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Lentil Bolognese

Yields6 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

Loving the vegan lifestyle, but missing some of your favorite meat based dishes? This recipe for vegan Bolognese sauce combines lentils and mushrooms in a savory and satisfying sauce that is so healthy and flavorful, you’ll never miss the meat!

Serves 6

 2 tbsp Colavita Olive Oil
 1 small onion finely chopped
 1 carrot peeled and finely chopped
 1 stick celery finely chopped
 2 cloves garlic, smashed
 10 oz button or brown mushrooms finely chopped
 1 red bell pepper cored and finely chopped
 1 tsp dried sage
 1 tsp dried oregano
 1 tsp smoked paprika
 ¼ cup red wine (optional)
 2 Tetra Carts Colavita Diced Tomatoes
 2 cups vegetable stock
 ½ cup dried red lentils
 Salt and pepper to season
To Serve
 1 package Colavita Rigatoni
 Finely chopped parsley

Heat the Colavita olive oil in a wide, deep saucepan. Add garlic, onion, carrot, and celery and cook over a medium-low heat until softened. Season with salt and pepper, and stir occasionally, about 10 minutes.


Add mushrooms, red pepper, sage, oregano and smoked paprika. Continue to cook, stirring often, until golden and fragrant. This stage should take about 10 minutes.


Add the red wine, if using, and stir for a minute to allow it to evaporate.


Add Colavita Diced Tomatoes, vegetable stock and lentils, along with a little more salt and pepper. Bring to a boil, cover, lower the heat and leave to cook on low heat for 30 minutes.


Remove the lid and check the lentils for doneness. If needed, cook an additional 10 minutes until tender.


Taste and adjust the seasoning with more salt and pepper if needed.


Cook rigatoni according to packet directions, drain, reserving 1 cup of the past cooking water.


Mix the sauce and rigatoni together in the large pot over low heat, adding a little pasta water at a time to help coat the pasta in the sauce.


Serve with a generous sprinkle of chopped parsley.

Nutrition Facts

Servings 6