Hey there! If you’re anything like me, you probably crave a hearty, comforting meal that leaves you feeling satisfied but not weighed down. That’s precisely why I love this vegan lentil bolognese recipe. It’s rich, flavorful, and packed with wholesome ingredients that make me feel good about what I’m eating. Plus, it’s one of those dishes that fills your home with the most incredible aroma—you know, the kind that makes everyone wander into the kitchen asking, “When’s dinner ready?”
When I first started experimenting with plant-based meals, I missed some of my old favourites, especially pasta dishes. That’s when I discovered how magical lentils can be. They soak up all the flavours of a good sauce, and when paired with the right herbs and veggies, they create a bolognese that’s every bit as satisfying as the traditional version. I’ll guide you step-by-step on how to whip this up!
Why You’ll Love This Vegan Lentil Bolognese
Hearty and Satisfying
Trust me, you won’t miss the meat here. Lentils do a fantastic job of mimicking that hearty, meaty texture we all love in a good bolognese. Plus, they’re packed with plant-based protein, which means this dish isn’t just tasty—it’s super filling too.
Packed with Flavor
I’m all about bold flavours, and this sauce delivers. The combination of crushed tomatoes, tomato paste, garlic, and Italian herbs creates a deep, savoury taste that feels like it’s been simmering all day. And if you’re feeling fancy, adding a splash of red wine or balsamic vinegar really takes it to another level.
Easy to Make
You don’t need to be a master chef to whip up this recipe. It’s super simple, using ingredients you already have in your pantry. Even on busy weeknights, I can throw this together without too much hassle.
Great for Meal Prep
One of my favourite things about this bolognese is how well it keeps. I love making a big batch and storing the leftovers for quick lunches or dinners later in the week. It also freezes beautifully, so you can have homemade sauce ready whenever you need it.
Ingredients For Vegan Lentil Bolognese
I always appreciate recipes that don’t require a grocery store scavenger hunt. This vegan lentil bolognese uses simple, everyday ingredients that you likely already have at home.
Lentils
I’ve tried both red and brown lentils for this recipe, and they each bring something a little different. Red lentils break down more and create a creamier sauce, while brown lentils hold their shape better and give a chunkier texture. Sometimes, I even mix the two!
Tomato Base
You’ll need crushed tomatoes, tomato paste, and vegetable broth. And if you want to go the extra mile flavour-wise, don’t skip that splash of red wine or a dash of balsamic vinegar. Trust me, it makes a difference.
Aromatics and Vegetables
A good bolognese always starts with sautéed onions, garlic, carrots, and celery. These vegetables create the heart of the sauce, bringing a hint of natural sweetness that perfectly evens out the tanginess of the tomatoes.
Seasonings
I keep things classic with oregano, basil, and bay leaves. Nutritional yeast is another favourite of mine—it adds a slightly cheesy, umami flavour without any dairy. And, of course, salt and pepper are essential.
Optional Add-Ons
Want to get fancy? A sprinkle of vegan parmesan, a drizzle of high-quality olive oil, or a handful of fresh parsley on top will do the trick. If you like a little heat, a pinch of red pepper flakes never hurts.
How to Make Vegan Lentil Bolognese – Step-by-Step
Okay, let’s get cooking! Here’s how I make this delicious dish:
Step 1: Sauté the Vegetables
Start by heating a generous drizzle of olive oil in a large pan over medium heat. Stir in the chopped onions, minced garlic, diced carrots and celery to start building flavour. Cook them for about 5-7 minutes until they’re soft and your kitchen smells fantastic.
Step 2: Add Lentils and Tomato Base
Now, stir in the lentils, crushed tomatoes, tomato paste, and vegetable broth. If you’re using red wine or balsamic vinegar, this is the time to add it. Please stir it thoroughly to make sure everything blends nicely.
Step 3: Season and Simmer
Add the bay leaves, oregano, basil, salt, and pepper. Bring the sauce to a gentle simmer, cover it, and let it cook for about 25-30 minutes. Stir occasionally to ensure nothing sticks. By the end, the lentils should be tender, and the sauce should be thick and rich.
Step 4: Serve and Garnish
Once the sauce is done, fish out the bay leaves. Serve it over your favourite pasta—spaghetti, penne, or whatever you have on hand. I like to top mine with fresh parsley and a sprinkle of vegan parmesan.
Tips for the Best Vegan Lentil Bolognese
Choose the Right Lentils
If you want a creamier sauce, red lentils are your best bet. Want more texture? Go with brown lentils. When I can’t choose, I use both!
Enhance the Flavor
Don’t be shy with red wine or balsamic vinegar. These little additions make a big difference, adding depth and richness to the sauce.
Make It Gluten-Free
If you’re avoiding gluten, you can serve this sauce over gluten-free pasta or even zucchini noodles. The sauce itself is naturally gluten-free, so it’s super versatile.
Storing and Freezing
This sauce is a lifesaver when it comes to meal prep. It keeps well in the fridge for 4-5 days, and you can freeze it for up to 3 months. Let it thaw in the refrigerator overnight, then warm it up on the stovetop when you’re ready to enjoy!
Serving Suggestions and Variations
Serve with Pasta
I usually use classic spaghetti, but penne, rigatoni, or even whole wheat pasta works great, too. Use whatever you have in your pantry.
Over Grains
Sometimes, I switch things up and serve this bolognese over quinoa, rice, or farro. It’s a great gluten-free option, and the grains soak up the sauce beautifully.
Stuffed Vegetables
Feeling creative? Try using this bolognese as a filling for bell peppers or baked sweet potatoes. Just spoon the sauce into the veggies and bake until they’re tender.
Add Extra Veggies
I’ve tossed in mushrooms, spinach, and even zucchini before, and they all work wonderfully. It’s a simple way to add a boost of nutrients to your diet.
FAQ Section For Vegan Lentil Bolognese
Can I freeze vegan lentil bolognese?
Absolutely! This sauce freezes like a dream. Store it in an airtight container, and it’ll keep well for up to three months.
Which lentils are best for bolognese?
Red lentils give you a creamier sauce, while brown lentils add more bite. You really can’t go wrong with either.
How long does vegan lentil bolognese last in the fridge?
Stored properly in an airtight container, it should last 4-5 days.
What pasta works best with lentil bolognese?
Spaghetti, penne, rigatoni—you name it. Honestly, any pasta you love will pair beautifully with this sauce.
Conclusion For Vegan Lentil Bolognese
So there you have it—my go-to vegan lentil bolognese recipe! It’s one of those dishes that feels indulgent but is secretly packed with good-for-you ingredients. I hope you give it a try because, trust me, once you do, it’ll become a regular in your meal rotation.
I’d love to hear how it goes if you try this recipe! Please comment below or share it with me on social media. If you enjoyed this post, don’t forget to share it with your friends and family who might be looking for a tasty, plant-based meal idea.
Vegan Lentil Bolognese
Ingredients
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 cup brown or red lentils rinsed
- 1 can 14 oz crushed tomatoes
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 bay leaves
- Salt and pepper to taste
- 1 tbsp balsamic vinegar optional
- Fresh parsley chopped (for garnish)
- Vegan parmesan optional
Instructions
- Warm olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, diced carrots, and celery, and stir to combine. Cook for 5-7 minutes, or until the vegetables are tender and aromatic.
- Stir in the lentils, crushed tomatoes, tomato paste, and vegetable broth. If using, add the balsamic vinegar at this stage.
- Add the oregano, basil, bay leaves, salt, and pepper, and stir to combine. Stir everything together, then reduce to a gentle simmer. Cover the pan and cook for 25-30 minutes, stirring occasionally, until the lentils are soft and the sauce has thickened.
- Once the lentils are cooked, taste the sauce and adjust the seasoning with more salt or pepper if needed. Remove the bay leaves before serving.
- Serve the lentil bolognese atop your preferred pasta, like spaghetti or penne. Top with fresh parsley and a dusting of vegan parmesan, if you like.
Notes
- Lentil choice: Red lentils will give you a creamier sauce, while brown lentils provide more texture. You can mix both for a balanced texture.
- Storing leftovers: Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Gluten-free option: Use gluten-free pasta or serve over grains like quinoa or rice.
- Add-ins: Feel free to add mushrooms, zucchini, or spinach for extra nutrition.