Tag: lentil recipe

The simmering aroma of tomatoes, garlic and earthy lentils drifts from the pot, recalling sun‑kissed Sicilian markets. Chef Maria Di Stefano turns it into a lentil bolognese recipe.

Sweet carrots, fragrant basil and a splash of red wine swirl together, coating al dente pasta with a warm, rustic sauce that evokes the island’s coast and fertile fields.

Finish with a drizzle of olive oil, Pecorino, and a lingering smile. Enjoy.

How to make this lentil bolognese recipe

This Italian lentil bolognese recipe takes about 15 minutes to prep and 45 minutes to cook. The flavor comes from Sicily, where Chef Maria Di Stefano has made it the same way for years. The Mediterranean diet pattern this dish belongs to was recognized by UNESCO in 2010 as an Intangible Cultural Heritage, with Sicily as one of its emblematic communities.

Ingredients for lentil bolognese

• 3 tablespoons (45 ml) extra virgin olive oil
• 1 large onion, finely chopped
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 2 tablespoons (30 g) tomato paste
• 1 cup (240 ml) dry red wine (optional)
• 1 can (400 g) crushed tomatoes
• 1 cup (200 g) brown lentils, rinsed
• 3 cups (720 ml) vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• 400 g whole wheat spaghetti or your favorite pasta
• Fresh basil and grated Parmesan (optional) for serving

Method, the Sicily way

1. To make this lentil bolognese recipe, heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 8 minutes.
2. Stir in garlic and tomato paste, cooking for 1 minute until fragrant. If using wine, pour it in and let it simmer until reduced by half, about 3 minutes.
3. Add crushed tomatoes, lentils, vegetable broth, oregano, and basil. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30, 35 minutes, until lentils are tender and sauce thickens.
4. While the sauce simmers, cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
5. Taste the sauce and adjust seasoning. If too thick, stir in a splash of reserved pasta water. If too thin, simmer uncovered for a few more minutes.
6. Serve the lentil bolognese over the pasta, garnished with fresh basil and Parmesan if desired. This swap is a staple in Chef Maria Di Stefano’s Sicilian kitchen.

Tips from Chef Maria Di Stefano

The traditional way in Sicily is to keep it simple. Researchers behind the PREDIMED trial found that the lentil bolognese recipe pattern, anchored in olive oil and short ingredient lists, cuts cardiovascular risk roughly 30%. Crete, Sardinia, and the Aegean islands are blue-zone communities where dishes like this are eaten weekly.

Serving, storage, and what to drink

Serves 4. Best the day it’s made. Leftovers keep in the fridge for two days. For more Italian recipes see our dinner and recipes sections, or pair it with a glass of regional wine from Crete or Sicily.

The Mediterranean diet pattern this dish belongs to was recognized by UNESCO (2010) as an Intangible Cultural Heritage of communities including Crete, Sicily, and Andalusia. The evidence base comes from the PREDIMED trial and earlier work at the Harvard T.H. Chan School of Public Health.