📝 About This Recipe
This plant-based reimagining of the classic Bolognese replaces ground meat with protein-rich French green lentils, creating a hearty, soulful sauce that satisfies even the most devoted carnivores. Slow-simmered with a base of aromatic mirepoix, sun-dried tomatoes, and a splash of balsamic, this dairy-free masterpiece offers a deep, complex umami flavor profile. It is a comforting, nutrient-dense Italian-style feast that proves you don't need dairy or meat to achieve a rich, velvety ragù.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (finely diced or grated)
- 2 pieces Celery Stalks (finely diced)
- 4 pieces Garlic Cloves (minced)
The Heart of the Sauce
- 1 cup Dried French Green (Puy) Lentils (rinsed and picked over)
- 2 tablespoons Tomato Paste (double concentrated)
- 28 ounces Crushed Tomatoes (San Marzano style preferred)
- 3 cups Vegetable Broth (low sodium)
- 1/4 cup Sun-dried Tomatoes (finely chopped, oil-packed)
- 1 tablespoon Balsamic Vinegar (aged)
Herbs and Seasoning
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Smoked Paprika (for a subtle depth)
- 2 tablespoons Nutritional Yeast (adds dairy-free cheesiness)
- to taste Sea Salt and Black Pepper
- 1/2 cup Fresh Basil (torn or chiffonade)
The Pasta
- 1 pound Dairy-Free Pasta (Pappardelle, Tagliatelle, or Rigatoni)
👨🍳 Instructions
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1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery (the soffritto).
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2
Sauté the vegetables for 8-10 minutes, stirring occasionally, until softened and the onions are translucent and starting to turn golden.
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3
Add the minced garlic, tomato paste, and sun-dried tomatoes. Cook for 2-3 minutes, stirring constantly, until the tomato paste turns a deep brick red and smells fragrant.
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4
Stir in the dried lentils, oregano, and smoked paprika. Toast the lentils for 1 minute to coat them in the aromatic oils.
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5
Pour in the crushed tomatoes, vegetable broth, and balsamic vinegar. Stir well to combine and scrape any browned bits off the bottom of the pot.
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6
Bring the mixture to a gentle boil, then reduce the heat to low. Cover partially and simmer for 35-40 minutes, or until the lentils are tender but not mushy.
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7
While the sauce simmers, bring a large pot of salted water to a boil. Cook your chosen pasta according to package directions until al dente.
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8
Before draining the pasta, reserve about 1/2 cup of the starchy pasta cooking water.
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9
Once the lentils are cooked, stir in the nutritional yeast. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
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10
Taste the sauce and season generously with sea salt and freshly cracked black pepper. The lentils absorb a lot of salt, so don't be shy.
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11
For a creamier texture, use an immersion blender to pulse the sauce 2 or 3 times—just enough to break down some lentils while keeping most of them whole.
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12
Fold in the fresh basil leaves right before serving to maintain their bright green color and aromatic oils.
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13
Toss the cooked pasta directly into the sauce or ladle the sauce over individual bowls of pasta. Garnish with an extra drizzle of olive oil.
💡 Chef's Tips
Use French Green (Puy) or Beluga lentils; they hold their shape much better than brown or red lentils which tend to turn into mush. To mimic the 'fatty' mouthfeel of traditional Bolognese, don't skimp on the olive oil at the beginning. If the sauce tastes too acidic, add a teaspoon of coconut sugar or maple syrup to balance the tomatoes. Always salt your pasta water like the sea; it's your only chance to season the noodles themselves. Make this a day in advance! Like all ragùs, the flavors deepen and improve after a night in the refrigerator.
🍽️ Serving Suggestions
Serve with a side of crusty sourdough bread rubbed with a raw garlic clove. Pair with a crisp arugula salad tossed in a simple lemon vinaigrette to cut through the richness. Top with 'Almond Parm' (blended almonds, nutritional yeast, and salt) for an extra dairy-free savory kick. A glass of medium-bodied Italian red wine, like a Chianti or Barbera, complements the earthy lentils perfectly.