Save It A hearty, vegan twist on classic Bolognese featuring rich tomatoes, earthy lentils, and fresh basil in a creamy, satisfying sauce—perfect for pairing with your favorite pasta.
I first made this lentil Bolognese after craving a comforting Italian meal that stayed true to plant-based eating. The creamy sauce and sturdy lentils create a hearty texture that satisfied everyone at my table.
Ingredients
- Lentil Base: 1 cup (200 g) dried brown or green lentils, rinsed; 2 cups (480 ml) low-sodium vegetable broth
- Vegetables: 1 tablespoon olive oil; 1 medium yellow onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced
- Sauce: 1 can (28 oz/800 g) crushed tomatoes; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/2 teaspoon crushed red pepper flakes (optional); Salt and black pepper to taste
- Creamy Finish: 1/2 cup (120 ml) unsweetened plant-based cream (such as oat, soy, or cashew); 1/4 cup (10 g) fresh basil leaves, chopped
- To Serve: Cooked pasta of choice (e.g., spaghetti, rigatoni); Vegan parmesan or nutritional yeast (optional)
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Instructions
- Prepare the Lentils:
- In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, reduce heat, and simmer uncovered for 20&25 minutes, or until lentils are tender but not mushy. Drain any excess liquid and set aside.
- Sauté the Vegetables:
- Meanwhile, heat olive oil in a large, deep skillet over medium heat. Add onion, carrots, and celery. Sauté for 6&8 minutes, stirring occasionally, until vegetables are softened.
- Add Garlic:
- Add garlic and cook for 1 minute until fragrant.
- Make the Sauce:
- Stir in crushed tomatoes, tomato paste, oregano, thyme, red pepper flakes, salt, and black pepper. Bring to a simmer.
- Combine Lentils and Sauce:
- Fold in cooked lentils. Simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens and flavors meld.
- Finish with Cream and Basil:
- Reduce heat to low. Stir in plant-based cream and fresh basil. Simmer for 2&3 minutes. Adjust seasoning as needed.
- Serve:
- Serve over cooked pasta, topped with vegan parmesan or nutritional yeast if desired.
Save It Sharing this Bolognese around the dinner table has become a family favorite—the kids love the rich sauce, and it’s a dish everyone can enjoy together regardless of dietary preferences.
Required Tools
Medium saucepan; Large deep skillet or Dutch oven; Chefs knife; Cutting board; Wooden spoon
Allergen Information
Contains: None (check plant-based cream for nut or soy allergens). Always verify labels for vegan and allergen status.
Nutritional Information
Per serving (without pasta): Calories: 260, Total Fat: 6 g, Carbohydrates: 38 g, Protein: 13 g
Save It Enjoy this nourishing lentil Bolognese with your favorite pasta—it's sure to please every palate. Make extra for meal-prep or quick weeknight dinners!
Recipe FAQs
- → How do I cook the lentils perfectly?
Simmer lentils in vegetable broth until tender but not mushy, around 20–25 minutes. Drain excess liquid for best texture.
- → Can I substitute the plant-based cream?
Yes, use oat, soy, or cashew cream alternatives to maintain creaminess without dairy.
- → What pasta pairs well with this dish?
Spaghetti, rigatoni, or any pasta shape that holds sauce well complements this lentil blend beautifully.
- → How can I add depth to the sauce?
Adding a splash of red wine to the tomato base enhances flavor complexity and richness.
- → Is this dish suitable for gluten-free diets?
Yes, by choosing gluten-free pasta, the dish remains entirely gluten-free.
- → How should leftovers be stored?
Keep leftovers refrigerated in an airtight container for up to 4 days to preserve freshness.
