Save A hearty, comforting twist on classic Bolognese, this fiber-rich lentil sauce is simmered with festive vegetables and herbs. Perfect for a nourishing holiday meal.
This recipe quickly became a holiday favorite with my family for its warm flavors and healthy ingredients.
Ingredients
- Pasta: 350 g whole wheat pasta (spaghetti, rigatoni, or penne)
- Lentil Bolognese Sauce: 2 tbsp olive oil, 1 large onion finely chopped, 2 carrots diced, 2 celery stalks diced, 3 cloves garlic minced, 1 red bell pepper diced, 200 g brown or green lentils rinsed, 2 tbsp tomato paste, 800 g canned crushed tomatoes, 500 ml low-sodium vegetable broth, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 2 bay leaves, Salt and freshly ground black pepper to taste, 1 tbsp balsamic vinegar, 1 tbsp maple syrup optional for balance
- Festive Garnish: 2 tbsp chopped fresh parsley, 2 tbsp grated vegetarian Parmesan cheese optional, Pomegranate seeds for a festive touch optional
Instructions
- Step 1:
- Heat olive oil in a large saucepan over medium heat. Add onion, carrots, celery, and bell pepper. Sauté for 8 10 minutes until vegetables are softened.
- Step 2:
- Stir in garlic and cook for 1 minute until fragrant.
- Step 3:
- Add lentils, tomato paste, oregano, thyme, rosemary, cinnamon, nutmeg, and bay leaves. Stir well to coat the lentils and vegetables in the spices.
- Step 4:
- Pour in crushed tomatoes and vegetable broth. Bring to a boil then reduce heat to low. Simmer uncovered for 35 40 minutes stirring occasionally until lentils are tender and sauce has thickened.
- Step 5:
- Remove bay leaves. Stir in balsamic vinegar and maple syrup. Season with salt and pepper to taste.
- Step 6:
- Meanwhile cook whole wheat pasta according to package instructions. Drain and set aside.
- Step 7:
- Toss cooked pasta with lentil Bolognese or serve sauce ladled over pasta.
- Step 8:
- Top with parsley, grated Parmesan, and pomegranate seeds if desired.
Save This recipe has brought many joyful family dinners especially during the holidays where everyone gathers to enjoy comforting food.
Notes
For gluten-free use gluten-free pasta. Add chopped mushrooms for extra umami. Pairs well with medium-bodied red wine such as Chianti.
Allergen Information
Contains gluten from whole wheat pasta and dairy if using Parmesan. Use substitutes to make gluten-free and dairy-free versions. Always double-check ingredient labels for allergies.
Nutritional Information
Calories 520 per serving Total Fat 8 g Carbohydrates 90 g Protein 21 g
Save Enjoy this hearty and healthy pasta that brings festive cheer and nourishment to your holiday table.
Recipe FAQs
- → Can I use gluten-free pasta instead of whole wheat?
Yes, gluten-free pasta works well as a substitute to keep the dish accessible for those avoiding gluten.
- → Is there a vegan option for the garnish?
Simply skip the vegetarian Parmesan or replace it with plant-based alternatives to keep the dish vegan-friendly.
- → How long should the lentils simmer for best texture?
Simmer lentils uncovered for 35-40 minutes until tender and the sauce thickens nicely.
- → What spices give the sauce its festive flavor?
Oregano, thyme, rosemary, cinnamon, nutmeg, and bay leaves create a warm, aromatic profile ideal for the holidays.
- → Can I add more vegetables for extra umami?
Yes, adding chopped mushrooms enhances depth and richness in the sauce’s flavor.
- → What beverage pairs well with this dish?
A medium-bodied red wine like Chianti complements the hearty flavors beautifully.