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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 ounces spaghetti , or other pasta or choice, gluten-free is fine to use
- 1/2 cup red lentils, split preferred, called masoor dal in Indian store. Or use 1.5 cups cooked or canned drained lentils or cooked split peas
For the Sauce
- 2 teaspoons olive oil
- 1/2 small onion, chopped small
- 4 cloves of garlic, finely chopped
- 1 to 2 tablespoons tomato paste, optional
- 1/4 cup red wine , or use veggie broth and 2 teaspoons balsamic vinegar
- 4 ounces mushrooms, chopped small
- 1/4 to 1/2 cup shredded carrots
- 3/4 teaspoon dried oregano, or use 1/2 tablespoon fresh
- 1 teaspoon dried basil, or use 2 tablespoons fresh
- 1/4 teaspoon thyme or rubbed sage
- 1/4 teaspoon onion powder
- 18 to 20 ounces low sodium marinara , or pasta sauce or tomato sauce or use 28 oz diced tomatoes
- 2 teaspoons nutritional yeast, optional
- 1/2 teaspoon salt, depends on the salt content of the sauce. Use less and add more later to taste
- dash black pepper and red pepper flakes
- fresh basil and vegan Parmesan, for garnish
Instructions
- Cook the spaghetti according to instructions on the package. Drain, rinse with cold water, and set aside.
- Meanwhile, wash the lentils, drain, and add them to a pot with 2 cups of water. Cook over medium heat for 11 to 13 mins, or until al dente. The water will start boiling half way through. Stir once in between to cook evenly. Drain if there is too much water (If it’s just a few tablespoons, no need to drain). Set aside.
Make the sauce.
- Heat a skillet over medium heat. Add the oil, and once the oil is hot, add the garlic, onion, and a good dash of salt. Cook for 4 minutes, or until onion starts to turn translucent. Add a splash of water in between to help onions cook evenly. Add the tomato paste and wine or balsamic vinegar. Mix and cook for a minute to roast the tomato paste. Add mushroom, carrots, herbs and a good pinch of salt. Cover and cook for 5 minutes. Stir once in between and add a splash of water if needed.
- Add the marinara/tomato sauce, nutritional yeast, salt, black and red pepper, and mix in. Bring to a boil, and simmer for 5 minutes. (If using diced tomatoes, double the herbs, 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 another 1 tablespoon tomato paste, if the mixture is not tomatoey enough. Cook for 5 minutes. Taste and adjust flavor. Adjust consistency by adding more water if needed. Then cover, reduce heat to low and simmer for another 5 minutes.
- Garnish with fresh basil and vegan parmesan. Serve over cooked spaghetti, pasta or mashed potato/root veggies or roasted veggies.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Another delicious recipe from Richa!
Yay!!
Hearty with a great flavor – even my semi-veg husband loves it! Used marinara sauce, veg stock & some balsamic vinegar instead of wine. It would be great over polenta!
Yay!! So glad you liked it!
Yummy! This really hit the spot. I was wanting comfort food and fast. Thanks,
Awesome!
This was one of my first Vegan Rich’a recipes and it was a hit! We still love it so much. Sometimes I use my inversion blender (just a bit) to blend some of the lentils and tomatoes but the lentil texture really makes it meat-like. The flavor is amazing!
Great tip! Thanks for sharing.
Awesome. Very flavorful. Tastes amazing. I really enjoyed it. Thank you!
Yay!
If I made up the sauce and added the lentils, could I freeze that and use a later time with a fresh pasta?
Yes!
this is a really great sauce — freezes well, too! thank you!
So happy you liked it!
Outstanding!!
This recipe is a great way to make a pedestrian pasta dish a lot better with little effort. Thanks also for the walnut variation idea! Please check if the conversion for spaghetti and mushroom measurements into proper units is working, I can’t see it.
Thanks for letting me know.
My new favorite vegan bolognese! Easy to make, full of flavor and so hearty from the inclusion of red lentils and mushrooms. We had it with rotini pasta last night and the leftovers for lunch today, over pan-fried polenta. Totally yummy! I will make this often. Thank you, dear Richa! 💖 Franny
So glad you liked it!
Today I was out of red lentils, so I used 1/2 package (1 1/2 cups) of Trader Joe’s prepared french lentils. Turned out great! Super tasty and much quicker coz I didn’t have to cook the lentils. Glad we have leftovers for lunch tomorrow! 😉 Thanks again for a keeper recipe, dear Richa!
Yay! Happy to hear.