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
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 🙂