Lentil Bolognese

Ingredients

• 1.5 tbsp olive oil
• 1 onion (large, diced)
• 4 cloves garlic (minced)
• 1 tsp dried oregano
• 1 tsp dried thyme (or use more oregano)
• 1.5 tsp kosher salt (plus more to taste; recipe also seasons the onions with a pinch)
• black pepper (freshly ground, to taste; more to taste for seasoning)
• 5.3 oz tomato paste (1 tube)
• 0.5 cup dry red wine (optional)
• 3 cups vegetable broth
• 1 cup red lentils (soaked; soak in water for 30–60 minutes)
• 0.25 cup walnuts (crushed finely; pecans may be used instead)
• 14.5 oz crushed tomatoes (1 can; use crushed tomatoes or whole peeled tomatoes crushed by hand)
• 12 oz long, wide pasta (up to 16 oz (454 g); choose a long, wide pasta)
• 1 tbsp balsamic vinegar (high-quality; may be omitted or substituted with 1–2 tsp sugar (brown, coconut, or cane), added to taste)
• flat-leaf Italian parsley or fresh basil (chopped or slivered, optional garnish)
• water (for soaking lentils and deglazing the pan; add a few spoonfuls and more as needed)

Steps

1. 1

   Soak the lentils in water for 30 minutes, or up to 60 minutes. Meanwhile, prepare the other ingredients: dice the onion, mince the garlic, and crush the walnuts finely.

2. 2

   Heat a 12-inch deep sauté pan or Dutch oven over medium-high heat. Add the olive oil; when it shimmers, add the onion and season with a pinch of salt. Stir occasionally and cook for about 5 minutes, until a light-brown fond begins to form on the pan.

3. 3

   Add a few spoonfuls of water to deglaze the pan, stirring to lift the browned bits. Continue cooking the onion, adding more water every few minutes and stirring frequently to prevent burning, until softened and golden brown, 9–10 minutes.

4. 4

   Add the garlic, thyme, oregano, 1½ teaspoons kosher salt, and freshly ground black pepper to taste. Stir frequently and cook for 60–90 seconds.

5. 5

   Stir in the tomato paste. Cook for 2–3 minutes, stirring very frequently, until it darkens to a deeper red and caramelizes.

6. 6

   If using the wine, pour it into the pan and deglaze, scraping up browned bits. Cook for 1–2 minutes, until the alcohol smell has burned off and the mixture is jammy.

7. 7

   Pour in the vegetable broth to deglaze the pan, stirring up any browned bits and mixing the broth into the tomato paste. Add the soaked lentils and crushed walnuts, then stir to combine.

8. 8

   Bring the mixture to a boil, then reduce the heat to medium-low to maintain a rapid simmer. Cook for 20 minutes, stirring occasionally.

9. 9

   Add the crushed tomatoes. Simmer for another 15–20 minutes, stirring occasionally to prevent sticking and burning, until the lentils are tender but still al dente. If needed, add a little water or lower the heat to prevent burning; 20 minutes is preferred for deeper flavor.

10. 10

    Meanwhile, bring a large pot of water to a boil and salt it generously. Add the pasta and cook until just al dente.

11. 11

    Reserve a ladleful of pasta water, if needed for loosening the sauce. Drain the pasta without rinsing it.

12. 12

    Taste the bolognese and adjust with additional salt and pepper to taste. Finish with the balsamic vinegar and stir to combine. Alternatively, omit the vinegar or use 1–2 teaspoons sugar, tasting and adjusting as needed.

13. 13

    Add the hot cooked pasta to the bolognese and toss until coated, adding a little reserved pasta water as needed to help the sauce cling to the noodles. If not serving all the sauce now, transfer only the amount you plan to eat to the pasta pot, add the hot pasta, set over medium heat, and toss to coat; store leftover sauce separately in the refrigerator.

14. 14

    Garnish with chopped parsley or slivered basil, if using, and serve.

Notes

The sauce can be frozen for 3–4 months. The source notes wide-shaped or ridged pasta as a good match; it advises against thin spaghetti because it does not hold the chunky sauce well. The listed pasta amount is 12–16 oz (340–454 g).

Nutrition per serving

• main
• vegan
• plant-based
• dairy-free
• Italian-inspired
• pasta
• one-pot
• comfort food