Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Quick Ingredients

2 tbsp extra-virgin olive oil
1 medium yellow onion, finely diced (about 1 cup)
2 medium carrots, finely diced (about 3/4 cup)
2 celery stalks, finely diced (about 1/2 cup)
8 oz cremini mushrooms, finely diced
4 cloves garlic, minced
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/4 tsp red pepper flakes (optional)
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 (28 oz) can crushed tomatoes
2 1/4 cups low-sodium vegetable broth (or water)
1 cup dried red lentils, rinsed
1 tbsp balsamic vinegar
12 oz whole-wheat pasta or 4 medium zucchini (for noodles)
1/3 cup finely grated Parmesan, for serving (plus more to taste)

Do This

1) Sauté onion, carrot, celery, and mushrooms in olive oil over medium heat for 10 minutes.
2) Add garlic, tomato paste, and dried herbs; cook 1 minute.
3) Stir in crushed tomatoes, broth, and rinsed red lentils.
4) Simmer gently, partially covered, 18–22 minutes; stir often until thick.
5) Finish with balsamic; adjust salt and pepper.
6) Cook whole-wheat pasta (or quickly sauté zucchini noodles 2–3 minutes); top with sauce and Parmesan.

Why You’ll Love This Recipe

Big “bolognese” flavor without meat: Red lentils melt into the sauce for a rich, hearty texture.
Veggie-loaded: Carrots, celery, onions, garlic, and mushrooms build deep flavor and sneaky nutrition.
Weeknight-friendly: One pot for the sauce, and it’s ready in under an hour.
Flexible serving options: Great over whole-wheat pasta, zucchini noodles, or even polenta.

Grocery List

Produce: 1 medium yellow onion, 2 medium carrots, 2 celery stalks, 8 oz cremini mushrooms, 1 bulb garlic, 4 medium zucchini (optional), fresh parsley or basil (optional garnish)
Dairy: Parmesan cheese (finely grated)
Pantry: Extra-virgin olive oil, tomato paste, 1 (28 oz) can crushed tomatoes, dried red lentils, low-sodium vegetable broth (or water), dried oregano, dried basil, dried thyme, red pepper flakes (optional), kosher salt, black pepper, balsamic vinegar, whole-wheat pasta (12 oz)

Full Ingredients

For the veggie-loaded lentil bolognese

2 tbsp extra-virgin olive oil
1 medium yellow onion, finely diced (about 1 cup)
2 medium carrots, finely diced (about 3/4 cup)
2 celery stalks, finely diced (about 1/2 cup)
8 oz cremini mushrooms, finely diced (about 2 1/2 cups)
4 cloves garlic, minced
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/4 tsp red pepper flakes (optional)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 (28 oz) can crushed tomatoes
2 1/4 cups low-sodium vegetable broth (or water)
1 cup dried red lentils, rinsed and drained
1 tbsp balsamic vinegar

For serving

Option A (pasta): 12 oz whole-wheat spaghetti, linguine, or penne
Option B (zucchini noodles): 4 medium zucchini, spiralized (about 6–7 cups)
1/3 cup finely grated Parmesan cheese, plus more to taste
Optional garnish: 2 tbsp chopped fresh parsley or basil

Step-by-Step Instructions

Step 1: Prep your vegetables and rinse the lentils

Finely dice the onion, carrots, and celery so they cook evenly and “melt” into the sauce. Finely dice the mushrooms (smaller pieces = better bolognese texture). Mince the garlic. Rinse the red lentils in a fine-mesh strainer until the water runs mostly clear, then drain well.

If you’re serving with zucchini noodles, spiralize the zucchini now and set aside. If you’re serving with pasta, set a large pot of water on the stove so it’s ready to boil later.

Step 2: Sauté the veggie base until soft and flavorful

In a large deep skillet or Dutch oven, heat 2 tbsp olive oil over medium heat. Add the diced onion, carrot, and celery. Cook for 6 minutes, stirring occasionally.

Add the diced mushrooms and cook for 4–5 minutes more, stirring occasionally, until the mushrooms release their moisture and the mixture looks softened and lightly glossy. (If the pan looks dry at any point, add 1–2 tbsp water to prevent sticking.)

Step 3: Bloom the garlic, tomato paste, and herbs

Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t brown.

Stir in 2 tbsp tomato paste, 1 tsp oregano, 1 tsp basil, 1/2 tsp thyme, and 1/4 tsp red pepper flakes (if using). Cook for 1 minute, stirring constantly. This quick “bloom” step deepens the flavor and takes the sauce from good to restaurant-tasting.

Step 4: Build the sauce and add the lentils

Add 1 (28 oz) can crushed tomatoes, 2 1/4 cups vegetable broth, the rinsed 1 cup red lentils, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir well, scraping any flavorful bits from the bottom of the pot.

Bring the mixture to a gentle simmer over medium-high heat.

Step 5: Simmer until thick, rich, and spoon-coating

Reduce heat to low to maintain a steady, gentle simmer. Partially cover (leave the lid slightly ajar) and simmer for 18–22 minutes, stirring every few minutes to prevent the lentils from sticking to the bottom.

The sauce is ready when the lentils are fully tender and beginning to break down, and the sauce looks thick and cohesive. If you want it even smoother, mash a small portion against the side of the pot with a spoon and stir back in.

If the sauce gets thicker than you like, stir in additional broth or water, 2 tbsp at a time, until it’s your preferred consistency.

Step 6: Cook the pasta or zucchini noodles

For whole-wheat pasta: Bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt (for the pasta water). Cook 12 oz pasta according to package directions until al dente (typically 8–11 minutes, depending on shape). Reserve 1/2 cup pasta water, then drain.

For zucchini noodles: Heat a large skillet over medium-high heat. Add 1 tsp olive oil or a splash of water. Add the zucchini noodles and cook for 2–3 minutes, tossing gently, just until warmed and slightly tender. Season lightly with a pinch of salt. (Avoid overcooking so they don’t get watery.)

Step 7: Finish, taste, and serve

Turn off the heat under the sauce. Stir in 1 tbsp balsamic vinegar. Taste and adjust with more salt and pepper as needed.

Serve the lentil bolognese over whole-wheat pasta or zucchini noodles. If you’re using pasta and want a silkier sauce, add a splash of reserved pasta water to loosen the bolognese and help it cling to the noodles.

Finish each bowl with a generous dusting of finely grated Parmesan and, if you like, a sprinkle of chopped parsley or basil.

Pro Tips

Dice small for the best “meaty” texture: Finely diced mushrooms and vegetables help the sauce feel cohesive instead of chunky.
Stir while simmering: Red lentils can settle and stick; stirring every few minutes prevents scorching and keeps the sauce smooth.
Control thickness at the end: Too thick? Add broth or pasta water. Too thin? Simmer uncovered for 3–5 minutes, stirring often.
Use tomato paste properly: Cooking it for a full minute removes raw acidity and adds a deep, savory backbone.
Season in layers: Salt the veggies, salt the sauce, and (if using pasta) salt the pasta water for the most balanced flavor.

Variations

Extra-umami bolognese: Add 1 tbsp low-sodium soy sauce or tamari with the crushed tomatoes to deepen savoriness (especially good if skipping Parmesan).
Spicy arrabbiata-style: Increase red pepper flakes to 1/2 tsp and add 1/4 tsp smoked paprika.
Creamy tomato finish: Stir in 2 tbsp heavy cream or 1/4 cup half-and-half at the very end (don’t boil after adding).

Storage & Make-Ahead

Let the bolognese cool to room temperature (about 30 minutes), then store in an airtight container. Refrigerate for up to 5 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it thickened.

For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop until steaming hot (at least 165°F when measured in the center).

Make-ahead tip: The sauce tastes even better the next day. You can cook it fully, cool, and refrigerate, then boil pasta or prepare zucchini noodles right before serving.

Nutrition (per serving)

Approximate, calculated for 1/4 of the sauce plus 3 oz (dry) whole-wheat pasta and 1 tbsp Parmesan. Calories: 540; Protein: 26 g; Carbohydrates: 84 g; Fiber: 19 g; Total Fat: 13 g; Saturated Fat: 3 g; Sodium: 780 mg.

Veggie-Loaded Red Lentil Bolognese with Whole-Wheat Pasta