Lentil Pasta Sauce

"Lentils make a wonderful replacement for ground meat in this flavorful vegetarian/vegan Lentil Bolognese Sauce."
-- @cosmiccookie
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  • Recipe Card
Prep time 20mins
Cook time 1hr 15mins
Serves or Makes: 6 servings

Recipe Card


  • 1 cup lentils
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrot
  • 4 cloves chopped garlic
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 bay leaf
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cinnamon
  • 1/2 cup red wine
  • 28 ounces crushed tomatoes
  • 1/4 cup cream


  • Step 1

    Place the lentils in a medium pot, and cover by a couple of inches with water. Bring to a boil and cook for about 30 minutes until the lentils are al dente, (cooked but still firm). Drain and set aside.

  • Step 2

    In a large skillet heat the olive oil and saute the onion, celery, and carrot over medium-high heat until the vegetables become very soft, about 5-6 minutes

  • Step 3

    Add the garlic and cook for another minute. Add the tomato paste, salt, pepper, oregano, thyme, bay leaf, nutmeg and cinnamon and cook for a minute until the spices are fragrant.

  • Step 4

    If you are using the wine, add it to the pan and cook, deglazing the pan, until most of the liquid has evaporated.

  • Step 5

    Add the lentils and tomatoes. Bring to a boil, then turn down the heat and simmer for about 45 minutes, until the lentils are soft and the sauce has thickened.

  • Step 6

    Add the cream (if using) and simmer for another five minutes. Season with salt & pepper, if necessary. Serve over your favorite pasta.

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