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Lentil Bolognese with Spaghetti

AI-written · not yet kitchen-tested

Red lentils break down as they cook and give the sauce the body and slightly grainy texture you expect from a bolognese. What matters is the finely diced vegetables, which need to pick up real color first, and the tomato paste, which should toast briefly. Lentils like to stick to the pot, so stir often.

  • Serves 4
  • Prep 15 min
  • Cook 25 min
  • Total 40 min
  • easy
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This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

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  • 3 tbsp olive oil
  • 1 onion very finely diced
  • 1 carrot very finely diced
  • 1 stalk celery very finely diced
  • 2 clove garlic minced
  • 2 tbsp tomato paste
  • 150 g (5.3 oz) red lentils rinsed
  • 500 g (1.1 lb) strained tomatoes (passata)
  • 300 ml (1 1/4 cup) water
  • 1 tsp dried oregano dried
  • 1 tsp salt for the sauce, more if needed
  • black pepper to taste
  • 1 pinch sugar
  • 400 g (14 oz) spaghetti

Method

  1. Dice the onion, carrot and celery so finely that the pieces are no bigger than 1/6 inch (4 mm), and mince the garlic. Rinse the lentils in a sieve under cold water.
  2. Heat the oil in a pot over medium heat. Cook the onion, carrot and celery for 6 to 8 minutes, until soft and lightly colored. Add the garlic for 30 seconds, then the tomato paste, and toast it for 2 minutes until it darkens.
  3. Stir in the lentils, strained tomatoes, water, oregano and salt and bring to a boil. Cover and simmer over low heat for 15 to 18 minutes, stirring every few minutes, until the lentils are soft and partly broken down and the sauce is as thick as a bolognese. If it gets too thick, add a little water.
  4. Meanwhile, cook the spaghetti al dente in plenty of salted water according to the package directions. Before draining, scoop out a cup of pasta water.
  5. Season the sauce with pepper, salt and a pinch of sugar. Drain the spaghetti, toss it with the sauce and add a splash of pasta water if needed, until everything coats loosely.

Tip: The sauce thickens a lot as it stands because the lentils keep absorbing water. Loosen it with a splash of water when reheating.

Tip: Brown lentils work too but need about 25 minutes and stay firmer. Just let the sauce simmer a little longer.