This easy 1-Pot Lentil Bolognese recipe puts a plant based spin on the classic Italian sauce. With almost addictively rich flavors and plenty of protein, it’s a satisfying vegan dinner!
Want to include hearty lentils in your dinner routine more often? Try The Best Lentil Soup, Lentil Dahl, Lentil Salad and my Best Vegan Lasagna, which features hidden lentils in the sauce.
Forget everything you know about boring, flavorless pasta sauces; this homemade vegan Lentil Bolognese is so much better!
Traditional bolognese is a popular Italian pasta sauce that slow-cooks beef, sofrito vegetables (onion, carrots, and celery), tomatoes, and Italian seasonings over several hours. My bolognese may be quicker than the classic but it doesn’t lack charm or flavor!
To make this stick to your ribs sauce, I used high-quality pantry staples like lentils, crushed tomatoes, and dried herbs. This keeps the process easy and budget-friendly, so you can always rely on it for everyday family meals or meal prep. Serve it over bowls of pasta for a meal that everyone can get on board with!
Why I love this lentil bolognese
- Simple ingredients, big flavor – Lentils fill this pasta sauce with protein (and fiber) so you stay full for hours. Meanwhile, a handful of vegetables, canned tomatoes, and simple seasonings build on the layers of flavor, making this sauce robust and comforting.
- Easier than the classic – Not only does my bolognese require fewer ingredients than the classic, but it’s also ready in less than an hour.
- A meal prep must-have – This recipe makes a ton of sauce, which you can freeze for later and use for quick dinners or your weekly meal prep!
How to make lentil bolognese
Warm the olive oil in a large skillet and sauté the onion for 5 minutes. Add the carrots, garlic, dried spices and salt and cook for 3-4 minutes.
Add the tomato paste and cook for about a minute. Pour the wine in (if using) and deglaze the pan, scraping any bits off the bottom.
Add the lentils, walnuts and broth. Stir well, bring to a boil then lower heat and simmer for 40 minutes, until the lentils are tender.
Stir in the crushed tomatoes and balsamic vinegar. Cook for an additional 10-15 minutes.
Scoop it over bowls of cooked pasta of your choice, then garnish with chopped fresh basil and vegan parmesan. Enjoy!
The lentil bolognese is also really good serve with crusty bread, over polenta or even baked potatoes.
Frequently asked questions
Bolognese is best served with spaghetti, pappardelle, and tagliatelle pasta. The sauce clings very well to these long and flat noodles, preventing it from pooling at the bottom of the bowl. Short, tube-shaped pasta noodles, like rigatoni or tubini, work well, too. I used this pappardelle, which is vegan friendly.
Gluten free? The bolognese is naturally gluten free, so feel free to serve it with your favorite gluten free pasta noodles or zucchini noodles instead.
Soaking lentils isn’t necessary because they cook fairly quickly in this sauce. However, if you want to hurry them along, you can soak them in cool water for 30 minutes before cooking.
I really like the recipe with a firmer lentil, like French green lentils or black lentils. You can use brown, green or even red though. Red lentils will take less time to cook.
Yes, the sauce freezes very well! To do so, wait for the sauce to cool before transferring it to an airtight container, then freeze for up to 6 months.
1-Pot Lentil Bolognese
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 6 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red chili flakes optional
- 1 teaspoon salt
- 3 tablespoons tomato paste
- 1/2 cup dry red wine optional
- 1 cup lentils I used French green lentils
- 1 cup finely chopped walnuts
- 4 cups vegetable broth
- 14 ounce can crushed tomatoes
- 1 tablespoon balsamic vinegar
For serving
- 12-16 ounces wide noodle pasta or pasta of choice
- Vegan Parmesan
Instructions
- In a large skillet, warm the olive oil over medium heat, then add the chopped onion and sauté for 5 minutes until translucent.
- Add the carrots, garlic, basil, oregano, chili flakes and salt and sauté for 3-4 minutes.
- Add the tomato paste and stir into the other ingredients for about 1 minute. Pour the wine in and deglaze the pan, scraping any bits off the bottom. Let the wine cook off for about 2 minutes.
- Now add the lentils, walnuts and broth. Stir everything together well and bring to a boil. Once boiling, lower the heat and simmer for 40 minutes, stirring every 10 minutes or so, until the lentils are tender. If needed, add a little water. The mixture should be thick once the lentils are tender. Don't turn the heat too high, or the broth/water will evaporate but the lentils won't get soft. A gentle simmer is what you want.
- Stir in the crushed tomatoes and balsamic vinegar. Add additional salt to taste. Simmer for another 10-15 minutes.
- Serve with cooked wide noodle pasta or any other pasta you like. It's also good with crusty bread and perhaps a sprinkle of vegan parmesan. Enjoy!
Notes
- Nutritional information is for the lentil sauce, and does not include any pasta.
- You may use another kind of lentil, like black, green, brown or even red.
- For nut free, leave out the walnuts or use shelled hemp seeds instead.
- For gluten free, serve with gluten free pasta.
My family loves this recipe! Lots of flavor, thick, and healthy!
Delicious! Thank you.