← Back to the recipe garden

🍝 Pasta & noodles

Red lentil bolognese

Pantry-friendly, deeply savory, and surprisingly luxurious for something this practical

⏱️ Time estimate: about 55 minutes

Red lentils and finely chopped walnuts melt into a rich tomatoey sauce with wine, broth, herbs, and balsamic, giving serious bolognese energy without a long simmer or a giant grocery list.

Red lentil bolognese twirled into pasta

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • Black pepper
  • 1 tube tomato paste (about 5.3 ounces)
  • 1/2 cup dry red wine, optional
  • 3 cups vegetable broth
  • 1 cup red lentils, soaked 30 minutes
  • 1/4 cup walnuts, finely crushed
  • 1 can crushed tomatoes or hand-crushed whole peeled tomatoes
  • 12 to 16 ounces pasta, such as tagliatelle, pappardelle, rigatoni, or penne rigate
  • 1 tablespoon good balsamic vinegar
  • Fresh basil or parsley, optional

Instructions

  1. Soak the lentils. Cover the red lentils with water and let them soak for about 30 minutes while you prep everything else.
  2. Build the base. Heat the olive oil in a deep sauté pan or Dutch oven over medium-high heat. Cook the onion until softened and golden, then add the garlic, oregano, thyme, salt, and pepper and cook 60 to 90 seconds more.
  3. Caramelize the tomato paste. Stir in the tomato paste and cook 2 to 3 minutes, stirring often, until it darkens and smells rich.
  4. Deglaze and simmer. If using, add the red wine and let it cook down until jammy. Pour in the broth, then add the soaked lentils and walnuts. Bring to a boil, then reduce to a lively simmer for 20 minutes.
  5. Finish the sauce. Stir in the tomatoes and simmer another 15 to 20 minutes, until the lentils are tender and the sauce is thick.
  6. Cook the pasta. Meanwhile, boil the pasta in salted water until al dente, then drain, reserving a little pasta water if needed.
  7. Bring it together. Taste the sauce and adjust seasoning, then stir in the balsamic. Toss with the pasta, loosening with a splash of pasta water if needed, and finish with basil or parsley if you like.

The tube tomato paste really matters here. It gives this a richer, truer tomato flavor than the tinny canned stuff tends to.