Lentil Bolognese

Jump to Recipe
This 10-ingredient Lentil Bolognese is what comfort food dreams are made of. The meaty, umami, and flavor-rich sauce simmers together wholesome, pantry-staple ingredients in one pot in less than 1 hour. An easy, yet gourmet Italian-inspired sauce for pasta night!
Prep 10 minutes
Cook 45 minutes
Total 55 minutes
5 from 1009 votes

Turn the simple ingredients in your cupboard into vegan magic with this Lentil Bolognese recipe. It’s a comforting and hearty meal made with budget-friendly and wholesome ingredients

Just like my Vegan Caramelized Onion Pasta and Italian White Bean and Pasta Stew, this healthy vegan bolognese requires a short list of ingredients but yields big, gourmet flavors. A mix of red lentils and walnuts add a rich body while tomato paste and canned tomatoes load it with umami, just like the Italian classic. Best of all, it’s naturally vegan, gluten-free, and soy-free!

Table of Contents:
1. What is bolognese?
2. Why this recipe works
3. Ingredient notes
4. Step-by-step instructions
5. Tips for making this recipe
6. Frequently Asked Questions
7. Recipe card with notes

Person twirling lentil bolognese pasta around fork in a bowl on a grey table.

What is bolognese?

Bolognese is an Italian meat sauce that originated in Bologna, Italy. The traditional recipe simmers soffritto vegetables (carrots, onion, and celery), tomatoes, wine, broth, ground meat and often milk for 2 to 3 hours before it’s ready to serve over long and wide pasta noodles.

vegan lentil bolognese with wide pasta noodles in a blue bowl on a blue table.

Why this recipe works

Comforting and meaty, yet wholesome and healthy

This is a 100% wholesome recipe that’s also vegan, soy-free, and gluten-free, but you’d never know it. When red lentils and walnuts get together in the pot, they transform into the incredibly meaty base of the sauce. You’d think it was made with a vegan ground beef substitute because it’s so hearty!

The rich body of the sauce comes down to an entire tube of tomato sauce. This richness only gets better when you add vegetable broth and the optional but lovely red wine.

As gourmet as a classic bolognese

I challenged myself to create a vegan bolognese with the same flavor and texture profile as traditional Italian bolognese, and this version really delivers. It’s packed with umami, is delightfully rich and thick, and has a deceptively meaty taste that’s ultra-satisfying.

ad for meal plans program with picture of woman with button

A new family favorite

The best part about this vegan lentil bolognese is that it only requires 10 main ingredients and it’s always a hit with families. 

Bonus: All of the required ingredients are pantry staples! Depending on the brand of ingredients, I was able to make this entire recipe for somewhere in the range of $9 to $12. At six servings, that’s just $1.50 to $2 for a meal.

The prep time is also super quick – just 10 minutes! And unlike a traditional bolognese that’s simmered for hours, this recipe is ready in less than 1 hour.

If you want to take this recipe to the next level, add the optional red wine for a richer body and more complex flavor, and finish with fresh basil! 

vegan lentil bolognese with wide pasta noodles in a blue bowl on a blue table.

Ingredient notes

Vegan bolognese ingredients in various small bowls on a wooden cutting board.

Red lentils

Just like in my Red Lentil Curry, red lentils make this sauce incredibly hearty and nutritious. They’re perfect for bolognese because they soften easily, cook quickly, and practically melt into the sauce. Red split lentils (sold as masoor dal in Indian grocery stores) will cook even quicker because their skins have already been removed. 

Lentils are one of the main reasons why this sauce is so wholesome and nourishing. They’re a humble superfood and a great way to help fight off anemia, plus their protein (17 grams per 1 cup) and slow-digesting fiber can contribute to weight loss and maintenance. 

Substitute: Some readers have made this with brown or green lentils with good results. These varieties do, however, need to be cooked longer (an extra 5 to 10 minutes). Also, keep in mind that the sauce will have more of a bite to it if you make it with green, brown, or puy lentils because they aren’t as soft as red lentils.

Tomato paste

An entire tube of tomato paste goes into this sauce! It adds a rich body and the necessary umami flavor to every bite.

There is no substitution for a tube of tomato paste. Tomato pastes are NOT created equally, and I learned this the hard way after testing this recipe with canned tomato paste. It left a tinny metallic flavor behind and ruined the sauce for me (admittedly, I have fairly sensitive taste buds).

The way tomato paste from a tube is made and preserved makes it more flavorful and gives it a brighter and truer tomato flavor. The tube stuff is cooked at a lower temperature and preserved with salt while canned tomato paste is preserved with citric acid. 

You can read more about the differences in this article by The Kitchn. They tested 16 different brands of tomato paste (canned and tubed) and the tubed stuff came out on top every time.

Brands we like: Our favorite tomato paste brands are Amore, Cento, Mutti, San Merican. For more budget-friendly options,try the Whole Foods 365 and Trader Joe’s brands.

Red wine (optional) 

Deglazing the pan with dry red wine, like malbec, chianti, tempranillo, sangiovese, merlot, cabernet sauvignon, pinot noir, or syrah, adds a noticeable amount of richness and flavor. It brings out the meatiness of the lentils, lends a richer body to the bolognese, and complements the tomato paste beautifully.

Where to buy: A few affordable vegan-friendly red wine brands that are sold at grocery stores include Santa Julia (organic and sustainable) and Layer Cake Wines.

Substitute: Just omit the wine if you don’t drink alcohol, as it’s still delicious. 

Walnuts

They may not be traditional, but crushed walnuts work together with the lentils to enhance the meatiness of this sauce, both from a taste and texture perspective.

They also happen to be a good source of omega-3 fatty acids, making this sauce beneficial to your brain, skin, eye, heart, and mental health.

Tip: Toast the walnuts in the oven or a dry skillet on the stove to enhance their flavor.

Nut-free substitutes: If you are allergic to nuts, try sautéing finely diced mushrooms after the onions to add in some of that natural umami. You can also try blitzing dried porcini mushrooms in a spice grinder, then adding ½ to 1 teaspoon of the mushroom powder to the sauce when you add the veggie broth. 

Crushed tomatoes

It wouldn’t be bolognese without crushed tomatoes. A good-quality can of tomatoes will add the perfect amount of umami, as well as the acidity and sweetness needed to balance the rest of the sauce.

We tested this recipe with canned crushed tomatoes and canned whole peeled tomatoes crushed by hand. The whole tomatoes were the clear winner because they gave the sauce the best tomato flavor. 

Brands we like: Try to buy the best canned tomatoes money can buy to give your sauce the most wonderful flavor profile. Our favorite brands are Bianco DiNapoli, San Merican, and Cento.

Balsamic vinegar

I like to finish my red sauces with a splash of good-quality aged balsamic vinegar. The acidity balances the richness, while the slight sweetness pairs nicely with the tomatoes. 

Substitute: Omit the vinegar if you don’t have a good-quality aged balsamic vinegar at home (an inexpensive imitation balsamic vinegar will just add a watery sour flavor). If your bolognese is a bit too sour, add 1 teaspoon of brown, coconut, or cane sugar at the end instead of the balsamic.

Pasta

Bolognese is traditionally served over wide-shaped pasta, like tagliatelle, or ridged pasta, like rigatoni. Both will scoop up the chunky sauce perfectly, helping you enjoy those robust and well-developed flavors in every bite. 

Remember: Don’t serve your bolognese with spaghetti noodles. Despite spaghetti bolognese being a thing (an American invention, not Italian), the noodles are too thin and don’t hold a chunky ragu-like sauce very well. Instead, the sauce pools at the bottom of the bowl.

lentil bolognese with wide pasta noodles in a blue bowl on a blue table.

Step-by-step instructions

Let the lentils soak in water for 30 minutes. Meanwhile, heat the olive oil in a deep sauté pan. Once it’s hot, add the onions and let them cook until they start to take on some color.

Next, add the garlic, then the herbs, salt, and pepper.

garlic, herbs, salt and pepper added to the pan.

Add the tube of tomato paste. Let it cook down and caramelize for a few minutes. You’ll know it’s done when it takes on a darker red color.

If you’re using it, deglaze the pan with red wine at this point. Scrape up any browned bits stuck to the bottom of the pan, then let the wine simmer until the smell of alcohol has burned off and the mixture is jammy.

Wine and tomato onion mixture in pan.

Pour in the broth, soaked lentils, and walnuts. Stir, then bring the mixture up to a boil. As soon as it starts to boil, reduce the heat to a rapid simmer.

After 20 minutes of simmering, stir in the crushed tomatoes. Continue simmering the sauce until the lentils are al dente (tender with a soft bite). The sauce should be pretty thick at this point.

Taste the bolognese and adjust the seasonings, herbs, salt, and/or pepper as needed. Finish the sauce by stirring in the balsamic vinegar.

Balsamic vinegar added to bolognese in the pan.

Scoop the vegan bolognese over freshly cooked pasta noodles, garnish with fresh parsley or basil, and enjoy!

Tips for making this recipe

Use the best ingredients you can find

The flavors from all 10 ingredients are on full display in this recipe, which is you’ll get the best results using better-quality ingredients. If anything, use quality brands of tomato paste, canned tomatoes, and pasta, because they add A LOT to this recipe.

Soak the lentils first

Before you do anything else, soak the red lentils in a bowl of cool water for 30 minutes. This softens them up and helps them cook much quicker. If you skip this step, they’ll take closer to 45 to 60 minutes to soften in the bolognese.

Chop the walnuts finely

The finer the pieces, the more they’ll melt into the sauce and you’ll avoid hard bits of walnuts (not terrible, but not great). The best way to do this is to blitz the nuts in a food processor or spice grinder. Chopping them by hand with a chef’s knife works too, but you’ll need to chop them very finely.

vegan lentil bolognese with wide pasta noodles in a blue bowl on a blue table.

Frequently Asked Questions

How should you serve vegan bolognese?

Scoop the sauce over bowls of freshly cooked tagliatelle, pappardelle, or fettuccine pasta noodles (make sure they’re egg-free). If you don’t have a long pasta, use a ridged pasta instead, like rigatoni and penne rigate (the ridged variety). Even gnocchi works well!

For a lighter option, serve the sauce over zucchini noodles or sweet potato noodles. You can even use it as a filling on vegan sloppy joes or dolloped on top of nachos with queso sauce for an Italian spin on “chili cheese nachos.”

Is this recipe gluten-free?

Yes, the bolognese itself is naturally gluten-free. To make the entire meal gluten-free, serve it with gluten-free pasta.

How do you store leftover bolognese?

A good rule of thumb is to store the sauce and cooked pasta separately, otherwise, the noodles will soak up the sauce and become soggy. That said, the combined leftovers are still very tasty and should last 3 to 4 days in the fridge.

The lentil bolognese will last a bit longer, 5 to 6 days, when stored in a separate airtight container in the fridge.

Can I freeze it?

Yes! The bolognese sauce (without pasta) freezes quite well. I like to freeze it in these Souper Cubes (affiliate link), although an airtight container (don’t pack it to the top) and freezer bags work well, too. Thaw in the fridge overnight before reheating.

How do you reheat bolognese sauce?

Reheat the leftover sauce in a saucepan on the stove over medium heat until warmed through. If it’s too thick, you can thin it out a bit with a splash of water or vegetable broth.

If you enjoyed this pantry-friendly lentil bolognese recipe, please rate and review it with your feedback below :) And tag me on Instagram with your recreations!

Lentil Bolognese

5 from 1009 votes
This 10-ingredient Lentil Bolognese is what comfort food dreams are made of. The meaty, umami, and flavor-rich sauce simmers together wholesome, pantry-staple ingredients in one pot in less than 1 hour. An easy, yet gourmet Italian-inspired sauce for pasta night!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Dinner, Lunch
Cuisine: Italian
Diet Vegan
Serving size: 6

Ingredients

  • 1 ½ tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme (or use more oregano)
  • 1 ½ teaspoons kosher salt, plus more to taste
  • Freshly ground black pepper to taste
  • 1 (5.3-ounce) (150g) tube of tomato paste (see note 1)
  • 1/2 cup (120 mL) dry red wine (optional, see note 2)
  • 3 cups (720 mL) vegetable broth
  • 1 cup (185g) red lentils, soaked (see step #1)
  • ¼ cup (32g) walnuts (or pecans), crushed finely
  • 1 (14.5-ounce/410g) can of crushed tomatoes or whole peeled tomatoes, crushed by hand (see note 3)
  • 12-16 ounces (340-454g) long, wide pasta (such as tagliatelle, pappardelle, or fettuccine; or tube pasta such as rigatoni or penne rigate; or gnocchi)(see note 4)
  • 1 tablespoon high-quality balsamic vinegar (see note 5)
  • Flat-leaf Italian parsley or fresh basil, chopped or slivered (optional)

Instructions

  • Soak the 1 cup of lentils in water for 30 minutes, or up to 60 minutes. Meanwhile, prep all the other ingredients (i.e., chop the onions and garlic, chop the walnuts, etc.)
  • Heat a 12-inch deep sauté pan or Dutch oven on medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with a pinch of salt. Stir occasionally and cook the onions until a light brown fond starts form on the surface of the pan, about 5 minutes. Add a few spoons of water to deglaze the pan, and stir. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and golden brown, 9-10 minutes.
  • Add the garlic, thyme, oregano, 1 1/2 teaspoons kosher salt, and pepper to taste. Stir frequently and cook for 60-90 seconds.
  • Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring very frequently, until it’s darker red in color.
  • Optional: If using the red wine, pour the wine into the pan and deglaze, scraping up any browned bits. Cook for 1-2 minutes, until the smell of alcohol has burned off and the mixture is jammy.
  • Pour in the broth to deglaze the pan, stirring any browned bits on the bottom of the pot and stirring the broth into the tomato paste to combine. Add the lentils and walnuts, and stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low to maintain a rapid simmer for 20 minutes, stirring occasionally.
  • Add the crushed tomatoes and simmer for another 15-20 minutes, or until the lentils are tender but still al dente, stirring occasionally to prevent burning and sticking.
    If using crushed tomatoes, you may need to add a little water or lower the heat as needed to prevent burning.
    I prefer to cook for 20 minutes for a more developed flavor.
  • Meanwhile, bring a large pot of water to a boil and salt generously. Add the pasta and cook until just al dente. Reserve a ladle or so of pasta water (may not need it). Drain the pasta but do not rinse it.
  • Taste the bolognese for seasonings, adding more salt and pepper to taste. Finish with the balsamic vinegar (or sugar, see note 5), and stir to combine.
  • Add the hot cooked pasta to the bolognese and toss until well coated in the sauce, adding a bit of pasta water as needed to ensure the sauce coats the noodles. Garnish with chopped parsley or basil, if using.
    Note: If you're not serving all of the bolognese at this time, transfer the amount of bolognese sauce you'd like to eat to the pasta pot. Add the hot cooked pasta, turn the heat to medium, and toss to coat. Store the leftover bolognese sauce separately in the fridge.

Notes

  1. As mentioned in the post, this recipe is best with tomato paste from a tube, not canned tomato paste.
  2. Dry red wines include malbec, chianti, tempranillo, sangiovese, merlot, cabernet sauvignon, pinot noir, and syrah. See the “tips” section for recommended vegan-friendly brands.
  3. For the best tomato flavor, use whole peeled tomatoes and crush them by hand. Crushed and whole peeled tomatoes are hard to find in 14.5 ounce cans, so I usually use half of a 28-ounce can.
  4. Read the package ingredients to ensure the pasta is egg-free!
  5. If you don’t have a high-quality balsamic vinegar, you can (a) omit or (b) substitute with 1-2 teaspoons of sugar (brown, coconut, or cane sugar; start with just 1 teaspoon, then taste, and add more as needed).

Calories: 434kcal | Carbohydrates: 74g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 873mg | Potassium: 856mg | Fiber: 14g | Sugar: 9g | Vitamin A: 466IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 5mg

Did you make this recipe?

Tag @rainbowplantlife and hashtag it #rainbowplantlife

Leave a Comment & Rating

If you enjoyed this recipe, please consider giving it a star rating along with your comment! It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support!

Your email address will not be published. Required fields are marked *

Rate this recipe




1,476 comments on Lentil Bolognese

  1. Liz

    5 stars
    Absolutely love this recipe, thank you! Even my fussy 4 year old loves it. By far the best homemade bolognese recipe I’ve ever tried.

    1. Support @ Rainbow Plant Life

      Yay, Liz! Thanks for sharing :)

  2. Rachel

    yes yes yes!! mhm mhm mhm, I agree with you too Suzie. The comment truly truly TRULY changed my life. I will be making this recipe from now on for not ONLY breakfast and lunch… but dinner (and dessert)!!!!
    xoxo,
    Rachel Casablancas

    1. Paul Banks

      5 stars
      This is literally the best lentil recipe I’ve tried in years. When I’m on the road with my band I try to eat lentils all the time for my physique. I will definitely share this recipe with my fans, thank you so much.
      – Paul Banks

      1. Support @ Rainbow Plant Life

        Awesome, Paul. Thanks for your comment and for taking the time to review!

    2. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Rachel!

  3. Allan Middleditch

    5 stars
    Very good recipe will be making it regularly.

    1. Support @ Rainbow Plant Life

      Awesome, Allan. Thanks for your comment and for taking the time to review!

  4. Marta

    This is the next recipe I’ve made after your amazing red lentil curry and naan bread.

    I didn’t add walnuts since I’m allergic to all kind of nuts, but even without them the sauce was really good. I love the trick with the frying tomato paste for a while, it definitely made a difference and I’ll do use it much more often in my cooking now. I love the work you do to promote veganism, keep doing it please! ❤

    1. Support @ Rainbow Plant Life

      Hi Marta, we’re thrilled to hear you enjoyed this recipe! You can try adding mushrooms in place of the walnuts in the future for that meaty texture if you’d like :)

      And next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  5. Izzi

    Hi this looks amazing! :)
    Can you use brown lentils instead of red? I have a can in my cupboard that is begging to be used and I feel like this would be a prime opportunity. Would it affect the flavour much?

    1. Support @ Rainbow Plant Life

      Hi Izzi, yes you can! You’ll need to reduce the amount of liquid in the recipe if you use pre-cooked lentils, though. Normally it takes 3 cups of liquid to cook one cup of lentils. So omit the vegetable broth and some of the canned tomatoes. Enjoy!

  6. Merce

    5 stars
    This was absolutely spectacular! My fiance said he kept forgetting it was veggie as he was eating it. Definitely going on our rotation! Thanks for sharing!

    1. Support @ Rainbow Plant Life

      Awesome, Merce. Thanks for your comment and for taking the time to review!

  7. Emily

    5 stars
    Delicious! Hardy, filling, and tasty. We didn’t have balsamic vinegar so we used brown sugar; thought it worked out very well. We also used canned instead of tubed tomato paste and it still came out great.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Emily!

  8. Emma

    I absolutely love this recipe, I’m going camping in a couple of weeks and making this one night for a group, one of whom is allergic to nuts, is it possible to skip those out and sub with more lentils do you think?

    1. Support @ Rainbow Plant Life

      Hi Emma, you can try sautéing finely diced mushrooms after the onions to add in some of that natural umami, which walnuts bring. Or, if you have dried porcini mushrooms, you can blitz those in a spice grinder or small food processor into a powder (or use store-bought porcini mushroom powder), and 1/2 to 1 teaspoon of that when you add the veggie broth. Good luck!

      1. Emma

        5 stars
        That’s so helpful, thank you!

  9. Natalie

    5 stars
    Absolutely loved this recipe and will become a regular in my house. Thank you!

    1. Support @ Rainbow Plant Life

      Natalie, So glad to hear you loved this recipe!

  10. Monica

    So delicious. Can’t stop diggin’ in. I had ‘beyond meat’ meatballs, so instead of the lentils, I used these instead. So good. Perfect spaghetti with meatballs for a rainy summer day!

    1. Support @ Rainbow Plant Life

      That’s so great to hear, Monica! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  11. Brianne

    5 stars
    So yummy! I love traditional bolognese but I have recent became vegetarian. This is a perfect base, I just added a carrot, celery and some button mushrooms. Even my nonveggie family enjoyed it! Very filling too.

    1. Support @ Rainbow Plant Life

      Awesome, Brianne. Thanks for your comment and for taking the time to review!

  12. Melissa

    5 stars
    A total success. Whole family loved it, even carnivore husband who was skeptical of the lentils. Definitely adding it to our usual rotation!!

    1. Support @ Rainbow Plant Life

      Wonderful! Thanks for sharing, Melissa!

  13. Vera

    I’ve used a few of your recipes with excellent success, and looking forward to trying this Bolognese recipe. I’ve looked everywhere online, and in local stores and can’t find egg free tagliatelle. I like using wide noodles for pasta. Could you post what brand of tagliatelle you used in this recipe? Maybe it will be easier to search online.
    Enjoying your youtube , and website.
    A big Thankyou:

    1. Support @ Rainbow Plant Life

      Glad you love the recipes so far, Vera! We buy Seggiano Organic Tagliatelle Pasta at Whole Foods – as we find it’s the best quality shelf-stable pasta out there. Feel free to use any vegan pasta shape you’d like- fettuccine, rigatoni, etc. though!

  14. sachairi

    5 stars
    this recipe is so delicious and easy!! a staple recipe in my book :)

    1. Support @ Rainbow Plant Life

      Sachairi, So glad to hear you love this recipe!

  15. Lenore

    5 stars
    I’ve already made this twice, it’s incredible!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Lenore!

  16. Darci

    I so love each of your recipes. Thank you for the walnut/pecan note! That was gonna be my question! And thank you for always answering questions quickly when I ask them!
    (Side note: instead of adding sugar when something is acidic, I use a bit of baking soda, it neutralizes the acid and the taste effect is “sweetness” my kids thought I added sugar to my tomato sauces. I even use a dash of baking soda when brewing my coffee to reduce the acidity…)

    1. Support @ Rainbow Plant Life

      You’re very welcome, Darci! And that is very interesting to learn!

  17. Wendy

    5 stars
    Even without the red wine this has such a depth of flavour it’s become a household favourite even with my meat-eating husband. Fabulous comfort food and great to share with carnivorous friends!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Wendy!

  18. Becs

    5 stars
    I’m trying to use up some pantry staples and went looking for a lentil base bolognese sauce and I found this one. Zero regrets – it was so delicious! I loved the walnuts and the extra “meatiness” they gave. I also used some mushrooms for a more meatier sauce. I didn’t have enough tomato paste so also added some tiny tomatoes I had from the fridge. The balsamic really helped balance the sauce as it was edging into “too salty” – which was my bad as I had a little too much salt come out of the shaker (oops!)….

    Will definitely make again! I added some grated pecorino cheese to the sauce (not vegan, mainly plant based) but would consider nutritional yeast next time for a cheesy taste. Thanks again for this amazing recipe!

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Becs! Wonderful to hear you’re a fan of the recipe :)

  19. Maria Reabroi

    5 stars
    Omg. I’m obsessed. This is the best. I absolutely love your plant based recipes. They are delish! I love love love your recipes! Can’t say it enough but you do not miss the meat!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Maria! :)

  20. BN

    I’ve made lentil Bolognese for years, and it never fails.

    1. Support @ Rainbow Plant Life

      That’s so great to hear, BN! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

Development Alchemy + Aim