Print

Rich and Hearty Vegan Lentil Bolognese Sauce

A close-up of spaghetti topped generously with rich Vegan Lentil Bolognese and fresh parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe provides instructions for making a deep-flavored, satisfying vegan bolognese sauce using lentils as the base, perfect for a comforting Italian dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 cup brown or green lentils, rinsed
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce or tamari (for gluten-free)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 pound pasta (spaghetti or rigatoni recommended)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 8 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the tomato paste, oregano, basil, thyme, and red pepper flakes (if using). Cook for 2 minutes, stirring constantly.
  4. Add the rinsed lentils, crushed tomatoes, tomato sauce, vegetable broth, and soy sauce. Stir well to combine all ingredients.
  5. Bring the mixture to a simmer. Reduce the heat to low, cover the pot partially, and let it cook for 40 to 50 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking.
  6. Season the sauce with salt and black pepper to your taste.
  7. While the sauce simmers, cook your pasta according to package directions until al dente. Drain the pasta.
  8. Serve the lentil bolognese over the cooked pasta. Garnish with fresh parsley.

Notes

  • For a gluten-free option, use tamari instead of soy sauce.
  • If you prefer a smoother sauce, use brown or red lentils, which break down more easily than green lentils.
  • To increase the savory depth, add 1 teaspoon of nutritional yeast along with the dried herbs.
  • This sauce freezes well for future meals. Cool completely before transferring to an airtight container.

Nutrition

Find it online: https://savorandpin.com/vegan-lentil-bolognese-recipe/