Lentil Bolognese with Gluten-Free Vegan Red Lentil Penne

Recipe & Photo By: Ben Fenton of Boulder, CO


  • 1 package of Pappardelle’s Gluten-Free Vegan Red Lentil Penne
  • 1/2 cup dry green lentils
  • 1 cup + of water (depending on your desired thickness and amount of lentils)
  • Salt to taste
  • 1 tbsp olive oil
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • Red pepper flakes (optional)
  • 1/2 tbsp agave syrup (or sweetener of choice)
  • 1 package of Pappardelle’s Roasted Tomato Marinara Sauce
  • 1/2 onion chopped
  • 2 garlic cloves, minced
  • 2 carrots shredded (food processor) or grated
  • Chopped parsley for garnish


  1. Bring a large pot of salted water to a boil.
  2. In a large (rimmed) skillet, heat the oil over medium/medium low heat.
  3. Add onions and garlic and a pinch of salt and gently sauté/sweat over low/medium heat for 2-3 minutes until onions start to become translucent.
  4. Add carrots and a pinch more salt and gently sauté for another 2-3 minutes.
  5. Add marinara sauce, oregano, red pepper flakes (optional), basil, sugar, lentils and water. Turn up heat to bring mixture to a simmer and then reduce heat to low and stir occasionally and cook for 15-25 minutes depending on lentil type and until your preferred "doneness". Add more water if you prefer a thinner sauce.
  6. While this is going on, cook pasta for desired time and strain
  7. To serve, plate the pasta and spoon desired amount of bolognese on top of the pasta, garnish with parsley.