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A delicious bowl of spaghetti topped with rich Lentil Bolognese sauce, garnished with fresh parsley and a sprinkle of cheese.
Layla

Hearty Lentil Bolognese with Fresh Herbs

This comforting and flavorful Lentil Bolognese is a plant-based take on the classic Italian sauce, simmered to perfection with aromatic vegetables, rich tomatoes, and protein-packed lentils. Serve it over your favorite pasta for a satisfying and healthy meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Lentil Bolognese
  • 2 tbsp Olive Oil
  • 1 Yellow Onion medium, finely chopped
  • 2 Carrots medium, finely chopped
  • 2 Celery Stalks medium, finely chopped
  • 4 cloves Garlic minced
  • 2 tbsp Tomato Paste
  • 1.5 cups Dried Green or Brown Lentils rinsed
  • 28 oz Crushed Tomatoes can
  • 14.5 oz Diced Tomatoes can
  • 4 cups Vegetable Broth
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 Bay Leaf
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste
  • 1/4 cup Fresh Parsley chopped, for garnish (optional)
  • 1/4 cup Fresh Basil chopped, for garnish (optional)
For Serving
  • 1 lb Pasta of choice e.g., spaghetti, penne
  • Vegan Parmesan (optional)

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's Knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

Prepare the Bolognese
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 8-10 minutes, until softened and aromatic.
  2. Stir in minced garlic and tomato paste. Cook for another 2-3 minutes, stirring constantly, until the tomato paste darkens slightly.
  3. Add the rinsed lentils, crushed tomatoes, diced tomatoes, vegetable broth, dried oregano, dried basil, and bay leaf to the pot. Stir well to combine.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, stirring occasionally, or until the lentils are tender and the sauce has thickened. If the sauce becomes too thick, add a little more vegetable broth or water.
  5. Remove the bay leaf. Season with salt and black pepper to taste. If serving immediately, stir in fresh parsley and basil (if using) just before serving.
Cook Pasta and Serve
  1. While the sauce simmers, cook your chosen pasta according to package directions.
  2. Serve the hot Lentil Bolognese generously over cooked pasta. Garnish with additional fresh herbs and vegan Parmesan, if desired.

Notes

This Bolognese sauce tastes even better the next day! It can be stored in an airtight container in the refrigerator for up to 4-5 days, or frozen for up to 3 months. For a deeper umami flavor, you can add a splash of balsamic vinegar or a pinch of red pepper flakes for a subtle kick.