Vegetarische Linsenbolognese

Bolognese Vegetarian Lentil Ragout with Tagliatelle

Profile picture for user Fabienne von freiknuspern
Fabienne von freiknuspern

A delicious Bolognese sauce… and even better, it’s suitable for vegetarians! This recipe is perfect for everyone, and is made with lentils, aromatic herbs and spices. A huge hit at dinner parties, especially if paired with gluten free Tagliatelle noodles or spaghetti!


320 g Tagliatelle
320 g Tagliatelle all’uovo
2 onions
2 small parsley roots
3 small carrots
750 g (finely chopped) tinned tomatoes
2 garlic cloves
4-5 tbsp tomato concentrate
100 ml red wine
800-1000 ml vegetable broth
2 tbsp (optional) maple syrup
60 g peas, frozen
200 g lentils
40 g dark chocolate
to taste spices (nutmeg, salt, pepper, sweet peppers, cumin)
to taste herbs (rosemary, thyme, basil, oregano, laurel)
2 tbsp olive oil
a little bit of sour cream
a little bit of basil


  • Finely chop the garlic and onion
  • Chop the carrots and parsley roots into small pieces.
  • Sauté the onions and garlic in the oil, stirring every so often.
  • Add the vegetables to the mix and brown them, stirring constantly.
  • Add the maple syrup and tomato paste to the mix and let simmer for 3-4 minutes, stirring constantly.
  • Add the lentils and brown them for a few moments.
  • Dilute with red wine and 500ml of vegetable stock.
  • Add the bitter chocolate to the mixture.
  • Coarsely chop the remaining fresh aromatic herbs (leave the bay leaf whole), then add them to the lentil sauce.
  • Cover and simmer over a low heat until the lentils are cooked.
  • Depending on the thickness you’d prefer, the lentils need about 45-60 minutes of cooking.
  • Gradually add the rest of the broth, continuing to stir occasionally. The amount of broth required depends on the preferred thickness of the sauce.
  • Add your favorite spices, taste and adjust according to taste.
  • Serve with gluten free Tagliatelle noodles.
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