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
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- 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
Recipe Card
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 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
Lisa
My husband and I loved this dish! I didn’t have mushrooms so I subbed cauliflower pearls and it was wonderful and “meaty”!! For extra protein, I served over chickpea penne. I love that it made so much that I have plenty to freeze for a super easy meal when needed. Thanks for a wonderful recipe!
Vegan Richa Support
yum! thank you! don’t forget to rate!
Susan
This was so delicious and a perfect dinner to start the New Year! Thank you for all your delicious and accurately described recipes. I appreciate you!
Vegan Richa Support
Thank you! 🙂
Patricia C
I LOVE your recipes and ideas for healthy delicious eating. Thank you so much for sharing with us.
Vegan Richa Support
I am so happy to hear!
Kathleen
This recipe is easy and delicious! Use it regularly.
Vegan Richa Support
Love to hear it!
Genie
Made this tonight for dinner. I think that I overcooked the lentils because they were mushy, but it worked well for the dish. The recipe says feeds 3, but I have enough left for my husband and I to have a second meal from it. I only used 4 ounces of gluten free pasta.
Richa
cook the lentils least time. Stoved and pans differ. So adjust it if they cook faster .
Carlotta
Hello,
Delicious ! Thanks for the recipe!
Vegan Richa Support
thanks for popping in
Sofia
Hi, what type of mushrooms would you recommend using for this recipe? Thank you!
Vegan Richa Support
you could use plain white button, cremini, or even portobello
Richa
White or Cremini or baby bella
Astrid
I just made it! It tastes so good! I put some sauce in the blender so the kids eat all the goods. They like it! Thank you!
Janet
This is so delicious. I have never been disappointed with one off your recipes!
Tania Rose Cuzzupoli
As an italian, this is my favourite tomato sauce and we use it every week!! My kids love it and I always add in the extra walnuts for extra protein. Soooo delicious and a staple in our household. Thank you for your recipe!
Vegan Richa Support
wow so happt to hear that an Italian family loves my bolognese!
Danielle
Delicious and easy! I was missing a couple of ingredients and it still turned out great. I’ll definitely make it again!
Jill
Amazing recipe! Loved it! Used aged balsamic vinegar of Modena and veggie broth instead of the wine! Put it over whole wheat penne and a large portion of baby mixed greens. Incredible!
From Merritt island Florida
Richa
Yumm
Marianne
I would love to try this in a slow cooker. That’s how I like to make traditional tomato sauce. Would it work if I threw all the ingredients in the slow cooker, uncooked, and adjusted the seasonings and checked for thickness after about 4 hours? Including uncooked lentils. Or – I could cook the lentils first and cooks the veggies, then add to the crock pot. Thank you – looks wonderful!
Vegan Richa Support
sounds good. you wouldn’t need to precook them – they’ll be fine with everything together . let me know how it turns out!
Christine
I thought this recipe was great! Do you know if you could freeze it?
Vegan Richa Support
thank you. Absolutely can freeze well
Maia
Just made this recipe for the family. The only changes I made were using vegetable broth to saute onions/garlic/mushrooms (eliminating the olive oil) and using twice as much mushrooms. I also doubled the recipe for a family of 4. This was an exceptional recipe with so much flavor and texture and healthy. I’m so impressed with your culinary skills!
Maia
Just made this recipe for the family. The only thing I changes were using vegetable broth to saute onions/garlic/mushrooms (eliminating the olive oil) and using twice as much mushrooms. I also doubled the recipe for a family of 4. This was an exceptional recipe with so much flavor and texture and healthy. I’m so impressed with your culinary skills!
Gwen
Delicious and easy
Vegan Richa Support
thanks!
E
Sooooo good and so easy to make! Can’t wait to try your other recipes. Thank you!
Vegan Richa Support
right?? awesome =)
Nick
Tried it and loved it. Thanks so much!
Mary Margaret Phillips
This is the best!! I’ve been hunting for a good veggie pasta recipe for years, and this is what I keep coming back too. Thank you!
Richa
thanks
Lindsay
Have you ever made this and frozen it?
Richa
yes, freezes fine
Bianca
This was SO good! I asked my non-vegan hubby if he wanted a bowl. He said no, as usual to anything that doesn’t have meat. I prepared my portion and went downstairs to put laundry in the dryer. Came back upstairs and guess who made himself a heaping bowl too! VeganRicha for the win!
Richa
hehe, yay!
Lisa
Great 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
yum
Pavla
Love this recipe!
Thanks!
Julie Wong
Can the Mushroom Lentil Bolognese sauce be frozen? If yes, for how long? Thank you.
Richa
Yes, for upto 2 months. Store in a container that fits the amount so there isnt too much air on top to reduce chances of freezer burn
Maneesha
made this and LOVED it! I love the addition of the vegetables and the lentils – so hearty!
Richa
awesome! Thanks!
Veronica
Absolutely 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
yay! yes a baked pasta would be wonderful too
shelby Welch
Can this be made in the instant pot instead?
Richa
the 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. 😀
David
Freakin 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
yay!!
Susan Sparkes
Richa, could you possibly add an estimate of Instant Pot timings on this one?
Richa
10 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
I’m going to try it this way this week!
Nancy
Best vegan bolognese I’ve tried! Both the flavour and texture were amazing.
Richa
yay!
Julie
This 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
yay!
Melanie Parsons
This recipe was amazing! We had it for dinner tonight and it is the BEST bolognese recipe EVER!! Thanks for a great recipe!
Richa
awesome!
Irma
hello, I was wondering whether you could give me the exact measurements for dried herbs to grounded herbs? thank you.
Richa
Use 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
Rosemarie Cruz
Love 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
check barnivore.com for vegan wines. Many brands have vegan options.Some local wines can be vegan too. Barnivore lists the verified vegan optios
Lou Stewart
This was delicious thank you! Best vegan site ever!
Richa
awesome!
Amy
This 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
awesome!!
Lex
There can’t be any vitamin C in cooked food as heat destroy all vitamin c. Nutritional fact is therefore wrong.
Rachel
Cooking (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!
Stephanie J. Schiltz
I 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
Thats amazing. So glad you found the blog!
mia
I made this for dinner the other night and it was really great. Thanks Richa!
xxx
Richa
Awesome Thanks Mia!
Kathleen Clarke
We 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
awesome!
Megan
This looks delicious! I love lentils. I would leave out the oil and salt, and add in some spinach or kale for extra goodness.
Lesley
Yummy, I’m going to give it a go.
Holly
This looks so yummy, I love my vegan Shepherds pie recipe and I have a feeling this would taste a lot like the inside of that – delicious. I can’t wait to try this when we next have some friends over!
Holly from The Art of Being Holly xo
Stacey
Yummy spaghetti with lentils! Thanks for sharing!
Teri
Is 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
sweetness and texture. You can omit them or add some zuchini for texture and add sweetness later to taste if needed
KMC
Hi Teri, I always use parsnips instead of carrots in recipes since I have trouble with them, too.
Cassie Thuvan Tran
So simple yet so delicious! Would this recipe work with green lentils?