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Lentil Bolognese (Rotini Version
Have you tried lentil bolognese? Don't sleep on it! This Lentil Bolognese is rich, heart-healthy, and packed with deep, savory flavor.
The secret to this dish? Simmering dark Beluga lentils with sweet carrots, celery, aromatic basil, and a splash of red wine creates a thick, meaty texture without using ground meat. By pairing this rich ragù with Fiber Gourmet Light Rotini, you get the same authentic, al dente pasta experience you love—with half the calories of traditional pasta and a massive fiber boost—making it a healthy, satisfying, and guilt-free dinner staple.
1 box Fiber Gourmet Light Rotini
2-3 tablespoons olive oil
1 large onion, chopped
2 large carrots, peeled and diced (1 cm / 1/2 inch)
2 celery sticks, rinsed and diced (1 cm / 1/2 inch)
1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
1/2 cup (125 mL) dry red wine (optional)
1/2 cup uncooked Beluga lentils (rinsed)
Grated cheese for serving (optional)
Sea salt and freshly ground black pepper to taste
1 can (14 oz) peeled whole or crushed tomatoes
2 bay leaves
1 1/2 cups vegetable stock (or water), divided
Choose Beluga lentils: Dark Beluga or French green (Puy) lentils hold their shape beautifully during simmering, giving the sauce a fantastic, meat-like texture.
Simmer low and slow: Keep the sauce at a gentle simmer to allow the lentils to soften thoroughly and absorb all the rich tomato and wine flavors.
Add stock gradually: Keep an eye on the sauce as it cooks—splash in extra vegetable stock or water whenever the lentils look a bit dry.
Deglaze for depth: Letting the red wine cook down until the alcohol evaporates builds a rich, complex flavor base for the whole sauce.
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for a few minutes until translucent. Stir in the diced carrots and celery, cooking for another 3 to 4 minutes until they begin to soften.
Pour in the red wine (if using). Stir well and let it simmer until the liquid reduces and the alcohol smell evaporates completely.
Add the rinsed Beluga lentils, canned tomatoes, fresh basil, bay leaves, half of the vegetable stock (3/4 cup), salt, and black pepper. Bring to a boil, then reduce heat to low, cover partially, and let simmer for 30 minutes until the lentils are tender. Stir occasionally, adding the remaining stock little by little whenever the sauce starts looking dry.
While the sauce finishes simmering, bring a large pot of salted water to a boil. Cook the Fiber Gourmet Light Rotini according to package instructions until al dente. Drain thoroughly.
Remove the bay leaves from the sauce. Stir the cooked Fiber Gourmet Rotini directly into the sauce or ladle the sauce over individual bowls of pasta. Top with freshly grated cheese if desired, and enjoy warm!
Brown or green lentils work great as substitutes! Avoid red split lentils, as they tend to break down too much and turn mushy rather than holding a firm texture.
Yes! The lentil Bolognese sauce freezes exceptionally well. Let it cool completely, store in an airtight container, and freeze for up to 3 months. Reheat gently on the stovetop.
You can skip the wine entirely and replace it with an equal amount of extra vegetable stock plus 1 teaspoon of balsamic vinegar or lemon juice for acid.
Make It Vegan: Omit the grated cheese or swap in your favorite plant-based Parmesan alternative.
Add Mushrooms: Add 1 cup of finely chopped cremini or portobello mushrooms alongside the carrots for an extra earthy, umami flavor.
Kick Up the Heat: Add a pinch of crushed red pepper flakes while sautéing the onions for a subtle spicy kick.
Swap the Herb: Stir in fresh oregano or thyme alongside the basil for a deeper Italian herb profile.
Turn your favorite rotini into easy, flavorful meals. High-fiber, satisfying pasta recipes you can make any night of the week.
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