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Lentil bolognese spaghetti in a thick tomato sauce with grated Parmesan and basil in a rustic bowl

Lentil Bolognese Recipe: 35-Minute One-Pot Pasta Sauce

Red lentils melt into a thick, savory tomato sauce while the spaghetti cooks right in the same pot, so dinner lands in 35 minutes with one pot to wash. It is meat-free, freezer-friendly, and built from pantry staples.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion finely chopped
  • 1 medium carrot finely chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 cup red lentils rinsed
  • 1 can (28 oz) crushed tomatoes
  • 3 cups low-sodium vegetable broth
  • 8 oz spaghetti broken in half
  • 1/2 cup Parmesan grated, plus more to serve
  • 1/2 tsp salt plus black pepper to taste
  • water as needed, 1/4 cup at a time if the sauce looks dry

Method
 

  1. Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the onion, carrot, and a pinch of salt and cook 6 minutes, until softened.
  2. Stir in the garlic, tomato paste, and oregano. Cook 1 minute, until the paste darkens and smells sweet.
  3. Add the rinsed lentils, crushed tomatoes, broth, and 1/2 tsp salt. Bring to a boil, then lower to a simmer and cook 8 minutes.
  4. Stir in the broken spaghetti and keep the pot at a gentle boil for 12 minutes, stirring every 2 minutes so the pasta does not stick. If it looks dry, add water 1/4 cup at a time.
  5. When the pasta is tender and the sauce is thick, pull the pot off the heat. Stir in the Parmesan and a few grinds of black pepper, rest 5 minutes so the sauce tightens, then serve with more Parmesan.