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Vegetarian Lentil Penne Bolognese - Hearty, Comforting, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces penne (regular or whole wheat; use gluten-free if needed)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine (optional, but recommended)
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup vegetable broth (plus more as needed)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1 teaspoon soy sauce or tamari (for umami)
  • 1 teaspoon balsamic vinegar (to brighten)
  • 1/2 teaspoon red pepper flakes (optional for heat)
  • Salt and black pepper, to taste
  • Fresh basil or parsley, chopped, for serving
  • Grated Parmesan or vegan Parmesan, for serving (optional)

Method
 

  1. Cook the lentils. In a small pot, cover the rinsed lentils with water by about 2 inches. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes until just tender but not mushy. Drain and set aside.
  2. Sauté the base veggies. In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until soft and lightly golden.
  3. Add garlic and tomato paste. Stir in garlic for 30 seconds, then add tomato paste. Cook 2–3 minutes until the paste darkens and smells sweet. This step builds big flavor.
  4. Deglaze with wine. Pour in the red wine and scrape up any browned bits. Let it bubble for 1–2 minutes until slightly reduced. If skipping wine, add a splash of broth and 1 extra teaspoon balsamic later.
  5. Build the sauce. Add crushed tomatoes, 1 cup vegetable broth, oregano, basil, bay leaf, soy sauce, and red pepper flakes if using. Stir in the cooked lentils.
  6. Simmer low and slow. Reduce heat to low and simmer uncovered for 20–25 minutes, stirring now and then. Add a splash of broth if it gets too thick. You want a hearty, scoopable sauce.
  7. Cook the pasta. Meanwhile, bring a large pot of salted water to a boil. Cook penne until al dente. Reserve 1/2 cup pasta water, then drain.
  8. Finish the sauce. Remove the bay leaf. Stir in balsamic vinegar. Taste and adjust salt and pepper. If you want extra silkiness, add a splash of pasta water.
  9. Toss and serve. Combine the penne with as much sauce as you like. Top with fresh herbs and Parmesan or a vegan alternative. Serve hot.