VEGAN LENTIL BOLOGNESE
Vegan Lentil Bolognese is a plant-based take on a beloved Italian classic with hearty brown lentils simmered in crushed tomatoes, onions, garlic and aromatic herbs. This sauce offers deep, savoury flavour and satisfying texture without any meat. Served over perfectly cooked pasta, it becomes a comforting and nutritious meal that’s rich in protein and fibre. This dish is perfect for weeknight dinners, meal prepping or impressing guests with a vegan-friendly main that doesn’t compromise on taste. It’s easy to make, uses simple pantry staples and can be customised to suit your favourite vegetables, herbs or pasta types. Whether you’re entirely plant-based or just reducing meat intake, this lentil Bolognese is a filling and balanced option for all eaters.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Italian
PREPARATION/TECHNIQUES
Simmer
OCCASION/HOLIDAY
Fall
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Healthy, High Fibre, Quick & Easy, Low Fat, Kosher
DISH TYPE
Pasta
INGREDIENTS
There are the following ingredients for Vegan Lentil Bolognese:
- ½ cup cooked brown lentils
- ½ cup crushed tomatoes
- ½ onion, chopped
- 1 clove garlic, minced
- ½ tsp oregano
- 1 tsp olive oil
- 1 cup cooked spaghetti or pasta
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 448.6 kcal
- Protein: 20.1 g
- Carbohydrates: 79.9 g
- Sugars: 10.6 g
- Fibre: 14.3 g
- Fat: 6.7 g
- Saturated Fat: 1 g
- Sodium: 103.8 mg
- Potassium: 908 mg
- Iron: 6.1 mg
- Calcium: 103.8 mg
PREPARATION
These steps are followed for the preparation of Vegan Lentil Bolognese:
- Sauté Aromatics: Heat olive oil in a pan over medium heat. Add chopped onion and sauté for 2–3 minutes until softened. Add garlic and cook for 1 minute more.
- Add Tomatoes And Seasoning: Stir in crushed tomatoes and oregano. Simmer it for 2–3 minutes to let the flavours develop.
- Add Lentils: Add the cooked lentils to the pan, stir them well and season with salt and pepper. Simmer it for another 5–7 minutes.
- Prepare Pasta: While the sauce simmers, cook or reheat the pasta according to package instructions.
- Combine And Serve: Spoon the lentil Bolognese over the cooked pasta. Garnish with fresh herbs or vegan cheese, if desired.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
- Use Pre-Cooked Lentils: Saves time and effort, especially for weeknights.
- Sauté Until Golden: Allow onions to soften and caramelise slightly for deeper flavour.
- Simmer Gently: Let the sauce thicken naturally over low heat.
- Add Pasta Water: A splash of pasta water can help the sauce cling better to the noodles.
- Adjust Herbs: Oregano can be swapped with Italian seasoning or basil as preferred.
VARIATIONS
- Add Veggies: Mix in mushrooms, carrots or celery for extra bulk and nutrients.
- Make It Creamy: Stir in a tablespoon of cashew cream or unsweetened plant-based yoghurt.
- Spice It Up: Add chilli flakes or a dash of cayenne for heat.
- Try Different Pasta: Use lentil, chickpea or whole wheat pasta for extra protein or fibre.
- Add Red Wine: Deglaze with a splash of red wine before adding tomatoes for depth.
- Make It Gluten-Free: Use gluten-free pasta options to suit dietary needs.
PREPPING AND STORAGE
- Refrigerate: Store it in an airtight container in the fridge for up to 3 days.
- Freeze The Sauce: Freeze just the sauce (not pasta) for up to 2 months.
- Reheat Gently: Warm on the stove with a splash of water to loosen if needed.
- Prep Ahead: The Bolognese sauce can be made in advance and stored, ready to pour over fresh pasta.