Weeknight Lentil Bolognese

This Weeknight Lentil Bolognese takes all the cozy, savory comfort of a classic Italian meat sauce and rebuilds it entirely from plants. Red lentils simmer down into a thick, hearty ragù, soaking up the flavors of sautéed garlic, carrots, and celery along with crushed tomatoes and a splash of red wine. The result is a deeply satisfying sauce with plenty of body and a subtle sweetness from the vegetables, spooned generously over your favorite pasta. Because red lentils cook quickly and need no soaking, this recipe comes together in about 40 minutes from start to finish, making it an easy addition to your weeknight dinner rotation. It's naturally packed with plant protein and fiber, so it's every bit as filling as the traditional version, without any meat or dairy. A finishing touch of nutritional yeast or vegan parmesan adds a savory, cheesy note that ties the whole dish together. Whether you're vegan, cutting back on meat, or just craving a cozy pasta night, this lentil bolognese delivers classic Italian comfort in a nourishing, plant-based package. Leftovers keep beautifully in the fridge, and the sauce freezes well too, so consider doubling the batch for an easy future dinner.

Ingredients

• 1 cupdried red lentils, rinsed
• 2 tbspolive oil
• 1 mediumyellow onion, finely chopped
• 4 clovesgarlic, minced
• 2 mediumcarrots, finely chopped
• 2 mediumcelery stalks, finely chopped
• 2 tbsptomato paste
• 28 ozcrushed tomatoes, canned
• 2 cupsvegetable broth
• 0.5 cupDry red wine, optional, or extra broth
• 1 tspdried oregano
• 1 tspdried basil
• 0.25 tspred pepper flakes, optional
• 1 tspsalt, plus more to taste
• 0.5 tspblack pepper
• 12 ozspaghetti or rigatoni, dried pasta
• 2 tbspnutritional yeast, optional, for serving
• 0.25 cupfresh basil leaves, torn, for garnish

Method

No instructions listed.