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
That was great, thank you!! Will follow for more, for sure :).
Thanks,
Martyn
So happy enjoyed this one Martyn!
Amazing recipe! Love, love, love it!
thank you so much for your recipes!
Thanks so much Jennifer!
Wow, This blew my mind!!
What a fantastic recipe!
Sylvia definitely can cook!!
After watching The game changers
and What te health on Netflix I chose to try out
a vegan diet and look after my body.
With recipes like this, staying vegan
is not something to cling on to but becomes
effortles.
I’m going to try out all her vegan recipes now.
Haha, instant fan.
Great job Sylvia!!
Thank you for sharing!
Also thanks for the added calorie card!
I’m training to lose some weight and this
makes it very easy to count if I’m on track
of my dayly calorie deficit
No problem Jasper- and if for some reason a recipe is missing one, just leave a comment and I’ll add one.
Thanks so much Jasper!
Loved this recipe. As good or better than ground beef. Big hit with family too!
Thanks so much Ed- glad everyone enjoyed it!
How many calories are in this recipe ?
Hey Megan! The nutrition card is right below the recipe card. 1 cup is 268 calories. 🙂
This is the very best recipe I’ve cook in four years of a ( mostly) vegan diet. Thank you! I will be very proud to serve this to meat eating family and friends.
Great to hear! Glad you enjoyed it!
This was fantastic. I’m telling everyone I know, vegans, meat eaters, vegetarians, everyone!!!! I used a mixture of hemp hearts and walnuts….so delish!!!
Great to hear Liz!
Can’t go wrong and delicious!
I made it completely wrong and turned out great- used soy &water instead of stock, used double lentils, cashews, didn’t have the right spices so I chucked in some cayenne, chili, cumin and paprika instead and someone it still worked out perfectly. Nutrient rich and easy to make!
Sounds delicious Jay!
I don’t have hemp seeds and my daughter is allergic to walnuts and pecans. Would chopped almonds work instead?
Feel free to give it a try!
This dish jumped to being my very favorite for the past few weeks. Everybody I made it for loved it – I’ve a household of 5 that expands to 7-8 quite regularly – I’ve made it with both the Caviar Black Lentils and the French Green Lentils and both had the texture I wanted & were delicious.
I’ve thought to take a photo but always forget once it gets to the table where we are all just want to dive into eating! One of these days….
Thanks for yet another yummy recipe Sylvia.
Awww! so happy you are enjoying this Welmoet!
Oh my goodness gracious! I made this for my moms 83rd Birthday luncheon and it received rave reviews! It is so good!
I used fresh oregano and a can of diced tomatoes. I tossed it with whole wheat penne pasta and I I will be making this often.
Thank you for this incredible recipe.
Thanks Lauri- sounds delicious!
Made exactly as described and it was a huge hit. My girls asked me to add it in high rotation. Served it with olive bread and chilled broccoli, avocado, lemon juice and dill salad and it was perfect. Thanks. Will working through your vegan recipes regularly.
Thanks and happy you ejoyed it!
Made this tonight for dinner. Delicious. As there are only 2 of us I have plenty of leftover sauce. Would you recommend freezing it? Thanks.
Sure, Victoria- yes you could freeze it!
This recipe for lentil bolognese was excellent. The flavors were deep and complex, just delicious. We had some of the bolognese left over and were trying to think of how else we could use it, in what other dish. Well we made tacos with it. Flour tortillas, a little bit of shredded chick, a few more chopped tomatoes and some grated lettuce. Didn’t need any sauce. Wow, were they good!!
Yum! Love it!
can red pepers substitute for tomatoes? I’m allergic to tomatoes!
Give it a shot! You may to need to adjust acid/sweetness balance.
This recipe was so easy yet so full of flavor. I served it with roasted spaghetti squash and my husband (a meat eater) LOVED it- so hearty! Yours is my go-to site Sylvia, and I always appreciate your flexibility offerings to ‘change it up’.
thanks Patti!
Have made this twice ….in two weeks! Sooooo delicious and easy to make! Husband LOVES this. Usually doesn’t comment on meals,but eats them all up, but your lentil bolognese brought out the conversation in him! “Is there red wine in this? Yum! Can I have another portion?” OMG. Thanks Sylvia! You’ve unlocked a previously silent man with this tasty recipe! Haha!
Ha! Love it Many!
I knew as soon as I saw this recipe that I would be making it. I love a bolognese and I’m always looking for ways to make lentils more interesting. This is very savory and satisfying. I made it with the pecans and served on pasta shells. I would love to make it again with some mushrooms and serve it on polenta. I also made it on a weeknight and had in on the table in just under an hour. Thanks Sylvia, your recipes never fail me!
Glad you enjoyed this Whitney!
Soooooooo delicious and so easy to make. Thanks for sharing!!
Forgot to add five stars!
Thanks Ciara!
This Lentil Bolognaise recipe surpassed any other I’ve made, and I’ve made many over the course of my lifetime. Thank you so much Sylvia for your original ideas and flavoursome feasts!
Thanks, Leanda, glad you enjoyed this!
OM Goodness, seriously delicious! We have a new favorite recipe in the house. The petite black lentils are perfect for this dish, I added a bit more garlic and veggies thinking I would have some leftovers, nope – all gone. I used pecans as I did not have walnuts or hemp so I will be able to mix it up in the next batch but the pecans were a great compliment to the dish. We had it on pasta but will definately try it with polenta next time. Thanks again for another winning dish!
Thanks, Vicky- glad you enjoyed it!
Hi Sylvia ! Thank you for your fantastic recipes !! This site is my go to for inspo! Can I make this in an instant pot? If so what settings and time would I use?
Thanks !
Hi Leena – I really think you could make this in an Instant Pot- but I have not personally tried this so can’t give specifics. Pressure cook time would depend on your lentil size- so google that for a better idea. Let me know how it goes!
I followed the recipe steps. And the meal was delicious and satisfying. My family and I enjoyed the vegan lentil bolognese.
Great! Thanks so much Kathleen.
The first plant based recipe that my staunch carnivorous hubby asked for two days in a row. I thought I misheard him. Can’t thank you enough Sylvia and Team. You’re changing lives!
Haha! love it Meg!
Hi! Did you use hemp seeds?
Just made this dish for the second time. Made your “Vegan Cheesy Sprinkle” as a topping. Delicious!
Awesome Elizabeth!