Save A rich, hearty, and meaty vegan take on the Italian classic, made in one pot with lentils, vegetables, and aromatic herbs. Perfect for a satisfying weeknight meal.
This lentil bolognese quickly became a family favorite because it offers all the comforting flavors of the traditional dish without meat.
Ingredients
- 2 tablespoons olive oil: used for sautéing the base vegetables
- 1 large onion, finely chopped: adds sweetness and depth
- 2 medium carrots, diced: for texture and natural sweetness
- 2 celery stalks, diced: contributes to the classic soffritto base
- 4 garlic cloves, minced: adds aroma and flavor
- 1 1/2 cups dried brown or green lentils, rinsed (or 1 1/2 cans lentils, drained and rinsed): the protein element
- 1 can (28 oz / 800 g) crushed tomatoes: the sauce base
- 2 tablespoons tomato paste: enriches the sauce
- 1 teaspoon dried oregano: classic Italian herb
- 1 teaspoon dried basil: complements the oregano
- 1/2 teaspoon smoked paprika: adds smoky depth
- 1/2 teaspoon chili flakes (optional): for a mild heat kick
- 2 bay leaves: infuse flavor
- 3 cups low sodium vegetable broth (plus more as needed): liquid base
- 1 teaspoon salt, plus more to taste: seasoning
- 1/2 teaspoon black pepper: seasoning
- 2 tablespoons soy sauce or tamari: umami enhancer
- 2 teaspoons balsamic vinegar: adds acidity and depth
- Fresh basil or parsley, chopped, for garnish: fresh herb topping
- 12 oz (340 g) spaghetti or pasta of choice (gluten free if needed): to serve
Instructions
- Step 1:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 68 minutes until softened.
- Step 2:
- Stir in garlic and cook for 1 minute until fragrant.
- Step 3:
- Add lentils, crushed tomatoes, tomato paste, oregano, basil, smoked paprika, chili flakes, and bay leaves. Mix well.
- Step 4:
- Pour in vegetable broth, salt, and pepper. Bring to a simmer.
- Step 5:
- Reduce heat to low, cover, and simmer for 2530 minutes, stirring occasionally, until lentils are tender. Add more broth if mixture becomes too thick.
- Step 6:
- Remove bay leaves. Stir in soy sauce (or tamari) and balsamic vinegar. Check seasoning and adjust salt and pepper as needed.
- Step 7:
- Meanwhile, cook pasta according to package instructions. Drain.
- Step 8:
- Serve lentil Bolognese over pasta. Garnish with fresh basil or parsley.
Save Making this recipe is always a joy because it gathers the family around the table for a warm and nourishing meal.
Required Tools
Large pot or Dutch oven, wooden spoon, chefs knife, cutting board, pasta pot and strainer are essential to prepare this dish with ease.
Allergen Information
This recipe contains soy from soy sauce; use tamari for gluten free and check for soy allergies. Pasta may contain gluten so substitute with gluten free pasta if needed. Always check ingredient labels for hidden allergens.
Nutritional Information
Each serving offers approximately 430 calories, 7 g total fat, 74 g carbohydrates, and 18 g protein, making it a balanced and hearty vegan meal.
Save This plant based lentil bolognese is a delicious and wholesome dinner option for any night of the week.
Recipe FAQs
- → Can I use canned lentils instead of dried?
Yes, canned lentils can be used to save time. Rinse and drain them before adding to the sauce, but reduce simmering time accordingly.
- → What pasta works best with this sauce?
Classic spaghetti complements the hearty lentil sauce well, but any long or short pasta shape you prefer can be used.
- → How can I make this dish gluten-free?
Use gluten-free pasta and replace soy sauce with tamari to keep the dish gluten-free.
- → Can I add extra vegetables?
Absolutely, diced mushrooms or bell peppers add extra umami and texture to enhance the sauce.
- → Is it possible to prepare this ahead of time?
Yes, this dish can be made ahead and refrigerated for up to four days; flavors tend to deepen with time.
- → What spices highlight the flavor best?
Dried oregano, basil, smoked paprika, and bay leaves create a robust flavor profile that complements the lentils and tomatoes perfectly.