If you are looking for a great meatless pasta sauce, this Beluga Lentil Pasta Sauce is ideal.
Rich and hearty black lentils make this sauce thick, and nutritious. Dried mushrooms (soaked in red wine) add delicious savoury and earthy tones.
This plant-based beluga lentil pasta sauce is hearty, wholesome and easy to make. Packed with fibre, protein and bold flavours. A twist on traditional bolognese.
My family would eat pasta every night of the week if I let them. Healthy sauces are just what we need. Tomato puttanesca is another favourite of ours.
Lentils are actually pulses, the edible seed of legumes. They come in a variety of colours like red, brown, green and black. They can be used in a lots of creative ways from soups to stews, dips, salads and more. Great for gluten-free, vegetarian and vegan recipes. They are a budget-friendly source of protein, hearty healthy and low in fat.
Black lentils are also known as beluga lentils because they resemble beluga caviar. This vegetarian lentil bolognese is a great way to turn them into a gourmet meatless sauce. They are great in Poached Eggs & Lentil Hash for brunch or dinner.
Here are a few ways we enjoy cooking lentils in our house:
- Puy Lentils – another great pasta with lentils recipe.
- Marinated Lentils – perfect to add to soups, stews, sandwiches, and more.
- Meatless Tourtiere – a healthy version of the classic French Canadian holiday dish.
- Cream Cheese Balls – a fun appetizer for your next party.
- Vegan Mushroom Pate – excellent as a topper, sandwich spread, or dip.
Lentil Pasta Sauce Ingredients
Although this wholesome plant-based sauce has some gourmet ingredients, they are not hard to find. Be sure to check out the suggestions and recipe tips below.
- Dried mushrooms
- Red wine
- Black lentils
- Onion
- Garlic
- Bell peppers
- Canned tomatoes
- Red chili flakes and additional seasonings
- Tomato sauce
- Olive oil
- Garnish
Easy Beluga Lentil Pasta Sauce
This easy lentil bolognese is cooked in one pan. Full instructions are in the recipe card below.
Here is a quick overview:
- Soak the mushrooms in the wine. Drain and chop. Reserve the wine.
- Rinse lentils and set them aside.
- Chop all your veggies (onion, garlic, and peppers).
- Heat the oil in a skillet.
- Cook onion, garlic, and red pepper flakes.
- Add reserved wine and additional seasonings.
- Toss in lentils, mushrooms, and peppers.
- Add the tomatoes, tomato sauce, and water.
- The sauce is done when it has a nice thick consistency.
This flavourful black lentil pasta sauce is a great alternative to a traditional meat sauce. It takes about 45 minutes from start to finish. During that time cook, your pasta.
Serve this lentil mushroom sauce over any pasta for a satisfying plant-based meal. Garnish with fresh grated and chopped basil.
Suggestions/Recipe Tips
Dried Mushrooms – There is a huge variety of dried wild mushrooms to choose from. Morels, Chanterelles, Lobster, Black Trumpet, Porcini and more. All have unique flavours and any variety will work wonderfully in this lentil mushroom sauce. They can be found in grocery stores and online too. They always need to be reconstituted. You can use any liquid you like. You can replace the dried mushrooms with regular mushrooms but you made need to increase the amount.
Red Wine – Dry red wine is best for this recipe. You can use white if you prefer. Don’t want to use wine? No problem, leave it out. Water can be used for the dried mushrooms instead.
Seasonings – Salt, pepper, red pepper flakes, Italian seasoning. You can play around with any combination you like.
Garnish – Grated cheese and fresh herbs are always great choices.
Pasta – You can choose any kind and shape of pasta you wish. You can even use gluten-free pasta. Did you know there is lentil pasta? So delicious. This sauce would also be perfect over homemade herbed potato gnocchi.
Storage – Always store in a sealed container in the fridge. This sauce will last 4-5 days. It also freezes well and will last 4-5 months in the freezer.
Reheating – I like to reheat in a pot on the stove. Another option is in a covered dish in a moderate oven. You can use the microwave too, but be sure to mix often, and do it on a lower setting to get even heating.
Need a little more meatless inspiration? Give these lentil recipes a try:
Beluga Lentil Pasta Sauce
Ingredients
- 1 cup dry mushrooms
- 1 cup dry red wine (your choice)
- 1 cup water
- 1 cup Beluga lentils (rinsed)
- 5 ounces onion (diced)
- 4 cloves garlic (minced)
- Salt and pepper (to taste)
- 10 ounces bell peppers (diced) (I used yellow and orange)
- 19 ounces canned petit cut tomatoes (1 can)
- 1 teaspoon Italian seasoning
- 1 teaspoon red chili flakes
- 14 ounces tomato sauce (1 can)
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh basil (for garnish)
- Fresh grated Parmigiano Reggiano (for garnish)
Instructions
- Soak mushrooms in the red wine for approximately 30 minutes.Drain and squeeze the mushrooms. Reserve the wine. Chop the mushrooms.
Rinse lentils and set aside.1 cup dry mushrooms, 1 cup dry red wine - Heat a heavy bottom skillet over medium-high heat. Add the olive oil.1 tablespoon olive oil
- Add the onion, garlic, and chili flakes. Sauté for 5 minutes.5 ounces onion, 4 cloves garlic, 1 teaspoon red chili flakes
- Add the Italian seasoning, salt, pepper and the reserved wine. Bring to a boil, reduce heat slightly and simmer for 3 minutes.1 teaspoon Italian seasoning, Salt and pepper
- Add the drained lentils and cook for an additional 5 minutes.1 cup Beluga lentils
- Add the mushrooms and peppers. Cook for 5 minutes.10 ounces bell peppers (diced)
- Add the water, tomatoes and tomato sauce. Bring to a boil, reduce heat and cook for 25-30 minutes (until desired sauce consistency).1 cup water, 14 ounces tomato sauce, 19 ounces canned petit cut tomatoes
- Remove from heat. Serve over your favourite pasta garnished with chopped fresh basil and grated parmesan cheese.2 tablespoons chopped fresh basil, Fresh grated Parmigiano Reggiano
Kristina
What a great recipe! I have never thought of using lentils in a pasta sauce, but am always looking for ways to add more nutrient-packed foods to my meals. This recipe fits the bill for that.
Gloria Duggan | Homemade & Yummy
I agree, this lentil pasta sauce is hearty, nutritious and so delicious.
Mitch
This recipe was so good! We love the combination of lentils and mushrooms, and this recipe did not disappoint. We’ll be making it again!
Gloria Duggan | Homemade & Yummy
Glad you enjoyed this lentil pasta sauce as much as we do.
Charity
This looks so delicious! My hubby has high cholesterol so we’ve been adding more legumes to our diet but also trying to keep things interesting so we don’t give up on our quasi diet. I know he’ll find this satisfying despite the fact it doesn’t contain red meat. LOL! We’ll pair it with some whole grain pasta and call it date night. Thanks Gloria!
Gloria | Homemade & Yummy
This sauce is hearty and healthy. Perfect for date night.
Abhishek
Hey Gloria,
Big fan of yours,
I have never tried black beluga lentils! They are so beautiful! Your recipe looks delicious. I am pinning to try later!
I have a question for you can You please write a post about Indian Foods
Thanks in advance eagerly waiting for the post and your response.
Homemade & Yummy
Thanks so much for stopping by. I will try to do a few more Indian foods in the future. I love making food from other cultures.
Penny
Could you use lentils other than Beluga? I have some pre-packaged steamed in my fridge. Does not say what kind, they are tan/ brown colored.
Homemade & Yummy
Yes for sure any type of lentils will work, but if they are precooked you will certainly reduce the cooking time. Beluga lentils hold their shape. Green lentils will work almost as well. Red and brown lentils will smush down more that the others.
Penelope Boehle
Thank you.
Homemade & Yummy
You are welcome.
Matt Kearns
I love a good bolognese and this vegetarian version would definitely hit the spot too!
Homemade & Yummy
This is a GREAT meatless sauce. Hope you give it a try soon.
Stacey
This sounds gorgeous! I love that you are using lentils in this, we had pasta this weekend but with meat…sometimes, I it can seem too heavy of a meal. I can’t wait to try this!
Homemade & Yummy
Beluga lentils work so well in this hearty, healthy dish.
Veronika
Love it! What a great alternative to a classic meat sauce! I never tried beluga lentils before but looking at this recipes, I definitely will. Also, my fiancee will appreciate the mushrooms in this sauce!)
Homemade & Yummy
This is the perfect alternative to a meat based sauce. You can even just eat this in a bowl as sort of a chili. Beluga lentils really hold their shape well. Dried mushrooms add intense earthy flavour. Hope you give it a try.
Kathryn @ FoodieGirlChicago
I’m always looking for ways to use beluga lentils and just happen to have some in my pantry so need to give this recipe a try!
Homemade & Yummy
I know…they are so great to work with. Hope you give this a try soon.
Abby @ WinsteadWandering
I’ve never heard of beluga lentils, but I love a hearty meat-free pasta dish. This looks great!
Homemade & Yummy
They are a little more difficult to find. I have a link in the post, but you could check at a health food store too.
Richa Gupta
Such a wonderful combo and this looks incredibly delish!
Homemade & Yummy
This is a great meatless option for sure.
Amanda Mason
Yummy! What a fun substitute!! This looks delish and it’s always fun to switch it up a bit and take a break from the meat! Love all the lentils in this one! So unique!
Homemade & Yummy
Beluga lentils are perfect for this dish. Hope you give it a try soon.
Carrie | Clean Eating Kitchen
Such a great idea to use beluga in this dish! A perfect recipe for a meat free meal, I don’t think I’d miss the meat at all
Homemade & Yummy
I know….you really don’t miss the meat in this at all!!
Megan @ MegUnprocessed
I need this for dinner asap! I love lentils, and they’re a great source of protein!
Homemade & Yummy
They are a great ingredient to work with for sure.
Analida @ ethnicspoon.com
I love the mushrooms soaked in the red wine! I have used white wine to soak them in previous dishes I have made but never red. This sounds like it has such a rich umami flavor and I am a huge lentil fan. Thanks for sharing a great recipe!
Homemade & Yummy
Dried mushrooms are so full of flavour….and soaking them in red wine is a great way to add more flavour.