Save A hearty, comforting twist on classic Bolognese, this fiber-rich lentil sauce is simmered with festive vegetables and herbs. Perfect for a nourishing holiday meal.
This recipe has become a holiday favorite in our family, bringing warmth and comfort to our Christmas table every year.
Ingredients
- Pasta: 350 g whole wheat pasta (spaghetti, rigatoni, or penne)
- Lentil Bolognese Sauce: 2 tbsp olive oil, 1 large onion finely chopped, 2 carrots diced, 2 celery stalks diced, 3 cloves garlic minced, 1 red bell pepper diced, 200 g brown or green lentils rinsed, 2 tbsp tomato paste, 800 g canned crushed tomatoes, 500 ml low-sodium vegetable broth, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 2 bay leaves, Salt and freshly ground black pepper to taste, 1 tbsp balsamic vinegar, 1 tbsp maple syrup (optional for balance)
- Festive Garnish: 2 tbsp chopped fresh parsley, 2 tbsp grated vegetarian Parmesan cheese (optional), Pomegranate seeds for a festive touch (optional)
Instructions
- Step 1:
- Heat olive oil in a large saucepan over medium heat. Add onion, carrots, celery, and bell pepper. Sauté for 8 10 minutes until vegetables are softened.
- Step 2:
- Stir in garlic and cook for 1 minute until fragrant.
- Step 3:
- Add lentils, tomato paste, oregano, thyme, rosemary, cinnamon, nutmeg, and bay leaves. Stir well to coat the lentils and vegetables in the spices.
- Step 4:
- Pour in crushed tomatoes and vegetable broth. Bring to a boil then reduce heat to low. Simmer uncovered for 35 40 minutes stirring occasionally until lentils are tender and sauce has thickened.
- Step 5:
- Remove bay leaves. Stir in balsamic vinegar and maple syrup. Season with salt and pepper to taste.
- Step 6:
- Meanwhile cook whole wheat pasta according to package instructions. Drain and set aside.
- Step 7:
- Toss cooked pasta with lentil Bolognese or serve sauce ladled over pasta.
- Step 8:
- Top with parsley, grated Parmesan, and pomegranate seeds if desired.
Save This dish always sparks joy around our dinner table, making family celebrations extra special.
Notes
Pairs well with a medium-bodied red wine such as Chianti. Add chopped mushrooms for extra umami flavor.
Required Tools
Large saucepan, wooden spoon, pasta pot, colander, chefs knife, cutting board.
Allergen Information
Contains gluten (from whole wheat pasta) and dairy (if using Parmesan). Use substitutes for gluten-free and dairy-free versions. Always check ingredient labels if you have allergies.
Save Enjoy this wholesome meal with your loved ones this festive season every bite is full of warmth and flavor.
Recipe Q&A
- → Can I use a different type of lentil?
Yes, brown or green lentils work best for this dish due to their texture and ability to hold shape during simmering.
- → How can I make this gluten-free?
Substitute the whole wheat pasta with your preferred gluten-free pasta to keep the dish free from gluten.
- → What spices enhance the flavor of the sauce?
Oregano, thyme, rosemary, cinnamon, nutmeg, and bay leaves create a warm, aromatic base complementing the lentils and vegetables.
- → Is it possible to prepare the sauce ahead of time?
Absolutely, the sauce can be made in advance and reheated gently before serving, allowing flavors to deepen.
- → What garnishes best complement this dish?
Fresh parsley adds brightness, while grated vegetarian Parmesan and pomegranate seeds offer festive texture and flavor contrast.