Stovetop Lentil Bolognaise

This Lentil Bolognaise is a fantastic alternative to our tempeh bolognaise. It swaps out the tempeh for brown or green lentils, which naturally create a rich, thick, and satisfyingly meaty texture when simmered.

Why This Recipe Works

Unlike tempeh, dry lentils need extra liquid and time to cook until tender. By toasting the lentils first and then deglazing the pan with red wine and tamari, we ensure the lentils absorb maximum flavor before they even begin to simmer in the vegetable broth and tomatoes.

Chef's Pro-Tips

• Short on time? If you are looking to save time, you can adapt this recipe using canned brown lentils instead of dried. This will cut the simmering time down to just 15 minutes!
• Want more depth? Consider a rich mushroom-and-lentil blend for extra umami depth!

Instructions

1. Sauté the aromatics: Heat the olive oil in a large saucepan over medium heat. Add the minced eschalot and garlic, sautéing for 3 minutes until soft and fragrant.
2. Toast the herbs and lentils: Add the rinsed dried lentils, dried basil, dried sage, and dried thyme to the pan. Stir continuously for 1 to 2 minutes to toast the herbs and coat the lentils in the oil.
3. Deglaze the pan: Pour in the red wine and tamari, stirring well to scrape up any browned bits from the bottom of the pan. Let the liquid bubble for 1 minute until the alcohol aroma cooks off.
4. Build the sauce: Stir in the grated zucchini, grated carrot, tomato paste, canned chopped tomatoes, and the 500 ml of vegetable broth.
5. Simmer until tender: Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer gently for 25–30 minutes, stirring occasionally, until the lentils are completely tender and the sauce has thickened. (If the sauce gets too thick before the lentils are soft, splash in a little extra broth).
6. Finish and serve: Remove from the heat, stir in the fresh basil leaves, and season with extra black pepper to taste. Serve hot over pasta topped with vegan parmesan.