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Bowl of pappardelle topped with turkey and lentil Bolognese sauce and shaved parmesan on a rustic wood table

Hearty Lentil Bolognese with Ground Turkey and Herbs

A tomato Bolognese sauce built from ground turkey and dried lentils, simmered on the stovetop until thick and spoonable.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 336
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion, diced medium (150 g)
  • 2 carrots, diced medium (120 g)
  • 2 stalks celery, diced (100 g)
  • 4 cloves garlic, minced
  • 700 g ground turkey (93% lean) (1.5 lb)
  • 2 tbsp tomato paste
  • 200 g dried green or brown lentils, rinsed (1 cup); not red lentils
  • 800 g crushed tomatoes (28 oz can)
  • 480 ml chicken or beef broth (2 cups); low sodium recommended
  • 120 ml whole milk (1/2 cup)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • 1/4 tsp red pepper flakes optional
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 30 g grated parmesan (1/3 cup); for serving

Method
 

  1. Heat the olive oil in a 4-quart / 3.8L Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6 minutes, stirring, until softened.
  2. Add the garlic and cook for 30 seconds until fragrant.
  3. Add the ground turkey, breaking it up with a wooden spoon. Cook for 7 to 8 minutes until no longer pink and the internal temperature reads 165°F / 74°C.
  4. Stir in the tomato paste and cook for 1 minute, until it darkens slightly.
  5. Add the rinsed lentils, crushed tomatoes, broth, oregano, basil, bay leaf, red pepper flakes, salt, and black pepper. Stir well and bring to a simmer.
  6. Reduce the heat to low, partially cover the pot, and simmer for 28 to 32 minutes, stirring every 10 minutes or so, until the lentils are tender and the sauce coats the back of a spoon.
  7. Remove the bay leaf. Stir in the milk and simmer uncovered for 5 more minutes to mellow the acidity.
  8. Taste and adjust salt and pepper. If the sauce looks thin, simmer uncovered a few extra minutes; if it's too thick, loosen with a splash of broth.
  9. Serve hot over pasta or on its own in bowls, topped with grated parmesan.

Notes

  • Rinse lentils well to remove dust and small stones.
  • Simmer uncovered near the end if the sauce looks thin.
  • Ground turkey should hit 165°F / 74°C before adding tomatoes.
  • Double the batch, it freezes better than most tomato sauces.