Download a free cookbook with Munchery's top-20 all time highest rated recipes

logo
Subscribe
logo
Lentil bolognese with linguine pasta in a white bowl on a light concrete background with a side of shaved cheese in a small dish.

Lentil Bolognese with Linguini

black lentils, fennel, parmesan

STARS

You won't miss the ground meat in this take on vegetarian bolognese. Simmer tomatoes, fennel, mirepoix, and basil slow and low until the flavors become rich and concentrated. Fold in black lentils and serve with linguine pasta topped with parmesan to complete this meatless masterpiece.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Ingredients

Bolognese

  • 1 cup black lentils
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • ½ fennel bulb, sliced thinly
  • ½ teaspoon chile flakes
  • ½ teaspoon fennel seed
  • 1 28-ounce can tomato sauce
  • Salt and pepper, to taste

Pasta

  • 8 ounces linguine
  • Shaved parmesan, for garnish
  • Fresh basil, for garnish
Directions
1
Cook the lentils according to package instructions. 
2
In a large skillet, heat the olive oil and garlic until golden. Add the onion, celery, carrots, fennel and a pinch of salt and pepper. Cook, stirring, until softened, about 5 minutes. Stir in the chile flakes and fennel seed. Add the tomato sauce, bring to a simmer, then stir in the lentils. Season with salt and pepper to taste. 
3
Meanwhile, bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking. 
4
Toss the pasta with bolognese and garnish with basil and parmesan to serve. 

Lentil Bolognese with Linguini

black lentils, fennel, parmesan

STARS

You won't miss the ground meat in this take on vegetarian bolognese. Simmer tomatoes, fennel, mirepoix, and basil slow and low until the flavors become rich and concentrated. Fold in black lentils and serve with linguine pasta topped with parmesan to complete this meatless masterpiece.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Bolognese

  • 1 cup black lentils
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • ½ fennel bulb, sliced thinly
  • ½ teaspoon chile flakes
  • ½ teaspoon fennel seed
  • 1 28-ounce can tomato sauce
  • Salt and pepper, to taste

Pasta

  • 8 ounces linguine
  • Shaved parmesan, for garnish
  • Fresh basil, for garnish

Directions

1
Cook the lentils according to package instructions. 
2
In a large skillet, heat the olive oil and garlic until golden. Add the onion, celery, carrots, fennel and a pinch of salt and pepper. Cook, stirring, until softened, about 5 minutes. Stir in the chile flakes and fennel seed. Add the tomato sauce, bring to a simmer, then stir in the lentils. Season with salt and pepper to taste. 
3
Meanwhile, bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking. 
4
Toss the pasta with bolognese and garnish with basil and parmesan to serve.