Vegan Lentil Bolognese

This hearty, plant-based twist on the Italian classic features rich brown lentils simmered in a robust, herb-infused tomato sauce. Tossed with tender spaghetti, it offers a deeply satisfying and protein-packed meal that the whole family will love.

Vegan Lentil Bolognese
  • Prep time: 18 minutes
  • Cook time: 23 minutes
  • Total time: 41 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 1 cup dry brown lentils, rinsed
  • 2.5 cups vegetable broth, for cooking lentils
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced
  • 3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 12 ounces spaghetti or pasta of choice
  • 1/4 cup fresh Italian parsley, chopped

Instructions

  1. In a medium saucepan, combine the rinsed lentils and vegetable broth; bring to a boil, then reduce heat, cover, and simmer for 20 minutes until tender but not mushy, then drain any excess liquid.
  2. While the lentils cook, heat the olive oil in a large pot or Dutch oven over medium heat.
  3. Add the diced onion, carrots, and celery (the soffritto), cooking for 8 to 10 minutes until very soft and sweet.
  4. Add the minced garlic and tomato paste, stirring constantly for 2 minutes to caramelize the paste.
  5. Pour in the crushed tomatoes, dried oregano, and dried basil, stirring well to combine.
  6. Stir the cooked lentils into the tomato sauce, reduce the heat to low, cover, and let simmer for 20 minutes to allow the flavors to meld.
  7. Meanwhile, cook the spaghetti in a large pot of salted boiling water according to package directions until al dente; drain.
  8. Taste the bolognese sauce and season with salt and black pepper as needed.
  9. Toss the cooked spaghetti with the lentil bolognese sauce, garnish with fresh chopped parsley, and serve hot.

Tips

  • Finely dicing the carrots, celery, and onion helps them melt into the sauce, mimicking the texture of traditional meat-based bolognese.
  • Do not overcook the lentils in the first step; they should still have a slight bite so they don't turn into mush when simmered in the sauce.
  • Add a splash of the pasta cooking water to the sauce if you want it to cling even better to the spaghetti noodles.

Frequently Asked Questions

Can I use canned lentils instead of dry?

Yes, you can use two 15-ounce cans of brown or green lentils, rinsed and drained, to save time. Add them directly to the sauce in step 6.

How long does this sauce keep?

This sauce tastes even better the next day! Store it in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

What is a good vegan alternative to Parmesan cheese for topping?

A sprinkle of nutritional yeast or a homemade vegan parmesan made from blended cashews, garlic powder, and salt works beautifully.