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Recipe by:

Dana Ramsey

Hearty Loaded Vegetable Lentil Bolognese

This Loaded Vegetable Lentil Bolognese is a hearty, nutritious dish that's perfect for chilly days, melding lentils and vegetables into a rich sauce served with fusilli pasta.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 Tbsp. olive oil for sautéing the vegetables
  • 1 large onion, finely chopped for flavor
  • 2 cloves garlic, minced
  • 2 medium carrots, diced for natural sweetness
  • 2 sticks celery, diced for depth of flavor
  • 1 bell pepper, diced preferably red for color
  • 1 zucchini, diced
  • 8 oz. mushrooms, sliced cremini recommended for earthy notes
  • 1 can (14 oz.) diced tomatoes a must for Bolognese
  • 2 Tbsp. tomato paste to amplify flavor
  • 1 tsp. dried oregano for Italian fragrance
  • 1 tsp. dried basil
  • 1 tsp. smoked paprika
  • 1 cup green or brown lentils, rinsed packed with protein
  • 4 cups vegetable broth choose a good quality one
  • Salt and pepper to taste
  • Fusilli pasta
  • Fresh parsley, chopped for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Wooden spoon
  • Colander

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Once shimmering, add the chopped onions and sauté until translucent, about 5 minutes.
  2. Stir in the garlic, carrots, celery, and bell pepper. Cook for another 5-7 minutes, letting the vegetables soften.
  3. Toss in the mushrooms and zucchini, continuing to sauté for an additional 5 minutes.
  4. Stir in the diced tomatoes, tomato paste, oregano, basil, smoked paprika, lentils, and vegetable broth. Bring the mixture to a gentle boil.
  5. Reduce the heat to low, cover, and let it simmer for about 30-40 minutes, or until the lentils are tender. Stir occasionally.
  6. While the sauce is simmering, cook the fusilli according to package instructions until al dente.
  7. Once both the pasta and the sauce are ready, drain the fusilli and mix it into the pot of Bolognese. Toss to coat every piece evenly and serve warm, topped with fresh parsley.

Notes

Allowing the sauce to simmer develops deeper flavors, making it even more delicious.