Lentil Bolognese
This vegan Lentil Bolognese is a wholesome, savory sauce made with brown or green lentils, tomatoes, herbs, and vegetables, simmered to perfection. It’s thick, satisfying, and perfect over pasta, spaghetti squash, or even polenta. A great source of protein and fiber with no meat needed!
Prep & Cook Time
Prep Time: 10–15 minutes
Cook Time: 35–40 minutes
Total Time: ~50 minutes
Ingredients
Base:
1 tbsp olive oil (or veggie broth for oil-free)
1 onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
3–4 garlic cloves, minced
Sauce:
1 ½ cups cooked brown or green lentils (or ¾ cup dry lentils, simmered in water until tender)
1 can (14 oz) crushed or diced tomatoes
2 tbsp tomato paste
½ cup vegetable broth (or water)
1 tsp dried oregano
1 tsp dried basil
½ tsp thyme
Salt & pepper, to taste
Optional: ¼ tsp red pepper flakes (for heat), 1 tsp balsamic vinegar (for depth)
To Serve:
Cooked pasta (spaghetti, penne, or gluten-free pasta)
Fresh parsley or basil
Nutritional yeast or vegan Parmesan
Instructions
Step 1: Saute the Veggies
1. Heat olive oil in a large skillet or pot over medium heat.
2. Add onion, carrot, and celery. Sauté for 6–8 minutes until softened.
3. Stir in garlic and cook for 1 more minute.
Step 2: Build the Sauce
1. Add tomato paste and stir for 1 minute to deepen the flavor.
2. Pour in crushed tomatoes, cooked lentils, broth, and all dried herbs.
3. Add salt, pepper, and red pepper flakes if using.
4. Simmer uncovered for 20–25 minutes, stirring occasionally, until thickened and flavorful.
Step 3: Blend (Optional)
For a smoother texture, pulse half the sauce in a blender or use an immersion blender for a few seconds. Then stir back into the pot.
Step 4: Serve
1. Spoon over cooked pasta or grain of choice.
2. Garnish with fresh herbs and nutritional yeast or vegan cheese.
3. Enjoy hot!
Tips & Notes
Make ahead: Stores beautifully in the fridge (up to 4 days) or freezer (up to 2 months).
Lentil options: Brown or green lentils hold shape best; avoid red lentils (they’ll get mushy).
Add-ins: Mushrooms, zucchini, or bell peppers blend in well.
Low-carb: Serve over zucchini noodles or cauliflower mash.
Serving Suggestions
Over whole wheat or chickpea pasta
Tucked into baked potatoes or sweet potatoes
As a lasagna filling With polenta or quinoa
Frequently asked questions FAQs
Q: Can I use canned lentils?
A: Yes! Rinse and drain well. Use about 1 ½ cups.
Q: Is this gluten-free?
A: Yes, the sauce is naturally gluten-free. Use GF pasta to keep the whole meal gluten-free.
Q: Can I use fresh tomatoes?
A: Absolutely — about 4–5 medium tomatoes, chopped and simmered down, will work.
Q: Can kids eat this?
A: Definitely! It’s mild and nutrient-dense. Omit chili flakes for little ones.
Nutritional information
Calories: ~230
Protein: 12g
Fat: 5g
Carbs: 35g
Fiber: 12g
Sugar: 8g
Sodium: ~450mg (varies based on tomatoes and broth used)