Vegan Lentil Bolognese transforms the traditional Italian meat sauce into a wholesome, plant-based version that’s every bit as rich and satisfying as the original. This hearty sauce uses tender lentils as the base, which provide a meaty texture and plenty of protein while absorbing all the delicious flavors of tomatoes, herbs, and vegetables. Simmered slowly with aromatic vegetables, garlic, and Italian seasonings, this bolognese develops deep, complex flavors that taste like they’ve been cooking all day. Served over pasta, this dish is comfort food at its finest and proves that vegan cooking can be incredibly flavorful and filling. Whether you’re fully plant-based, trying meatless meals, or simply looking for a healthier pasta sauce, this lentil bolognese will become a regular in your dinner rotation.
Serving Quantity: 6 servings
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Ingredients:
- 1 cup dried green or brown lentils (rinsed)
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 4 cloves garlic (minced)
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 cup red wine (or additional vegetable broth)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt
- Half teaspoon black pepper
- Quarter teaspoon red pepper flakes (optional)
- 2 tablespoons soy sauce
- 1 pound pasta (for serving)
- Fresh basil (for garnish)
Nutrition Information (Per Serving, Sauce Only):
- Calories: 215
- Protein: 11g
- Carbohydrates: 32g
- Fat: 5g
- Sugar: 8g
- Sodium: 685mg
- Fiber: 10g
- Cholesterol: 0mg
- Iron: 4mg
1. Rinse and Prep the Lentils
Place the dried lentils in a fine mesh strainer and rinse them thoroughly under cold running water. Look through them carefully and remove any small stones or debris that might be mixed in. Lentils are a natural product and sometimes contain small pebbles. Set the rinsed lentils aside to drain. Green or brown lentils work best for this recipe because they hold their shape well during cooking. Red or yellow lentils become too soft and mushy, so avoid those for bolognese.
2. Sauté the Aromatic Vegetables
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery. This combination is called soffritto in Italian cooking and forms the flavor foundation of the sauce. Cook these vegetables for 8 to 10 minutes, stirring occasionally, until they become soft and the onion turns translucent. The carrots should be tender but not mushy. Add the minced garlic and cook for another minute until fragrant. Be careful not to let the garlic burn or it will taste bitter.
3. Add Tomato Paste and Deglaze
Push the vegetables to the sides of the pan and add the tomato paste to the center. Let it cook for about 2 minutes, stirring occasionally. This step caramelizes the tomato paste and intensifies its flavor, adding depth to your sauce. Pour in the red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. This process is called deglazing and captures all those flavorful bits. Let the wine simmer for 3 to 4 minutes to cook off the alcohol and reduce slightly.
4. Build the Sauce Base
Add the crushed tomatoes, vegetable broth, rinsed lentils, dried oregano, dried basil, bay leaf, salt, black pepper, and red pepper flakes if using. Stir everything together until well combined. The soy sauce goes in now too, adding a savory umami depth that mimics the richness of meat-based bolognese. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pan partially with a lid. The partial cover allows some steam to escape while keeping the sauce from drying out.
5. Simmer Until Lentils Are Tender
Let the sauce simmer gently for 35 to 40 minutes, stirring every 10 minutes or so to prevent sticking. The lentils should become completely tender but still hold their shape, and the sauce should thicken considerably. If the sauce looks too thick and the lentils aren’t tender yet, add a splash more vegetable broth or water. If it’s too thin after the lentils are cooked, continue simmering uncovered for a few more minutes to reduce and thicken. The finished sauce should be thick enough to coat pasta but not dry or pasty.
6. Adjust Seasoning and Serve
Remove the bay leaf and discard it. Taste the bolognese and adjust the seasonings as needed. You might want more salt, pepper, or a pinch of sugar if the tomatoes taste too acidic. While the sauce finishes, cook your pasta according to package directions in heavily salted boiling water. Drain the pasta but reserve a cup of pasta water. Toss the hot pasta with the lentil bolognese, adding a splash of pasta water if needed to help the sauce coat the noodles. Serve in bowls topped with fresh basil leaves and vegan parmesan if desired.
Tips for the Best Vegan Lentil Bolognese
Don’t skip the step of cooking the tomato paste before adding liquids. This caramelization adds incredible depth to the final sauce. If you don’t want to use wine, replace it with balsamic vinegar mixed with vegetable broth for similar acidity and complexity. Use one tablespoon of balsamic vinegar with the rest broth. For an even meatier texture, pulse half the cooked bolognese in a food processor before serving. This breaks down some lentils and vegetables to create a texture closer to ground meat. The sauce tastes even better the next day after the flavors have had time to blend. Make it ahead and store in the refrigerator for up to 5 days or freeze for up to 3 months. Add finely chopped mushrooms along with the other vegetables for extra umami flavor and meaty texture. Cremini or button mushrooms work great. A parmesan rind added during simmering adds amazing savory depth if you’re not strictly vegan. Remove it before serving. For a creamier sauce, stir in a few tablespoons of cashew cream or coconut cream at the end of cooking. This traditional pasta shapes like spaghetti, pappardelle, rigatoni, or penne all work wonderfully with this thick sauce. Nutritional yeast sprinkled on top adds a cheesy flavor that’s completely plant-based. Start with a tablespoon and add more to taste. If you have fresh herbs, use them generously. Fresh basil, oregano, or parsley stirred in at the end brighten the whole dish. You can also serve this bolognese over polenta, zucchini noodles, or baked potatoes for variety. The leftovers make an excellent filling for stuffed peppers or lasagna.
