- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 400 g
- 3 tbsp
- 4 cloves
- 2 tbsp
- 800 g
- 500 ml
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- 1 tbsp
- 400 g
- 15 g
Process
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Rinse the brown lentils under cold water and pick out any stones. Set aside.
Heat 2 tbsp olive oil in a large heavy pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
Add the chopped cremini mushrooms and cook for 6 to 8 minutes, until they release their liquid and it evaporates. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 1 minute to caramelize it slightly. Add the dried oregano, dried basil, salt, and black pepper, and stir to coat the vegetables.
Add the rinsed brown lentils, crushed tomatoes, vegetable broth, bay leaf, and soy sauce if using. Stir well and bring to a simmer.
Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened. Remove the bay leaf.
While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 120 ml (1/2 cup) pasta water, then drain.
Add the drained spaghetti to the pot with the lentil bolognese. Toss over low heat, adding a splash of reserved pasta water if needed to loosen the sauce. Cook for 1 minute until the pasta is well coated.
Serve hot, garnished with chopped fresh parsley if desired.
Kitchen notes
Kitchen notes
- Do not skip browning the mushrooms properly; if they are crowded in the pot they will steam instead of developing deep flavor. Cook them in a single layer if your pot is small, working in batches.
- The lentils should be tender but not mushy. Start checking at 25 minutes; if they are still firm, add a little more broth and simmer 5 more minutes.
- For a richer, meatier texture, pulse half the mushrooms in a food processor until finely minced while chopping the rest by hand.
- Salt the pasta water generously (about 1 tbsp per 4 liters) so the pasta itself is seasoned, not just the sauce.
Substitutions
- brown lentils→green lentils (increase simmer time by 5 to 10 minutes)
- cremini mushrooms→white button mushrooms or a mix of wild mushrooms
- vegetable broth→water plus an extra 1 tsp soy sauce or 1 tsp salt
- spaghetti→penne, rigatoni, or gluten-free pasta
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and transfer to a freezer-safe container for up to 3 months; thaw overnight in the refrigerator. Reheat in a saucepan over medium-low heat with a splash of water or broth, or in the microwave in 1-minute intervals, stirring until hot. If reheating pasta together with sauce, add a little water to prevent drying.
FAQ
The questions we get asked most
Why did my lentil bolognese turn out mushy?
Overcooking the lentils is the usual cause. Brown lentils need only 25 to 30 minutes of simmering; beyond that they break down. Also avoid stirring too vigorously, which crushes the lentils. If the sauce is already mushy, use it as a pasta bake filling rather than a sauce.
Can I use canned lentils instead of dried?
Yes. Use about 400 g canned lentils, drained and rinsed. Add them during the last 10 minutes of simmering so they heat through without turning to mush. Reduce the vegetable broth to 250 ml since canned lentils absorb less liquid.
How do I make this lentil bolognese taste more like traditional bolognese?
Add 1 tbsp soy sauce or 1 tsp miso paste with the tomatoes for umami depth. Also let the sauce simmer uncovered for the last 10 minutes to concentrate the flavors. A pinch of red pepper flakes adds warmth without heat.
Can I make this recipe ahead of time?
Yes, the sauce can be made up to 3 days ahead and stored in the refrigerator. Reheat gently on the stovetop with a splash of water or broth. Cook the pasta fresh just before serving for the best texture.
Is this lentil bolognese gluten-free?
It is gluten-free only if you use gluten-free pasta and omit the soy sauce or use a gluten-free soy sauce (tamari). The lentils, vegetables, and tomatoes are naturally gluten-free. Always check labels on canned tomatoes and broth.
How can I thicken the sauce if it is too runny?
Simmer uncovered for 5 to 10 minutes, stirring often, until the excess liquid evaporates. You can also mash a few tablespoons of the lentils against the side of the pot to release starch. Avoid adding flour, which can make the sauce pasty.
Can I freeze this lentil bolognese?
Yes, the sauce freezes well for up to 3 months. Cool completely, then pack in freezer-safe containers, leaving 2 cm headspace. Thaw overnight in the refrigerator and reheat on the stovetop. The texture may soften slightly but the flavor remains good.
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