Vegan Lentil Bolognese

Let’s Talk Vegan Lentil Bolognese

Have you ever tasted a hearty pasta sauce that gives you all the feels without the guilt? This Vegan Lentil Bolognese is an absolute game-changer! Packed with rich flavors and made in one pot, it’s quick enough for a weeknight and fancy enough for your next dinner party. Just wait until you smell those vegetables sautéing—pure bliss!

Why Make This Recipe

This plant-based delight isn’t just good for your taste buds. Here’s why you’ll want to whip this up:

• Easy Cleanup: Seriously, you only need one pot. Who doesn’t love cutting down on dishes?
• Affordable: Lentils are your budget-friendly best friend. You won’t break the bank with this recipe.
• Family-Friendly: You can call it spaghetti without any fuss, and the kids will love it. Veggies in disguise, anyone? 😉

Ingredients

You don’t need fancy stuff—just these basics!

• 1 cup lentils (green or brown)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Pasta of choice (for serving)

Directions

Let’s get cooking! Follow these simple steps for a delicious Vegan Lentil Bolognese:

1. In a pot, heat olive oil over medium heat.
2. Add onion, carrots, and celery. Sauté until soft, about 5 minutes.
3. Stir in garlic and cook for an additional minute.
4. Add lentils, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
5. Pour in enough water to cover the mixture.
6. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
7. Serve over cooked pasta.

How to Make Vegan Lentil Bolognese (Overview)

Picture this: you’re sweating those veggies until they’re perfectly soft, then you throw in the lentils and tomatoes like a culinary magician. Don’t skip toasting the garlic—it makes all the difference! Set it to simmer while you enjoy a glass of your favorite drink, and before you know it, you’ll have a delicious sauce that hugs your pasta perfectly. Sounds dreamy, right?

How to Serve Vegan Lentil Bolognese

Dollop this saucy goodness over bowls of hot pasta, and watch the steam rise! You can garnish with a sprinkle of nutritional yeast for a cheesy flavor without the dairy. Picture it: rich, vibrant colors, and the aroma wafting through your kitchen—pure magic! Want a crunch? Serve it with a side of garlic bread or a fresh salad to balance out the flavors!

How to Store Vegan Lentil Bolognese

Leftovers? Yes, please! This Bolognese keeps well in the fridge for about 4-5 days, and you can freeze it for up to 3 months. When you’re ready to enjoy, just reheat on the stove or microwave until hot—easy peasy!

Tips to Make Vegan Lentil Bolognese

Here are some tricks to elevate your Bolognese game:

• Add zucchini or bell peppers for extra veggies and colors.
• Run a quick pulse through a blender if you prefer a smoother texture.
• Swap red wine for half the water for a more robust flavor (but keep it vegan!).

Variation Ideas

Feeling adventurous? Here are some easy twists:

• Add mushrooms for an earthy undertone.
• Spice it up with a pinch of red pepper flakes if you like heat.
• Swap out the lentils for chickpeas for a different texture.

FAQs

Can I use different lentils?
Absolutely! Green or brown lentils work best, but if you’re adventurous, red lentils will cook faster and give a different consistency.

Can I make this ahead of time?
You bet! This Vegan Lentil Bolognese tastes even better the next day. Just store it in the fridge and reheat.

How can I freeze the leftovers?
Pour it into airtight containers and freeze. Just remember to leave some room for expansion!

📌 Pin this recipe for your next cozy dinner night!

Vegan Lentil Bolognese

A quick, one-pot Vegan Lentil Bolognese that’s hearty, flavorful, and perfect for a weeknight dinner or a fancy gathering.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine Italian, Vegan

Servings 4 servings

Calories 350 kcal

Ingredients

  

Main ingredients

• 1 cup lentils (green or brown) Budget-friendly main protein source.
• 1 tablespoon olive oil For sautéing vegetables.
• 1 large onion, chopped Adds sweetness and depth to the sauce.
• 2 medium carrots, diced For a subtle sweetness.
• 2 stalks celery, diced Adds flavor and crunch.
• 3 cloves garlic, minced Essential for flavor.
• 14 oz can crushed tomatoes Base of the sauce.
• 2 tablespoons tomato paste Enhances the tomato flavor.
• 1 teaspoon dried oregano Herb that adds earthiness.
• 1 teaspoon dried basil For authentic Italian flavor.
• to taste Salt and pepper For seasoning.
• as needed Pasta of choice (for serving) Choose your preferred type of pasta.

Instructions

 

Cooking Instructions

• In a pot, heat olive oil over medium heat.
• Add onion, carrots, and celery. Sauté until soft, about 5 minutes.
• Stir in garlic and cook for an additional minute.
• Add lentils, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
• Pour in enough water to cover the mixture.
• Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
• Serve over cooked pasta.

Notes

This Bolognese tastes even better the next day. Store in the fridge and reheat. You can garnish with nutritional yeast for cheesy flavor.

Keyword Lentil Sauce, one-pot meal, Plant-Based Pasta, Vegan Bolognese