This Hearty Vegan Lentil Bolognese is a rich, flavorful, and comforting dish that rivals the classic Italian meat sauce. Made entirely from plant-based ingredients, it’s packed with protein-rich lentils, fresh vegetables, and aromatic herbs simmered in a luscious tomato sauce. It’s the perfect healthy dinner for anyone craving something hearty yet nourishing.
Why You’ll Love This Recipe
This Vegan Lentil Bolognese offers all the depth and heartiness of a traditional Bolognese without any meat. The lentils add a meaty texture, while the slow-cooked vegetables and herbs infuse the sauce with deep, satisfying flavor. It’s high in fiber, protein, and essential nutrients — perfect for vegans, vegetarians, or anyone looking to add more plant-based meals to their week. Plus, it’s budget-friendly, freezer-friendly, and loved by the whole family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 medium onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup dried brown or green lentils, rinsed and drained
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon smoked paprika
½ teaspoon red pepper flakes (optional for heat)
3 cups vegetable broth
1 teaspoon salt, or to taste
½ teaspoon black pepper
2 tablespoons soy sauce or tamari
1 tablespoon balsamic vinegar
Fresh parsley or basil, chopped (for garnish)
Cooked pasta of your choice (spaghetti, penne, or fettuccine)
Directions
Heat olive oil in a large skillet or saucepan over medium heat.
Add the onion, carrots, and celery. Sauté for 6–8 minutes, stirring often, until the vegetables are softened.
Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
Add the lentils, crushed tomatoes, tomato paste, oregano, basil, smoked paprika, and red pepper flakes (if using). Stir well to combine.
Pour in the vegetable broth, salt, and pepper. Bring the mixture to a boil, then reduce heat to low.
Simmer uncovered for 30–35 minutes, stirring occasionally, until the lentils are tender and the sauce thickens.
Stir in soy sauce and balsamic vinegar. Taste and adjust seasoning if needed.
Serve over your favorite pasta and garnish with fresh parsley or basil.
Servings and timing
This recipe serves 4 to 6 people.
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Variations
Mushroom Boost: Add 1 cup of finely chopped mushrooms for extra umami flavor.
Gluten-Free Option: Use gluten-free pasta or serve over zucchini noodles or spaghetti squash.
Creamy Twist: Stir in ¼ cup of coconut cream at the end for a richer texture.
Extra Veggies: Add diced bell peppers, zucchini, or spinach to the sauce for more nutrition.
Spicy Version: Add extra red pepper flakes or a dash of hot sauce for heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a saucepan over medium heat, adding a splash of water or broth to loosen the sauce as needed.
For longer storage, freeze the Bolognese sauce (without pasta) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove before serving.
FAQs
1. Can I use canned lentils instead of dried ones?
Yes, you can. Use about 2½ cups of canned lentils, drained and rinsed, and reduce the cooking time to 15–20 minutes.
2. What type of lentils works best for Bolognese?
Brown or green lentils work best as they hold their shape well and provide a hearty texture.
3. Can I make this recipe oil-free?
Absolutely. Sauté the vegetables in a few tablespoons of water or vegetable broth instead of oil.
4. How can I make this sauce thicker?
Let it simmer uncovered for an additional 10 minutes or stir in 1 tablespoon of tomato paste to thicken it.
5. Is this recipe kid-friendly?
Yes! You can reduce or omit the red pepper flakes for a milder flavor that’s perfect for kids.
6. Can I serve it with something other than pasta?
Yes, it’s delicious over rice, quinoa, mashed potatoes, or even stuffed in bell peppers.
7. Can I make it in advance?
Definitely. This sauce tastes even better the next day as the flavors deepen overnight.
8. How can I add more protein?
Add cooked lentils, tofu crumbles, or textured vegetable protein (TVP) for extra protein.
9. What can I substitute for soy sauce?
You can use tamari (for gluten-free) or coconut aminos for a lower-sodium option.
10. Can I use red lentils?
Red lentils tend to break down and create a creamier sauce, which is delicious but less chunky. If you prefer a thicker, meaty texture, stick with brown or green lentils.
Conclusion
This Hearty Vegan Lentil Bolognese is a satisfying and nourishing twist on the classic Italian favorite. With its rich flavors, wholesome ingredients, and simple preparation, it’s sure to become a staple in your kitchen. Whether you’re serving it for a cozy family dinner or meal prepping for the week, this dish delivers comfort, nutrition, and irresistible flavor in every bite.
This Hearty Vegan Lentil Bolognese is a rich and satisfying plant-based twist on the classic Italian meat sauce. Made with lentils, vegetables, herbs, and a deep tomato base, it’s perfect over pasta for a comforting, protein-packed dinner.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup dried brown or green lentils, rinsed
1 can (28 oz) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon smoked paprika
½ teaspoon red pepper flakes (optional)
3 cups vegetable broth
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons soy sauce or tamari
1 tablespoon balsamic vinegar
Fresh parsley or basil, for garnish
Cooked pasta (spaghetti, penne, or fettuccine)
Instructions
Heat olive oil in a large saucepan over medium heat.
Add onion, carrots, and celery. Sauté for 6–8 minutes until softened.
Stir in garlic and cook for 1–2 more minutes.
Add lentils, crushed tomatoes, tomato paste, oregano, basil, smoked paprika, and red pepper flakes (if using). Stir to combine.
Pour in vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 30–35 minutes, stirring occasionally, until lentils are tender and sauce is thick.
Stir in soy sauce and balsamic vinegar. Taste and adjust seasoning as needed.
Serve over pasta and garnish with fresh herbs.
Notes
Use canned lentils to reduce cooking time—substitute 2½ cups canned lentils and simmer for 15–20 minutes.
To make oil-free, sauté vegetables in broth instead of olive oil.
Let the sauce simmer longer uncovered for a thicker consistency.
Add mushrooms or spinach for extra texture and nutrition.
