Vegan Lentil Bolognese Recipe
Add Preferred SourceLentil Bolognese proves you don’t need meat to create a rich, hearty pasta sauce. Made with protein-packed lentils, fresh vegetables, and a savory tomato base, this plant-based version delivers deep, satisfying flavor. Sautéed onions, garlic, and mushrooms add depth, while red pepper flakes bring a subtle kick. Whether you’re looking for a high-protein vegan meal or a new twist on pasta night, this sauce is easy to make and pairs perfectly with your favorite noodles.
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Vegan Bolognese is my go-to for family dinners or meal prep because it’s made with pantry staples and has that comfort food appeal everyone loves. I can make it ahead, store it in the fridge, or freeze it, so a hearty, satisfying dish is always ready when I need it.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Lentil Bolognese with Step-By-Step Instructions
You’ll find making this recipe simple if you follow my step-by-step instructions.
Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onions, minced garlic, and red pepper flakes. Cook for about three minutes, stirring occasionally, until the onions soften and become fragrant and translucent.
Cook the Vegetables
Stir in the chopped carrots, celery, and red bell pepper. Let them cook for about 10 minutes, stirring occasionally, until they’re softened and slightly caramelized.
Add the Mushrooms
Mix in the chopped mushrooms and continue to cook for another five minutes. The mushrooms will release their moisture and deepen the flavor of the sauce.
Simmer the Sauce
Pour in the crushed tomatoes, bay leaves, and vegetable broth. Stir well to combine everything, making sure the vegetables are evenly distributed.
Incorporate the Lentils
Add the cooked brown lentils and fresh parsley to the pot. Stir everything together, bring to a boil, and then let it simmer for about 15 minutes. This allows the flavors to meld and the sauce to thicken.
Season and Serve
Remove the bay leaves, then season the sauce with salt and pepper to taste. Serve over your favorite pasta (or gluten-free pasta) and top with optional vegan parmesan, nutritional yeast, or fresh basil and enjoy!
Recipe Notes and Expert Tips
I have a few simple tricks to help you make the best Lentil Bolognese every time.
- Sauté for depth: Cooking the onions and garlic first helps develop the foundation of the sauce’s rich flavor. Don’t rush this step.
- Evenly chop the veggies: Cutting the carrots, celery, and bell pepper into similar-sized pieces ensures they cook at the same rate.
- Let the mushrooms cook fully: Mushrooms release moisture as they cook. Give them time to brown slightly before adding the tomatoes to build umami flavor.
- Simmer for best results: Letting the sauce simmer for at least 15 minutes helps the flavors come together and gives the sauce a thicker texture.
- Lentils: I’ve used brown lentils, but feel free to use red lentils for a softer creamier bolognese sauce or green lentils for a chunkier sauce, just adjust the cooking time accordingly.
- Adjust the spice level: Red pepper flakes add a subtle heat, but you can increase or decrease the amount to suit your taste.
- Pick the right pasta: This sauce pairs well with spaghetti, fettuccine, or rigatoni—anything that holds up to a thick, hearty sauce.
- Make it ahead: This sauce tastes even better the next day, so feel free to make a batch in advance and store it in the fridge.
How to Store Leftover Lentil Bolognese
For easy storage, keep any leftover Lentil Bolognese in an airtight container in the refrigerator for up to four days. Reheat it on the stovetop over low heat, adding a splash of vegetable broth or water if needed to loosen the sauce.
If you want to freeze it, let the sauce cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to three months. To reheat, thaw in the refrigerator overnight and warm it on the stove.
What to Serve With Lentil Bolognese
Lentil Bolognese is perfect over pasta, but it’s also great with crusty bread for dipping. For a lighter option, try serving it over zucchini noodles or spaghetti squash. A simple green salad with balsamic dressing or a side of roasted vegetables makes a great addition to round out the meal and feed a hungry family.
More Easy Recipes for You to Try at Home
Want to try your hand at more plant-based recipes? Check out some of my favorites.
Ingredients
- 2 tablespoons olive oil
- ½ onion diced
- 5 cloves garlic minced
- ¼ teaspoon red pepper flakes adjust to taste
- 1 medium carrot diced
- 2 ribs celery chopped
- ½ medium red bell pepper diced
- 2 cups white mushrooms chopped
- 2 cups crushed San Marzano tomatoes unsalted
- 2 bay leaves
- 1 cup vegetable broth
- 2 cups cooked brown lentils drained and rinsed
- Salt and pepper to taste
- ⅓ cup fresh parsley finely chopped
Serve with (optional):
- 1 pound pasta (of your choice) we used spaghetti
- Vegan parmesan cheese or nutritional yeast
Instructions
- In a medium pot or pan over medium heat, warm the olive oil. Add the diced onions, minced garlic, and red pepper flakes, stirring frequently. Cook for about three minutes, or until the onions are soft and translucent.2 tablespoons olive oil, ½ onion, 5 cloves garlic, ¼ teaspoon red pepper flakes
- Add the chopped carrots, celery, and bell pepper, stirring well to combine. Let them cook for about 10 minutes, stirring occasionally, until they become tender.1 medium carrot, 2 ribs celery, ½ medium red bell pepper
- Stir in the mushrooms and continue cooking for another five minutes, or until they release their moisture and soften.2 cups white mushrooms
- Pour in the crushed tomatoes, add the bay leaves, and stir in the vegetable broth until everything is well combined.2 cups crushed San Marzano tomatoes, 2 bay leaves, 1 cup vegetable broth
- Add the cooked brown lentils and chopped fresh parsley, mixing thoroughly. Let the sauce simmer for 15 minutes, allowing the flavors to develop and meld together.2 cups cooked brown lentils
- Remove the pot from heat, discard the bay leaves, and season the sauce with salt and pepper to taste. Serve over pasta and top with optional fresh herbs or vegan cheese.Salt and pepper, 1 pound pasta (of your choice), Vegan parmesan cheese or nutritional yeast, ⅓ cup fresh parsley
Notes
- Sauté for depth: Cooking the onions and garlic first helps develop the foundation of the sauce’s rich flavor. Don’t rush this step.
- Evenly chop the veggies: Cutting the carrots, celery, and bell pepper into similar-sized pieces ensures they cook at the same rate.
- Let the mushrooms cook fully: Mushrooms release moisture as they cook. Give them time to brown slightly before adding the tomatoes to build umami flavor.
- Simmer for best results: Letting the sauce simmer for at least 15 minutes helps the flavors come together and gives the sauce a thicker texture.
- Lentils: I’ve used brown lentils, but feel free to use red lentils for a softer creamier bolognese sauce or green lentils for a chunkier sauce, just adjust the cooking time accordingly.
- Adjust the spice level: Red pepper flakes add a subtle heat, but you can increase or decrease the amount to suit your taste.
- Pick the right pasta: This sauce pairs well with spaghetti, fettuccine, or rigatoni—anything that holds up to a thick, hearty sauce.
- Make it ahead: This sauce tastes even better the next day, so feel free to make a batch in advance and store it in the fridge.
