Lentil Bolognese Recipe

Published on March 23rd 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Aerial shot of Lentil Bolognese in a pot with wooden spoon

Nothing is more gratifying than a plate of spaghetti topped with delicious Bolognese. But since traditional Bolognese is not a vegan recipe, you may think you can't enjoy spaghetti, Bolognese. Think again. Thanks to the earthy, nutty flavor of lentils, vegans can enjoy Lentil Bolognese. This Spaghetti Bolognese is made with shallots, garlic, carrots, celery, and brown lentils. This recipe uses green lentils to hold their shape better than their counterparts. However, feel free to use brown or red lentils if desired. Read about how to cook lentils with this informative link and more lentil recipes from Classic Bakes. 

Author: Sarah Leadon
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Time & Serves

Prep Time
10 mins
Cook Time
55 mins
Total Time
65 mins
Serves
6 persons

Ingredients

  • 1 cup Green Lentils

     

  • 2 tablespoons Olive Oil

     

  • 4 Shallots, diced

     

  • 3 cloves of Garlic, minced

     

  • 2 Celery Stalks, small dice

  • 2 Carrots, small dice

     

  • 1 heaping tablespoon Tomato Paste

     

  • 1 cup fire-roasted Diced Tomatoes

     

  • 1/4 cup Vegan Red Wine (use a wine that you would drink)

     

  • 2 cups Tomato Sauce

  • 1 cup Vegetable Broth

     

  • 1 Bay Leaf

     

  • 1 tablespoon Italian Seasoning 

     

  • 1 teaspoon Dried Basil

     

  • 1 teaspoon Brown Sugar 

     

  • 1 teaspoon Salt 

     

  • 1/2 teaspoon Black Pepper

     

  • 1 pound Spaghetti

     

  • Basil (optional)

Instructions

In a large bowl, place the green lentils. Cover them with water. Soak the green lentils in water for 30 minutes to 1 hour. Once soaked strain the lentils using a fine mesh strainer & rinse with cold water. 

 

To a large pot, add the olive oil. Place it over medium-high heat. 

 

Cook the shallots and garlic for one to two minutes until fragrant.   

Next, stir in celery and carrots and cook for 5 minutes until they start to soften. Put the tomato paste, stir and cook for a minute.    

Add the red wine and cook 1-2 until most of it evaporates. 

 

Stir in the fire-roasted tomatoes, lentils, tomato sauce, vegetable broth, bay leaf, Italian seasoning, dried basil, brown sugar, salt, and black pepper. Let the lentil bolognese come to a boil. 

Decrease the flame to medium-low, cover it and cook for 20 minutes, periodically stirring. 

 

Meantime, cook the spaghetti using the package instructions in a large pot of salted boiling water. Drain the spaghetti using a colander. 

Divide the spaghetti between 4 bowls and add the Bolognese sauce. Garnish lentil Bolognese with fresh basil if desired. 

Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Keywords
lentil bolognese, recipe, vegan, instant pot, sauce, mushroom, red lentil, walnut

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon