I can’t wait to share my take on this Lentil Bolognese. I sauté yellow onion and garlic in olive oil, then mix in diced celery and carrots with green lentils and crushed tomatoes. It makes for a delightfully hearty, vegan and gluten free weeknight meal that brings a fresh spin to pasta.

Jump to Recipe

I’ve been experimenting in the kitchen lately and discovered this wild twist on a classic bolognese that fits right in with my favorite vegan pasta recipes. I started with just a tablespoon of olive oil heating up in my pan, then tossed in a chopped medium yellow onion and minced garlic.

Adding diced celery and carrots really amped up the flavor, and tossing in a cup of lentils alongside crushed tomatoes, tomato paste, and vegetable broth created a hearty base. I know some of you lean toward classic dishes like Mapo Tofu or other vegetarian dinners, but this lentil bolognese recipe mixes things up in a way that’s both unique and satisfying.

I love that it comes together in under 30 minutes making it an ideal option for those hectic weeknight meals. Trust me, once you try it, you’ll want to revisit this vegan diner twist on bolognese again and again.

Why I Like this Recipe

I really like this recipe cuz it’s super fast and easy to make, even on crazy busy days I can have a comforting meal ready in under 30 minutes. I also love how the tomato paste and crushed tomatoes mix with the garlic and basil to create a flavor thats bold and satisfying. Another thing is that its both vegan and gluten free so I can enjoy it even when Im trying to eat healthier and stick to my dietary needs. Last but not least, the lentils give the dish a hearty texture that makes it feel like a real home-cooked meal, and that always makes me smile.

Ingredients

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Olive oil adds smooth richness and heart healthy fats perfect for sauteing.
Yellow onion brings natural sweetness and fiber while it softens essential for deep flavor.
Garlic boosts aroma and savory flavor and also provides potential anticancer benefits.
Lentils supply vegan protein and fiber that fill you up and boost texture.
Crushed tomatoes deliver tangy acidity and antioxidants that brighten the dish.
Carrots add subtle sweetness and plenty vitamins while boosting natural color.
Celery offers crisp texture and a refreshing herbal note with low calories.
Tomato paste enriches deep tomato flavor and delivers concentrated umami notes.

Ingredient Quantities

1 tbsp olive oil

1 medium yellow onion, chopped

3 cloves garlic, minced

2 stalks celery, diced

2 carrots, diced

1 cup dried green or brown lentils (rinsed and drained)

1 can (28 oz) crushed tomatoes

2 tbsp tomato paste

1 cup vegetable broth

1 tsp dried oregano

1 tsp dried basil

1/2 tsp red pepper flakes (optional)

Salt and pepper, to taste

Fresh basil, chopped (for garnish)

How to Make this

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1. Heat the olive oil in a large pan over medium heat then add the chopped onion and cook it until its soft and slightly translucent

2. Add the minced garlic, diced celery and diced carrots and stir for about 3-4 minutes until they start to soften

3. Mix in the tomato paste letting it cook for about a minute so it really brings out its flavour

4. Stir in the rinsed lentils, crushed tomatoes and vegetable broth, ensuring everything is well combined

5. Sprinkle in the dried oregano, dried basil and the red pepper flakes if you are using them then season with salt and pepper

6. Bring the mixture to a simmer and lower the heat so it gently bubbles away

7. Let it simmer for around 20 minutes, stirring occasionally until the lentils are tender

8. Taste the sauce and adjust the salt and pepper if needed

9. Remove the pan from the heat and sprinkle the chopped fresh basil over the top

10. Serve warm over your favorite pasta or grain and dig into this hearty, quick meal!

Equipment Needed

1. Large pan for sautéing vegetables and simmering the sauce
2. Chef’s knife for chopping onion, garlic, celery, and carrots
3. Cutting board to safely cut and prep the vegetables
4. Measuring spoons and cups to get the right portions of tomato paste, broth, and spices
5. Wooden spoon or spatula for stirring everything together
6. Can opener to open the can of crushed tomatoes
7. Colander to rinse the lentils before cooking

FAQ

Q: Is this Lentil Bolognese recipe completely vegan and gluten free?

A: Yup its totally plant based and gluten free since it only uses veggies, lentils, and vegetable broth.

Q: How long does it take to make this dish?

A: It usually takes around 45 minutes to an hour when you factor in all the chopping and simmering.

Q: Can I make it ahead of time and reheat it later?

A: Absolutely, it actually tastes better the next day as the flavours really meld together.

Q: Do I need to soak the lentils before cooking?

A: Nah, no soaking is needed for green or brown lentils; just rinse and drain them well.

Q: What can I serve this with?

A: It goes great with gluten free pasta, rice, or even zucchini noodles so feel free to experiment.

Lentil Bolognese Recipe (Vegan + Gluten Free) Substitutions and Variations

Instead of olive oil you can use avocado oil or even coconut oil. They add a different flavor but work just fine in a pinch
If you don’t have a yellow onion, try using a red onion or even a sweet onion for a slightly milder taste
For garlic you can substitute with garlic powder (use about 1/4 tsp per clove) though fresh garlic really does give a better kick
If celery isn’t available, chopped green bell pepper can be used as a stand in. The flavor will be a bit different but still works in the recipe

Pro Tips

1. Let the onions and garlic really get soft and golden before you add the rest of the veggies its what makes all the difference in flavor so dont rush them
2. If you want a deeper taste try letting that tomato paste cook a little longer with the veggies, it brings out a rich sweetness that can make the sauce taste much more homemade
3. Taste as you go and don’t be afraid to add a bit more salt, pepper or even a splash of red wine if you’re feeling adventurous this simple step can really elevate the dish
4. For an even thicker consistency you can let the sauce simmer a bit longer after the lentils are tender sometimes letting it rest off heat for a few minutes helps the flavors blend together even more well

Lentil Bolognese Recipe (Vegan + Gluten Free)

Recipe by Toni Baldesera

0.0 from 0 votes

I can't wait to share my take on this Lentil Bolognese. I sauté yellow onion and garlic in olive oil, then mix in diced celery and carrots with green lentils and crushed tomatoes. It makes for a delightfully hearty, vegan and gluten free weeknight meal that brings a fresh spin to pasta.

Servings

servings

Calories

273

kcal

Equipment: 1. Large pan for sautéing vegetables and simmering the sauce
2. Chef’s knife for chopping onion, garlic, celery, and carrots
3. Cutting board to safely cut and prep the vegetables
4. Measuring spoons and cups to get the right portions of tomato paste, broth, and spices
5. Wooden spoon or spatula for stirring everything together
6. Can opener to open the can of crushed tomatoes
7. Colander to rinse the lentils before cooking

Ingredients

1 tbsp olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 stalks celery, diced
2 carrots, diced
1 cup dried green or brown lentils (rinsed and drained)
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 cup vegetable broth
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
Salt and pepper, to taste
Fresh basil, chopped (for garnish)

Directions

Heat the olive oil in a large pan over medium heat then add the chopped onion and cook it until its soft and slightly translucent
Add the minced garlic, diced celery and diced carrots and stir for about 3-4 minutes until they start to soften
Mix in the tomato paste letting it cook for about a minute so it really brings out its flavour
Stir in the rinsed lentils, crushed tomatoes and vegetable broth, ensuring everything is well combined
Sprinkle in the dried oregano, dried basil and the red pepper flakes if you are using them then season with salt and pepper
Bring the mixture to a simmer and lower the heat so it gently bubbles away
Let it simmer for around 20 minutes, stirring occasionally until the lentils are tender
Taste the sauce and adjust the salt and pepper if needed
Remove the pan from the heat and sprinkle the chopped fresh basil over the top
Serve warm over your favorite pasta or grain and dig into this hearty, quick meal!

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.