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Lentil Bolognese with Side Roasted Carrots and Baguette

Prep time: ~15 min | Cook time: ~40 min

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**This will update grocery list and recipe quantities**

Ingredients

  • 1 tbsp olive oil
  • 1 whole yellow onion
  • 3 clove garlic
  • 3/4 tsp dried oregano
  • 3/4 tsp dried thyme
  • 5 tbsp tomato paste
  • 1/3 cup dry red wine
  • 2 cup vegetable broth
  • 2/3 cup red lentil
  • 3 tbsp walnut
  • 1 14.5 oz can canned crushed tomatoes
  • 10 oz pasta
  • 3/4 tbsp balsamic vinegar
  • 1/4 cup fresh parsley
  • 4 whole carrot (Side: Roasted Carrots)
  • 1 tbsp olive oil (Side: Roasted Carrots)
  • 1 whole baguette (Side: Baguette)

Tips & Substitutions

  • Optionally Add: ground beef or ground turkey for a mixed meat and lentil bolognese
  • Optionally Add: Italian sausage slices for a richer, traditional pasta sauce
  • Allow the sauce to simmer a few extra minutes if time allows to deepen the flavor.
  • Add finely chopped spinach or grated carrot during the final 5 minutes of cooking for an extra nutrition boost.

Instructions

  1. Prep: Dice 1 whole yellow onion, mince 3 garlic cloves, finely crush 3 tablespoons walnut, and chop 1/4 cup fresh parsley. Rinse and soak 2/3 cup red lentil in water for about 20–30 minutes while preparing the other ingredients. Peel and halve or cut 4 whole carrot into 1/2-inch pieces for the side.
  2. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for 6–8 minutes until softened and lightly browned. Season with salt and pepper.
  3. Add the minced garlic, 0.75 teaspoon dried oregano, and 0.75 teaspoon dried thyme. Cook for about 1 minute until fragrant.
  4. Stir in 5 tablespoons tomato paste and cook for 2–3 minutes, stirring frequently until it darkens slightly and begins to caramelize.
  5. Pour in 1/3 cup dry red wine and cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
  6. Add 2 cups vegetable broth, the soaked and drained 2/3 cup red lentil, and the crushed 3 tablespoons walnut. Bring to a boil, then reduce to medium-low and simmer for 20 minutes, stirring occasionally.
  7. Stir in 1 (14 1/2 oz) can canned crushed tomatoes and continue simmering for 15–20 minutes until the lentils are tender and the sauce thickens. Adjust salt and pepper to taste.
  8. Meanwhile, bring a large pot of water to a boil. Add salt and cook 10 oz pasta according to package directions until al dente. Drain, reserving a small amount of pasta water if needed.
  9. Stir 0.75 tablespoon balsamic vinegar into the sauce and adjust seasoning. Add the cooked pasta and toss gently to coat, adding a splash of pasta water if needed.
  10. Side: Roasted Carrots – Preheat oven to 400°F. Toss the prepared 4 whole carrot pieces with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes until tender and lightly caramelized.
  11. Side: Baguette – Slice 1 whole baguette and warm in a 350°F oven for about 5 minutes if desired.
  12. Finish: Sprinkle chopped 1/4 cup fresh parsley over the pasta and serve the lentil bolognese with roasted carrots and baguette, dividing into 4 portions.