dinner · Italian-inspired
Weeknight Lentil Bolognese
Tomato-rich lentil sauce with herbs and pasta—hearty, inexpensive, and freezer-friendly.
From our kitchen · nutrition estimated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Ingredients
For 5 servings
- 1 cup brown lentils
- 12 oz spaghetti
- 28 oz crushed tomatoes
- 1 yellow onion
- 2 carrots
- 4 cloves garlic
- 3 cups vegetable broth
- 2 tsp Italian seasoning
Equipment
Stovetop
How to make it
- 1
Cook finely chopped onion and carrot until soft, then add garlic and Italian seasoning.
- 2
Add lentils, tomatoes, and broth. Simmer until the lentils are tender and the sauce is thick.
- 3
Cook the pasta separately and reserve a little pasta water.
- 4
Toss pasta with the sauce, loosening with pasta water as needed.
Substitutions
- Green lentils can replace brown lentils; avoid red lentils if you want the sauce to keep more texture.
- Use any pasta shape you like and adjust the cooking time to the package.
- Finely chopped mushrooms can be added with the onion for extra savory flavor.
Storage & leftovers
Refrigerate for up to 4 days. The sauce also freezes well for up to 3 months. Reheat gently with a splash of water or broth if needed.
Dietary & allergen notes
Suitable for: vegetarian, vegan, dairy-free.
Contains gluten. Packaged ingredients can vary, so check labels and cross-contact information.
