About this recipe
Lentils stand in for ground meat without trying too hard to taste like it. Onion, garlic, and a long simmer give the sauce body.
Use dry brown or green lentils so they hold their shape. Red lentils turn softer and more porridge-like.
Make a full pot on Sunday. The sauce thickens in the fridge and tastes even better the next day.
BUILD THE SAUCE
Step 1
Heat olive oil in a large deep skillet or Dutch oven over medium. Add onion and carrot. Cook until softened, 5 to 6 minutes.
Step 2
Stir in garlic, tomato paste, and oregano. Cook 1 minute until the paste darkens slightly.
Step 3
Add lentils, crushed tomatoes, and broth. Bring to a gentle simmer over medium heat.
Step 4
Reduce heat to medium-low. Simmer uncovered, stirring occasionally, until lentils are tender and sauce is thick, 22 to 28 minutes. Add a splash of water if it looks dry before lentils soften. Season with salt and pepper.
PASTA
Step 5
Meanwhile, bring a large pot of well-salted water to a rolling boil. Cook pasta until al dente, usually 9 to 11 minutes. Drain.
SERVE
Step 6
Spoon lentil sauce over pasta. Finish with Parmesan if using.
Tips
Salt the sauce near the end so lentils cook evenly.
Freeze sauce without pasta in portions for quick weeknights.
Swaps
Dry lentilsCanned lentils
Two 15 oz cans, drained. Simmer sauce 10 to 12 minutes instead of 25.
Short pastaSpaghetti or linguine
Same dry weight. Classic bolognese shape.
Equipment
large deep skillet or Dutch oven · large pot
Explore this recipe
Browse related Explore collections that match this plate.
