Vegan Lentil Bolognese
Yield: 4–6 servings
Prep time: 15 minutes
Cook time: 40–50 minutes
Ingredients
Base
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2 tablespoons olive oil
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1 medium yellow onion, finely diced
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1 medium carrot, finely diced
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1 celery stalk, finely diced
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4 cloves garlic, minced
Lentils & Tomatoes
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1 cup dry brown or green lentils, rinsed
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1 (28 oz) can crushed tomatoes
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2 tablespoons tomato paste
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3 cups vegetable broth
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1/2 cup unsweetened plant milk (optional, for creaminess)
Flavor Builders
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1/2 teaspoon dried thyme
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1/2 teaspoon smoked paprika
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1 tablespoon soy sauce or tamari
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1 tablespoon balsamic vinegar
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1 teaspoon sugar or maple syrup (optional, balances acidity)
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1/2–1 teaspoon salt (to taste)
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1/2 teaspoon black pepper
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1/4 teaspoon red pepper flakes (optional)
Optional Add-Ins for Extra Depth
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1/2 cup finely chopped mushrooms
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1 tablespoon nutritional yeast
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1 bay leaf
For Serving
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12–16 oz pasta (spaghetti, tagliatelle, or rigatoni)
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Fresh basil or parsley
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Vegan Parmesan
Instructions
1. Sauté the Aromatics
Heat olive oil in a large pot over medium heat.
Add onion, carrot, and celery. Cook 6–8 minutes until softened and lightly golden.
Stir in garlic (and mushrooms if using). Cook 1–2 minutes until fragrant.
2. Build the Flavor Base
Stir in tomato paste and cook 1–2 minutes to deepen flavor.
Add oregano, basil, thyme, smoked paprika, salt, pepper, and red pepper flakes. Stir to coat vegetables.
3. Add Lentils and Liquids
Add:
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Rinsed lentils
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Crushed tomatoes
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Vegetable broth
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Soy sauce
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Bay leaf (if using)
Stir well and bring to a gentle boil.
4. Simmer
Reduce heat to low. Cover partially and simmer 30–40 minutes, stirring occasionally, until lentils are tender and sauce thickens.
If sauce becomes too thick before lentils are done, add a splash of broth or water.
5. Finish the Sauce
Once lentils are tender:
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Stir in plant milk (if using) for creaminess.
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Add balsamic vinegar and sugar/maple syrup.
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Stir in nutritional yeast if using.
Simmer uncovered 5–10 more minutes to reach desired thickness.
Remove bay leaf.
Taste and adjust salt and acidity as needed.
6. Cook Pasta
While sauce finishes:
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Cook pasta in salted water according to package instructions.
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Reserve 1/2 cup pasta water before draining.
Toss pasta with sauce, adding a splash of reserved pasta water if needed to loosen.
Texture & Flavor Notes
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Lentils provide a hearty, meaty texture.
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The carrot and celery create traditional Italian depth.
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Tomato paste and slow simmering create richness.
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Balsamic vinegar enhances savory notes.
Storage
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Refrigerate up to 5 days.
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Freeze up to 3 months.
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Sauce thickens when chilled; add a little water when reheating.
Variations
Chunkier version: Use half whole lentils, half mashed lentils.
Silkier version: Blend 1 cup of finished sauce and stir back in.
High-protein version: Add 1/2 cup red lentils or crumbled firm tofu.
Oil-free version: Sauté vegetables in vegetable broth instead of oil.
