I’m sharing my Vegan Lentil Bolognese, a one-pot, meal-prep friendly recipe that swaps ground meat for lentils and features a simple pantry-staple twist that changes everything.

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I make this Easy Vegan Lentil Bolognese when I want something that tastes like it took hours but didnt. It’s surprisingly bold and holds up for meal prep, lunches, dinner leftovers, whatever you need.

I call it my Lentil Pasta Sauce Recipe and yes, Vegan Lentil Bolognese fits too. It starts with honest basics like olive oil and a large yellow onion so you get that caramelized backbone, and then something small shifts it into real pasta-star territory.

Trust me, it’s the kind of sauce that sneaks onto your weekly rotation before you even realize.

Ingredients

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Lentils pack protein and fiber, keeps you full and add earthy texture.
Crushed tomatoes give acidity, natural sweetness and deep tomatoey umami.
Onion adds sweetness when cooked, also builds savory background flavor.
Carrots bring subtle sweetness, color and extra vitamins and fiber.
Garlic punches up aroma and sharpness, a little goes a long way.
Olive oil gives richness, helps flavors bloom and improves mouthfeel.
Soy sauce adds savory depth and saltiness, boosts overall umami.
Nutritional yeast gives cheesy, nutty notes and a boost of B12.

Ingredient Quantities

2 tablespoons olive oil

1 large yellow onion, diced (about 1 1/2 cups)

2 medium carrots, peeled and diced (about 1 cup)

2 celery stalks, diced (about 1 cup)

4 garlic cloves, minced

1 cup dried brown or green lentils (about 200 g)

1 28 ounce (800 g) can crushed tomatoes

2 tablespoons tomato paste

3 cups vegetable broth (720 ml)

1/2 cup dry red wine, optional

1 tablespoon soy sauce or tamari

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

1 bay leaf

1 teaspoon maple syrup or granulated sugar, optional

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes, optional

2 tablespoons nutritional yeast, optional

12 ounces (340 g) dried pasta like spaghetti or pappardelle, for serving

Fresh basil or parsley, chopped, for garnish (about 1/4 cup)

How to Make this

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1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion (about 1 1/2 cups), carrots (1 cup) and celery (1 cup). Cook, stirring occasionally, until softened and starting to brown, about 8 minutes. Season with a pinch of salt so they sweat faster.

2. Add the 4 minced garlic cloves and cook 30 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1 to 2 minutes, scraping up any browned bits, so the paste deepens in flavor.

3. If using, pour in 1/2 cup dry red wine to deglaze the pot, scraping the bottom, and let it reduce by half, about 2 minutes. Dont worry if you skip the wine, continue to step
4.

4. Add 1 cup dried brown or green lentils, 1 28 ounce (800 g) can crushed tomatoes, and 3 cups vegetable broth (720 ml). Stir to combine.

5. Stir in 1 tablespoon soy sauce or tamari, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 1 bay leaf, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes if you like heat, and 1 teaspoon maple syrup or sugar if you want a touch of sweetness.

6. Bring to a gentle boil, then lower heat to a simmer. Partially cover and simmer, stirring occasionally, until lentils are tender and sauce has thickened, about 25 to 35 minutes. If the sauce gets too thick, add a little more broth or water.

7. Taste and adjust seasoning, adding more salt, pepper, or a splash of soy sauce. Remove and discard the bay leaf. Stir in 2 tablespoons nutritional yeast if using, for a cheesy umami lift.

8. While the sauce simmers, cook 12 ounces (340 g) dried pasta according to package directions until al dente. Reserve about 1/2 cup pasta cooking water before draining.

9. Toss the drained pasta with the lentil bolognese in the pot, adding reserved pasta water a few tablespoons at a time to loosen the sauce if needed. Serve hot, topped with chopped fresh basil or parsley (about 1/4 cup).

10. Leftovers keep great in the fridge for 4 to 5 days or freeze in portions. Reheat gently on the stove adding a splash of water or broth to revive the sauce.

Equipment Needed

1. Large heavy bottom pot or Dutch oven, about 5 to 6 quarts, for the lentil sauce and tossing pasta
2. Large pot for boiling pasta with a lid, so you can reserve about 1/2 cup pasta water (dont forget this)
3. Chef’s knife, sharp, for dicing onion carrots and celery
4. Cutting board, roomy enough for prep
5. Wooden spoon or sturdy silicone spatula for stirring and scraping up browned bits
6. Silicone or rubber spatula for scraping the tomato paste out and deglazing the pot
7. Measuring cups and spoons plus a liquid measuring cup for broth and wine
8. Can opener for the crushed tomatoes
9. Colander or fine mesh strainer to drain the pasta

FAQ

Q: Can I use canned lentils or a different kind of lentil? A: Yes. Canned lentils work great and cut the simmer time to about five to ten minutes, just drain and rinse them and use a bit less broth. Dried brown or green lentils give the best texture and take about 25 to 30 minutes to finish. Red lentils fall apart fast, so only use them if you want a mushier, stew like sauce.

Q: How long should I simmer the sauce and how do I get it thicker? A: Simmer until the lentils are tender and the sauce has reduced, usually 25 to 35 minutes. To thicken faster simmer uncovered so liquid evaporates, mash a few lentils against the pan, or stir in another spoonful of tomato paste. A splash of starchy pasta water helps the sauce cling to noodles.

Q: Can I make this ahead or freeze it? A: Yep. Keep the sauce in the fridge for four to five days in an airtight container. Freeze up to three months. Thaw overnight and reheat gently on the stove, adding a little broth if it seems dry. Store pasta separately for best texture.

Q: Is this recipe gluten free and what are good serving options? A: The sauce is gluten free if you use tamari instead of regular soy sauce. Swap in gluten free pasta or serve over polenta, rice, or spiralized veg. Cook pasta al dente and toss with the hot sauce for best results.

Q: How can I make the bolognese more meaty or savory? A: Add chopped mushrooms, toasted walnuts, or cooked TVP for a meatier bite. Boost umami with extra tomato paste, a teaspoon of miso, a splash of soy sauce or balsamic, and nutritional yeast for cheesy depth. Little tweaks go a long way.

Q: Do I have to use wine or oil? A: No. Wine is optional – you can replace it with extra broth plus a splash of red wine vinegar. If you want to skip oil, sauté the veggies in a few tablespoons of broth, adding more as needed. Taste and adjust salt near the end.

Easy Vegan Lentil Bolognese Recipe Substitutions and Variations

Olive oil: swap 1:1 with avocado, grapeseed, or canola oil for a neutral flavor, or use extra virgin olive oil at the end for more punch — heat tolerance differs though so watch the pan.
Dried brown/green lentils: use one 15 oz can of cooked lentils (drain and rinse, about 1 1/2 to 2 cups) or use French puy lentils; if you try red lentils they’ll break down fast and make a thicker, almost stew like sauce so cut back on the broth.
Crushed tomatoes: replace the 28 oz can with 28 oz tomato passata for a smoother sauce, or 28 oz diced tomatoes (pulse or mash while cooking if you want it less chunky).
1/2 cup dry red wine (optional): use 1/2 cup veg broth plus 1 tablespoon balsamic or red wine vinegar for acidity, or just add more broth and a splash of vinegar to taste.

Pro Tips

1) Brown the tomato paste longer than you think, dont just stir it in and move on. Let it cook until it darkens and smells a little nutty, scraping up the browned bits from the pot. That step gives the whole sauce deeper, almost meaty flavor.

2) Watch the lentils, not the clock. Taste them from around 20 minutes so you catch them tender but still holding shape, overcooked lentils turn mushy. If the sauce tightens up, use hot pasta water a few tablespoons at a time to loosen it, not cold water. Hot starchy water binds better.

3) Layer umami and acid at the end. The soy sauce and nutritional yeast add savory depth, but a tiny splash of vinegar or lemon juice just before serving brightens everything and stops it from tasting flat. Add salt slowly then taste, youre more likely to oversalt if you dont taste as you go.

4) For meal prep freeze the sauce only, not the cooked pasta. Cool it quickly, portion flat in freezer bags so it thaws fast, then reheat gently with a splash of broth. If you must freeze with pasta, undercook the noodles by a minute so they dont turn to mush when reheated.

Easy Vegan Lentil Bolognese Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my Vegan Lentil Bolognese, a one-pot, meal-prep friendly recipe that swaps ground meat for lentils and features a simple pantry-staple twist that changes everything.

Servings

servings

Calories

435

kcal

Equipment: 1. Large heavy bottom pot or Dutch oven, about 5 to 6 quarts, for the lentil sauce and tossing pasta
2. Large pot for boiling pasta with a lid, so you can reserve about 1/2 cup pasta water (dont forget this)
3. Chef’s knife, sharp, for dicing onion carrots and celery
4. Cutting board, roomy enough for prep
5. Wooden spoon or sturdy silicone spatula for stirring and scraping up browned bits
6. Silicone or rubber spatula for scraping the tomato paste out and deglazing the pot
7. Measuring cups and spoons plus a liquid measuring cup for broth and wine
8. Can opener for the crushed tomatoes
9. Colander or fine mesh strainer to drain the pasta

Ingredients

2 tablespoons olive oil
1 large yellow onion, diced (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 celery stalks, diced (about 1 cup)
4 garlic cloves, minced
1 cup dried brown or green lentils (about 200 g)
1 28 ounce (800 g) can crushed tomatoes
2 tablespoons tomato paste
3 cups vegetable broth (720 ml)
1/2 cup dry red wine, optional
1 tablespoon soy sauce or tamari
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 bay leaf
1 teaspoon maple syrup or granulated sugar, optional
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
2 tablespoons nutritional yeast, optional
12 ounces (340 g) dried pasta like spaghetti or pappardelle, for serving
Fresh basil or parsley, chopped, for garnish (about 1/4 cup)

Directions

Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion (about 1 1/2 cups), carrots (1 cup) and celery (1 cup). Cook, stirring occasionally, until softened and starting to brown, about 8 minutes. Season with a pinch of salt so they sweat faster.
Add the 4 minced garlic cloves and cook 30 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1 to 2 minutes, scraping up any browned bits, so the paste deepens in flavor.
If using, pour in 1/2 cup dry red wine to deglaze the pot, scraping the bottom, and let it reduce by half, about 2 minutes. Dont worry if you skip the wine, continue to step
Add 1 cup dried brown or green lentils, 1 28 ounce (800 g) can crushed tomatoes, and 3 cups vegetable broth (720 ml). Stir to combine.
Stir in 1 tablespoon soy sauce or tamari, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 1 bay leaf, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes if you like heat, and 1 teaspoon maple syrup or sugar if you want a touch of sweetness.
Bring to a gentle boil, then lower heat to a simmer. Partially cover and simmer, stirring occasionally, until lentils are tender and sauce has thickened, about 25 to 35 minutes. If the sauce gets too thick, add a little more broth or water.
Taste and adjust seasoning, adding more salt, pepper, or a splash of soy sauce. Remove and discard the bay leaf. Stir in 2 tablespoons nutritional yeast if using, for a cheesy umami lift.
While the sauce simmers, cook 12 ounces (340 g) dried pasta according to package directions until al dente. Reserve about 1/2 cup pasta cooking water before draining.
Toss the drained pasta with the lentil bolognese in the pot, adding reserved pasta water a few tablespoons at a time to loosen the sauce if needed. Serve hot, topped with chopped fresh basil or parsley (about 1/4 cup).
Leftovers keep great in the fridge for 4 to 5 days or freeze in portions. Reheat gently on the stove adding a splash of water or broth to revive the sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.