US Recipe · Vegan

Lentil Bolognese - with cups & ounces

Name: Lentil Bolognese
Prep time: 10 minutes
Cook time: 45 minutes
Yield: 4
Ingredients: 3 tbsp olive oil; 1 onion finely diced; 2 carrots finely diced; 2 sticks celery finely diced; 4 garlic cloves minced; 2 tbsp tomato paste; 1 tsp dried oregano; 1 tsp smoked paprika; 7.1 oz (200 g) dried green or brown lentils rinsed; 2 × 400 g chopped tomatoes; 2.50 cups (600 ml) vegetable stock; 2 tbsp balsamic vinegar; 1 tbsp soy sauce or tamari for umami; 1 tsp fine sea salt; 1/2 tsp black pepper; 14.1 oz (400 g) spaghetti or tagliatelle to serve; 1 small bunch basil to serve

Our lentil bolognese recipe written for US kitchens - cup and ounce measurements, °F oven temperatures, and American ingredient names you'll find at Whole Foods, Trader Joe's, Sprouts or your local farmers' market.

Cooking in the UK instead? View the UK metric version of this recipe.

Ingredients - Serves 4

Prep 10 minutes · Cook 45 minutes

3 tbsp	olive oil
1	onion, finely diced
2	carrots, finely diced
2 sticks	celery, finely diced
4	garlic cloves, minced
2 tbsp	tomato paste
1 tsp	dried oregano
1 tsp	smoked paprika
7.1 oz (200 g)	dried green or brown lentils, rinsed
2 × 400 g	chopped tomatoes
2.50 cups (600 ml)	vegetable stock
2 tbsp	balsamic vinegar
1 tbsp	soy sauce or tamari, for umami
1 tsp	fine sea salt
1/2 tsp	black pepper
14.1 oz (400 g)	spaghetti or tagliatelle, to serve
1 small bunch	basil, to serve

Method

Heat the oil in a large heavy pan. Add the onion, carrot and celery (the soffritto) with a generous pinch of salt. Cook gently for 10 - 12 minutes until the vegetables are sweet and softened.
Stir in the garlic, tomato purée, oregano and smoked paprika. Cook for 2 minutes until the purée darkens.
Add the lentils, tomatoes, stock, balsamic and soy sauce. Bring to a simmer.
Cook uncovered for 30 - 35 minutes, stirring occasionally, until the lentils are tender and the sauce is thick and glossy. Add a splash of water if it gets too dry.
While the sauce finishes, cook the pasta in well-salted water until al dente. Reserve a mug of pasta water.
Toss the drained pasta through the sauce with a splash of pasta water. Finish with torn basil.

Chef's notes

The flavour deepens overnight - make a day ahead if you can.
For a richer sauce, stir in 1 tbsp miso paste at the end.

American cooking note

US ovens run hotter than UK ovens of the same nominal setting - start checking 5 minutes early. Brand-wise, Califia Farms or Oatly Barista are the closest US matches for the cream-style milks used in the original recipe.

Want to cook like this every week?

This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.

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