Spaghetti with lentil sauce, sometimes called lentil bolognese or lentil ragu, is a hearty, traditional dish from Italy. Nutritious and packed with protein, it is great for vegetarians, vegans and anyone who loves Italian food.
Lentil Bolognese
Spaghetti bolognese or good old spag bol is one of those dishes that’s popular all over the place except in Italy. An Italian would firstly call it ragu, and would also always serve it with noodles – fettuccine, tagliatelle or pappardelle that holds a thick sauce better than spaghetti.
Spaghetti with lentils might not be called lentil bolognese or even lentil ragu in Italy, but it is a delicious dish in its own right, and a vegetarian and vegan friendly dish. I far prefer using pulses like richly flavoured lentils to any meat substitute when making meat free meals, and calling it lentil bolognese and the sauce lentil ragu means that all the non-Italians have an idea what I’m talking about!
However there is nothing non Italian about lentils, they are grown from Umbria to Sicily, and eaten in stews, soups and on pasta. Mixed with carrots or courgettes, mushrooms and tomatoes, lentils make a low-fat, high protein sauce for pasta dishes that has long sustained and delighted farming communities. Nutritious and delicious, I much prefer these sauces to any fake ‘meat’ product. I’m sure they’re healthier too.
Which Lentils?
In Italy, this is a wide choice of lentils easily available – Mormanno, Castelluccio, beluga and more. Of those lentils that are easy to find in the UK, I prefer puy lentils. Rich, peppery and savoury, they hold their shape and cook quickly. If you can’t find puy lentils, you can use regular green lentils, or if you prefer a smoother lentil sauce, or want to disguise them, use red lentils.
You can identify puy lentils from their flat disc shape, and their blueish grey mottled skins. They are about the same size as mung beans, but certainly not to be confused with them.
Why You Will Love This Recipe
- It really is so easy, especially if you have already made the soffritto. (You can also buy this ready-made.)
- It’s full of flavour. Carnivores won’t miss the beef and pork.
- Low in calories and packed with vegetables, and it is also easy to add extra veg!
- Perfect for batch cooking and freezing ahead.
How to Make Spaghetti with Lentil Sauce (Lentil Bolognese)
Step one – If you don’t have soffrito, you need to make it. Peel and finely chop an onion, a large carrot, two celery sticks and two cloves of garlic. Then fry in olive oil over a low heat for 10 minutes. The vegetables will turn golden and smell delicious.
Step two – Put the olive oil, soffritto paste and oregano in a frying pan and gently fry for one minute.
Step three – Add the rest of the ingredients. Stir and bring to a simmer.
Step four – Cover the pan and reduce the heat to its lowest setting. Then leave to cook for 30 minutes. Stir from time to time, adding more water if needed.
Step five – Cook the pasta. Follow the instructions on the packet.
Add a splash of the pasta cooking water to the sauce before draining the pasta and serving, to thin the sauce to your desired consistency. The starchy pasta water also helps the sauce cling to the pasta – it is an old trick and something every Italian does every time they cook pasta! Please get into the habit of saving your pasta water.
Mix the pasta into the ragu to serve. If you like, you can top your spaghetti with lentil sauce with a little grated cheese (vegan or dairy) to serve.
How to add Extra Veg!
This lentil ragu is already packed with veggies, but if you are trying to get more into your diet, you can add any of the following:
- cubed roasted squash or pumpkin
- a handful sliced mushrooms
- strips of bell peppers.
Add a handful of leafy green vegetables to the pasta for the last few minutes of cooking time. Savoy cabbage, shredded spring greens and small broccoli florets all work well.
Hints and Tips
- Make a big batch of soffritto paste in ahead of time, blitz it down, or leave chunky and freeze.
- Leftover ragu sauce can be frozen.
- Or, add some stock and blitz into a soup.
- If you don’t fancy all the chopping, then you can buy bags of prepared vegetables. Alternatively, to save time, buy ready-made soffritto.
- You can use prepared lentils too. Buy pouches ready cooked in order to reduce cooking time. If you do this, you only need a splash of water.
- I find it’s really worth spending a little extra on quality canned tomatoes; the difference is really noticeable!
- Likewise, the balsamic vinegar adds richness and sweetness to the dish, and I prefer a quality brand, but not a super premium bottle. I spend about £10 on a 250ml bottle, but because I only have to use a little, it lasts well.
- Fresh herbs make all the difference, aside from in the depths of winter I have a pot of parsley and basil in the kitchen all the time.
- Always add a splash of pasta cooking water to the sauce before serving. The starch helps the sauce to stick to the pasta.
- A knob of butter, or extra olive oil makes this sauce more creamy and intensifies the flavour.
- For a special meal serve with homemade fresh pasta.
Easy Lentil Ragu
Ingredients
- 1 tbs olive oil
- 1 batch soffritto paste (If you need to make this from scratch, you need an onion, a carrot, two sticks of celery and two cloves of garlic.)
- 1 tsp dried oregano
- 125 g puy lentils
- 400 g can chopped tomatoes
- 2 tsp tomato puree
- 250 ml water
- 2 tbs balsamic vinegar (or red wine)
- 2 bay leaves
- 1 tsp chilli flake (optional)
Instructions
To make soffrito (if needed)
- Peel and finely chop an onion, large carrot, two celery sticks and two cloves of garlic. Fry in a good glug of olive oil over a low heat for 10 minutes until the vegetables are golden and fragrant.
To make the lentil sauce (lentil ragu/bolognese)
- Put the olive oil, soffritto paste and oregano in a frying pan and gently fry for one minute.
- Add the rest of the ingredients. Stir through and bring to a simmer.
- Cover the pan and reduce the heat to its lowest setting and leave to cook for 20 minutes, stirring from time to time and adding some more water if needed.
Notes
- Make a big batch of soffritto paste in advance, blitz it down, or leave chunky and freeze. Â
- If you don't fancy all the chopping, then you can buy bags of prepared vegetables, or pouches of ready made soffritto. Â
- You can use prepared lentils too. Buy pouches ready cooked in order to reduce cooking time. If you do this, you only need a splash of water. Â
- Buy good quality canned tomatoes, as it really makes a difference! Â
- Always add a splash of pasta cooking water to the sauce before serving.Â
- A knob of butter, or extra olive oil makes this creamy and intensifies the flavour.
- For a special meal serve with homemade fresh pasta.Â
- This recipe is Weight Watchers Smart Points per portionÂ
If you like this recipe, why not try this fabulous Tuscan bean stew – it’s easy, cheap and vegan, as well as tasty. For another taste of Italy without the meat, this pearl barley risotto is perfect for vegans.
Easy lentil ragu or bolognese originally published in May 2010 as spicy tomato lentil pasta with cabbage. Updated with new name, method, step by step instructions and hints and tips February 2020.
Jacqueline
I would never have thought of pairing either with pasta, but this looks really good :)
Helen
The lentils make such a lovely thick sauce, perfect for pasta.
Ruth
I’m with Jacqueline, and definitely will be trying this one out. Thanks for sharing something so unique with Presto Pasta Nights.
Helen
Such a good wholesome meal.
Claudia
And, I had to laugh at your comments on the politicians unguarded remarks. Too funny. And, now will have to try those spicy lentils with cabbage, and pop any left-overs on some noodles.
Amber Shea @Almost Vegan
Great idea for leftovers! :]
Helen
I always like to find use for leftovers.
Joanne
I love mixing leftovers into pasta! Great idea.
Helen
I never like food waste, and try to find good use for leftovers.
tigerfish
Lentils and cabbage – that must be some power-packed pasta :)
Helen
Delicious ingredients for a tasty meal.
Renato Jeanbaptise
Two Words: BLOG HEAVEN. I have hit the motherload, praise him.:)
Kelly Anthony
This will make the most comforting meal this winter. I love that it is full of vegetables and flavor making it perfect for any meal.
Katherine
Such a tasty-looking lentil ragu. Great tip to use ready-made soffrito.
Helen
I do like to make things easier in the long run.
Tonje
I love the flavors, and it’s so quick to make. Perfect for weeknight dinners!
Helen
Great for a weekend meal.
Sim @ Sim's Life
What a fabulous dish! I tend to just cook normal pasta, but need to start branching out with spaghetti dishes. Absolute staple in our house – fab as winter warming comfort food and fresh dishes for the summer! Sim x
Helen
Pasta dishes are so good for hearty meals.
Rog Willis
This is something that looks very delicious and unique! I have never heard of adding lentils to spaghetti, but I’d love to try this!
Helen
The lentils are so good for making a thick delicious pasta sauce.
Rebecca Smith
I don’t often have lentils but I definitely need to give this a try – it looks like such a delicious meal!
Helen
Lentils are such a good food, so tasty and brilliantly healthy.
Samantha Donnelly
I do not cook with lentils as much as I should, this has really made me want to try this recipe out as looks and sounds amazing
Helen
Such a tasty and healthy dish.
Rhian Westbury
I don’t know if I’ve ever had lentils myself, although I do love a good ragu/ bolognese x
Helen
Definitely give them a try, they are deliciously good.
Bella and Dawn at Dear Mummy Blog
We’ve never heard of puy lentils, so off to investigate! I bet this is really hearty and perfect for building up strength after having a cold – which is what we need!
Helen
This is a very good hearty meal, perfect for winter.
Jess Howliston
Yum this sounds so delicious and packed full of flavour too! I have been looking at ways to incorporate more lentils into our meals in a bid to cut down on the meat we consume so will definitely give this a try, thanks for sharing!
Helen
Lentils are such a good alternative to meat and certainly any meat alternatives.
Ashleigh dougherty
I have some lentils in the cupboard that I need to use up, so definitely going to give this a try. Looks yummy!!
Helen
A great way to use your lentils!
Afshan Nasim
Thank you for the recipe lentil bolognese sounds amazing. I had it once with courgetti instead of pasta. Will try make it.
Helen
Courgette noodles are a nice alternative to pasta, and all that extra veg.