Vegan Lentil Bolognese Recipe
Ditch boring pasta nights and embrace this hearty vegan lentil bolognese that transforms lentils into a robust, tomatoey sauce.
It simmers with savory garlic, aromatic herbs, and rich tomato paste to deliver comforting, protein-packed vibes without any meat guilt.
This quick recipe proves plant-based meals can feel indulgent, while still fitting into your busy, multitasking, queen-of-the-world schedule.
Spoon it over spaghetti, spiralized veggies, or zoodles for an Instagram-worthy dinner that makes you look like a culinary goddess.
Ready to upgrade your meal prep and impress your friends without breaking a sweat or using any animal products?
Vegan Lentil Bolognese Recipe
A savory vegan lentil bolognese that pairs plant-based protein with rich tomatoes and herbs for a filling, guilt-free pasta sauce.
Ingredients
Method
- Sauté aromatics: Add onion, garlic, carrot, and celery; cook 5–7 minutes until softened.
- Build flavor: Stir in tomato paste, oregano, basil, and red pepper flakes; cook 2 minutes.
- Add lentils & tomatoes: Pour in lentils, crushed tomatoes, and broth; stir to combine.
- Simmer: Reduce heat, cover, and simmer 20 minutes until lentils are tender and sauce thickens.
- Season & finish: Stir in salt, pepper, and fresh parsley. Adjust seasoning.
- Serve: Spoon sauce over pasta or zoodles. Garnish with extra parsley.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 12 g
- Protein: 14 g
Vitamins and Minerals (Per Serving)
- Iron: 25%
- Folate: 35%
- Vitamin A: 15%
- Vitamin C: 20%
- Magnesium: 12%
Additional Notes/Tips
- Vegan cheese: Sprinkle nutritional yeast or vegan Parmesan for cheesy vibes.
- Spice level: Double red pepper flakes if you love a fiery kick.
- Make ahead: Sauce keeps in the fridge for 4 days or freezes for 3 months.
- Veggie boost: Stir in chopped spinach or mushrooms during the last 5 minutes.
- Low-carb option: Serve over spaghetti squash or cauliflower rice.
