Hearty, comforting pasta dishes are always a win, especially when they're packed with veggies and plant-based protein. This lentil bolognese is cozy, satisfying and totally weeknight-friendly. It's the kind of meal that makes your kitchen smell amazing and fills your plate with nourishing, feel-good ingredients - all while channeling the rich, savory vibe of classic Italian bolognese.
There’s just something magical about pasta night, isn’t there? It’s warm, comforting, and endlessly customizable. This vegan lentil bolognese is a plant-based twist on the classic Italian dish - hearty, flavorful, and loaded with fresh ingredients.
This version uses pre-cooked black lentils, which makes it a quick weeknight option. The lentils bring a deep, earthy flavor and meaty texture that pairs beautifully with finely diced vegetables and a rich tomato base. You get that comforting bolognese feel without any meat!
Already love my chickpea bolognese or red lentil veggie pasta sauce? Me too! The difference with this recipe is that it uses canned tomatoes instead of jarred marinara sauce, plus we're saving a bit of time by not cooking lentils from scratch (which you could still do!).
The Secret’s in the Dice
To really nail that traditional bolognese texture, the key is to finely dice your vegetables. I mean really small, so the sauce looks cohesive and not chunky. You can use a food chopper or take a few extra minutes to do it by hand (I promise it’s worth it!).
Quick Tips
- Cover your pan while simmering to cook the sauce faster and make it saucier.
- Want a thicker sauce? Leave the lid off to let some of that liquid evaporate.
- A swirl of vegan heavy cream at the end adds richness and depth (I highly recommend it!).
- Fresh basil and vegan parmesan on top is a game-changer!
Ingredients
The beauty of this recipe is its flexibility. You can add in other veggies like mushrooms, zucchini or even finely chopped spinach. It’s the kind of dish that lets you clean out the fridge and still ends up tasting like something you’d serve to company.
How to Make this Lentil Bolognese
1. Sauté the diced red onion in a little oil for about 5 minutes, then toss in the garlic and a pinch of salt and let it cook for a couple more minutes until everything smells amazing.
2. Next, throw in the chopped carrots and celery and let them cook down for about 10-ish minutes until they’re soft and start to get that cozy, savory vibe going.
3. Mix in the tomato paste and let it cook for a minute or two - just enough to wake it up and get it nice and caramelized.
4. Then add in the chopped tomatoes, a splash of maple syrup, dried basil, oregano, and a bay leaf. Bring it to a gentle simmer and just let it hang out uncovered for about 20 minutes so all those flavors can really come together and the sauce thickens up a bit. If you're short on time, you can pop the lid on to speed things up (it won’t reduce as much, but it’ll still be super delish).
5. Once the sauce has simmered, stir in the cooked black lentils and let them get all cozy in there with everything else.
6. If you’re using vegan heavy cream, go ahead and stir that in at this point - it makes everything extra creamy and dreamy. Let it simmer for another couple of minutes, then take out the bay leaf and toss it.
7. Spoon that lentil bolognese over your favorite cooked pasta, pile it high, and top with fresh basil and a good sprinkle of vegan parm. Dig in right away while it’s hot!
Leftovers?
This sauce tastes even better the next day. It’s a great one to double and even stash in your freezer for future pasta nights!
Let me know if you try this veggie-loaded bolognese! I love seeing your creations, so please tag me on Instagram @eatingbyelaine and drop a comment below!
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Veggie-Packed Lentil Bolognese (Vegan)
- Total Time: 55 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Hearty, comforting pasta dishes are always a win, especially when they're packed with veggies and plant-based protein. This lentil bolognese is cozy, satisfying and totally weeknight-friendly. It's the kind of meal that makes your kitchen smell amazing and fills your plate with nourishing, feel-good ingredients - all while channeling the rich, savory vibe of classic Italian bolognese.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium red onion, diced
- 1 head garlic, peeled and diced (not minced)
- 1.5 teaspoon fine salt
- 26 ounces (750 g) canned chopped tomatoes (with their juices)
- 1 tablespoon tomato paste
- 2 teaspoons maple syrup
- 2 large carrots, ends removed, peeled and diced
- 3 large celery stalks, ends removed, finely diced
- 2 cups cooked black lentils
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 1 bay leaf (remove before serving)
- 10 ounces tagliatelle, pappardelle or rigatoni pasta (gluten-free if desired)
- optional: ½ cup vegan heavy cream
- garnishes: 1 cup fresh basil, ¼ cup vegan parmesan cheese
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced red onion and sauté for 5 minutes, until softened and translucent. Stir in the diced garlic and salt and cook for another 2–3 minutes, stirring frequently to avoid browning.
- Add the diced carrots and celery to the pan. Cook for 10–12 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
- Stir in the tomato paste and cook for 1–2 minutes to caramelize slightly. Add the chopped tomatoes, maple syrup, dried basil, oregano, and bay leaf. Bring the mixture to a gentle simmer.
- Lower the heat and let the sauce simmer uncovered for 20 minutes, stirring occasionally. This allows the flavors to deepen and the sauce to reduce slightly.
- Stir in the cooked black lentils.
- Finish with cream (optional): if using, stir in the vegan heavy cream and simmer for 2 more minutes to create a creamy, velvety texture. Remove the bay leaf and discard.
- While the sauce finishes, cook your pasta according to package directions until al dente. Drain and reserve a bit of pasta water if you want to thin the sauce slightly.
- Spoon the lentil bolognese over the cooked pasta. Top with fresh basil leaves and a generous sprinkle of vegan parmesan. Serve warm.
Equipment
Buy Now → - Prep Time: 10
- Cook Time: 45
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
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