Lentil Bolognese is a hearty and nutritious Italian pasta sauce with rich, savory and umami flavors. This 30-minute vegetarian Bolognese recipe provides a satisfying alternative for those looking to avoid meat. Serve it with spaghetti or other pasta for a delicious restaurant like meal at home. This lentil Bolognese recipe is vegan, gluten free and includes instructions to make it on stove top as well as in Instant Pot.
The lentils contribute a hearty and slightly earthy taste, making the dish satisfying and filling. The combination of vegetables, herbs, and spices enhances the overall depth of flavor, providing a well-balanced and aromatic sauce.
It is my favorite recipe to make when I am craving simple comfort food. It uses all wholesome and inexpensive ingredients. This sauce also is freezer friendly and very useful for meal-prep.
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Recipe Highlights
- Vegan
- Gluten Free
- Full of Plant Protein and fiber
- Loaded with classic Italian flavors.
- Superbly comforting and hearty that even non vegetarians and kids love devouring it.
- Inexpensive and budget friendly ingredients
There’s just something special about the intense combination of flavors from the sun ripened tomato sauce and fresh herbs that create marvelous dinner recipes. Add in meaty lentils and you will singing the tunes of HAPPY song.
This Vegan Lentil Bolognese is one of those dinner recipe my family loves. It makes routine appearance on our dinner table so rest assured, I have perfected it. Every bite of this Bolognese sauce with lentils is full of flavors and hearty ingredients.
This lentils spaghetti bolognese sauce jam-packed with simple yet delicious ingredients. It is as gourmet as a classic bolognese but lighter on calories. Win win !!
Ingredients
- Lentils : Use small lentils ( brown or green both work fine). Wash and rinse the lentils under cold water before using.
- Vegetables : Finely chopped vegetables like onions, celery, carrots and mushrooms. This is great way to get all your daily serving of vegetables with this delicious sauce.
- Tomato Sauce : Sweet and tangy tomato sauce is the base of this delicious dish. I prefer to use San Marzano tomatoes for all my Italian recipes. These tomatoes grown in Italy. They are juicy, bright red and sweet. We cook lentils in tomato sauce, so it gets more rich and earthy.
- Walnuts : Crushed walnuts adds meaty texture and added nutrients to this sauce. Almonds or pine nuts also work. You can skip it if avoiding tree nuts. Crumbled tofu also works.
- Seasoning : minced garlic, Italian Seasoning and splash of balsamic vinegar. If you like capers, they add delightful taste.
- Other Ingredients : A touch of extra virgin olive oil adds a depth of flavor so does splash of wine. I love using red wine in this sauce but white wine works too. For garnishes, use parmesan cheese ( or nutritional yeast) , fresh basil or parsley leaves and red pepper flakes.
How To Make Bolognese Sauce with Lentils
- Heat a large cooking pot over medium-high heat, add the olive oil. Add chopped onion, celery, mushrooms and carrots and season with salt and pepper. Sauté for 5 minutes until the vegetables are soft.
- Add minced garlic and the red wine and let it sizzle. Add the crushed tomatoes and Italian Seasoning. Sauté and mix everything well.
- Now add the lentils, water, red chili flakes (if using) to the pot. Bring it boil on high heat. Then reduce the heat, cover the pot and let it simmer until most of the liquid has evaporated. Check the tenderness of lentils by pressing the spatula. When lentils are cooked , turn off the heat. Add balsamic vinegar. Gently stir everything together.
- Cook the spaghetti according to package instructions side by side.
- Serve the Lentil Bolognese sauce over cooked spaghetti. Top with fresh chopped basil and red pepper flakes. Bon Appetit!!
Serving Suggestions
Spaghetti!! Hands down perfect pairing. I use gluten free pasta but regular wheat pasta also works. You can use any other shapes of pasta including penne, pappardelle or rotini.
The Vegan Bolognese sauce tastes AMAZING over bed of mashed potatoes as well. Zucchini noodles and cauliflower rice are game too if you are looking to make it low carb light version. I love it over sweet potatoes too.
Try it as a pizza sauce or serve it with a side of Air Fryer Garlic Toast or Italian Bruschetta for truly classic meal.
Storage
This sauce stays fresh and tastes well even after few days of making. Flavors intensify even better actually. So you can refrigerate it for 3-4 days and freeze it for couple weeks. You can easily double the recipe and fridge it.
This makes a perfect meal prep for school and office lunches. On a lousy lazy days, I have enjoyed this hearty sauce just over a big green salad mix for quick perk me up.. numerous times.... true confession of a foodie here
More Italian Dinner Recipes
Speaking of nourishing and comforting dinner ideas, do check out some our favorite and popular recipes.
More Lentil Recipes
Lentils are excellent for inexpensive meals full of plant proteins. Do try these other recipes for dinner.
Recipe FAQ
Bolognese sauce is classic Italian sauce originated in Bologna region of Italy. It is typically a meat based sauce. However, just like any traditional recipe, there are numerous personal preferences to make this rustic earthy sauce. You can substitute lentils for meat to make it vegan sauce.
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📖 Recipe
Lentil Bolognese with Spaghetti
Ingredients
- 1 Tablespoon olive oil
- 1 cup dry lentils rinsed
- 1 ( 20 ounce) can tomato sauce I prefer fire roasted
- 1 medium onion finely chopped
- 1 cup celery finely chopped
- 1 cup carrots finely chopped
- 1 cup mushrooms finely chopped
- 4 cloves garlic minced
- 1 Tablespoon Italian Seasoning
- ⅛ teaspoon Salt and fresh ground black pepper to taste
- ¼ cup walnuts crushed
- 1 Tablespoon Balsamic Vinegar
- ¾ cup water
Optional Ingredients
- ⅙ teaspoon fresh basil leaves finely chopped
- ½ cup red wine
- ⅛ teaspoon Red chili pepper flakes adjust per taste
- ¼ cup parmesan cheese choose plant based for vegan
For Serving
- 1 (12 oz) Spaghetti or cooked pasta
Instructions
- Heat a large cooking pot over medium-high heat, add the olive oil. Add the chopped onion, celery, and carrots and season with salt and pepper. Sauté for 5 minutes until the vegetables are soft.
- Add the mushrooms and garlic. Cook for 4 to 5 minutes, so the mushrooms start to release the water. Add the red wine and let it sizzle. Add the crushed tomatoes and Italian Seasoning. Mix everything well.
- Add the lentils, crushed walnuts, water, red chili flakes (if using) to the pot. Bring it boil on high heat. Then reduce the heat, cover the pot and let it simmer until most of the liquid has evaporated. Check the tenderness of lentils by pressing the spatula. When lentils are cooked , turn off the heat. Stir in balsamic vinegar. Gently stir everything together.
- Serve the Lentil Bolognese sauce over cooked spaghetti. Top with fresh chopped basil, parmesan cheese and red pepper flakes. Bon Appetit!!
How to Make Instant Pot Lentil Bolognese
- Press the SAUTE button on your Instant Pot and add the olive oil. Add chopped onion, celery, mushrooms and carrots and season with salt and pepper. Sauté for few minutes until the vegetables are soft.
- Add minced garlic and red wine ( if using) and let it sizzle. Now add the crushed tomatoes and Italian Seasoning. Mix everything well.
- Add the lentils, crushed walnuts, water, red pepper flakes (if using) to the Instant Pot. Close the lid. Set the valve to SEALING. Choose MANUAL or PRESSURE COOK setting for 10 minutes. Now is a good time to cook your pasta.
- When the InstantPot beeps after it's done cooking, allow the pressure to release naturally for 10 minutes. Open the lid. Add balsamic Vinegar. Gently stir everything.
- Serve the Lentil Bolognese sauce over cooked pasta or spaghetti. Top with fresh chopped basil, parmesan cheese and red pepper flakes. Bon Appetit!!
Notes
Nutrition
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