Lentil Bolognese Recipe (Vegan + Gluten Free)
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This easy lentil bolognese recipe is a quick weeknight meal that just so happens to be vegan and gluten free. It’s filled with flavor and a great way to switch up pasta, plus it comes together in under 30 minutes!
Turns out, I’m a huge fan of lentil bolognese! Ok so I already knew I was, and I already knew it was incredibly easy to prepare, but I really like it. The texture of the lentils does a great job at mimicking meat–and include protein–so it really is a complete meal.
Why you’ll love this lentil bolognese
- It’s vegan AND gluten free, so anyone can enjoy it
- It comes together in under 30 minutes, making it a quick weeknight dinner
- The flavor is incredible and it’s a great way to sneak protein into a vegetarian dish
Ingredient notes
- Lentils: The recipe calls for green or brown lentils because those are going to provide the best texture in this dish. You should be able to find them in the Indian food aisle, or near the rice and beans.
- Mushrooms: White or baby bella work best.
- Diced tomatoes: I always prefer fire roasted diced tomatoes because they have more flavor, but you can use whatever is in your pantry.
- Pasta sauce: Use your favorite kind! I used an arrabbiata sauce for a little extra heat, but any sauce will work.
- Pasta: Again, use what you have. If you want to keep this recipe gluten free, opt for a gluten free pasta.
Step-by-step instructions
Step 1: Cook the pasta. This part is easy–just cook pasta over the stovetop as you normally would.
Step 2: Sauté the vegetables. Don’t worry, this is easy too! Start by sautéing the onion, garlic, mushrooms, and spices until they’re soft. The mushrooms help to add a little more texture and nutrition to this dish, so don’t omit them! If you hate mushrooms, use shredded carrots instead.
Step 3: Make the sauce. Add the diced tomatoes, tomato sauce, lentils, and water and stir so that everything is mixed together. For the diced tomatoes, don’t drain out any of the liquid; instead, pour the entire can into the skillet. Bring the bolognese to a simmer and simmer for approximately 25 minutes, stirring occasionally until the lentils are cooked. If it seems too thick, add an additional 1/4 cup of water.
Make sure to do a taste test before serving! I used arrabbiata sauce (spicy tomato sauce) and the 1/2 tsp red pepper flakes, which I thought was the perfect amount of flavor. If you use a more traditional sauce and want to add more spice, add more red pepper flakes. Or, omit the spice altogether and add some chopped fresh basil.
FAQs and Expert Tips
Can I substitute red lentils?
I wouldn’t, and here’s why. Though red lentils may seem quite similar to green and brown, they’re actually going to provide an entirely different texture because they fall apart when cooked, therefore creating a mushier texture. The green or brown lentils will actually have a little bit of a bite to them–they’ll be cooked of course, but certainly not mushy.
How should I store this?
Be sure to store any leftover pasta in an air-tight container in the refrigerator for up to 5 days.
Can you freeze bolognese?
Yep! If you want to make this ahead and store it in the freezer, wait until it comes to room temperature, then transfer it to a plastic freezer-safe bag and freeze it for up to 3 months.
- To reheat: invert the plastic bag and dump the bolognese into a large pot or dutch oven. Add 3/4 cup water, then bring mixture to a simmer. Place a lid on top, and simmer it for 25-30 minutes until it’s completely thawed.
More pasta recipes you’ll love:
If you made and enjoyed this recipe, please leave a comment and star rating below!
Lentil Bolognese Recipe (vegan + gluten free)
Video
Ingredients
- .75 lb. favorite gluten free pasta
- 1/2 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 cup white mushrooms, diced
- 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 lentils (green or brown), rinsed
- 2 cups water, or more (see notes)
Instructions
- Cook the pasta over the stove as you normally would.
- In a large skillet, add the onion, garlic, mushrooms, oregano, red pepper, salt and pepper, along with 1 tbsp olive oil, and sauté for 3-5 minutes until the onion and mushrooms are soft.
- Next, add the diced tomatoes, tomato sauce, lentils and water and stir to combine. Place a lid on the skillet, bring mixture to a boil, then reduce heat to low and simmer it for 18-25 minutes, or until lentils are cooked, stirring occasionally.
- Serve lentil bolognese over pasta, sprinkle with additional red pepper flakes (+ parmesan cheese if not vegan) and enjoy!
Notes
Nutrition
I’m looking for recipes with high protein and easy to cook and found this one. Will canned lentils be ok?
I think you can use canned lentils, but you won’t need to cook this for nearly as long. I’d combine everything and then simmer for maybe 5 minutes? Let me know how it turns out!
If using canned lentils. Do I omit the 2 1/2 cups water?
Apologies for the delay — you would still need to add water, but definitely not as much. I’d add 1/2 cup and go from there.
Loved it! So easy and delicious!
Made this Bolognese recipe today and it turned out great! My husband loved it over pasta and I ate it over my roasted potatoes!!! It turned out a bit more watery than I thought it would but still delicious. I used 1/2 reg sauce and 1/2 Arrabbiata sauce only because my husband doesn’t like really spicy foods. Thank you for a fabulous recipe!
@thealmondeater
Absolutely delicious! Even my meat-loving son gobbled it up….and it is so easy to make.
This just made my day Stacy! So glad your son liked it 🙂
Could this be done with red lentils? I don’t know my lentils very well but I have a huge package of red waiting to be used.
Technically yes, though the texture will be off. I believe red lentils cook more quickly than green/brown, so if you go that route, I wouldn’t cook them for as long.
Hi, Will green lentils work also? Seems I bought the wrong kind!
Yes! Green or brown lentils work great.
Excited to make this. I am allergic to mushrooms — what would you substitute?
Thanks!
Hi! If you can’t do mushrooms, I’d try shredded carrots instead.
Simple and very tasty! Husband approved too. Will definitely make this again.
That’s awesome–I’m glad it’s husband approved!
Just “converted” to veganism & have been looking for tasty recipes. I’m currently making this and cannot wait. Thank you so much!
Do you use canned lentils or dried? Thanks!
dry lentils!
I also used dried lentils and they had to cook for over an hour. I don’t understand how yours cooked in 15minutes.
Hi! I just adjusted the recipe to add more water, but they shouldn’t take any more than 25 minutes to cook. Make sure you rinse the lentils beforehand, and that you bring the mixture to a boil first, then reduce heat to a simmer for 20-25 minutes. Hope this helps!
Thanks, I’ll try that next time.
sometimes adding salt with the water can increase the cooking time of legumes. Also, if they are older they are older they can take longer. If you want to be on the safe side you can also soak them while preparing the rest, then drain and add them.
This recipe is so so delicious!! Will definitely be making it again!
I was delighted to learn that this dish tastes SO much richer as a leftover! I brought a big batch in for work and am munching away in tastebud heaven!
Looks delish! I love to add red wine to my vegan Bolognese sauce 🙂