Vegan Lentil Bolognese Recipe
Hearty lentils and aromatic veggies transform into a rich, satisfying Bolognese that’s all flavor—no meat required.
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Why I Keep Coming Back to Vegan Lentil Bolognese
Let me just say it: This lentil Bolognese is downright satisfying. Whenever I’m craving a hearty dinner that won’t leave me feeling heavy, I reach for this recipe. Lentils simmer with tomatoes and classic aromatics to create a sauce that holds its own against any traditional Bolognese I’ve had.
A couple things make this sauce stand out for me:
- The lentils give a hearty bite and soak up every bit of flavor from the tomato and broth.
- The aroma of sautéed onion, carrot, celery, and garlic builds the base that makes the dish taste like it’s been simmering all day—when really, it’s ready in under an hour.
- It’s ultra-flexible: serve over any pasta, tuck into lasagna layers, or top a veggie polenta bowl.
Give it a shot for meal prep or a cozy meal with friends. Trust me, this sauce is one you’ll make again and again.
Savory Vegan Lentil Bolognese
Rich lentils and savory aromatics simmer into the ultimate vegan Bolognese—comfort food at its best.
Ingredients
Instructions
- 1
Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until softened (about 5-7 minutes). Stir in garlic and cook for another minute.
- 2
Add Lentils and Tomatoes: Stir in the lentils, crushed tomatoes, tomato paste, oregano, basil, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, or until lentils are tender.
- 3
Season: Taste and adjust seasoning with salt and pepper as needed.
- 4
Serve: Toss the lentil bolognese with cooked pasta of your choice. Garnish with fresh basil or parsley if desired.
Notes
For added depth, use a splash of red wine after sautéing vegetables.
Green or brown lentils are best for texture.
Let the sauce simmer uncovered to thicken if desired.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 350
Frequently Asked Questions About This Recipe
Yes—portion the cooled sauce into airtight containers and freeze for up to 3 months. Defrost overnight and reheat on the stove, adding a splash of water if needed.
Green or brown lentils are ideal since they hold their texture during simmering, making the sauce hearty and not mushy.
The sauce itself is gluten free. Just be sure to pair it with a gluten free pasta if needed.
Yes, simply sauté the vegetables in a splash of water or vegetable broth instead of oil.
