Lentil Bolognese
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This rich and hearty Lentil Bolognese is easy to make in less than 1 hour. With layers of savory flavors and meaty, tender lentils in every bite, it’s perfect served over pasta for quick, budget-friendly, and filling weeknight dinners.
Why you’ll love this recipe!
Vegan twist on bolognese – This plant-based bolognese recipe is faster than your classic slow-simmered Italian bolognese sauce, but it’s just as flavorful and meaty.
Less than 1 hour! The sauce comes together in under 1 hour, making it perfect for quick vegetarian weeknight dinners.
Protein-packed – Those lentils fill each serving with approximately 17 grams of plant protein!
Table of Contents
Turns out I’m a big fan of making bolognese sauce with lentils. Yes, I love my classic rigatoni bolognese, but this Lentil Bolognese recipe uses simple, affordable plant-based ingredients to put a twist on the traditional Italian sauce.
The texture of the cooked lentils does a great job of mimicking ground beef, and the cooked aromatics and simple seasonings bring rich and hearty layers of flavor to every scoop. My favorite way to serve it is over a bowl of cooked gluten-free pasta with freshly baked vegan garlic bread on the side. Yum!
I made this last night! So good! It made so much I’ll have it for a few days (which I am not sad about) 🩷
– Tracey
Vegan Bolognese Sauce Ingredients
Green or brown lentils – Opt for dried green or brown lentils for the meatiest and most tender texture. Black (beluga) lentils might work as well, but I haven’t tried them.
Fresh aromatics – The foundation of savory flavor comes from sautéed yellow onion, garlic cloves, and white mushrooms.
Simple herbs and spices – All you need is dried oregano, red pepper flakes, salt, and pepper.
Pasta sauce – Use your favorite kind! I love using a spicy tomato sauce, like an arrabbiata sauce. It gives the sauce even more flavor. My cherry tomato sauce would also be good here.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
Variations
- Use canned lentils instead of dried lentils. Reduce the water to 1 cup and stir the lentils into the sauce at the end, adding more water as needed.
- Mild version – Use a more traditional tomato sauce and omit the red pepper flakes.
- Mushroom substitute – Shredded carrots work just as well!
- Stir in fresh basil leaves at the end for a burst of fresh flavor.
How to Make Lentil Bolognese Sauce
Step 1: Cook the aromatics. Heat the olive oil in a large skillet over medium heat, then add the onion and mushrooms. Cook until softened.
Step 2: Add the flavor. Stir in the garlic, oregano, red pepper, salt, and pepper.
Optional flavor boost: If your pan is looking a little dry, deglaze it with a splash of vegan-friendly red wine. It’s a great way to lift those stuck aromatics from the bottom and add more complex flavors to the sauce.
Step 3: Add the rest. Add the diced tomatoes, tomato sauce, lentils, and water to the skillet. Cover with a lid and simmer until the lentils are cooked.
Step 4: Serve. Serve the lentil bolognese over cooked pasta and sprinkle additional red pepper flakes and vegan parmesan cheese on top. Enjoy!
Erin’s Tips and Tricks
- I recommend making the sauce in a large skillet, as the lentils will cook faster and more easily.
- The cook time can vary depending on the size of your skillet and the type of lentils you use. Don’t be afraid to check the texture of the lentils a few times and add more water when it’s needed!
- If the lentils aren’t tender and chewy after 20 minutes, add another cup of water and continue simmering until they’re soft.
- Serve your lentil bolognese over cooked regular or gluten-free pasta (pappardelle noodles are the best), or with cooked spaghetti squash. You can also top it with these lentil meatballs for double the protein!
My Pro Tip
Green or Brown Lentils Are Best
I’ve made this recipe with red lentils and didn’t like how they fell apart and made the sauce mushy. Dry green or brown lentils are the best for lentil bolognese. They’re tender, chewy, and meaty, almost like what you’d get in a traditional bolognese made with ground meat.
Storage
Refrigerator: Once the sauce is cool, transfer it to an airtight container and store it in the fridge for up to 5 days.
Freezer: Lentil bolognese freezes well for up to 3 months. Thaw it in the fridge overnight before reheating.
Reheating: Add the sauce to a large pot with 3/4 cup of water and bring it to a gentle simmer over low-medium heat until it’s warmed through.
More Easy Vegan Pasta Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Lentil Bolognese
Video
Ingredients
- .75 lb. favorite pasta, regular or gluten free
- 1/2 cup yellow onion, diced
- 1 cup white mushrooms, diced
- 3 garlic cloves, minced
- 1 tsp oregano
- 1/2 tsp red pepper flakes
- pinch of salt and pepper
- 14 oz. fire roasted diced tomatoes
- 24 oz. favorite pasta sauce
- 1 cup dried lentils (green or brown), rinsed
- 3 cups water, or more (see notes)
Instructions
- Cook the pasta on the stove according to the package instructions.
- In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the onion and mushrooms and sauté for 3-5 minutes or until they're soft. Add the garlic, oregano, red pepper, salt, and pepper. Cook for 30 seconds or until fragrant.
- Next, add the diced tomatoes, tomato sauce, lentils, and water and stir to combine. Place a lid on the skillet, heat the mixture to a boil, then reduce heat to low and simmer the sauce for 18-20 minutes. Taste the sauce and check the texture of the lentils; if they're not tender and chewy, simmer for an additional 10-20 minutes or until they're soft, stirring occasionally and adding more water as needed.
- Serve the lentil bolognese over cooked pasta, sprinkle with additional red pepper flakes (& vegan or regular parmesan cheese) and enjoy!
Notes
Nutrition
Do I need the 2 cups of water if I’m using canned lentils?
Good question! Start with 1 cup and increase as needed. Just keep an eye on them.
I made this last night! So good! It made so much I’ll have it for a few days (which I am not sad about) 🩷 thanks for a great tasting and easy recipe!
Thanks Tracey — happy you liked it!
I made this dish last night and it was delicious. Super easy. My husband would have never eaten a lentil, but he had two helpings of this dish. It makes a lot, so we have leftovers and I will definitely make it again.
That’s wonderful — so glad this was husband-approved!
I never leave reviews but this recipe is amazing. It has protein, fiber, it’s hearty and not super complicated and so delicious. When I’m low on energy I just do canned lentils and add some garlic and onion powder instead of chopping onion and garlic. So very easy to modify if you are short on time and energy. It’s been a repeat meal for a while ❤️❤️
I really appreciate the review, and I’m so happy you like the bolognese!
This is one of our family’s favorites — and tonight we are taking some over to friends who just welcomed home a new baby! This recipe is easy to share and easy to love!
Absolutely delicious!! I put it over toasted spaghetti squash and we all loved it. Yum.
YUM that sounds delicious — glad this was a hit!
This is a fabulous recipe. I coordinate a food pantry and the USDA sent us boxes and boxes of dried lentils. Here in the South, people don’t really know lentils. I’m hinking of doing a food tasting for our patrons to show them new ways of cooking and enjoying legumes of all kinds. This recipe is at the top of my list.
This is such a great idea, Jen — I hope everyone enjoys the bolognese!
I’m trying to use up some lentils, and I only have 1/2 cup. Should I adjust the amount of water I use in the recipe to account for this? Or is the water not for the lentils? Thanks!
Yes definitely! You won’t need as much water if you’re using less lentils.
In response to question from Christine… Yes lentils are not a complete protein as they are missing an amino acid. I learnt this in home economics back in the 8th grade. Google it!
I serve my sauce over brown rice pasta in this instance or look at your entire days protein intake.