Lentil Bolognese

A thick, hearty bolognese sauce made with lentils instead of meat that even meat-lovers will ask for seconds of.

Why This Lentil Bolognese Works

Simple ingredients, smart technique. This recipe relies on a few key moves that transform everyday ingredients into something that tastes way more special than the effort involved.

Red lentils break down as they cook and create a meaty, thick sauce that mimics traditional bolognese remarkably well. They absorb all the flavor from the tomatoes, garlic, and herbs while adding 18g of protein per cup. This is comfort food that happens to be plant-based. This vegetarian bolognese is a keeper.

Get your pot on the stove and start simmering. Let’s make it together.

Ingredients

Lentil Bolognese

• 1 cup red lentils, rinsed
• 1 can (28 ounces) crushed tomatoes
• 1 small onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 2 cups vegetable broth
• Salt and pepper
• Spaghetti or your pasta of choice
• Parmesan for serving

Optional add-ins:

• Red pepper flakes
• Balsamic vinegar
• Nutritional yeast
• Fresh basil

How to Make Lentil Bolognese

1. Saute. Heat olive oil in a large pot over medium heat. Cook onion, carrots, and celery for 5 minutes until softened. Add garlic and cook 30 seconds.
2. Build. Stir in tomato paste, Italian seasoning, and smoked paprika. Cook 1 minute. Add crushed tomatoes, vegetable broth, and rinsed lentils.
3. Simmer. Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the sauce is thick.
4. Serve. Season with salt and pepper. Serve over cooked pasta with parmesan on top.

Tips for the Best Lentil Bolognese

• Red lentils work best because they break down and create a meaty texture. Green lentils hold their shape too much.
• Dice the vegetables very fine so they melt into the sauce.
• The sauce thickens a lot as it cools. Add broth when reheating.
• Tomato paste adds concentrated tomato flavor. Don’t skip it.
• A splash of balsamic vinegar at the end adds depth.

Fun Variations to Try

• Add mushrooms for an even meatier texture.
• Use half lentils and half ground turkey for a hybrid version.
• Stir in a handful of spinach at the end for extra greens.
• Add a splash of red wine with the tomatoes for depth.
• Use this as a filling for stuffed peppers or lasagna.

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Lentil Bolognese

A delicious homemade lentil bolognese recipe.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 360

Ingredients Method Notes

Ingredients

  

• 1 cup red lentils, rinsed
• 1 can (28 ounces) crushed tomatoes
• 1 small onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 2 cups vegetable broth
• Salt and pepper
• Spaghetti or your pasta of choice
• Parmesan for serving

Method

 

1. Saute. Heat olive oil in a large pot over medium heat. Cook onion, carrots, and celery for 5 minutes until softened. Add garlic and cook 30 seconds.
2. Build. Stir in tomato paste, Italian seasoning, and smoked paprika. Cook 1 minute. Add crushed tomatoes, vegetable broth, and rinsed lentils.
3. Simmer. Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the sauce is thick.
4. Serve. Season with salt and pepper. Serve over cooked pasta with parmesan on top.

Notes

Red lentils work best because they break down and create a meaty texture. Green lentils hold their shape too much. Dice the vegetables very fine so they melt into the sauce. The sauce thickens a lot as it cools. Add broth when reheating.

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