30-Minute Lentil Bolognese (Vegan)

May 5, 2020 (Last updated Jan 7, 2025) by Hannah Sunderani

30-Minute Lentil Bolognese (Vegan)

Today I am sharing an easy 30-minute Lentil Bolognese recipe that’s 100% plant-based and vegan. It’s hearty, flavourful, protein-packed (thank you lentils), and veggie loaded! What more could we want in a pasta dish? It’s truly the perfect weeknight dinner recipe. 

I made this recipe for my parents and parents-in-law, and it was a WINNER. Certainly, this flavourful sauce is vegan skeptic approved, and one that the whole family will be happy to devour. I’ve recently started making it for my toddler and he loves it too! It’s a great way to get kids to eat vegetables vegetables are so finely chopped into the sauce.

Best of all, you can toss this recipe together almost as quickly as my Homemade Marinara Sauce, yet it’s filled with nutritious lentils and veggies! Make a big batch for meal prep to enjoy throughout the week. Or, freeze this sauce to enjoy for a later date. When ready to eat, all you’ll need to do is simply cook up your favourite spaghetti noodles and top with the bolognese.

So, let me tell you exactly how to make this recipe so you can enjoy it pronto!

This Lentil Bolognese is…

• Made with pantry ingredients
• Skeptic approved
• Loaded with veggies
• Vegan
• Bold in flavour
• Packed with umami
• Newbie cook approved
• Rich in plant-based protein

Ingredient Notes

I wanted to keep this recipe as simple as possible, while still being loaded with veggies and flavour. To make the best lentil bolognese, you’ll need just 13 pantry staples, including your favourite pasta. Here’s the details: 

• Veggies – I love a combination of grated carrots, zucchini, and finely chopped mushroom. They add both flavour and texture while beautifully complimenting the tomato-based sauce. The carrots bring a slightly sweet taste while the mushrooms have a meaty texture and are full of umami flavour. Make sure to check out my Youtube Channel to see exactly how I like to chop these veggies.
• Lentils – Incorporating lentils in a plant-based diet is a great way to increase the protein in your diet and keep you full until the next meal. The texture is similar to ground beef and is so much more affordable than store-bought plant-based protein. The quickest cooking lentils are red lentils. I highly recommend them over brown lentils or green lentils. Save those varieties for recipes like my Faux Gras or these Vegan Tacos.
• Tomatoes – You’ll need both tomato paste and tomato sauce. Both add richness and depth and create the classic tomato base to the hearty sauce. 
• Coconut sugar – ​A little sweetness helps enhance the umami flavour, especially the tomato flavour. If you’re out of coconut sugar, brown sugar or maple syrup is the next best option. 
• Seasoning – I like to keep it super simple with just Italian seasoning, nutritional yeast for a savoury punch, and cayenne pepper flakes or red pepper flakes for a bit of heat.

MAKE THIS RECIPE WITH ME!

Cook along and make this plant-based bolognese with me on my YouTube Cooking Show (featuring Mitch, who doesn’t know how to cook. If he can do it, anyone can!).

How to Make Lentil Bolognese

Of course, no bolognese recipe will start without sautéing onions and garlic. To begin, melt coconut oil in a large, deep skillet over medium heat. Add in the onions, garlic, and cook for 10 minutes, or until the onions are soft and translucent. Be sure to stir frequently to prevent the garlic from burning to the bottom. 

Now, the next step is where we begin to deviate from a classic meat sauce. I like to add carrot, zucchini, and mushroom to bring more flavour, texture, and nutrition to the dish. 

First add in the grated carrots and zucchini with a sprinkle of salt. Cook until softened, about 7 minutes, then add in the finely chopped mushrooms, and cook for an additional 10 minutes, or until the mushrooms are browned. 

This long cook time helps all the flavours meld together and breaks down the onions, releasing their complex flavors and aromas. You can’t rush this delicious flavour! 

Once the liquid from the mushrooms has evaporated and they are cooked down, pour in the tomato sauce, red lentils, and water. Season the mixture with the nutritional yeast, coconut sugar, Italian seasoning, cayenne pepper flakes, and black pepper. 

Stir the bolognese, then bring to a low simmer and cook the red lentils until soft and the sauce has thickened, about 15 minutes. 

In the meantime, cook the spaghetti according to package instructions, or until al-dente. 

Finally, once the pasta is ready and the sauce is thickened, drain the pasta, then scoop it into the bolognese sauce. Mix the sauce and pasta together until well combined, then serve with freshly chopped pasta and any desired toppings! Enjoy! 

Recipe FAQs

Do I need to cook the lentils before adding them to the bolognese sauce?

Nope! The red lentils will cook completely from dry right in the pan. No need to prep, soak, or cook them at all before hand. Just give them a good rinse and add them in with your sauce ingredients.

Can I make this lentil bolognese in the Instant Pot?

I haven’t personally tested cooking this vegan bolognese under high pressure in an Instant Pot so I unfortunately can’t recommend it. If you only have an Instant Pot on hand, you can sauté the aromatics using the sauté function and simmer the sauce directly in the pot without using any pressure.

How do I thicken the sauce if it’s too watery?

If your lentil bolognese is on the watery side, it may need to simmer longer. Continue to simmer the sauce until it is thickened to your desired consistency. Alternatively, add a 1/2 cup of pasta water before adding in your favorite pasta. This will help the sauce thicken from the natural pasta starches and allow the sauce to stick well to the pasta noodles. 

How do I thin out my lentil bolognese if it’s too thick?

After refrigeration, this hearty sauce can thicken considerably. If it’s become too thick for your liking, add a little water to the sauce and stir until it loosens up again. Or, for more flavour, use a splash of vegetable broth or your favourite veggie stock.  

Can I make this vegetarian bolognese gluten-free?

Absolutely! If you enjoy a gluten-free diet, simply use gluten-free pasta instead of the whole wheat pasta. You can also use spaghetti squash or zucchini noodles for a lighter gluten-free option.

Storage Instructions 

This vegan lentil bolognese sauce will keep in the fridge for up to 5 days when stored in an airtight container. You can also freeze this pasta sauce for up to 1 month. 

To freeze, allow the lentil bolognese to cool completely to room temperature before transferring to a freezer safe bag, glass jar, or airtight container. Seal tightly, then freeze until ready to use. 

Leftovers reheat best in the microwave in 30 second bursts until warmed through or in a small sauce pan until lightly simmering again. 

Serving Suggestions

Our whole family loves this pasta dish and typically enjoy it on it’s own garnished with a sprinkle of fresh Italian flat-leaf parsley, additional chili flakes, or vegan cheese. It’s also delicious served with simple green salads with a drizzle of Balsamic Vinaigrette or a piece of crusty bread, like garlic bread or this Easy No-Knead Focaccia Bread. 

More Vegan Pasta Recipes You Might Like

• Lemon Vegan Pasta Salad
• Vegan Pesto Pasta
• 20-Minute Creamy Vegan Mushroom Pasta
• Easy Vegan Mac and Cheese
• 30-Minute Thai Peanut & Noodle Salad

So there we have it! A simple vegan lentil bolognese that’s loaded with flavour and texture. I hope you love this “meaty” sauce as much as my family does! If you do make this recipe, please let me know in the comments below what you think. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

PIN IT ON PINTEREST

Like this recipe? Save it for later! Pin it on Pinterest.

See more step-by-step instructions by visiting the recipe story here!