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Lentil and Root Vegetable Bolognese over Pasta

Lentil and Root Vegetable Bolognese over Pasta


Protein-packed pasta sauce?  Yes, please!

Getting just a little bored with the usual (very healthy choice) lentil soup?  Same here.  I came across a lentil bolognese recipe via the Simple Vegan Blog as inspiration for an alternative lentil  recipe.   Leftover in my organic veggie bin, I had some beautiful root vegetables that were in need of a new home.  The sweet taste of the carrots and celeriac (celery root) were a great addition with the lentils and tomato sauce as they also added a meatier texture.  Instead of the root vegetables I used, other vegetables can make excellent substitutions.  If you’d like, cook the lentils a few days before and refrigerate them; like most people, I prefer meal prep in advance to make the weekday cooking easier and giving me more “me” time.  Lastly, I chose whole wheat pasta for an extra nutrition kick versus the refined pasta.

I am not a vegetarian (my husband is),  however I eat mainly vegetarian meals for my health and love for animals.  If I were a true vegetarian though, lentils would be my best friend.  For all of you carnivores out there asking for that extra bacon, I’d suggest making lentils your acquaintance.

Lentil and Root Vegetable Bolognese

Inspiration by Simple Vegan

Prep Time: 10 min

Total Time: 25 min

Serves 4-6


  • 3/4c lentils, dry  (green or red)
  • Olive Oil, 1T
  • Medium Onion, largely chopped
  • 2 Large Carrots (or more if smaller carrots), peeled, largely chopped
  • 1-2 Celeriac Root, peeled, largely chopped
  • Black Pepper, pinch
  • Italian Seasoning, 1T
  • Red Pepper flakes, 1T
  • 1 1/2c Tomato Sauce (Trader Joe’s Tomato Basil), can use diced tomatoes if preferred
  • 1/2c Red Wine
  • Parmesan or Romano cheese, shredded or grated for topping


  1. Cook the lentils as instructed on the packaging and prepare the whole wheat pasta of your choice.  I also recommend it over quinoa for a lighter feel and gluten free option.
  2. While the lentils and pasta are both cooking, put the largely chopped vegetables in a food processor to finely chop (unless you prefer by hand).
  3. Heat the olive oil in a medium-sized saute pan on medium high and add the vegetables.  Saute until the onions are translucent .  Add in the spices and cook another few minutes.
  4. Turn the heat down a notch to medium and add the tomato sauce letting the vegetables soften more for about 5 minutes.
  5. Pour in the red wine and simmer; keep cooking until the wine has evaporated and is just left for a delicious taste.  Remove from heat.
  6. Sauce is ready for topping over pasta or other grain of your choice.  Tope with cheese if desired. Buon Appetito!


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