A good bolognese sauce needs time, tomato and above all lots of flavour. In this vegetarian version we replace the minced meat with lentils. They give the sauce a firm texture and absorb the Italian herbs from Mamma Mia well.

This lentil bolognese is a nice way to cook with legumes more often. Serve the sauce with spaghetti or another favourite pasta. Feel free to make a double portion, because the sauce is also suitable for meal prep and can be frozen.

Also check out our guide with tasty lentil recipes and tips for cooking lentils.

Preparation time: 45 minutes
Servings: 4 people
Dish type: Main course
Cuisine: Italian-inspired
Diet: Vegetarian

Ingredients

• 200 g dried green or brown lentils
• 300 g spaghetti or other pasta
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 medium carrot, diced small
• 2 stalks celery, diced small
• 1 red bell pepper, diced small
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 2–3 tsp Natural Spices Mamma Mia
• 800 g canned diced tomatoes
• 150 ml water or vegetable stock
• 1 tsp balsamic vinegar, optional
• Black pepper to taste
• Salt to taste
• Fresh basil or flat-leaf parsley for garnish
• Grated Parmesan cheese or a vegetarian alternative, optional

Method

1. Rinse the lentils well under cold running water. Put them in a pan with plenty of water and cook them according to the instructions on the package. Green or brown lentils usually need about 25 to 30 minutes. Drain the lentils as soon as they are cooked but still have a firm texture.
2. Meanwhile heat the olive oil in a large frying pan or casserole. Add the onion, carrot, celery and bell pepper. Fry the vegetables for 8 to 10 minutes over medium heat until they soften. Stir regularly.
3. Add the garlic and fry for about 1 minute.
4. Stir the tomato paste and Mamma Mia into the vegetables. Fry the mixture for 1 to 2 minutes. By briefly frying the tomato paste, the flavour becomes fuller and slightly sweeter.
5. Add the diced tomatoes and the water or vegetable stock. Stir everything well and bring the sauce gently to the boil.
6. Let the tomato sauce simmer gently, uncovered, for 15 to 20 minutes. Stir occasionally so the sauce doesn't stick to the bottom.
7. Add the cooked lentils and let the sauce simmer for another 5 to 10 minutes. Optionally mash a small portion of the lentils with a wooden spoon. This makes the sauce a bit thicker while keeping plenty of texture.
8. Taste the lentil bolognese. Add balsamic vinegar, black pepper and a little salt to taste.
9. Meanwhile cook the pasta according to the package instructions. Save a small cup of the cooking water and drain the pasta.
10. Mix the pasta with the lentil bolognese. Is the sauce too thick? Then add a little of the reserved pasta water.
11. Divide the pasta over four plates and garnish with fresh basil or parsley. Serve optionally with grated Parmesan or a vegetarian alternative.

Why cook lentils separately first?

Lentils soften less quickly when cooked directly in an acidic tomato sauce. That's why we cook the dried lentils separately first. This way you can better control the cooking and prevent the vegetables and tomato sauce from cooking down too much while the lentils are still hard.

Using pre-cooked lentils from a can or packet? Then you can skip this step. For this recipe you need about 450 to 500 grams of drained lentils. Rinse them and add them to the sauce during the last 10 minutes.

Why Mamma Mia?

Mamma Mia immediately gives the lentil bolognese an Italian character. The herbs go well with tomato, garlic and the mild earthy flavour of lentils. By briefly frying the mix with the tomato paste, the aromas are released even better.

Start with two teaspoons and taste the sauce towards the end of cooking. Want a stronger herb flavour? Then add an extra teaspoon of Mamma Mia.

Variations

• Add 250 grams finely chopped mushrooms for an even firmer texture. Fry them together with the vegetables.
• Replace the red bell pepper with zucchini or eggplant.
• Add a pinch of smoked paprika powder for a deeper, savory flavour.
• Make the sauce spicier with chili flakes or a little cayenne pepper.
• Use whole wheat pasta for extra fibre.
• Serve the sauce over roasted zucchini or eggplant for a dish without pasta.
• Make the recipe vegan by leaving out the cheese or using plant-based cheese.

Storing lentil bolognese

Let the sauce cool completely first and then store it covered in the refrigerator for up to three days. Reheat the sauce gently in a pan and add a splash of water if needed.

The lentil bolognese can also be frozen. Divide the cooled sauce into airtight containers and store them for up to three months in the freezer. Preferably freeze the sauce without pasta. Freshly cooked pasta has a better texture after reheating.

More cooking with lentils

Lentils are not only tasty in pasta sauce. You can also use them in soups, curries, salads and wraps. Read in our guide to cooking lentils which types of lentils there are, how long they need to cook and what else you can make with them.

Frequently asked questions

1. Which lentils are best for bolognese sauce?
Green and brown lentils are most suitable. They remain fairly firm after cooking and give the sauce a texture that suits bolognese.

2. Can I use red lentils?
Yes, but red lentils break down more quickly. The sauce will become softer and creamier and have less bite.

3. Can I use canned lentils?
Yes. Use about 450 to 500 grams of drained lentils. Rinse them and add them to the sauce during the last 10 minutes.

4. Can I make the lentil bolognese in advance?
Yes, the sauce is very suitable for meal prep. After a night in the fridge the flavours are often even better developed.

5. Is this recipe vegan?
The sauce itself is vegan if you use vegetable stock. Check the pasta and leave out the Parmesan or replace it with a plant-based alternative.