Pin this 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 favorite in my family for holiday dinners because it combines warmth and nutrition in one dish.
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
Pin this My family loves gathering around the table to share this warm, hearty pasta on chilly winter nights.
Nutritional Information
Each serving provides approximately 520 calories with 8 g of fat and 21 g of protein, making it a balanced meal option.
Serving Suggestions
Pair with a medium-bodied red wine such as Chianti or a crisp sparkling water with lemon for a refreshing balance.
Storage Tips
Leftovers can be refrigerated for up to 4 days or frozen for 2 months. Reheat gently on the stove or microwave.
Pin this This recipe is a delicious way to enjoy festive flavors while nourishing your body—perfect for holiday meals and beyond.
Recipe FAQs
- → What lentils work best for this dish?
Brown or green lentils hold their shape well during simmering and absorb flavors nicely, making them ideal for this sauce.
- → Can I make this gluten-free?
Yes, substitute whole wheat pasta with gluten-free pasta to accommodate dietary needs without sacrificing texture.
- → How long should I simmer the sauce?
Simmer uncovered for 35–40 minutes until lentils are tender and the sauce thickens to a rich consistency.
- → What do the warm spices add to the flavor?
Ground cinnamon and nutmeg provide a subtle warmth and depth, complementing the herbs and vegetables gracefully.
- → Can I prepare this sauce in advance?
Yes, the sauce develops more flavor when made ahead. Reheat gently before serving over pasta.
- → What are some garnish options to enhance the dish?
Fresh parsley, grated vegetarian Parmesan, and pomegranate seeds add color, freshness, and a festive touch.