Lentil Bolognese with Spaghetti (Instant Pot Option)

Why You Will Love This Lentil Bolognese

There is something so comforting about a big bowl of spaghetti with tomato sauce.

This version makes that classic comfort food even more wholesome.

• It is vegan and gluten-free when served with gluten-free spaghetti.
• Lentils add plant-based protein and fiber.
• It is made with simple pantry ingredients.
• The sauce is hearty and filling.
• It works well for meal prep.
• You can make it on the stovetop or in the Instant Pot.
• The lentil sauce freezes beautifully.

Lentils are also an affordable pantry staple. They cook quickly and do not require soaking. Similar to Lentil Sloppy Joes, Vegan Lentil Chili, One Pot Lentil Soup, and Protein-rich Lentil Salad, this is my favorite lentil recipe.

What Is Lentil Bolognese?

Lentil Bolognese is a meatless version of the classic Italian-inspired pasta sauce.

The traditional sauce gets its hearty texture from ground meat. Here, lentils take its place.

Brown or green lentils work particularly well because they hold their shape while cooking. Some lentils soften into the sauce, while others stay slightly firm. This creates a wonderful texture.

The sauce also has lots of garlic, Italian herbs that add layers of flavor. The result is thick, rich, savory, and perfect with spaghetti.

Ingredients You Will Need

Lentils: Use dry brown or green lentils. Rinse them well before cooking. For time savings, you can also use pre-cooked lentils.

Olive oil: This creates a flavorful base for sautéing the vegetables.

Onion and Garlic: Fresh onion and garlic gives the sauce plenty of flavor.

Tomato Sauce: To make things quicker, use store-bought marinara or tomato basil sauce. You can also make the sauce at home using Crushed tomatoes and tomato paste. I often use my homemade Instant Pot tomato sauce.

Italian seasoning: A simple combination of oregano, basil, and other dried herbs works beautifully.

Spaghetti: Use regular spaghetti or your favorite gluten-free spaghetti. If you need the entire meal to be gluten-free, check the pasta and broth labels.

Walnuts : (optional) 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.

Vegetable broth: (optional) Use vegetable broth if needed.

Balsamic vinegar: (optional) Just a small splash balances the acidity of the tomatoes and adds depth.

Other Ingredients : For garnishes, use parmesan cheese (or nutritional yeast), fresh basil or parsley leaves and red pepper flakes.

How to Make Lentil Bolognese

Start by rinsing the dry lentils under cold water. Pick out any small stones or debris.

Heat olive oil in a large Dutch oven or saucepan. Add the garlic and cook for a minute. ** this adds deep garlicy flavor

Add the onions and cook for 2-3 minutes until they begin to soften.

Stir in the store bought tomato sauce (or use tomato paste + crushed tomatoes) , Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 1–2 minutes.

Add the rinsed lentils, vegetable broth, coarsely ground walnuts and balsamic vinegar. Stir well. Bring the sauce to a boil. Then reduce the heat. Cover and simmer for about 15-20 minutes. Stir occasionally. The lentils should be tender but not completely mushy.

If the sauce becomes too thick, add a splash of vegetable broth or water. Taste and adjust the salt and seasonings.

Meanwhile, cook the spaghetti according to the package directions. Drain the pasta, reserving about ½ cup of pasta water.

Toss the spaghetti with some of the lentil Bolognese. Add a little pasta water if needed to loosen the sauce. Serve hot with fresh basil and Parmesan (plant based). Bon Appetit!

Instant Pot Lentil Bolognese

Use the Sauté function and add olive oil.

Add the garlic and cook for a minute. Add the onions and cook for 2-3 minutes until they begin to soften.

Stir in the store bought tomato sauce (or use tomato paste + crushed tomatoes) , Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 1–2 minutes.

Add the rinsed lentils, coarsely ground walnuts, vegetable broth, and balsamic vinegar. Stir well and scrape the bottom of the pot so nothing is sticking. Turn off Sauté.

Secure the lid and cook on High Pressure for 6 minutes. Let the pressure release naturally for about 10 minutes, then carefully release any remaining pressure. Open the lid and stir the sauce.

If it looks thinner than you prefer, turn on Sauté and simmer for a few minutes until thickened.

Cook the spaghetti separately and serve with the lentil sauce.

What Lentils Are Best for Bolognese?

I prefer brown or green lentils for this recipe.

They have a hearty texture and hold their shape well.

Red lentils can also be used. They cook faster and break down more easily, creating a smoother and thicker sauce.

If you prefer a Bolognese that looks and feels more like a traditional chunky meat sauce, use brown or green lentils.

What to Serve With Lentil Bolognese

A bowl of spaghetti and lentil sauce is a complete-feeling meal on its own.

But a few simple sides make it even better.

Serve it with:

• Italian Bruschetta
• Balsamic cucumber tomato salad
• Roasted vegetables in air fryer
• Air Fried broccoli

The Vegan Bolognese sauce tastes AMAZING over bed of mashed potatoes as well. I also love it over sweet potatoes.

For a lighter option, spoon the lentil Bolognese over roasted spaghetti squash or Italian zucchini noodles. To finish off, serve a slice of Eggless Tiramisu or Biscoff Tiramisu... yumm

Storage and Meal Prep

This vegan Bolognese is excellent for meal prep.

Let the sauce cool completely before transferring it to an airtight container.

Store it in the refrigerator for up to 4 days.

You can also freeze the sauce for up to 3 months.

I recommend freezing the sauce separately from the spaghetti. The pasta can become soft after freezing and reheating.

When ready to eat, thaw the sauce overnight in the refrigerator. Reheat it gently on the stovetop or in the microwave.

Add a splash of water or vegetable broth if needed.

Easy Variations

Want to change things up?

• Add mushrooms: Finely chopped mushrooms make the sauce even more savory and hearty.
• Add spinach: Stir in a few handfuls of baby spinach near the end of cooking.
• Make it spicy: Add extra red pepper flakes.
• Add vegetables: Zucchini, bell peppers, or finely chopped sweet potatoes
• Use red lentils: They create a softer, thicker sauce.

Frequently Asked Questions

Can I use canned lentils?

Yes. Drain and rinse canned lentils well. Add them toward the end of cooking and simmer the sauce for about 10 minutes so the flavors can come together.

Do lentils need to be soaked?

No. Dry lentils do not need soaking. Simply rinse them before adding them to the sauce.

Can I make lentil Bolognese ahead of time?

Absolutely. In fact, the sauce often tastes even better the next day as the flavors have more time to develop.

Can I freeze lentil Bolognese?

Yes. Freeze the sauce in individual portions for easy weeknight meals.

Is lentil Bolognese vegan?

Yes. The sauce is completely vegan as written. Use vegan Parmesan or nutritional yeast for a dairy-free topping.

Is lentil Bolognese gluten-free?

The sauce can be gluten-free. Serve it with certified gluten-free spaghetti and make sure your vegetable broth and seasonings are gluten-free.

More Italian Dinner Recipes

Speaking of nourishing and comforting dinner ideas, do check out some our favorite and popular recipes.

• Mushroom Risotto
• Minestrone Soup
• Mushroom Stew
• Penne Rosa
• Pasta Fresca