Inspired by traditional Bolognese sauce, this nourishing vegan lentil bolognese is packed with plant-based protein and boasts a deeply flavorful and “meaty” taste. Serve it like regular pasta sauce tossed with noodles or zucchini noodles, over mashed potatoes, polenta or rice.
Since I have a vegetarian child and a vegan “almost adopted child” at home, I am always looking for easy vegan pasta recipes that are flavorful, budget-friendly and can be made in very little time. Vegan Lentil Bolognese checks all the boxes plus, it’s hearty, filling, nutritious and in my opinion, it tastes even better the day after is made! This may just become your new favorite pasta sauce. You are welcome.
Lentil Bolognese: recipe at a glance
- What You should Know: This hearty sauce comes together quickly, but the exact cooking time will vary depending on the type of lentils you use. For instance, a red lentil Bolognese cooks much faster than one made with black or brown lentils, giving you flexibility to suit your schedule and preferences.
- Why You Should Make This Recipe: This vegetarian Lentil Bolognese is a nutritious, protein and fiber-packed meal. A perfect weeknight dinner recipe the whole family will love. Because it keeps for 4-5 days, it’s also an excellent choice for meal prep.
- Dietary: This lentil recipe is vegetarian, vegan, and gluten-free. It contains nuts which can be replaced with hemp seeds for those needing a nut-free meal.
Ingredients and Substitutions
For the full list of ingredients and their exact quantities,check the printable recipe card below.
- Lentils: Brown lentils is a pantry ingredient I always have available so that’s what I used this time (see photos) however, any type of lentils can be used. Red lentils become tender super quickly so they are a great option if your time in the kitchen is limited. French green lentils and black caviar lentils are also a great option.
- Aromatics: Onion, celery, carrots and garlic add depth of flavor. The sweetness of carrots is key to balance the acidity of the tomatoes. You can use brown or yellow onions. If you don’t have fresh garlic, garlic paste from a tube is the next best option.
- Tomato Paste: You will need 1/3 of a cup of tomato paste, which is a whole 6-ounces can of tomato paste. Just like when making any tomato-based sauce, tomato paste adds extra richness and body to the final dish. Its jammy consistency and deep flavor is a must when making Bolognese. I don’t recommend substituting this ingredient.
- Crushed Tomatoes: I prefer canned crushed tomatoes over tomato sauce or purée because their thicker texture adds body and richness to this vegan Bolognese. Canned whole peeled tomatoes, hand-crushed, are another excellent choice. During tomato season, fresh tomatoes can be used as well, finely chopped or crushed. Just keep in mind that the sauce may require extra simmering to reach the ideal consistency.
- Broth: To keep this recipe vegetarian/vegan, I use vegetable broth. You can also use water with a bouillon cube. Chicken broth can also be used.
- Wine (Optional): There is no denying that red wine adds an incredible amount of flavor and richness to red pasta sauce but, if you prefer, you can substitute this ingredient with veggie broth. Although dry white wine can be used, a bold red is ideal. Pinot noir, Malbec, cabernet, merlot, zinfandel or a red blend work well for this recipe.
- Balsamic Vinegar: Added as a finishing touch, balsamic vinegar is like a flavor punch of sweetness and acidity. If you don’t have this ingredient at home, skip it or use a bit of malt vinegar.
- Herbs and Spices: Dried oregano, Italian seasoning, bay leaf, salt, ground black pepper. Instead of Italian seasoning, use a combination of herbs such as dried basil, dried thyme, dried rosemary and marjoram. Fresh basil or parsley can be used as an optional garnish to add freshness to the dish.
- Nuts: They add texture and lots of umami or meaty flavor to the sauce. Since my husband dislikes walnuts, I used pecans to make this recipe. Feel free to use walnuts if that’s what you have at home. Toasting the nuts prior to adding them to the sauce is a simple step that will add a great amount of flavor.For a nut-free lentil bolognese, you can use hemp seeds and even a handful of mushrooms.
Make it Nut-Free
For a nut-free lentil bolognese use one of these ingredients:
Mushrooms: Button mushrooms, cremini or portobellos, finely chopped are a great option. Sauté the mushrooms together with the onions and the rest of the aromatics. A tablespoon of dried mushroom powder (from porcini or shiitake mushrooms) can also be used. Simply grind the dried mushrooms with a spice grinder.
Hemp Hearts: Shelled hemp seeds aka hemp hearts are packed with nutrients and flavor.
How to Make Lentil Bolognese Step by Step
- Heat the oil in a large pot or Dutch oven and sauté the onions until they become translucent, about 4-5 minutes. Next, add the carrots and celery and sauté for about 3-4 minutes.
- Stir in the garlic and sauté until aromatic, about a minute. Add the tomato paste and sauté until the tomato starts to caramelize and gets a deeper red color, about 3 minutes.
- Deglaze the pan with a bit of wine (or broth). Cook until almost all the liquid has evaporated. Next, add the broth, the lentils, the nuts, oregano, Italian herbs, bay leaf, salt and pepper.
- Bring to a boil, reduce the heat to medium-low and simmer, covered until the lentils are just tender, stirring a couple of times throughout the cooking process.
- Stir in the crushed tomatoes and bring back to a gentle simmer. Simmer for 10 minutes. Then, check for seasoning. Garnish with fresh herbs (optional).
Plant-Based Lentil Bolognese Recipe Tips
- From Perfectly Tender to Perfectly Mushed: While red lentils cook faster, they tend to break down more easily compared to other varieties like brown, green, or black lentils. As a result, your sauce may have a softer texture and lack the same heartiness that other lentil types provide.
- Cooking Lentils Properly: Make sure you cook the lentils until perfectly tender while still retaining their shape. That said, crunchy lentils are a big no!
- Toasty Flavor: For best results, toast the nuts before adding them to the sauce.
- What Pasta to Use: Use your favorite shape of pasta or whatever you have in your pantry. I personally love short tubular pasta, with ridges that can hold the sauce but thick long noodles are also a great option.
- Thin It Out: I always make sure to save some pasta cooking water to thin out the sauce if it becomes too thick.
- Extra Flavor: For a boost of flavor, stir in a bit of white miso paste or soy sauce.
Frequently Asked Questions
Do you need to soak the lentils to make this Bolognese recipe?
No. There’s no need to soak the lentils before making Lentil Bolognese. Lentils cook relatively quickly, so this extra step isn’t necessary.
How to serve Lentil Bolognese?
Bolognese pairs well with any type of noodle, but some of my favorites are short, tube-shaped pasta with ridges like rigatoni, and long, flat noodles like pappardelle or tagliatelle, as they both hold the sauce beautifully.
Is this Lentil Bolognese recipe gluten-free?
Yes, the lentil pasta sauce is completely gluten-free. To keep the dish gluten-free, opt for gluten-free pasta or zucchini noodles.
Storing and Freezing
The lentil pasta sauce (without the noodles) can be stored in an airtight container in the refrigerator for 4–5 days. It also freezes well for up to 3 months. To use, thaw the sauce overnight in the fridge and reheat it over low heat, stirring occasionally. If needed, add a splash of broth or water until the desired consistency is reached.
Take a look at these other easy recipes:
Things you may need
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Lodge Cast Iron Dutch Oven
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5 Quart Dutch Oven
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Wusthof Classic 8-inch Chef’s Knife
Lentil Bolognese
Lentil Bolognese is the ultimate comfort food! This wholesome and hearty bolognese recipe is deliciously rich and packed with umami flavor. Plant-based and vegan, this one-pot bolognese sauce turns simple, budget-friendly pantry staples into a satisfying, Italian-inspired dish.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, peeled or unpeeled, small diced
- 1 celery stalk, diced
- 5 garlic cloves, minced
- ⅓ cup tomato paste
- ⅓ cup red wine (or more broth)
- 4 cups vegetable stock or broth
- 1 ¼ cup lentils, picked over and rinsed., red, brown or green lentils,French lentils or black caviar lentils can be used
- ½ cup finely crushed or ground pecans or walnuts, see notes for nut-free lentil bolognese
- 1 teaspoon dried oregano
- ½ teaspoon dried Italian herbs
- 1 bay leaf
- 1 ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 12-16 ounces dried long pasta, such as spaghetti, fettucini, pappardelle or tagliatelle or short tubular pasta.
- 1 (15-ounces) can crushed tomatoes or diced tomatoes and their juice
- 1 tablespoon good quality balsamic vinegar, see notes
- Fresh parsley and/or fresh basil as garnish, optional
Instructions
- In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onions and saute, stirring frequently for about 4-5 minutes or until the onions start to become translucent.
- Stir in the carrots and celery and saute stirring frequently for about 3-4 minutes. Stir in the garlic and saute until aromatic, about a minute. Stir in the tomato paste and saute stirring frequently, for about 3 minutes or until the tomato starts to caramelize and gets a deeper red color. If the tomatoes start getting browned too quickly, lower the heat.
- Deglaze the pan by pouring the wine (or broth) and scraping up any browned bits from the bottom of the pot with a wooden spoon. Cook until almost all the liquid has evaporated then, add the vegetable stock or broth, the lentils, the nuts, oregano, Italian herbs, bay leaf, salt and pepper. Bring to a boil, reduce the heat to medium-low and simmer, covered for 20-25 minutes or until the lentils are just tender, stirring a couple of times throughout the cooking process. Note: Cooking time varies depending on size and variety of the lentils. Check the package directions to make sure you don’t over-under cook the lentils. Red lentils cook quicker than most other varieties, sometimes in as little as 15 minutes.
- Next, uncover the pot and stir in the crushed tomatoes. Bring back to a gentle simmer. Simmer for 10 minutes. Then, check for seasoning. Garnish with fresh herbs (optional).
- While the lentils are simmering, in a large pot of generously-salted water, cook the pasta until al dente. Reserve a cup of the pasta cooking water, then drain the pasta.
- Serve tossed with cooked al dente pasta.
Notes
- Cooking Times: Cooking times will vary depending on the variety of the lentils. Check the package directions to make sure you don’t over-under cook the lentils. Red lentils cook quicker than most other varieties, sometimes in as little as 15 minutes.
- Cooking Lentils Properly: Make sure you cook the lentils until perfectly tender while they still retain their shape. That said, crunchy lentils are a big no and I much rather eat mushy ones.
- A Note About Red Lentils: While red lentils cook faster, they tend to break down more easily compared to other varieties like brown, green, or black lentils. As a result, your sauce may have a softer texture and lack the same heartiness that other lentil types provide.
- Nutty Flavor: For best results, toast the nuts before adding them to the sauce.
- Pasta: Use your favorite shape of pasta or whatever you have in your pantry. I personally love short tubular pasta, with ridges that can hold the sauce but thick long noodles are also a great option.
- Pasta Cooking Water: Reserve some pasta cooking water to thin out the sauce if it becomes too thick.
- Balsamic Vinegar: Use good-quality balsamic vinegar. You can replace balsamic vinegar with malt vinegar (or skip it altogether).
- Keep it Nut-Free: instead of nuts, you can use mushrooms or shelled hemp seeds aka hemp hearts. See details within the post above.
- Storing and Freezing: Lentil Bolognese (without the noodles) can be stored in an airtight container in the refrigerator for 4–5 days. It also freezes well for up to 3 months.
Nutrition
Calories: 298 kcal, Carbohydrates: 36 g, Protein: 12 g, Fat: 11 g, Saturated Fat: 1 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 7 g, Sodium: 1348 mg, Potassium: 720 mg, Fiber: 15 g, Sugar: 7 g, Vitamin A: 4014 IU, Vitamin C: 9 mg, Calcium: 64 mg, Iron: 4 mg
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