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 really good with a splash of port wine, served over pappardelle. First time I’d used the Palouse black lentils, I can see they’re going to become a favorite.
Glad you gave them a go! Love the addition of port!
This was sooooo good! I made it last night. Instead of noodles, I think I’m going to make either tacos or quesadilla 🙂
Great to hear!
Delicious, best recipe ever
Awesome to hear!
Greetings FAH! I did make this dish with more or less the ingredients I had at home. The only real change was the black lentil for red; other than that, the dish was absolutely delicious!
Great to hear Baillou!
hi. I’m just going to try making this. I have some precooked green lentils, will this work ok.
Not as written. You wouldn’t need the stock, or just add as needed.
Yummy. Will make it again for sure. Thanks for another great recipe.
Awesome Carrie! thanks so much!
I made this using crushed tomatoes, black lentils and hemp hearts because that’s what was at hand. It took about twice as long as the recipe suggested for the lentils to become soft but that may be because I used crushed tomatoes or because the lentils had been sitting around for a while. Served on pasta it was delicious. Leftovers on pasta were a treat, and the last of it was eaten like a sloppy joe, on a bun with butter. Fantastic. Can’t wait to make it again.
Love how you repurposed this Paul and glad you enjoyed!
Hi there!
I’m yet to make this recipe, but excited to try this week!
Do you think this bolognaise would work using as a base for a tasty shepherd’s pie topped with mashed potato?
Lifetime vego here 🙋♀️ so trying to appease my meat-eating hubby + kids. 😆
I think it would be amazing!
Thanks for sharing! Recipe was easy to follow and the lentils tasted great. However, to me this isn’t something I’d really eat with pasta or didn’t feel like a bolognese substitute. It felt more like a lentil stew.
Stew works too. 🙂 I love it with pasta but to each her own.
I love this recipe and its always a hit with whoever I make it for! Thank you
Thanks so much Jo!
I knew better! Cooking lentils in acid makes for an extra long cook time or tough beans. This recipe has lots of good ingredients so precook the lentils. You won’t be sorry.
Hi Alex- If using large lentils (or older lentils)you could always try soaking them first to shorten the cooking time.
Do I need to soak the lentils before?
Hi Lauren! You can, especially if using large ones- but not necessary.
This is our FAVORITE bolognese recipe! Flavorful, hearty and so easy to throw together on a busy night.
So happy you enjoyed this!
Rich, hearty and delicious. Even meat eaters loved it!
Awesome to hear Larisa and appreciate your feedback!
I love this!
Fwiw I used basic green lentils which I cooked in advance (I have one pot lol), didn’t use celery (my family mysteriously dislikes it), and did add a bit more dried oregano.
Thank you so much. 🩷
So glad it worked out for you Barbara!
Delicious! I used puy lentils and I omitted the hemp seeds / walnuts .
Perfect Louise!
Fantastic meal, great easy to follow instructions even for a novice like me!!
Happy to hear this Mac!
ok, this was fabulous! Red wine and walnuts really added flavor and texture! YUM! Might be my favorite vegan recipe yet.
Great to hear Paula!
Delicious- used red lentils and worked perfectly. Yum!
Great to hear Emilia!
So good! Made it pretty much as written with toasted walnuts instead of hemp seeds. A keeper for sure!
Glad you enjoyed this!
The lentils were very good in flavor! I was skeptical about the balsamic vinegar but it really makes the dish come together. However, even though it is a very creative substitute I wouldn’t use this a bolognese substitute. It tasted like if I just mixed some leftover pasta with lentils and I was not a fan. But that is just my opinion. Thanks for the recipe.
To each their own. 🙂
Do not use whole hemp seeds
Horribly gritty and made inedible for the family.
Taste was ok.
Oh Shoot. It sounds like you used whole hemp seeds, not the tender hemp “hearts” ( inside the seed). I’m sorry for the confusion and I will make the recipe more clear!
I think there’s a lot of confusion on the hemp seeds/hearts. It’s really the shelled seeds, known as the hearts, that you want to use for this recipe.
Thanks Caroline- yes, I see this now! I really appreciate you pointing it out and I made the recipe more clear about using the hemp hearts vs. hemp seeds.
Followed this recipe exactly. Usually I need to mess with a recipe two or three times before I get to where my husband & I like it. But, not with Feasting at Home recipes. This recipe was perfection on the first try! No tweaking needed. My husband and I both enjoyed it and it is now on my regular rotation of dinners. Thank you!
Awww… thanks so much!
The mixture had a good flavor, but the lentils never got soft, no matter how long I cooked them. Next time I will try to cook lentils separately and then add them to the mixture at the end. I’m thinking the tomatoes had a hardening effect on the lentils.
Hi Judy, if your lentils are very large or older, you can also try soaking them in water overnight or few a few hours. I used tiny black lentils here for fastest cooking!
This was delicious, I made it for my daughter but thoroughly enjoyed it too. Just wondering can you freeze the leftovers?
Glad to hear it! Yes, feel free to freeze!