This plant-based lentil bolognese is a wholesome twist on the classic meat ragu sauce. With a flavourful base of sautéed onion, celery, and carrot, plus garlic, tomatoes, herbs, and a splash of red wine, this satisfying sauce comes together in just 40 minutes, perfect for an easy weeknight dinner.
Lentil Bolognese Recipe: A Hearty Plant-Based Twist on a Classic
This lentil bolognese recipe is a hearty, plant-based twist on the classic Italian meat sauce, packed with rich flavour and satisfying texture, all without the meat.
Made with hearty red lentils, mushrooms, and a mix of aromatic vegetables, this wholesome version is naturally high in fibre, lower in fat, and ready in just 40 minutes.
Whether served with pasta or layered into a lasagne, it’s a comforting, nourishing dish that’s every bit as delicious as the original.
Bolognese Sauce: An Italian Classic
The classic bolognese sauce is a slowly cooked meat and tomato sauce that originates from the city of Bologna in Italy in the region of Emilia-Romagna. While we all love tucking into a plate spaghetti bolognese, bolognese sauce is more traditionally served with tagliatelle and used to make lasagna.
In this plant-based twist, the meat (traditionally beef, pork and/or veal) is swapped out for wholesome red lentils and mushrooms. The result is a hearty, satisfying meat-free bolognese that comes together in 40 minutes while being naturally higher in fibre and lower in fat than the classic.
To shorten the cooking time, I soak the red lentils first. The base is a classic mirepoix of sauteed onion, celery and carrot which adds tons of flavour, combined with garlic, tomato puree, crushed tomatoes, red lentils, mushrooms, vegetable stock, Italian herbs, and a splash of red wine. I also use some soy sauce to season the sauce and add a bit more depth.
Other Pasta Sauce Recipes To Try
- Gochujang Pasta
- Pasta with Tahini Sauce
- Butternut Squash Pasta Sauce
- Pasta With Creamy Vegan Alfredo Sauce
Watch How To Make This Lentil Bolognese Recipe
How To Make This Lentil Bolognese Recipe
Ingredients
To make this lentil bolognese recipe you will need:
- split red lentils
- olive oil
- onion
- celery stalks
- carrots
- tomato puree
- garlic cloves
- chestnut mushrooms
- red wine
- chopped tomatoes
- dried mixed Italian herbs
- vegetable stock
- Soy sauce
- Salt and pepper
- Cooked spaghetti (or pasta of choice)
Step 1: Soak the lentils
Place the split red lentils in a bowl. Cover with boiling water and leave to soak for 15 minutes. When done, drain and set aside.
Step 2: Prepare the base of the sauce
Heat the olive oil in a large saucepan over medium heat and fry the onion, celery, and carrot until they starts to soften, about 6 to 8 minutes.
Add the tomato puree and garlic and fry for a minute. Add the mushrooms and fry for a further 10 minutes.
Add the red wine and deglaze the pan, scraping any bits stuck to the bottom of the pan. Cook until the wine is mostly evaporated.
Step 3: Cook the lentil bolognese sauce
Add the chopped tomatoes, Italian herbs, stock, and drained split red lentils. Cook for 15 minutes until the sauce has thickened and the lentils are cooked.
Step 4: Serve the lentil bolognese with your pasta of choice
Serve with cooked spaghetti or your pasta of choice. Top with cheese if using.
Serving Suggestions
The traditional way to serve this lentil bolognese sauce is with pasta. However you can also enjoy it with creamy polenta, layered in a vegetarian lasagna, or as a topping for baked potatoes or sweet potatoes.
Storage and Meal Prep Tips
This lentil bolognese recipe is perfect for batch cooking and meal prep. Here’s how to keep it fresh and delicious:
- Refrigeration: This lentil bolognese will keep refrigerated in an airtight container for up to 4 days. You might need to add a splash of vegetable stock when reheating to loosen the sauce.
- Freezing: You can freeze this lentil bolognese for up to 3 months. Thaw overnight in the refrigerator before reheating.
I hope you enjoy this lentil bolognese recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Lentil Bolognese Recipe
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 200 g split red lentils
- 3 Tbsp olive oil
- 1 large onion finely chopped
- 2 celery stalks finely diced
- 200 g carrots finely diced
- 4 Tbsp tomato puree
- 3 garlic cloves grated
- 250 g chestnut mushrooms finely chopped
- 125 ml red wine
- 400 g chopped tomatoes
- 2 tsp dried mixed Italian herbs
- 750 ml vegetable stock
- soy sauce to taste
- salt and pepper
- cooked spaghetti (or pasta of choice)
- cheese of choice (optional)
Instructions
- Place the split red lentils in a bowl. Cover with boiling water and leave to soak for 15 minutes. When done, drain and set aside.200 g split red lentils
- In the meantime, heat the olive oil in a large saucepan over medium heat and fry the onion, celery, and carrot until they starts to soften, about 6 to 8 minutes.3 Tbsp olive oil, 1 large onion finely chopped, 2 celery stalks, 200 g carrots
- Add the tomato puree and garlic and fry for a minute.4 Tbsp tomato puree, 3 garlic cloves
- Add the mushrooms and fry for a further 10 minutes.250 g chestnut mushrooms
- Add the red wine and deglaze the pan, scraping any bits stuck to the bottom of the pan. Cook until the wine is mostly evaporated.125 ml red wine
- Add the chopped tomatoes, Italian herbs, stock, and drained split red lentils.400 g chopped tomatoes, 2 tsp dried mixed Italian herbs, 750 ml vegetable stock
- Cook for 15 minutes until the sauce has thickened and the lentils are cooked.
- Season to taste with soy sauce (1 Tablespoon or more), salt and pepper.soy sauce to taste, salt and pepper
- Serve with cooked spaghetti or your pasta of choice. Top with cheese if using.cooked spaghetti (or pasta of choice), cheese of choice (optional)
Video
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/lentil-bolognese-recipe/
I cannot wait to see your posts!
Other Things You Might Like
Leave a Reply