Name: Vegetarian Lentil Bolognese
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 tablespoons DeLallo Extra Virgin 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, finely chopped (cremini or baby bella); 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 Tomato Paste; ½ cup dry red wine; ¾–1 cup raw red lentils, rinsed (not from a can); 1 (14–ounce) can DeLallo Crushed Tomatoes; 2 to 2½ cups vegetable broth; 1 bay leaf; 1 tablespoon DeLallo Balsamic Vinegar, plus 1–2 teaspoons more to finish; 2 (8.8-ounce) boxes Delallo gluten-free pappardelle; Fresh basil or chopped parsley, for garnish

Vegetarian Lentil Bolognese

Hearty, wholesome, and bursting with rich Italian flavors—this Vegetarian Lentil Bolognese is the ultimate comfort food that’s both nutritious and satisfying! Earthy lentils simmer gently with tomatoes, carrots, celery, and a medley of aromatic herbs, creating a thick, savory sauce that’s perfect for ladling over your favorite pasta. Whether you’re a dedicated vegetarian or just looking to add more plant-based meals to your week, this recipe is a delicious, family-friendly twist on the classic Bolognese—no beef required! Serve it with a sprinkle of fresh basil and a dash of Parmesan cheese for a meal that’s sure to win everyone over.

Ingredients

2 tablespoons DeLallo Extra Virgin 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, finely chopped (cremini or baby bella)

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 Tomato Paste

½ cup dry red wine

¾–1 cup raw red lentils, rinsed (not from a can)

1 (14-ounce) can DeLallo San Marzano Style Crushed Tomatoes

2 to 2½ cups vegetable broth

1 bay leaf

1 tablespoon DeLallo Balsamic Vinegar

2 (8.8-ounce) boxes DeLallo Gluten-Free Egg Pappardelle

Fresh basil or chopped parsley, for garnish

Directions

Heat olive oil in a large pot over medium heat, then add onion, carrots, and celery; cook 6–7 minutes until softened.

Stir in garlic and mushrooms; cook 3–4 minutes until mushrooms release their liquid and it evaporates.

Add tomato paste, salt, pepper, dried herbs, and chili flakes; cook 3–4 minutes until the paste turns brick red and lightly sticks to the pot.

Pour in red wine; simmer 2–3 minutes, scraping the pot, until slightly reduced.

Stir in lentils, crushed tomatoes, and 2 cups broth, plus the bay leaf; bring to a gentle boil, then reduce heat to a simmer. Note- Start with 2 cups of broth for a thicker sauce, then add more as needed to reach your desired consistency.

Cook partially covered for 25-35 minutes, stirring occasionally, until lentils are soft and the sauce thickens; add more broth if needed.

While the lentils are cooking, boil the gluten-free pasta/pappardelle in well-salted water according to package directions; reserve ¼ cup pasta water if needed, then drain and toss with olive oil.

Remove bay leaf, stir in balsamic vinegar, then taste and season with additional salt, pepper, and 1–2 tsp more balsamic for brightness.

For added richness, stir in 1–2 teaspoons olive oil or non-dairy milk/cream before serving.

Spoon lentil bolognese over pasta and garnish with fresh basil or parsley.

Store leftover lentil bolognese in an airtight container in the refrigerator for up to 3 days.

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Vegetarian Lentil Bolognese

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