Pin 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.
The first time I made this lentil Bolognese, I was amazed how the lentils mimic the texture of classic versions while soaking in all the tomato and herb goodness. It quickly became a staple for pasta nights, and everyone—even meat lovers—asks for seconds.
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 (oat, soy, or cashew); 1/4 cup (10 g) fresh basil leaves, chopped
- To Serve: Cooked pasta of choice (spaghetti, rigatoni); Vegan parmesan or nutritional yeast (optional)
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Instructions
- Cook 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 Vegetables:
- 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.
- Combine Sauce Ingredients:
- Stir in crushed tomatoes, tomato paste, oregano, thyme, red pepper flakes, salt, and black pepper. Bring to a simmer.
- Add Lentils & Simmer:
- Fold in cooked lentils. Simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens and flavors meld.
- Stir in Cream & 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.
Pin Sharing this meal with family is always a joy, especially when everyone gets involved in preparing their favorite pasta topping. My kids help sprinkle on nutritional yeast, and it makes dinner fun for all.
Required Tools
Use a medium saucepan for lentils, a large skillet for the sauce, a sharp chef's knife for chopping, and a sturdy cutting board for prepping vegetables.
Allergen Information
The dish contains no major allergens, but always check your plant-based cream ingredients for possible nuts or soy if sensitivities apply.
Nutritional Information
Each serving (without pasta) provides approximately 260 calories, 6 g total fat, 38 g carbohydrates, and 13 g protein—hearty and satisfying for any diet.
Pin This vegan Bolognese is as satisfying as the classic, and tastes even better reheated the next day. Enjoy every creamy, herby bite!
Recipe Questions
- → What kind of lentils work best?
Brown or green lentils hold their shape well and provide a firm texture, making them ideal for this dish.
- → Can I use fresh herbs instead of dried?
Fresh oregano and thyme can be substituted but use about three times the amount of dried herbs for best flavor.
- → What plant-based cream options are recommended?
Oat, soy, or cashew cream add a smooth, creamy finish without overpowering the flavors.
- → How long should the sauce simmer after adding lentils?
Simmer uncovered for about 15 minutes until the sauce thickens and lentils absorb the flavors well.
- → What pasta types best complement this sauce?
Hearty shapes like rigatoni or spaghetti hold the sauce nicely and balance the creamy texture.
- → Is this suitable for gluten-free diets?
Yes, by pairing with gluten-free pasta, this dish easily fits gluten-free meal plans.
