This pantry-friendly Beluga Bolognese is a Vegan Black Lentil Bolognese that is hearty and flavorful. It is family-friendly and freezer-friendly!
Why You'll Love Beluga Bolognese
My husband and I always spending our date night at one of two places, either a pizza place or a local bistro. The bistro serves the most amazing vegan bolognese! Ever since trying it, I had to recreate it at home. What I love so much about this Beluga Bolognese is that there are no crunchy bites—the onions, carrots, and celery are perfectly tender. The lentils aren't mushy. They hold up their shape and give this a "meaty" texture. And finally, the sauce is saucy! This isn't just lentil, veggies, and pasta. The sauce shines here too. It is rich, aromatic, and fragrant.
Ingredients
- Olive oil: To sauté the veggies, achieving a lovely tender texture.
- Onion, celery, and carrots: The mirepoix adds savory, aromatic flavor.
- Garlic cloves: We use lots of garlic here to really bring out their pungent taste.
- Dried oregano: For bold, earthy flavor that is quintessential to Italian cuisine.
- Fresh rosemary: Adds a warm and cozy essence!
- Red pepper flakes: For a little heat that enhances the overall flavor of the dish. Cut back on the chili flakes if you prefer it milder.
- Salt and black pepper: To bring out all of the flavors of the dish, balance the sweetness, and add a little bite of peppery taste.
- Tomato paste: Enhances the flavor of the sauce and helps to thicken it.
- Tamari: Adds a little extra salt to enhance flavor, as well as umami.
- Dry red wine: For aromatic depth to enrich the dish.
- Crushed tomatoes: Creates the tomato base for the sauce.
- Vegetable broth: A more flavorful and savory way to cook the lentils.
- Beluga lentils: These are also called black lentils, and they hold their shape perfectly for bolognese.
- Bay leaves: Add complexity and depth to the sauce.
- Linguine: I find that linguine holds this bolognese sauce well, however use any pasta of your choice.
- White miso paste: To finish the dish with a salty-sweet umami flavor.
- Balsamic vinegar: Optional, but adds a nice tangy finish to the pasta.
How to Make Beluga Bolognese
1. Sauté the veggies. Bring a skillet to medium heat. Once warm, add the oil and the onions, sautéing 5 minutes. Add the celery and carrots and sauté 2-3 minutes, then add garlic and stir for an additional minute or two.
2. Cook the bolognese sauce. To the pan, add oregano, rosemary, red pepper flakes, salt, and pepper. Mix in the tomato paste, then add the tamari, wine, tomatoes, broth, lentils, and bay leaves. Once the pan comes to a simmer, reduce heat and maintain a gentle simmer. Partially cover the skillet and cook 35-40 minutes, until the lentils are tender.
3. Prepare the pasta. Bring a large pot of salted water to a boil. Cook the linguine (or other pasta) according to package directions.
4. Enhance the flavor. When the lentils are done, remove the lid and stir in miso paste. Add a little balsamic vinegar if you'd like, tasting and adjusting as you go.
5. Add the linguine. Drain the linguine and transfer to the skillet. Mix everything together and top with fresh herbs.
Storage
Beluga Bolognese will keep in the refrigerator in an airtight container for 3-4 days. Reheat with a little oil on the stovetop. You can also freeze this for 3 months.
How to Serve Beluga Bolognese
We love this Beluga Bolognese with Sourdough Garlic Bread. If you want to serve it with a salad, try Kale Pomegranate Salad, Sweet Potato and Kale Salad, or Heirloom Tomato Salad.
FAQs
Beluga lentils are a type of black lentil. They are small and get their name due to their resemblance to Beluga caviar.
Beluga lentils absorb other flavors well and have a nice full-bodied taste. They maintain their texture when cooked.
They are especially high in iron, magnesium, folate, and potassium.
Let me know what you think about this Beluga Bolognese recipe in the comments! Enjoy!
More Vegan Italian Recipes You'll Love!
- Miso Mushroom Pasta
- Creamy Tomato & Spinach Pasta
- Creamy Tomato Gnocchi
- Risotto al Limone
- Lemon Asparagus Risotto
📖 Recipe
Beluga Bolognese
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion finely diced
- 2 celery stalks finely diced
- 2 carrots finely diced
- 6 garlic cloves peeled and minced
- 1 tablespoon oregano dried
- ½ tablespoon fresh rosemary minced
- 2 teaspoons red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- 1 tablespoon tomato paste
- 1 tablespoon tamari
- ½ cup dry red wine
- 28 ounces crushed tomatoes
- 2 cups vegetable broth
- ⅔ cup beluga lentils also called black lentils
- 2 bay leaves
- 1 pound linguine or other pasta
- 1 tablespoon white miso paste
- 2 teaspoons balsamic vinegar optional
Instructions
- Warm a large skillet over medium heat and add the oil. Once warm, add onions, sautéing about 5 minutes. Add celery and carrots, sautéing 2-3 minutes, then add garlic, continuing to stir for a minute or two.
- Add oregano, rosemary, red pepper flakes, salt, and pepper to the pan and stir. Mix in the tomato paste, then add the tamari, wine, tomatoes, broth, lentils, and bay leaves. Bring everything to a simmer, then reduce the heat, maintaining a gentle simmer. Cover the pan partially, and cook 35-40 minutes until the lentils are tender.
- While the bolognese cooks, bring a large pot of salted water to a boil. Once boiling, add the linguine and cook according to package instructions.
- When the lentils are done cooking, remove the lid and stir in the miso paste. Taste and adjust, adding balsamic vinegar if you'd like. Start with a little and adjust to your preference.
- Drain the linguine and transfer to the pan with the bolognese. Stir everything together and serve with fresh herbs.
