Why You’ll Love This Lentil Bolognese
Looking for a hearty, comforting, and deeply flavorful dinner that’s plant-based and family-approved? This Lentil Bolognese recipe checks every box:
- 🍝 Meatless but meaty in texture
- 💰 Budget-friendly & pantry-staple ingredients
- 🧡 Perfect for vegans, vegetarians, and flexitarians
- 🍷 Rich, Italian-inspired flavor with or without wine
- 🔁 Freezer-friendly & meal-prep approved
- 🥄 Packed with plant-based protein and fiber
Whether you’re cooking for a weeknight dinner or batch-prepping for the week ahead, this nourishing bolognese is a soul-satisfying favorite.
Ingredients for the Ultimate Lentil Bolognese
Yields ~6 hearty servings | Prep Time: 20 mins | Cook Time: 55 mins
🧄 Base Aromatics (Mirepoix)
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 4–5 garlic cloves, minced
🌱 Lentils & Tomatoes
- 1.5 cups dried brown or green lentils, rinsed
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- Optional: 1 (14.5 oz) can diced tomatoes, undrained
🍷 Liquids
- 4 cups low-sodium vegetable broth
- ½ cup dry red wine (optional, substitute broth)
🌿 Herbs & Seasonings
- 1 tsp dried oregano
- 1 tsp dried basil (or 1 tbsp fresh at the end)
- ½ tsp dried thyme
- 2 bay leaves
- ¼–½ tsp red pepper flakes (optional)
- 1 tsp kosher salt (or ½ tsp table salt)
- ½ tsp freshly ground black pepper
🍄 Umami Boosters
- 1 tbsp balsamic vinegar
- 1–2 tsp soy sauce or tamari
- Optional: 1–2 tbsp nutritional yeast
- Optional: ½ tsp sugar (to balance acidity)
🥘 Step-by-Step Instructions
1. Prep Like a Pro (Mise en Place)
- Finely chop your onion, carrot, and celery.
- Rinse the lentils in a fine-mesh sieve.
- Open and measure all canned and bottled ingredients.
💡 Tip: For a smoother sauce, pulse the mirepoix in a food processor 3–4 times for ultra-fine texture.
2. Sauté Aromatics
Heat oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 8–10 minutes until softened and lightly golden. Add garlic and cook for 1–2 minutes more.
3. Toast Tomato Paste
Push vegetables aside and add tomato paste. Cook for 2 minutes, stirring constantly to deepen the flavor. Mix into the vegetables.
4. Deglaze & Build Flavor
Add red wine (or broth), scraping the pan to lift flavorful browned bits. Let simmer for 2–3 minutes until reduced by half.
5. Simmer the Sauce
Add lentils, crushed tomatoes, diced tomatoes (if using), broth, herbs, salt, pepper, and red pepper flakes. Stir well.
Bring to a boil, then reduce heat to low. Cover and simmer for 45–55 minutes, stirring occasionally.
🔥 Goal: Lentils should be tender with a slight bite. Sauce should be thick and rich.
6. Final Seasoning
Remove bay leaves. Stir in balsamic vinegar, soy sauce, nutritional yeast (if using), and fresh basil.
Taste and adjust seasoning with salt, pepper, or a pinch of sugar if needed. Let the sauce rest for 5–10 minutes before serving.
🍽️ Serving Suggestions
Lentil Bolognese is incredibly versatile:
- Classic Pasta: Tagliatelle, rigatoni, or spaghetti (regular or whole wheat)
- Low-Carb: Zoodles or spaghetti squash
- Comfort Style: Layer into lasagna or serve over mashed potatoes
- Grain Bowl: Serve atop quinoa, brown rice, or creamy polenta
- Simple & Rustic: With crusty artisan bread
🧂 Garnish Ideas:
- Chopped fresh parsley or basil
- Vegan Parmesan or regular cheese
- Red pepper flakes for heat
- Drizzle of olive oil or a dollop of ricotta
🔁 Variations & Customizations
- Canned Lentils: Use 3–4 cups cooked; reduce broth and cooking time.
- Add Veggies: Mushrooms, zucchini, bell pepper, spinach, or kale.
- Soy-Free: Omit tamari; add extra balsamic or mushroom powder.
- Oil-Free: Sauté veggies in a splash of broth.
🧊 Storage & Meal Prep Tips
- Fridge: Store in airtight containers up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently with a splash of broth.
- Batch Tip: Double the recipe and freeze half for future easy dinners.
📊 Nutritional Highlights (per serving, approximate)
- Calories: 380 kcal
- Protein: 18g
- Fiber: 14g
- Fat: 8g
- Iron: 22% DV
- Saturated Fat: <1g
Note: Values exclude pasta or added toppings.
💡 Expert Tips for the Best Lentil Bolognese
- Low & Slow: Don’t rush the mirepoix—flavor builds here.
- Right Lentils: Brown or green = hearty texture. Avoid red/yellow.
- Balance Flavors: Taste at the end. Salt, acid, sweetness, and umami should harmonize.
- Make Ahead: Even better the next day. Let it sit for flavors to meld.
- Enhance with Mushrooms: Rehydrated dried mushrooms or mushroom powder add deep, meaty flavor.
❓ Frequently Asked Questions
Q: Can I make this completely vegan?
Yes! It’s naturally vegan. Just skip dairy toppings and use tamari + nutritional yeast for umami and cheesy flavor.
Q: Can I use canned lentils?
Yes. Add toward the end. Use 3–4 cups cooked and reduce broth to ~2 cups.
Q: Can I freeze it?
Absolutely. Cool completely before freezing. Store in labeled airtight containers for up to 3 months.
Q: Sauce too thick/thin?
Too thick? Add broth. Too thin? Simmer uncovered for 5–10 mins.
Q: Can I add extra vegetables?
Yes! Mushrooms, spinach, or even chopped eggplant work great. Just finely dice for even texture.
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