Save A rich, satisfying plant-based twist on the classic Italian sauce, packed with protein, vegetables, and bold flavors. Perfect for feeding a crowd on a budget.
A delicious meal that my whole family enjoys and asks for often.
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Ingredients
- Lentils & Base: 2 cups dried brown or green lentils, rinsed, 6 cups vegetable broth or water
- Vegetables: 2 tablespoons olive oil, 2 large onions, finely diced, 4 cloves garlic, minced, 3 carrots, finely diced, 3 celery stalks, finely diced, 1 large red bell pepper, diced, 2 cups mushrooms, finely chopped
- Sauce & Seasonings: 2 cans (28 oz/800 g each) crushed tomatoes, 2 tablespoons tomato paste, 1 tablespoon soy sauce or tamari, 1 tablespoon balsamic vinegar, 2 teaspoons dried oregano, 2 teaspoons dried basil, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1 teaspoon salt, or to taste, ½ teaspoon ground black pepper, ½ teaspoon chili flakes (optional)
- To Serve: 2 pounds (900 g) dried spaghetti or pasta of choice, Fresh basil or parsley, chopped (optional)
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Instructions
- Step 1:
- In a large pot, heat olive oil over medium heat. Add onions and cook for 5 minutes until translucent.
- Step 2:
- Stir in garlic, carrots, celery, bell pepper, and mushrooms. Sauté for another 8 10 minutes until softened.
- Step 3:
- Add lentils, stir to combine, then pour in vegetable broth. Bring to a boil, then reduce to a simmer.
- Step 4:
- Add crushed tomatoes, tomato paste, soy sauce, balsamic vinegar, oregano, basil, thyme, smoked paprika, salt, pepper, and chili flakes (if using). Stir well.
- Step 5:
- Cover and simmer for 30 35 minutes, stirring occasionally, until lentils are tender and sauce is thickened. Add extra water if needed.
- Step 6:
- Taste and adjust seasoning as desired.
- Step 7:
- Meanwhile, cook pasta according to package instructions. Drain.
- Step 8:
- Serve the lentil Bolognese over hot pasta, garnished with fresh basil or parsley if desired.
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Notes
For a richer flavor, add a splash of red wine with the tomato paste. Sauce can be made ahead and frozen for up to 3 months. Use gluten-free pasta to accommodate dietary needs. For extra umami, add ½ cup chopped sun-dried tomatoes.
Required Tools
Large pot, Chefs knife, Cutting board, Wooden spoon, Pasta pot and colander
Nutritional Information
Calories 410, Total Fat 5 g, Carbohydrates 75 g, Protein 19 g
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This hearty lentil Bolognese is the perfect comforting vegan dish to enjoy year-round.
Recipe Questions & Answers
- → What type of lentils work best for this dish?
Dried brown or green lentils are ideal as they hold their shape well and absorb flavors during simmering.
- → Can I make this sauce ahead of time?
Yes, the sauce can be prepared in advance and frozen for up to 3 months without compromising taste.
- → What vegetables are included in the sauce?
Onions, garlic, carrots, celery, red bell pepper, and mushrooms create a rich vegetable base for the sauce.
- → How can I add extra depth of flavor?
Adding a splash of red wine along with tomato paste enhances richness and complexity in the sauce.
- → Is this dish suitable for gluten-free diets?
Yes, by serving with gluten-free pasta, the dish can accommodate gluten-free dietary needs.
- → What herbs and spices are used for seasoning?
Dried oregano, basil, thyme, smoked paprika, salt, black pepper, and optional chili flakes give the sauce its bold flavor.
