This Lentil Bolognese Sauce is hearty with Red lentils and Mushrooms, flavors with herbs, sauce and great with Spaghetti or other pasta. 22 Gm of Protein. 30 Mins. Vegan Soyfree Nutfree Recipe. Can be gluten-free with glutenfree pasta.
Oh Hey, we are on a lentil roll this month. With the 25 Lentil Recipe round up, the Red lentil brownies (like black bean brownies but with lentils!), and now this easy bolognese style sauce!
I use red lentils in it as they add texture but are not overly earthy like whole lentils. You can use whole brown or green lentils, chickpeas as well or skinned whole red lentils. Add a bit more herbs/flavor to preference depending on the lentils used.
I serve this sauce over Spaghetti which helps make the meal about 22 Gm of Protein per serve! It goes well over zucchini pasta as well, or some mashed root veggies or mashed potato + veggie cakes (great option for gluten-free).
Easy, Hearty comfort Food!
More Pasta Recipes from the blog
- Garlic Pasta with Cajun Cauliflower – super Popular
- Cauliflower Parmesan Pasta Bake – sliced cauliflower, baked then dressed in vegan mozz, baked over pasta
- Chickpea Chorizo, Quinoa shells in tomato sauce. GF – That chorizo!
- Sundried tomato and basil with spaghetti squash pasta.GF
- Fajita Chickpea Pasta. Gf option – Use any beans, so Good!
- Rose Sauce with Farfale and Raasted Veggies – Luscious Sauce
Lentil Bolognese With Spaghetti
Ingredients
- 8 to 9 oz (8 oz) spaghetti or other pasta
- 1/2 cup (90 g) red lentils (split skinned quick cooking kind (masoor dal))
- 1 tsp olive oil
- 4 oz mushroom , chopped small
- 1/2 (0.5 ) small onion , chopped small
- 4 cloves of garlic , finely chopped
- 1/4 cup (32 g) shredded carrots
- 3/4 tsp (0.75 tsp) dried oregano or use 1/2 tbsp fresh
- 1 tsp dried basil or use 2 tbsp fresh
- 1/4 tsp (0.25 tsp) thyme or rubbed sage
- 1/4 tsp (0.25 tsp) onion powder
- 2 tsp nutritional yeast optional
- 16 to 18 oz (NaN oz) low sodium marinara or pizza sauce or use 28 oz diced tomatoes
- 1 tbsp tomato paste , optional
- 1/2 tsp (0.5 tsp) salt depends on the salt content of the sauce. Use less and add more later to taste
- a good dash of black pepper and red pepper flakes
- 1/4 cup (58.75 ml) red wine or use veggie broth
- fresh basil or thyme for garnish
Instructions
- Cook the Spaghetti according to instructions on the package or prepare other pasta.
- Wash the lentils, drain and add to pot with 2 cups of water. Cook over medium heat for 11 to 14 mins or until just about cooked. The water will start boiling half way through. Stir once in between to cook evenly. Drain if there is too much water (a few tbsp is ok) Set aside. Or use 1.5 cups cooked lentils, chickpeas or split peas of choice.
- Heat a skillet over medium heat, add onion, mushroom, garlic and a good pinch of salt. Cook for 5 minutes or until golden. Stir occasionally.
- Add the carrots, herbs, spices and mix in. Cook for 2 mins. (Variation: You can also add 1/4 cup or more finely chopped walnuts for additional texture)
- Add the marinara/pizza sauce, salt, pepper, wine/broth and mix in. Bring to a boil. (If using diced tomatoes, double the herbs, add 1 tbsp tomato paste and cook for 10 to 15 minutes. Mash the large pieces of the tomatoes and continue).
- Fold in the cooked lentils and mix well. (add 1 tbsp tomato paste if the mixture is not tomatoey enough). Cook for 1-2 minutes. Adjust consistency by adding more water if needed. Taste and adjust salt and flavor. Then cover, take off heat and let sit for another few minutes for the flavors to develop.
- Garnish with fresh basil and optional vegan parm. Serve over cooked spaghetti, pasta or mashed potato/root veggies or roasted veggies.
Video
Notes
Nutrition
Cassie Thuvan Tran says
May 10, 2018 at 8:56 pmSo simple yet so delicious! Would this recipe work with green lentils?
Teri says
May 10, 2018 at 9:08 pmIs the purpose of the carrots for texture? I have a son who is severely allergic to them, so would you omit or is there a substitute?
Richa says
May 10, 2018 at 10:40 pmsweetness and texture. You can omit them or add some zuchini for texture and add sweetness later to taste if needed
KMC says
May 23, 2018 at 1:20 pmHi Teri, I always use parsnips instead of carrots in recipes since I have trouble with them, too.
Stacey says
May 11, 2018 at 2:34 amYummy spaghetti with lentils! Thanks for sharing!
Megan says
May 11, 2018 at 7:23 amThis looks delicious! I love lentils. I would leave out the oil and salt, and add in some spinach or kale for extra goodness.
Lesley says
April 5, 2019 at 1:00 amYummy, I’m going to give it a go.
Kathleen Clarke says
May 12, 2018 at 11:54 amWe made this and it was delicious. We used a carton of passata instead of tomatoes and also added half a packet iof baby spinach leaves at the end.
Richa says
May 12, 2018 at 12:01 pmawesome!
mia says
May 15, 2018 at 12:50 amI made this for dinner the other night and it was really great. Thanks Richa!
xxx
Richa says
May 15, 2018 at 10:15 amAwesome Thanks Mia!
Stephanie J. Schiltz says
May 15, 2018 at 3:04 pmI am very new to your blog. Actually , I saw a picture of the Lentil Bolognese and thought, “Oh, yum!” And followed the link and copied the recipe . I made it the same day. Firstly neither my husband nor I are vegan or vegetarian. I don’t eat red meat and limit dairy as much as possible. My husband just wants to eat healthy. We are mid to late 60’s. Anyhoo, I made your recipe and had all the ingredients, and we both absolutely loved it. It will definitely be added to our rotation. We got 5 servings out of it. Had it for lunch the next day and still have a large serving refrigerated. So glad to have found this recipe. Thank you so much, Stephanie
Richa says
May 15, 2018 at 5:06 pmThats amazing. So glad you found the blog!
Lex says
May 24, 2018 at 1:33 pmThere can’t be any vitamin C in cooked food as heat destroy all vitamin c. Nutritional fact is therefore wrong.
Rachel says
November 24, 2018 at 9:27 pmCooking (particularly boiling) reduces vitiman C as it is a water soluble vitamin. But it only reduces by 25-35 percent. Microwave cooking only reduces by 10 percent. So my point is that some vitiman C will remain just not all of it!
Amy says
June 9, 2018 at 6:57 pmThis was so freaking good!!!! I accidentally overcooked my lentils and it still was the best! I did not miss cheese or meat in the slightest. Richa you make being Vegan so delicious!!!! Thank you
Richa says
June 9, 2018 at 9:42 pmawesome!!
Lou Stewart says
July 10, 2018 at 1:01 amThis was delicious thank you! Best vegan site ever!
Richa says
July 10, 2018 at 9:32 amawesome!
Rosemarie Cruz says
September 26, 2018 at 4:29 pmLove your website. I’m fairly new to the vegan lifestyle. In this recipe, wine is listed as one of the ingredients. Though wine is not vegan due to the fining process, what vegan wine can you recommend?
Richa says
September 27, 2018 at 3:35 pmcheck barnivore.com for vegan wines. Many brands have vegan options.Some local wines can be vegan too. Barnivore lists the verified vegan optios
Irma says
October 14, 2018 at 5:01 pmhello, I was wondering whether you could give me the exact measurements for dried herbs to grounded herbs? thank you.
Richa says
October 14, 2018 at 8:34 pmUse same amounts. For larger quantities like a tablespoon or sthing, you might want to use 2 tsp ground for 1 tbsp dried, but otherwise same amounts will work
Melanie Parsons says
November 25, 2018 at 6:12 pmThis recipe was amazing! We had it for dinner tonight and it is the BEST bolognese recipe EVER!! Thanks for a great recipe!
Richa says
November 25, 2018 at 6:26 pmawesome!
Julie says
January 24, 2019 at 1:42 pmThis is honestly so delicious! My husband and I really dislike mushrooms but you can’t tell there’s any in the dish at all! LOVE, love, love it!
Richa says
January 24, 2019 at 3:17 pmyay!
Nancy says
February 13, 2019 at 6:23 pmBest vegan bolognese I’ve tried! Both the flavour and texture were amazing.
Richa says
February 13, 2019 at 10:38 pmyay!
Susan Sparkes says
April 2, 2019 at 11:38 amRicha, could you possibly add an estimate of Instant Pot timings on this one?
Richa says
April 2, 2019 at 12:03 pm10 mins for just the sauce, but you will most likely get a burn signal as it is a thick mixture. Cook it in another pan on a trivet with 1 cup of water underneath. Natural release.
Lianne says
April 3, 2019 at 6:12 amI’m going to try it this way this week!
David says
April 23, 2019 at 6:23 pmFreakin awesome! Just made it. No mushrooms used zucchini. Used diced tomatoes, paste, and a Spanish red wine. My mid western mother who believes bacon needs to be added to everything, loved the recipe! Will be making it again, and again, and again…
Richa says
April 23, 2019 at 6:36 pmyay!!
shelby Welch says
May 10, 2019 at 1:17 pmCan this be made in the instant pot instead?
Richa says
May 10, 2019 at 1:50 pmthe lentils will tend to stick and burn as the amount of liquid is pretty less. Add uncooked lentils to the veggie+tomato mixture, 1.5 cups water, and pressure cook for 3 mins. youwill have to saute for a few mins for thickening after opening. You could probably also add in broken spaghetti and 3 mins is a good time to cook it under pressure. I havet tried it, i think there is a high probably of sticking and burning. 😀
Veronica says
July 16, 2019 at 8:56 amAbsolutely lovely and very filling. If you mix it with small pasta and top with vegan cheese and put under grill it’s also delicious.
Richa says
July 16, 2019 at 9:37 amyay! yes a baked pasta would be wonderful too
Maneesha says
July 26, 2019 at 10:29 ammade this and LOVED it! I love the addition of the vegetables and the lentils – so hearty!
Richa says
July 26, 2019 at 11:54 amawesome! Thanks!
Pavla says
July 31, 2019 at 7:57 amLove this recipe!
Thanks!
Lisa says
August 13, 2019 at 3:27 pmGreat recipe! I used the leftovers to stuff some baked potatoes, topped with a vegan cheese sauce. So good! Thanks for all the inspiration Richa.
Richa says
August 14, 2019 at 11:27 amyum