Easy Lentil Bolognese with Gluten-Free Pasta Recipe
A hearty and easy Lentil Bolognese recipe that uses red lentils and vegetables to create a rich, flavorful sauce perfect for gluten-free pasta. This plant-based Italian-inspired dish is packed with umami from mushrooms and depth from herbs, tomato paste, and balsamic vinegar. It’s a nutritious, comforting meal that comes together on the stovetop in under an hour.
- Time: 55 min
- Servings: 6
Source: All Yum Cooks
Ingredients
- tablespoons olive oil
- small yellow onion, finely diced
- medium carrots, finely diced
- celery stalks, finely diced
- garlic, minced
- ounces mushrooms , finely chopped
- teaspoon kosher salt, plus more to taste
- teaspoon black pepper
- teaspoon dried oregano
- teaspoon dried thyme
- teaspoon red chili flakes
- tablespoons Delallo double-concentrated tomato paste
- dry red wine
- 1 cup raw red lentils, rinsed
- can Delallo crushed tomatoes
- to 2½ cups vegetable broth
- bay leaf
- tablespoon balsamic vinegar, plus 1–2 teaspoons more for finishing
- ounces Delallo gluten-free pappardelle, penne, or gluten-free pasta of choice
- Fresh basil or chopped parsley, for garnish