautéing for about 6 minutes while stirring occasionally until they soften. Add the finely diced mushrooms and minced garlic, then continue cooking for another 5 minutes, stirring occasionally, until the mixture is fragrant and the mushrooms are lightly caramelized.
  2. Build the sauce: Pour in the vegetable broth, stirring well to deglaze the pot and scrape up any browned bits stuck at the bottom. Add the rinsed lentils, fire-roasted crushed tomatoes, tomato paste, bay leaf, crushed red pepper flakes, dried thyme, oregano, and smoked paprika. Stir everything until fully combined.
  3. Simmer: Bring the sauce to a very low simmer. Reduce the heat to low, cover the pot, and cook for 25 to 30 minutes, stirring every 10 minutes, until the lentils are tender and the flavors meld together.
  4. Cook the pasta: While the sauce simmers, bring a large pot of generously salted water to a boil. Cook the pasta until just al dente according to package instructions. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta well.
  5. Finish the sauce: Remove and discard the bay leaf from the sauce. Stir in the milk and balsamic vinegar until combined. Taste the sauce and adjust the seasoning with salt and black pepper as needed. If the sauce tastes too acidic, sprinkle in a few teaspoons of sugar. If the sauce is too thick, loosen it by adding some of the reserved pasta water or a splash more milk until you reach your desired consistency.
  6. Serve: Plate the cooked pasta and ladle the lentil bolognese sauce over it. Garnish generously with chopped fresh basil and freshly grated Parmesan cheese for a delicious finishing touch. Serve warm and enjoy.

Notes

  • This recipe is naturally vegan and gluten-free if you choose gluten-free pasta and plant-based milk.
  • Use pappardelle or another wide, flat pasta for best results, but any pasta shape will work.
  • Adjust the spice level by varying the amount of crushed red pepper flakes.
  • Substitute the milk with any plant-based milk such as oat, almond, or soy to keep it vegan.
  • The leftovers taste even better the next day as the flavors continue to develop.
  • If the sauce thickens too much during storage, stir in some water or broth when reheating.

Find it online: https://yumntasty.com/hearty-vegan-lentil-bolognese-with-pappardelle-recipe/