Rich and robust, this vegan lentil bolognese recipe is hearty, “meaty” and full of depth of flavor. Toss it with your favorite pasta, or spoon it over creamy polenta– either way, this simple nourishing vegan meal is one the whole family will enjoy. With a video!
The last few nights have been chilly here. The air smells of leaves, pine, and woodsmoke from nearby chimneys. It’s getting darker sooner. I’ve got my wool socks on, and all I want to eat right now is pasta—and bread! Cozy comfort food.
So this is how this flavorful dish came to be. Brian and I were both craving something rich and “meaty” the other day, something that would hold up to a glass of red wine, all the while staying plant-based. Full of protein, fiber, and umami flavor, this vegan bolognese sauce was delicious over spaghetti. Then we served the leftovers over creamy polenta the second night. I can’t decide which way I liked it better. Both were so good!
Why you’ll love this!
- Healthy! Full of protein and fiber, this is a powerhouse of nutrients while being totally vegan and plant-based.
- Flavorful. We show you how to create umami and depth in this recipe so you won’t miss the meat.
- Great for meal prep. Think of Vegan Bolognese as your new “Sunday sauce”. Make it ahead for the busy week, and serve it up over pasta, polenta, spaghetti squash, etc.- it will keep up to 4 days.
Lentil Bolognese | 60-sec Video
Ingredients in Lentil Bolognese
- Lentils- the smaller the better! I prefer black Caviar lentils (or sub-French Green Lentils or red lentils)
- Onions and garlic – for depth of flavor
- Carrots and celery- for sweetness and complexity
- Fresh oregano or thyme –or substitute 2 teaspoons dried oregano, or Italian herbs and bay leaf
- Tomato paste – to add depth and richness
- Red wine -optional, to add complexity
- Fresh tomatoes –or sub canned tomatoes
- Vegetable broth or substitute water plus veggie bullion, or chicken stock
- Hemp seeds (or toasted walnuts or pecans) for texture and richness
- Balsamic vinegar – for a punch of flavor and brightness
- Salt and black pepper
How to make Lentil Bolognese (instructions)
Step one
In a large pot or Dutch oven saute onion in olive oil over medium heat until fragrant and golden.
Step two
Add carrots, celery and garlic, continue cooking and stirring about 5 minutes. Add herbs and seasonings. You could add other vegetables at this time, too- mushrooms, red bell pepper, even zucchini.
Step three
Add tomato paste, browning it a bit. Deglaze -add a generous splash of red wine ( or dry white wine) and cook this off. (Optional.)
Step four
Add tomatoes and their juices and cook these down a bit.
Add the lentils, hemp seeds or walnut nuts, and broth.
Step five
Bring to a boil and cover. Simmer for 20-30 minutes
Step six
Once the lentils are tender, remove the lid and cook off some of the liquid.
Step seven
Taste and adjust seasonings, and stir in the balsamic vinegar.
Chef’s Tips
- Toasted ground walnuts add really great earthy flavor (make sure to grind finely using a food processor or coffee grinder) but I like the ease of adding the hemp seeds– no grinding necessary!
- Use small lentils! Keep in mind the smaller the lentils the faster the bolognese will cook! These little black caviar lentils are the best for quick cooking- just 20 minutes of cooking time. Of course, you can use other lentils, but they will likely take longer.
- For added depth at the end, add a tiny splash of soy sauce or miso paste.
Serving Suggestions
- Spoon the lentil Bolognese over creamy polenta, mashed potatoes, zucchini noodles, spaghetti squash, or toss it with your favorite pasta or gluten-free pasta.
- Top with fresh basil ribbons and red pepper flakes.
- Keep it vegan if you like or sprinkle it with parmesan or pecorino cheese. Vegans may enjoy our vegan parmesan or vegan cheesy sprinkle.
Lentil Pasta Storage
Lentil pasta can be kept in the refrigerator in an airtight container for up to 4 days or can be placed in the freezer for up to 3 months. Thaw overnight in the fridge before reheating. Reheat over low heat in a covered saucepan.
More Favorite Lentil recipes!
- 50+ Pantry Staples for the Vegan Kitchen
- Our 25 BEST Lentil Recipes! (Plus how to cook Lentils)
- Red Lentil Soup
- Vegan Meatloaf
- Vegan Lasagna Bolognese
- Turkey Mushroom Bolognese
- Simple Braised French Lentils
- Moroccan Lentil Quinoa Soup
- Easy Healthy Veggie-Driven Pasta Recipes! (Vegan-adaptable)
- High Protein Meatless Meals
On the homefront: It’s been a beautiful week here. The leaves are turning, the sun is shining, and the birds are singing. Nature doesn’t seem to notice what is in the news or all the world drama and happenings; it just keeps unfolding in its own time.
Mercury is in retrograde until mid-October, meaning it has the appearance of moving backward in the sky. During this time, some believe this backward motion can disrupt travel, communication and technology. Coincidence, perhaps, but compelling given the events of this week. 😉
And while it is always good to have a healthy dose of cynicism I find this retrograde particularly interesting. How life often mirrors a bigger story. Are we not, after all, made of stars? Lately, on a personal level, I’ve noticed, “signs” directing me to be “patient and wait”, or hold my tongue, or delay a big decision, or to not force things.
When I take heed, things are easier…
I hope you are having a beautiful start to your week friends! Enjoy this recipe for Lentil Bolognese and please share how you serve it or adapt this!
xoxo
Lentil Bolognese Recipe
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 6-8
- Category: vegan main, pasta,
- Method: stove top
- Cuisine: Italian
- Diet: Vegan
Description
Rich and robust, this plant-based Lentil Bolognese is hearty, “meaty” and full of depth of flavor. Toss it with your favorite pasta, or spoon it over creamy polenta- either way, this simple nourishing vegan meal is one the whole family will enjoy.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced (2– 2 1/2 cups)
- 1 1/2 cup carrots, small diced
- 1 1/2 cups celery diced
- 4–6 cloves garlic, rough chopped
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon chili flakes- optional
- 1 tablespoon fresh oregano or thyme (or 2 teaspoons dried Italian herbs)
- 1/3 cup tomato paste
- Generous splash red wine (optional) 1/4 cup-ish
- 1 1/4 cups black caviar lentils (or other small lentils for quick cooking-see notes)
- 1 1/2 cups tomatoes, diced with juices (or sub a 14-ounce can of diced tomatoes or crushed tomatoes)
- 3 1/2 cups veggie stock or broth (or sub water plus 2-3 boullion cubes)
- 3/4 cup ground toasted walnuts (hemp hearts or ground pecans)
- 2 teaspoons balsamic vinegar
Instructions
- Heat oil in a large pot or dutch oven over medium-high heat. Add the onion and saute for 2-3 minutes stirring until fragrant. Lower heat to medium, then add the carrots, celery, garlic, salt, pepper, chili flakes, and herbs. Saute 7-8 minutes, stirring.
- Add the tomato paste, browning it just a bit in the pan (this will deepen the flavor), then deglaze with wine if you want, scraping up any brown bits. Once most of the wine has cooked off add the tomatoes and their juices, cook them down for just a few minutes.
- Add the lentils, veggie stock and hemp seeds or walnuts. Bring to a boil, cover tightly, lower heat to low, and simmer gently 20-25 minutes, or until the lentils are tender. Bigger lentils will take longer. Uncover.
- Continue cooking uncovered until most of the liquid has cooked off. Stir in the balsamic vinegar, taste, and adjust salt, pepper, vinegar and chili flakes to your liking. Keep in mind, you want this just slightly salty if tossing with pasta.
- Serve this tossed with your favorite pasta or serve it over this creamy polenta or this Instant Pot Polenta. Sprinkle with optional pecorino cheese… or try this Vegan Cheesy Sprinkle!
Notes
If using hemp seeds- use the shelled soft “hearts”- not the whole seeds ( these will be gritty).
Broth: If your veggie broth is bland or your bolognese is bland, you can intensify the depth here by adding a tiny splash of soy sauce, or miso paste mixed with a little water, or a little veggie stock bouillon paste.
Lentils: For fast cooking use small lentils: French Green Lentils or Split Red lentils. Brown lentils will take mush longer to cook.
Storage: This can be made ahead and will keep up to 4 days in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 268
- Sugar: 6.4 g
- Sodium: 481.6 mg
- Fat: 11.5 g
- Saturated Fat: 1.3 g
- Carbohydrates: 30.9 g
- Fiber: 6.6 g
- Protein: 13.9 g
- Cholesterol: 0 mg
This was delicious! I made it with the walnuts, added some of the pasta cooking water bc it was getting on the dry side, included the red wine and soy sauce as suggested. My sister even liked it and she’s not really a fan of vegetarian things.
Great to hear Jennie! Appreciate you taking time to review.
Would love to see instant pot. Conversion for this!
Let me see what I can do!
Do I toast and grind the hemp seeds ?
Hi Misty, if they are shelled, you cold add them in as is- but I like the idea of toasting them- I bet it would add great flavor!
Love this recipe! The flavour and texture is awesome. I added fresh mushrooms to mine and a bigger can of diced tomatoes with herbs & spices but otherwise stuck to the recipe. This is definitely a keeper thank you!
Love the embelishments!
OMG! This recipe is about to remain in regular rotation. I’ll admit I was skeptical but because it was so easy to make, it was worth a try. I used pecans. Absolutely perfect! I’m so excited to share this recipe on a larger scale for big family gatherings. Thank you so much!
Awesome Lynn, thanks for taking time to review!
Hi,
Thanks for the delicious lentil recipe it was full of flavour, creamy and hearty, I did add a squeeze of lemon and a little bit of honey which balanced out the acidic tomatoes. I cook a lot with grains and lentils, I just never thought to make a Ragu before. leftovers tonight will taste even better i will serve it with a sweet potatoe and russet potatoe mash. Thanks Sylvia and team your recipes are inspirational. Xx
So glad you gave this a try Shirley! Really appreciate you taking time to review.
I’ve made it several times. It is satisfying even though I am a carnivore.
Thanks Carrie, nice to hear!
A lot more time needed to cook the small lentils. The flavour depth is good.
I was disappointed in the lentil flavours as a substitute for beef, but it proved a positive substitute for my more vegetarian partner.
The quantity was double what I was expecting although I was strictly keeping to the recommended amounts.
Overall ok. Will not make it again.
Hi Sandra- yes, lentils are not “beefy” in flavor and richness, but they are hearty and filling. Sorry this wasn’t your favorite- but good job giving it a go! 🙂
I served it for a dinner party. Everyone loved it including my guests that were not lentil fans. Thank you!!
Great to hear this Marisa! Appreciate you circling back to leave a review.
This dish is AMAZING. I have some in my freezer that I’ll be pulling out this week!
Wonderful!
Trying this tonight. It looks delicious. How do you think the sauce would freeze?
It freezes well!
I have made this recipe many times and it is delicious. I add mushrooms and red peppers as well. Fantastic dish.
Sounds great Gordon! Appreciate you circling back to leave a review.
I know this is an easy weeknight meal, but it’s so delicious, we make it for special date nights and dinner parties with the extended family!
Wonderful to hear!
Hi Sylvia,
this looks & sounds delicious.
How do I access the recipe video? I have tried with a few of your other recipes and haven’t had any success. What should I be doing?
Cheers,
Maria from Adelaide, Australia.
Thanks Maria! You may be using a browser that prevents ads. Chrome browser works best and make sure you ad-blocker is not on. 🙂
This recipe is remarkable! One of my favorites.
Awesome, great to hear. Thanks for taking time to let us know!
Absolutely delicious! Added some dried mushrooms reconstituted with 1 cup boiling water and then added the mushroom water as part of the stock when cooking. My husband said he didn’t miss the meat at all! Yummy!
Awesome to hear this Sharon- thanks for comment and rating!
Loved this! My meat loving partner even noted it tasted “meaty”. So good!
Perfect! Thanks for letting us know.
This is absolutely delicious. I made polenta for it which was an excellent combo. Every one of the recipes I have made from this site has been delicious! Thank you!
So nice to hear this Laura!
My husband loved this dish. I didn’t make any changes to the recipe, and the walnuts, especially, are such a great touch! I’ve been looking for more vegetarian dishes, and this will join my rotation. Thank you and Bravo!!
Wonderful, great to hear Laurie!
This looked really good, but I hesitated because I once made a terrible lentil bolognese recipe – Of course, my worries were needless – I absolutely loved this! Really tasted like a bolognese! Thanks for all the fantastic recipes.
Awesome to hear Jocelyn! Glad you enjoyed it and thanks for circling back by and rating it for us. 🙏