Lentil Bolognese with Pappardelle

A hearty and flavorful vegetarian bolognese sauce made with lentils, vegetables, and herbs, served over wide pappardelle pasta. A comforting and satisfying meatless option.

Prep Time

20 minutes

Total Time

60 minutes

Calories

695

Level

Easy

Yields

4 servings

Cost

£1.82

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1cupDried green or brown lentils(Rinse before using)

£0.30

2tablespoonsOlive oil

£0.15

1mediumYellow onion(Diced)

£0.30

2mediumCarrot(Diced)

£0.20

2stalksCelery stalk(Diced)

£0.25

3clovesGarlic(Minced)

£0.10

8ouncesCremini mushrooms(Sliced)

£1.00

28ouncesCrushed tomatoes

£1.20

1cupVegetable broth(Low sodium)

£0.20

0.5cupDry red wine(Optional, adds depth of flavor)

£0.75

2tablespoonsTomato paste

£0.15

1teaspoonDried oregano

£0.05

1teaspoonDried basil

£0.05

1leafBay leaf(Remove before serving)

£0.05

To tasteSalt

To tasteBlack pepper(Freshly ground)

1poundPappardelle pasta

£1.75

2tablespoonsFresh parsley(Chopped, for garnish)

£0.30

To tasteParmesan cheese(Grated, for serving (optional, omit for vegan))

£0.50

Total Cost

£7.30

£1.82 per serving

The Method

1
Rinse the lentils thoroughly under cold water and set aside.
2
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery, and cook until softened, about 5-7 minutes.
3
Add the garlic and mushrooms and cook for another 3-5 minutes, or until the mushrooms have released their moisture and are slightly browned.
4
Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
5
Pour in the red wine (if using) and deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2 minutes.
6
Add the crushed tomatoes, vegetable broth, lentils, oregano, basil, and bay leaf. Season with salt and pepper to taste.
7
Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the lentils are tender but still hold their shape. Stir occasionally to prevent sticking.
8
While the sauce is simmering, cook the pappardelle pasta according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
9
Remove the bay leaf from the bolognese sauce. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
10
Add the cooked pasta to the pot with the lentil bolognese sauce and toss to combine.
11
Serve immediately, garnished with fresh parsley and grated Parmesan cheese (if using).

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My Notes

Nutrition Information

Nutrition per serving (450g)

695 kcal / 2908 kJ

Carbs

110g

42% of RDA

Fat

17g

24% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

22 g

73% of RDA

Sugar

20 g

22% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a richer flavor, add a splash of balsamic vinegar towards the end of cooking.

You can use any type of lentils, but green or brown lentils hold their shape best. Red lentils will cook down more and create a thicker sauce.

Feel free to add other vegetables like zucchini, bell peppers, or spinach.

If you don't have pappardelle pasta, you can use any wide pasta like fettuccine or tagliatelle.

Cooking Equipment

Large pot or Dutch oven

Large skillet

Colander

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, add a splash of balsamic vinegar towards the end of cooking.

You can use any type of lentils, but green or brown lentils hold their shape best. Red lentils will cook down more and create a thicker sauce.

Feel free to add other vegetables like zucchini, bell peppers, or spinach.

If you don't have pappardelle pasta, you can use any wide pasta like fettuccine or tagliatelle.

Lentil Bolognese with Pappardelle

Ingredients

The Method