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Pasta with Lentil Bolognese

This hearty lentil bolognese offers a comforting, plant-based twist on a classic Italian favourite. By using French green lentils, which hold their shape beautifully during simmering, you create a thick and savoury sauce that pairs perfectly with chunky pasta shapes like rigatoni or cavatappi. The base of slowly softened soffritto and rich tomato purée provides a deep, umami-rich flavour that will satisfy vegetarians and meat-eaters alike.

Ideal for a nutritious mid-week dinner, this vegetarian dish is packed with protein and fibre, making it a healthy choice for the whole family. The addition of sharp pecorino cheese and fragrant fresh basil adds a bright finish to the earthy lentils. You can easily make a double batch of the sauce to freeze for busy evenings, ensuring a wholesome homemade meal is always within reach.

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Ingredients for Pasta with Lentil Bolognese

  • 2 tablespoons extra-virgin olive oil

  • 1/2 small onion, chopped

  • 1 small carrot, chopped

  • 1 stalk celery, chopped

  • 4 garlic cloves, minced

  • 1 1/2 teaspoons tomato paste

  • 2 (450g) cans whole peeled plum tomatoes, drained and roughly chopped (juice reserved)

  • 300ml dried French green lentils

  • Coarse sea or kosher salt and freshly ground black pepper to taste

  • 450g shaped pasta, such as cavatappi, rigatoni, or ziti

  • Pecorino cheese, grated or shaved

  • Fresh basil, chopped (optional)

How to make Pasta with Lentil Bolognese

  1. In a large pot over medium heat, warm the olive oil. Add the onion, carrot, celery, and garlic and cook slowly until the vegetables soften and turn golden, about 20 minutes.

  2. Increase heat to medium-high and add the tomato paste. Cook until the mixture dries out a bit, about 3 minutes. Pour in the reserved juice from the tomatoes and cook, scraping the browned bits from the bottom of the pan, until the liquid has reduced by half, 1 to 2 minutes.

  3. Stir in the lentils, tomatoes, and 240ml water. Bring to a boil, then reduce heat. Season with the salt and pepper and simmer until the lentils are tender, 30 minutes to 1 hour, depending on the lentils. (If the sauce begins to dry out, add additional water as needed.) Reduce heat to low and keep warm.

  4. Cook the pasta according to the package directions; drain. Serve with the lentil sauce, sprinkle with the pecorino, and garnish with the basil, if desired.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Historia del artículo

La información de esta página ha sido revisada por médicos cualificados.

  • 17 Enero 2026 | Publicado originalmente

    Autores:

    Editores de recetas del Reino Unido

    Revisado por expertos

    Editores de recetas del Reino Unido
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