This is the best Bolognese pasta I’ve made. I prefer lentils to textured soy protein because they are a whole, unprocessed food and they deliver excellent flavor and texture in this sauce.
I used to dislike celery, but after adding it to soups and salads for a while I began to appreciate its role in Italian cooking. Raw celery has a sharp flavor, yet when sautéed it softens and adds a subtle, aromatic base to sauces.
I enjoy pasta once or twice a week, and I often choose soba noodles, which are made primarily from buckwheat flour and can be a gluten-free option depending on the brand.
If you follow a gluten-free diet, be cautious with processed gluten-free products, since many use refined flours and additives. Whole-grain or non-refined pastas are healthier if you can get them. Another good approach is to mix half traditional or gluten-free pasta with half zucchini noodles to cut cost and boost nutrition. I usually make zucchini noodles with a spiralizer, though a peeler and sharp knife will also work.
Tips:
- Red wine in the sauce can be replaced with vegetable broth, water, or another type of wine. A splash of soy sauce or tamari adds depth if you like.
- Vegan Parmesan is optional but delicious; nutritional yeast or brewer’s yeast can be used instead for a savory finish.
- Swap the oregano for other dried herbs you enjoy — thyme or basil both work well.
- If tomato sauce is hard to find, use fresh or canned tomatoes and simmer the sauce longer to develop flavor.
Lentil Bolognese
Ingredients
- ½ cup dry lentils
- Extra virgin olive oil
- 1 onion
- 1 stick of celery
- 1 carrot
- Sea salt
- Black pepper
- Dry oregano
- 1 cup tomato sauce
- ¼ cup red wine
- 9 oz soba noodles
- Vegan Parmesan Cheese, optional
Instructions
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Cook the lentils and soba noodles according to package directions.
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Heat a little olive oil in a frying pan and sauté the finely chopped onion, celery and carrot. Season with sea salt, black pepper and oregano. Cook over medium heat until the vegetables are golden and tender.
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Add the tomato sauce and simmer for about 5 minutes to combine flavors.
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Pour in the wine and cook until the alcohol evaporates and the sauce concentrates slightly.
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Blend the cooked lentils briefly with a hand blender or food processor to create a chunky but cohesive texture, then stir them into the pan with the sauce.
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Serve the soba noodles topped with the lentil Bolognese and sprinkle vegan Parmesan or nutritional yeast if desired. Garnish with a pinch of oregano.
Nutrition
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Calories: 373kcal
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Carbohydrates: 69.8g
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Protein: 16.6g
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Fat: 4.3g
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Fiber: 9.2g
Leave a comment below and let me know how it turned out!
DID YOU MAKE THIS RECIPE?
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