Looking for a hearty, nutritious, and meat-free alternative to traditional Bolognese? This Lentil Bolognese is a rich, tomato-based sauce packed with savory umami flavors, tender lentils, and aromatic herbs. It’s the perfect comfort food for pasta lovers, offering all the warmth and satisfaction of a classic Italian dish—without the meat!
This vegan-friendly sauce is great for spaghetti, zucchini noodles, polenta, or even as a marinara substitute in your favorite recipes. Plus, it’s loaded with fiber, plant-based protein, and essential nutrients, making it a healthy, filling option for any meal.
Why You’ll Love This Lentil Bolognese
✅ Rich & Flavorful – A deep, savory sauce that mimics traditional Bolognese.
✅ Plant-Based & Healthy – High in protein, fiber, and essential nutrients.
✅ Meal-Prep Friendly – Stores well for quick, healthy meals throughout the week.
✅ Budget-Friendly – Made with simple, affordable ingredients.
✅ Versatile & Customizable – Serve over pasta, spaghetti squash, polenta, or in lasagna.
What Is Lentil Bolognese?
Lentil Bolognese is a vegetarian and vegan-friendly twist on the classic Italian Bolognese sauce, which traditionally includes ground meat, tomatoes, and aromatics. In this plant-based version, lentils replace the meat, while mushrooms, garlic, onions, and carrots create a deep, umami-packed flavor profile.
The result? A thick, hearty sauce that pairs beautifully with pasta and makes an excellent base for other Italian-inspired dishes.
Ingredients You’ll Need
This recipe is made with simple, wholesome ingredients that come together to create an irresistibly rich and savory sauce.
Main Ingredients
- 2 tablespoons olive oil – Adds richness and helps sauté the veggies.
- 1 small yellow onion, finely chopped – Provides a savory base.
- 2 small/medium carrots, finely chopped – Adds natural sweetness.
- 1 rib celery, finely chopped – Enhances the depth of flavor.
- 8 ounces cremini mushrooms, chopped – Adds a meaty texture and umami taste.
- 4 cloves garlic, minced – Essential for rich, aromatic flavor.
- 1 6-ounce can tomato paste – Concentrated tomato flavor for depth.
- 3 ½ cups low-sodium vegetable broth, divided – Creates a flavorful sauce base.
- 1 28-ounce can crushed tomatoes – The heart of the sauce.
- ¾ cup green or brown lentils, rinsed and drained – The protein-packed meat substitute.
- 1 tablespoon balsamic vinegar – Adds a hint of acidity and sweetness.
- ¾ teaspoon salt – Enhances all the flavors.
- ½ teaspoon dried oregano – Adds traditional Italian herb flavor.
- ½ teaspoon Italian seasoning – A perfect blend of herbs.
- ¼ teaspoon black pepper – Brings a touch of warmth.
- 2 teaspoons granulated sugar (optional) – Balances the acidity of the tomatoes.
💡 Pro Tip: Use red lentils for a softer texture or brown/green lentils for a heartier bite!
How to Make Lentil Bolognese
This one-pot vegan pasta sauce is simple to prepare and comes together in just a few steps!
Step 1: Sauté the Vegetables
- Heat olive oil in a large Dutch oven or heavy pot over medium heat.
- Add the onion, carrot, celery, and mushrooms, stirring frequently.
- Cook for 6-8 minutes until the vegetables begin to soften.
Step 2: Add the Aromatics
- Stir in the minced garlic and tomato paste, cooking for 1 minute to deepen the flavors.
- Pour in ½ cup of the vegetable broth and stir for another minute, scraping up any browned bits.
Step 3: Simmer the Sauce
- Add the remaining broth, crushed tomatoes, lentils, balsamic vinegar, salt, oregano, Italian seasoning, and black pepper.
- Stir well to combine.
Step 4: Cook Until Tender
- Bring the mixture to a gentle simmer, then reduce the heat to low.
- Cover and cook for 45-60 minutes, stirring occasionally, until the lentils are tender.
- Taste and adjust seasoning, adding the sugar if needed to balance acidity.
Step 5: Serve & Enjoy!
- Serve warm over pasta, spaghetti squash, polenta, or as a lasagna filling.
- Garnish with fresh basil, parsley, or dairy-free Parmesan.
Serving Suggestions & Pairings
🍝 Classic Pasta Night – Toss with spaghetti, penne, or fettuccine.
🥒 Low-Carb Option – Serve over zucchini noodles or spaghetti squash.
🍞 With Garlic Bread – Perfect for dipping into the sauce.
🍚 Over Polenta or Rice – A hearty alternative to pasta.
🥬 With a Side Salad – A fresh green salad balances the richness.
💡 Pro Tip: Leftovers make a great filling for stuffed bell peppers or lasagna!
Storage & Meal Prep Tips
🥡 Refrigerate: Store in an airtight container for up to 4 days.
❄️ Freeze: Freeze for up to 3 months in portioned containers.
🔥 Reheat: Warm on the stovetop over medium heat, adding extra broth if needed.
💡 For easy meal prep, freeze in individual portions for quick meals!
FAQs About Lentil Bolognese
Q: Can I use canned lentils instead of dry?
A: Yes! Use 1 ½ cups canned lentils, drained and rinsed, and reduce the cook time to 20-25 minutes.
Q: What’s the best type of lentil to use?
A: Brown or green lentils hold their shape best, while red lentils will create a softer sauce.
Q: How can I make this sauce even thicker?
A: Let it simmer uncovered for the last 10-15 minutes to reduce excess liquid.
Q: Can I make this oil-free?
A: Yes! Sauté the vegetables in a few tablespoons of vegetable broth instead of oil.
Q: Is this sauce kid-friendly?
A: Absolutely! The sweetness from carrots and balsamic vinegar makes it appealing to kids.
Final Thoughts
This Lentil Bolognese is a flavorful, satisfying, and healthy alternative to traditional meat-based sauces. Whether you’re vegan, vegetarian, or just looking for a nutritious and budget-friendly meal, this hearty pasta sauce is sure to become a family favorite!
Try this easy plant-based recipe today, and enjoy a bowl of rich, savory goodness with your favorite pasta! 🍝✨
Short Version
Lentil Bolognese
Ingredients
SAUCE
- 2 tablespoons olive oil
- 1 small yellow onion finely chopped
- 2 small/medium carrots finely chopped
- 1 rib celery finely chopped
- 8 ounces cremini mushrooms chopped
- 4 cloves garlic minced
- 1 6-ounce can tomato paste
- 3 ½ cups low-sodium vegetable broth divided
- 1 28-ounce can crushed tomatoes
- ¾ cup green or brown lentils picked over, rinsed, and drained
- 1 tablespoon balsamic vinegar
- ¾ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 2 teaspoons granulated sugar optional
Instructions
- Heat olive oil in a Dutch oven or a large heavy pot over medium heat. Add the onion, carrot, celery, and mushrooms, stirring frequently, and sauté for 6-8 minutes until the vegetables begin to soften.
- Stir in the garlic and tomato paste, cooking for about 1 minute. Pour in ½ cup of the broth and stir for another minute, scraping up any browned bits from the bottom of the pot.
- Add the remaining broth, crushed tomatoes, lentils, balsamic vinegar, salt, dried oregano, Italian seasoning, and black pepper. Stir to combine.
- Increase the heat to bring the mixture to a simmer, then reduce the heat to maintain a low simmer. Cover and cook for 45-60 minutes, stirring occasionally, until the lentils are tender. Taste and add the 2 teaspoons of sugar if needed to balance the acidity of the tomatoes.
Notes
