Pasta Lentil Bolognese

Bolognese is a rich ragu that simmers for hours, coaxing flavor from aromatic vegetables. Clean Eating’s plant-based, lentil bolognese honors its roots with steady (thankfully quicker!) preparation that gets its rich flavor from caramelized vegetables.

Ingredients for servings

    Pasta Lentil Bolognese

  • 2 teaspoon olive oil

  • 1 medium onion, diced small

  • 1 medium carrot peeled and diced small

  • 2 small celery stalks diced small

  • 1 small fennel bulb diced small

  • 4 cloves garlic minced

  • 2 tablespoon white wine vinegar

  • 2 cup low-sodium vegetable broth

  • 1 cup green lentils

  • 2.5 cup jarred or tetra-packed no-salt-added, chopped or crushed tomatoes with juices

  • 2 teaspoon dried oregano

  • 2 teaspoon dried parsley

  • 1 teaspoon dried basil

  • wide whole-wheat pasta noodles such as linguine, fettuccine, tagliatelle or rigatoni

  • 0.5 cup low-fat milk

  • 0.25 teaspoon sea salt

  • 0.5 teaspoon ground black pepper


  • In a large Dutch oven or saucepan, heat oil on medium-high. Add onion, carrot, celery, fennel and garlic. Cook, stirring often, until released water evaporates and brown bits begin to form on the bottom of the pot, about 15 minutes. Add vinegar, scraping any brown bits from the bottom of the pot as the liquid evaporates. Stir in the broth, 1 cup water, lentils, tomatoes, oregano, parsley and basil. Reduce heat to medium and simmer, partially covered, for 45 minutes, stirring occasionally.

  • Meanwhile, bring a large pot of water to a boil and prepare pasta according to package directions. Drain pasta and set aside.

  • Add milk to Bolognese and continue to simmer for an additional 10 minutes. Season with salt and pepper. Divide pasta among 4 bowls and top each with about 1.5 cups Bolognese.

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