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
Does this freeze well?
Yes, Freezes Great!
This is one of my favorite recipes I’ve tried so far. I didn’t use the nuts or hemp seeds and it was still delicious and flavorful.
Awesome Rachel!
This is the second I have made this recipe! Makes a large amount so plenty of leftovers. It freezes nicely too. I served the leftovers on a whim over roasted spaghetti squash!! A crowd pleaser with the family! The first time I made the recipe I left out the walnuts. Toasted walnuts for the second batch tonight. It was delicious but honestly delish either way! Yes this is a keeper and try it over spaghetti squash!!!
Thanks Karen- glad you liked it!
I served this tonight w rigatoni and it was AWESOME! I could not find caviar lentils on their own so I used a bag that had three different kinds of lentils (including caviar) and it was a nice combination. It is about minus 15 degrees Fahrenheit here in the Adirondack Mountains and this was a very cozy, satisfying dish! Thank you. It’s a KEEPER!
Burrrrr… Laura! Glad this recipe is keeping you cozy. Thanks for sharing!
This was delish—I used hemp seeds and beef broth; served over red lentil pasta with torn basil and Parmesan.
I’m so happy you enjoyed this Linz!
Seriously delicious! Keeping this on repeat.
thanks Carolyn!
Absolutely delicious 😋. Almost didn’t try this one as I’ve made this kind of pasta dish many times but so very glad I did. Not a vinegar fan but I trust Sylvia’s recipes after trying many if them so I followed it incl the balsamic and lived it. What a difference. Unlike anything else I’d normally add. The balsamic added a warm richness and depth to this fish. Definitely one to make regularly. Cheap, easy and above all super tasty 😋
I’m so happy you enjoyed this Clare!
Great recipe, as usual from your kitchen. Love lentils, and often use green ones in my tabbouleh, as a change of pace.
Awesome Vaughn!
Delicious! Just made it for weekly meal prep and didn’t change a thing. I diced the celery and carrots very small and they were perfectly tender without any extra time. Will definitely make again!
Awesome Janelle!
We all loved it. I didn’t use the wine or the tomato paste (just a jar of tomatoes), but there was plenty of flavor. Thank you! We love to eat more legumes 🙂
Great to hear!
This was DEEEEEELICIOUS!!! We LOVED this! Thank you!
So happy you liked this Mandy!
Hi there can I use regular lentils for this recipe?
Yes you can use regular lentils Aileen- they would just take longer to cook. You may need to add a bit more liquid, so just keep an eye on it. 🙂
Awesome thanks can’t wait to make!
My first attempt at lentils for my newly vegetarian daughter and we absolutely loved it! Substituted Caviar for Puy lentils ( only because we couldn’t find them) but will try next time. We added our own twist with additional red pepper and mushrooms but other than that (and an extra few minutes cooking for the lentils) followed the recipe to the letter.
We will definitely a new favourite in our house!!
Awesome Ebony!
This is amazing. So hearty and filling, you will never miss the meat! And unlike most pasta dishes, it doesn’t leave you feeling like you need to hit the couch and slip into an immediate food coma. My whole family LOVED it!
Great to hear- thanks!
I liked it the first night but it got better and better each day. I had it with pasta and parm sometimes, with rice sometimes . It’s so versatile! Im going to make this often.
Glad you like this Jen!
This and all alike recipes are entirely WORTHLESS because NOT REPRODUCIBLE if you don’t provide the amounts of each ingredient.
You waste all of our time!
Hi Danielle- please scroll down to the recipe card for the amounts. There is a link at the top, or just scroll down to the bottom. 🙂
would it make sense to cook the lentils separately then add to keep the colors more pristine?
You could Lili, but then the veggie stock would be too much here, so you would have to gauge this yourself. I found that if you watch it and don’t overcook the lentils- it turns out pretty well cooked together- especially using the black caviar lentils. 😉
Seriously delicious ! What perfect flavors
All my guests, carnivores and vegans loved it
It was so easy to make
Part of our Christmas dinner menu!
Wonderful to hear Susan!
I read that you should not cook lentils with tomatoes or salt as they won’t cook properly. I made this recipe and it tastes great, but the lentils are very firm. I read that you shouldn’t eat undercooked lentils…
Hi Susan- it sounds like your lentils just needed to cook a bit longer.
The hemp seeds stayed hard and threw off the dish. Will leave out next time. Loved it otherwise.
REally? Sorry Matt- I’ve never had that happen. Are they raw hemp seeds? Walnuts are good here too.
Just WOW. I’ve never had anything like this before. So filling and flavorful. Given some of the comments about carrots, I left those out, but kept everything else the same. Would absolutely make again!!
Glad you enjoyed!
I’ve been trying to eat less meat, but not necessarily liking it. I was prepared to dislike this recipe but ended up eating about 3 bowls of it. I didn’t have walnuts, so I used almonds, and I didn’t have black lentils so I used some brown ones.
Perfect JB- glad you enjoyed this and thanks for sharing your adaptions!
yummy. My whole family loved it.
Oh goody! Great to hear Saranjit! ❤️
Finally, a lentil dish I can get excited about! Delicious
Awesome Alex!
Can I cook ahead and then reheat later that day to just cooked pasta
Yes, that would work fine Susan!