This Easy Lentil Bolognese is totally plant-based and a truly delicious vegan pasta sauce. The rich flavor comes from caramelizing the lentils with onions, some garlic, carrots, celery, and fresh herbs. Ready in just 30 minutes, this is a vegan and completely gluten-free sauce the whole family will love!
If you like this recipe you'll also like my Italian lentil soup.
This article contains affiliate links which supports us at no extra cost to you.
Jump to:
You probably already have everything you need in your pantry to make this flavorful sauce, and I promise it will even surprise die-hard meat ragu fans. I had leftover lentils after New Year’s and instead of my usual lentil soup, I tried something different and made this vegetarian Bolognese.
With cooked lentils on hand, this meatless sauce comes together quickly and has all the cozy depth of a traditional ragu. The secret is starting with a soffritto of onion, carrot, and celery, then building flavor with garlic, tomatoes, herbs, and lentils.
The result is a hearty and wholesome lentil Bolognese that feels just as satisfying as the classic meat version. It has quickly become one of my favorite vegetarian pasta recipes—simple enough for weeknights but special enough to serve guests.
So for those of you, like me, that DREAM of an authentic Bolognese, I do have one for you here: gnocchi con patate e zucca con ragu' alla Bolognese. Also, if you're dreaming really big, I have a lasagne Bolognese here that is out of this world!
But back to this "vegan version" of a beloved sauce. If you are vegan. If you're trying to cook with less meat (for whatever reasons), I TRULY believe you will just LOVE this sauce!
What ingredients are in a vegetarian Bolognese
Here is all you need to make this absolutely delicious vegan sauce:
- Extra virgin olive oil – I always start my sauces with a good drizzle of my favorite extra virgin olive oil. It sets the foundation and gives the ragu a rich, fruity flavor.
- Onion – I usually reach for a white or sweet onion, but if I have a shallot on hand, I’ll use that instead. It softens into the sauce and adds a lovely sweetness.
- Lentils – I used brown lentils for this recipe because they hold their shape nicely, but you can use green lentils too. I always keep a jar in my pantry so I can whip this up anytime.
- Garlic cloves – Fresh garlic is a must. I like to chop mine finely so it melts into the sauce.
- Carrots – I dice my carrots small so they blend into the soffritto and add natural sweetness.
- Celery – A classic part of the soffritto. I like to slice it finely so it softens and balances the sauce.
- Walnuts (or pecans) – I crush them finely and stir them in for extra texture and richness. Walnuts are my favorite, but pecans also work beautifully.
- Tomato paste – I always keep a tube in the fridge. A spoonful gives this lentil Bolognese that deep, slow-cooked flavor.
- Dry red wine – Optional, but I love the richness it brings. I use whatever bottle I have open.
- Vegetable broth – This is my go-to liquid for simmering the lentils. It adds more flavor than water.
- Sea salt – I prefer fine sea salt for seasoning the sauce, but any good salt will work.
- Freshly ground black pepper – I like to be generous with black pepper—it adds a little warmth without overpowering the sauce.
- Whole peeled tomatoes – I crush them by hand because I love the rustic texture, but sometimes I use a jar of strained tomatoes when I want a smoother sauce.
- Pasta – I usually pair this sauce with tagliatelle or pappardelle, but spaghetti or even a short pasta works just as well. Whatever pasta you love most will be perfect here.
How to make a lentil Bolognese
The first step is to cook up the lentils. If you are a meal prep person that preps lentils for the upcoming week, you will need about 2 cups of cooked up lentils. I mention above, I had so many lentils leftover from NYE.
IF you do not have lentils cooked up, no problem!
Gather up your ingredients and begin the sauce.
I used my mini food processor to process onions, carrots and celery. You could chop the whole thing by hand.
If you do not have lentils cooked up:
Be sure to rinse them the lentils and strain in a colander. Add them to a medium sized sauce pan covered in water (1 cup dried brown lentils to 3 cups of water). Add a bay leaf and bring to a boil. Add a 1-2 teaspoons of salt to the water. Let that simmer until the lentils are al dente (if you're using brown lentils, should take about 20-30 minutes).
When the lentils are al dente, drain them well in a colander.
Next step is to heat up the olive oil on medium heat(I always prefer a good quality extra-virgin olive oil) in a Dutch oven or large sauce pan. Once it's heated up, add in the carrots, onions and celery. Add in the al dente lentils. Add in your fresh herbs.
On medium heat, add in the tomato paste (I used about 2 tablespoons...canned or tube is fine, whatever you have on hand).
Stir together to combine. Add in a splash of red wine (I had a bottle on hand of some dry red wine, but you could also omit and add some vegetable broth).
Stir and combine the wine (or broth or water) with the tomato paste, vegetables. Stir in the chopped walnuts.
Add in the lentils and stir to combine.
Next, add in the tomato sauce.
I sometimes use strained tomatoes or plum tomatoes. I prefer San Marzano. You could use your hands to break up the tomato pieces (pull off the tough end of the tomatoes). If you used strain tomatoes, add some water to the jar and shake to get out the last bits of tomatoes. Add to the sauce and stir.
*If you used canned tomatoes, fill the can ½ way with some water and add to the sauce.
Stir the sauce together and add in a bay leaf. Salt and pepper the sauce and check the flavoring. Once it starts to simmer, lower and keep an eye on it. Keep stirring let it simmer for about 30-45 minutes. The sauce may thicken more as it's cooking. Add a little more water and stir.
The longer the sauce simmer, the richer and more robust the flavor. It has more time to all melt together and develop into the most delicious sauce. When it's towards the end of simmering, cook up the pasta. You could also serve with polenta. Even grilled pieces of polenta would go great with this sauce.
Expert Tips for the Best Lentil Bolognese
- Cook lentils ahead of time – I often prep my lentils the day before. Once cooked, drain them well, cool completely, and store in an airtight container in the fridge. They’ll stay fresh for 3–4 days, which makes this sauce come together so much faster on a weeknight.
- Choose the right lentils – I prefer brown lentils because they hold their shape in the sauce and give it the best “bite.” Green lentils also work well, but red lentils will cook down much faster and give you a creamier texture.
- Use a good soffritto base – Take your time sautéing the onion, carrot, and celery in extra virgin olive oil until soft and fragrant. This Italian base layer is where the depth of flavor starts.
- Toast the tomato paste – Don’t skip this step. Stirring the tomato paste until it darkens slightly caramelizes the flavor and gives the sauce that rich, slow-cooked taste—even if you only simmer it for 30 minutes.
- Wine or broth works – A splash of red wine gives the sauce a beautiful richness, but if you don’t have any open, vegetable broth (or even water) works just as well.
- Simmer low and slow – The longer the sauce simmers, the better the flavor. I let mine go for at least 30–45 minutes, adding a splash of water if it gets too thick.
- Save your pasta water – Reserve at least ½ cup before draining your pasta. The starchy water helps bind the sauce to the pasta and gives everything a silky finish.
- Finish pasta in the sauce – Always toss the pasta in the skillet with the sauce for the last minute of cooking. This helps the flavors meld and prevents the pasta from sitting “on top” of the sauce.
- Serve with your favorites – I love this lentil Bolognese with tagliatelle or pappardelle, but it’s also delicious with rigatoni or even over creamy polenta.
FAQ'S
Yes! You could use walnuts (that's what I had on hand). You could also use pecans.
Yes, red lentils will work great! They cook down softer than brown (or green lentils). I prefer brown lentils for this recipe. They are a little firmer and also don’t cook down to a soft mush (which is nice for a lentil soup).
Also, I prefer the brown lentils for the little bit of chew you get with each bite.
One cup of dried brown lentils yields 2-2.5 cups cooked lentils. You will add one cup of dried lentils to 3 cups of water.
Yes, no problem! Use whichever GF brand you love the most.
Absolutely! Yes, a lentil Bolognese freezes very well. Simply allow it to cool down to room temperature. Once it's cooled
You could spoon it into small freezer safe zipped lock bags in individual portions (date the bags), or in airtight freezer containers.
Defrost overnight in the refrigerator before reheating.
Place the sauce in a sauce pan and heat on medium-low heat. Bring it to a simmer (raise to medium heat once it starts to simmer)and stir and keep an eye on it (it could stick to the bottom of the pan). If it’s too thick, add a bit of water to help loosen it up. When it’s simmered and heated all the way through, it’s ready to serve with your pasta.
Some other delicious sauce recipes to try:
- Vegan Mushroom Coconut Pasta
- Vegan Cheese Sauce Pasta
- Spaghetti with Fresh Tomato Sauce
- Vegan Pumpkin Pasta with Sage
One last thing…I promise 🙂
Just a quick request: if you enjoyed the recipe as much as we did, would you kindly leave me a 5-star rating and a short (or long!)comment–the ratings are what helps get my recipes and hard work discovered, so I can keep leaving you more delish recipes!
Your comments mean the world to me….and I really SMILE when I read them. Thank you so much! XX
📖 Recipe
BEST Vegetarian Bolognese with Lentils
Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 carrots peeled finely chopped ~ 1 cup
- 2 celery stalks finely chopped ~ 1 cup
- 1 medium onion finely chopped
- 2 Tablespoons tomato paste
- ½ cup walnuts chopped fine or pecans (could pulse in food processor a 1-2 times)
- 1 cup lentils I used brown 1 cup dry lentils cooked yields 2-2.5 cups
- ½ cup red wine or vegetable broth or water
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 28- ounce can San Marzano plum tomatoes or 1 jar of strained tomatoes
- salt and pepper to taste
- a few sprigs fresh basil-for garnish
- 2 teaspoons sea salt plus more to taste
- freshly ground pepper to taste
- 12-16 ounces 340-454g pasta spaghetti, tagliatelle, pappardelle, or fettuccine; or a short pasta like rigatoni, penne or even farfalle. Polenta also nice
- Flat-leaf Italian parsley or fresh basil chopped optional
Instructions
- The first step is to cook up the lentils. If you are a meal prep person that preps lentils for the upcoming week, you will need about 2 cups of cooked up lentils. I mention above, I had so many lentils leftover from NYE.
- IF you do not have lentils cooked up, no problem!
- Lentils: There are a few options. You could soak the lentils for about 1 hour (if you use red lentils, they’ll be ready quicker. I prefer brown lentils for this sauce). Strain and rinse when ready to start sauce.
- Second option is to cook up the lentils even the night before (or the day of).
- If you cook the night before, rinse the lentils and strain in colander. Add the lentils to a medium size sauce pan. Cover with 3 cups of water. Add 1-2 teaspoons salt and a bay leaf. Let the lentils come to a simmer. Cook until al dente. Drain in a colander. Let cool completely and store in a an airtight container in the refrigerator until your’e ready to cook the sauce. They will stay fresh in the refrigerator for a few days.
- If you cook the same day, it’s the same process. Add the lentils to a medium size sauce pan. Cover with water. Add 1-2 teaspoons salt and a bay leaf. Let the lentils come to a simmer. Cook until al dente. Drain in a colander. Set aside the al dente lentils and star the sauce.
- Start the sauce:
- Begin by prepping the vegetables. You could chop by hand or if you have a mini food processor, pulse the carrots, celery, and onions.
- Next step is to heat up the olive oil on medium heat(I always prefer a good quality extra-virgin olive oil) in a Dutch oven or large sauce pan. Once it's heated up, add in the carrots, onions and celery. Stir until the onions are translucent (about 5-6 minites).
- Next add in the chopped walnuts and stir together for 1 minute. Add in the al dente lentils and your fresh herbs. Stir to combine (2 minutes).
- On medium heat, add in the tomato paste (I used about 2 tablespoons...canned or tube is fine, whatever you have on hand). Stir together to combine. The tomato paste should begin to darken a little in color and caramelize a little (take care that it doesn’t begin to brown too much, so keep stirring) (about 2 minutes).
- Add in a splash of red wine (I had a leftover bottle on hand of some dry red wine, but you could also omit and add some vegetable broth). It’s about ½ cup total. If you don’t have wine on hand, add ½ cup vegetable broth (or water).
- Stir and combine the wine (or broth or water) with the tomato paste, vegetables and lentils. Let it evaporate and cook down a little (about 3-4 minutes).
- Add in the tomato sauce: I sometimes use strained tomatoes or plum tomatoes. I prefer San Marzano. You could use your hands to break up the tomato pieces (pull off the tough end of the tomatoes). If you used strain tomatoes, add some water to the jar and shake to get out the last bits of tomatoes. Add to the sauce and stir. If you used canned tomatoes, fill the can ½ way with some water and add to the sauce.
- Simmer the sauce: Stir the sauce together and add in a bay leaf. Salt and pepper the sauce and check the flavoring. On medium-high, bring the sauce to a boil, then reduce the heat to medium-low. Let the sauce come to a simmer. Check on the sauce and stir occasionally to make sure lentils don’t stick to the bottom. Once it starts to simmer, lower and keep an eye on it. Keep stirring let it simmer for about 30-45 minutes. The sauce may thicken more as it's cooking. Add a little more water and stir.
- The longer the sauce simmers, the richer and more robust the flavor. It has more time to all meld together and develop into the most delicious sauce. Check the sauce flavorings and season with more salt and pepper, if needed, to your taste.
- Cook the pasta: When it's towards the end of simmering, bring a large pot salted water to a boil. Cook up the pasta according to the directions on the box. Keep in mind, you will be straining it a minute before it’s al dente. *You could also serve with polenta. Even grilled pieces of polenta would go great with this sauce.
- Finish off the sauce with the pasta: Add some of the sauce to a large skillet or saute’ pan and have it on medium-high heat. You'll be spooning out the portion you'll need to serve. Figure about a ½ cup per serving (depending on how much sauce you like with your pasta).
- When pasta is ready, drain (reserve about ½ cup pasta water). Add the pasta to the skillet with the sauce and use tongs or a spoon to combine the pasta in the sauce.
- Add some of the reserved pasta water or a bit more sauce (depends on how much pasta you cooked up. Keep in mind a serving is about 2 ounces (56 g) of dry pasta per person).
- Stir together with the pan on medium-high heat (be sure not to keep it longer than 2 minutes, so the pasta won’t get over cooked and mushy).
- Check the seasoning: If needed, add more salt, if needed, and freshly ground pepper.
- Serve the pasta and sauce: Add the pasta to a serving bowl or platter. Drizzle on some really good extra-virgin olive oil.
- Sprinkle on some vegan parmesan, chopped Italian parsley (or fresh basil) and red pepper flakes (if you’re using). Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Cook lentils ahead of time – I often prep my lentils the day before. Once cooked, drain them well, cool completely, and store in an airtight container in the fridge. They’ll stay fresh for 3–4 days, which makes this sauce come together so much faster on a weeknight.
- Choose the right lentils – I prefer brown lentils because they hold their shape in the sauce and give it the best “bite.” Green lentils also work well, but red lentils will cook down much faster and give you a creamier texture.
- Use a good soffritto base – Take your time sautéing the onion, carrot, and celery in extra virgin olive oil until soft and fragrant. This Italian base layer is where the depth of flavor starts.
- Toast the tomato paste – Don’t skip this step. Stirring the tomato paste until it darkens slightly caramelizes the flavor and gives the sauce that rich, slow-cooked taste—even if you only simmer it for 30 minutes.
- Wine or broth works – A splash of red wine gives the sauce a beautiful richness, but if you don’t have any open, vegetable broth (or even water) works just as well.
- Simmer low and slow – The longer the sauce simmers, the better the flavor. I let mine go for at least 30–45 minutes, adding a splash of water if it gets too thick.
- Save your pasta water – Reserve at least ½ cup before draining your pasta. The starchy water helps bind the sauce to the pasta and gives everything a silky finish.
- Finish pasta in the sauce – Always toss the pasta in the skillet with the sauce for the last minute of cooking. This helps the flavors meld and prevents the pasta from sitting “on top” of the sauce.
- Serve with your favorites – I love this lentil Bolognese with tagliatelle or pappardelle, but it’s also delicious with rigatoni or even over creamy polenta.
Janice says
Very authentic recipe which is nutritious and delicious too.
Lora says
Hi Janice-THANK YOU for taking the time to let us know you enjoyed the lentil Bolognese. Happy New Year!! XX