There’s something about a slow-simmered pasta sauce that feels like home, even when there’s no meat in sight. This lentil bolognese hits all the right notes: thick, rich, savory, and full of depth.
Made with pantry staples and fresh veggies, it’s a comforting weeknight dinner that just happens to be plant-based. Whether you serve it over spaghetti, tucked into lasagna, or spooned on top of creamy polenta, this dish is a keeper.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1/2 teaspoon red chili flakes (optional)
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/4 cup tomato paste
- 1/2 cup red wine (optional, or use veggie broth)
- 1 can (28 oz) crushed tomatoes
- 1 1/4 cups brown or green lentils (uncooked, rinsed)
- 3 cups vegetable broth
- Salt and pepper to taste
- Fresh basil or parsley, for garnish
- Cooked pasta of choice, for serving
Building the Base: A Classic Soffritto with a Twist
Start by heating olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. This trio, known as soffritto, lays the foundation for a deeply flavorful sauce.
Cook for 7–10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Now stir in the garlic, red chili flakes (if using), oregano, thyme, and smoked paprika. Let everything cook for another minute or so. The smell will tell you you’re on the right track.
Tomato Paste and Wine — Big Flavor, No Meat Required
Add the tomato paste and stir well to coat the vegetables. Let it cook for about 2 minutes to caramelize slightly — it should darken in color and smell richer. This small step adds serious depth.
Pour in the red wine to deglaze the pan, scraping up any bits stuck to the bottom. Let it simmer for 2–3 minutes to reduce slightly. If you’re skipping wine, a splash of veggie broth works too. Then, stir in the crushed tomatoes.
Lentils: The Plant-Based Powerhouse
Add the rinsed lentils to the pot along with the vegetable broth. Stir to combine, then bring everything to a gentle simmer.
Cover the pot partially and cook for 30–35 minutes, stirring occasionally, until the lentils are tender but not mushy. You may need to add a splash more broth if the sauce thickens too quickly.
Taste and season with salt and pepper. If the sauce is a little too acidic for your taste, a pinch of sugar or splash of non-dairy milk can balance it out.
Sauce Texture Tip: Go Smooth or Chunky
This sauce works beautifully as-is, but if you prefer a more traditional meat sauce texture, blend a portion of it. You can scoop out about a cup, blend it smooth, and stir it back in. It thickens the sauce and gives it a silky consistency while still keeping those hearty lentil bits.
What Pasta Works Best?
Spaghetti or linguine are classic, but don’t limit yourself. Rigatoni, pappardelle, or even penne hold the sauce nicely. If you want to go gluten-free, opt for brown rice or chickpea pasta — it holds up well and adds protein.
And yes, you can serve this over more than pasta. It’s amazing spooned on polenta, baked into a lasagna, or even served with roasted spaghetti squash for a low-carb version.
Leftovers = Next-Level Meals
This recipe makes a big batch, and that’s intentional. The sauce only gets better after a day or two in the fridge. It freezes beautifully too — just cool it completely before portioning into containers.
You can use leftovers for:
- Sloppy lentil sandwiches
- Stuffed bell peppers
- A base for shepherd’s pie
- Tossed with sautéed greens and grains for a quick bowl
Fresh Herbs Finish the Job
Right before serving, sprinkle chopped fresh parsley or basil over the top. It brightens everything up and adds a pop of color. If you have vegan Parmesan, go ahead and shower some of that on too.
Final Thoughts
Lentil bolognese is a go-to for anyone who wants a comforting, satisfying meal that just happens to be vegan. It’s rich, full of flavor, and nourishing in every way.
Plus, you can tweak it endlessly — add mushrooms for extra umami, swap in red lentils for a quicker cook time, or even stir in a splash of coconut milk for creaminess.
This is the kind of recipe you’ll return to again and again, especially when you want something cozy but not too heavy. Once you’ve tried it, don’t be surprised if you forget all about the meat version.
