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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • Brown or green lentils rinsed — 1 cup
  • Olive oil — 2 tablespoons
  • Yellow onion finely chopped — 1 medium
  • Garlic cloves minced — 3
  • Carrot diced — 1 medium
  • Celery stalks diced — 2
  • Canned crushed tomatoes — 1 can 28 oz
  • Tomato paste — 2 tablespoons
  • Vegetable broth — 1 cup
  • Dried oregano — 1 teaspoon
  • Dried basil — 1 teaspoon
  • Red pepper flakes — ¼ teaspoon optional for heat
  • Salt — ½ teaspoon adjust to taste
  • Black pepper — ¼ teaspoon
  • Fresh parsley chopped — 2 tablespoons
  • Cooked pasta or zucchini noodles — for serving

Method
 

  1. Sauté aromatics: Add onion, garlic, carrot, and celery; cook 5–7 minutes until softened.
  2. Build flavor: Stir in tomato paste, oregano, basil, and red pepper flakes; cook 2 minutes.
  3. Add lentils & tomatoes: Pour in lentils, crushed tomatoes, and broth; stir to combine.
  4. Simmer: Reduce heat, cover, and simmer 20 minutes until lentils are tender and sauce thickens.
  5. Season & finish: Stir in salt, pepper, and fresh parsley. Adjust seasoning.
  6. 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.