Lentil Bolognese

A high-protein, gut-friendly twist on a classic favorite!

Prep Time

15 minutes

COOK Time

15 minutes

TOTAL Time

30 minutes

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Lentil Bolognese

Lentil Bolognese Pasta is a hearty, plant-based twist on a classic dish, packed with protein, fiber, and rich flavors. Ready in under an hour, it’s a delicious and nourishing meal for any day of the week!

Ingredients (Serves 2)

  • 1 box chickpea pasta (specifically spaghetti noodles)
  • 1 tablespoon olive oil 
  • ½ cup fennel, chopped 
  • 1 tablespoon tomato paste 
  • ¼ cup sunflower seeds
  • ¼ soaked, chopped walnuts
  • 1 cup green lentils, soaked and cooked
  • 1 cup tomatoes, diced 
  • 1 tablespoon Italian seasoning 
  • Salt and pepper to taste
  • ½ cup water 
  • ¼ cup parsley to garnish

Directions

  1. Soak 1 cup of red lentils in water for 30-60 minutes. While the lentils are soaking, prep the other ingredients: chop ½ cup fennel, ¼ cup sunflower seeds, and 1 cup tomatoes.
  2. Heat 1 tablespoon of avocado oil in a sauté pan over medium-high heat. Add the chopped fennel and a pinch of salt. Cook for about 5 minutes, stirring occasionally, until the fennel is lightly browned.
  3. Add 1 tablespoon of tomato paste to the pan and cook, stirring frequently, for 2-3 minutes until it darkens in color.
  4. Pour in ½ cup of water to deglaze the pan, stirring to combine. Then, add the soaked lentils, diced tomatoes, and 1 tablespoon of Italian seasoning. Stir everything together well.
  5. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20 minutes, stirring occasionally.
  6. Add the sunflower seeds and chopped walnuts to the pan, and continue simmering for another 15-20 minutes until the lentils are tender but still al dente. Adjust the seasoning with salt and pepper to taste.
  7. While the sauce is simmering, cook the chickpea pasta according to the package instructions until al dente. Reserve a ladle of pasta water, then drain the pasta (do not rinse).
  8. Toss the hot cooked pasta with the bolognese sauce, adding a bit of reserved pasta water if necessary to coat the noodles evenly.
  9. Garnish with 1 tablespoon of chopped coriander (optional) and serve hot. Enjoy!
Looking for an easy way to follow along? Here’s Dr. Patel’s step-by-step tutorial for this recipe.