Lentil Bolognese
This has quickly become a new family-favorite meatless dinner in our house. We love a classic, meat-forward bolognese, but I’ve been trying to help my kids eat more beans—and this lentil bolognese was the perfect gateway meal. Everyone went back for seconds, and it made a lot of sauce, which tasted just as good over the next few days spooned onto roasted potatoes and rice (busy-mom win 🙌).
This dinner checks all the boxes on my healthy family meal checklist. It’s packed with fiber- and protein-rich lentils, vitamin- and antioxidant-loaded tomatoes, and plenty of garlic, onion, and herbs to help support immune systems during this time of year. A little salty parmesan on top adds just enough comfort and “feel-good” flavor to keep everyone happy—including the kids.
This is the kind of healthy meatless recipe for kids that I can feel great about serving on repeat. It’s budget-friendly, relies on simple pantry staples, and doesn’t feel like a compromise at all. I hope your family loves it as much as we do!
Lentil Bolognese
Prep Time: 20 minutes Cook Time: 30 minutes Serves: 6-8
2 Tablespoons olive oil or ghee
1 large onion, diced
4 cloves of garlic, chopped
2 large carrots finely chopped
2 celery stalks, finely chopped
1 1/2 teaspoons salt
freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1/3 cup tomato paste
1 1/4 cup brown lentils
1 (14 oz) jar diced tomatoes with their juices
3 cups veggie broth or chicken stock
2 teaspoons balsamic vinegar
freshly grated parmesan cheese for serving
favorite pasta noodles for serving (we like using organic chickpea noodles)
Preparation
Heat the oil or ghee in a large pot or dutch oven over medium-high heat. Add the onion and saute for 2-3 minutes stirring until fragrant. Lower heat to medium, then add the garlic, carrots, celery, salt, pepper, and herbs. Cook 7-8 minutes, stirring.
Add the tomato paste and stir to coat everything in it. Add the lentils, jarred tomatoes and broth. Bring to a boil. Reduce the heat to low and simmer with the lid on for 25 minutes. Remove the lid and continue to simmer for a few minutes longer or until most of the liquid has cooked off and the sauce has thickened. Drizzle in the vinegar and stir.
Serve the sauce over your favorite pasta and serve with freshly grated parmesan cheese.
