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Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrot, and celery. Sauté for 5-7 minutes until vegetables begin to soften.

Add minced garlic and tomato paste to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly.

If using, pour in the red wine and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Cook for 2-3 minutes until the wine has mostly evaporated.

Stir in the rinsed lentils, crushed tomatoes, vegetable broth, dried oregano, dried basil, bay leaf, salt, and black pepper. Bring the mixture to a simmer.

Reduce heat to low, cover, and let the bolognese simmer for 25-30 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a splash more vegetable broth.

While the bolognese simmers, cook the high-protein pasta according to package directions. Bring a large pot of salted water to a rolling boil, add pasta, and cook until al dente. Drain well.

Once the bolognese is ready, remove the bay leaf. Stir in the nutritional yeast, if using, and taste to adjust seasonings as needed.

Serve the lentil bolognese over the cooked pasta. Garnish with fresh chopped basil and optional vegan Parmesan cheese.


Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrot, and celery. Sauté for 5-7 minutes until vegetables begin to soften.

Add minced garlic and tomato paste to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly.

If using, pour in the red wine and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Cook for 2-3 minutes until the wine has mostly evaporated.

Stir in the rinsed lentils, crushed tomatoes, vegetable broth, dried oregano, dried basil, bay leaf, salt, and black pepper. Bring the mixture to a simmer.

Reduce heat to low, cover, and let the bolognese simmer for 25-30 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a splash more vegetable broth.

While the bolognese simmers, cook the high-protein pasta according to package directions. Bring a large pot of salted water to a rolling boil, add pasta, and cook until al dente. Drain well.

Once the bolognese is ready, remove the bay leaf. Stir in the nutritional yeast, if using, and taste to adjust seasonings as needed.

Serve the lentil bolognese over the cooked pasta. Garnish with fresh chopped basil and optional vegan Parmesan cheese.
