🍝 Vegan Lentil Bolognese — Hearty, Healthy & Delicious
This Vegan Lentil Bolognese is a plant-based twist on the classic Italian favorite! It’s rich, flavorful, and loaded with protein-packed lentils simmered in a savory tomato sauce. Perfect for cozy weeknights or meal prep!
🌿 Ingredients
For the sauce:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 cup dried brown or green lentils (rinsed and drained)
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 1 tsp soy sauce (optional, for umami)
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp smoked paprika
- Salt and black pepper to taste
To serve:
- 12 oz (350 g) spaghetti or your favorite pasta
- Fresh parsley or basil for garnish
- Vegan parmesan or nutritional yeast (optional)
👩🍳 Instructions
- Cook the base:
Heat olive oil in a large pan over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened (about 5–7 minutes). - Add lentils & sauce ingredients:
Stir in the lentils, crushed tomatoes, tomato paste, vegetable broth, soy sauce, and spices. Mix well. - Simmer:
Bring to a boil, then reduce heat and let simmer uncovered for 25–30 minutes, or until lentils are tender and sauce is thickened. Stir occasionally. - Cook pasta:
While the sauce simmers, cook your spaghetti according to package directions. Drain and set aside. - Combine & serve:
Toss the pasta with the lentil sauce or spoon the sauce over the top. Garnish with parsley and a sprinkle of vegan parmesan.
🍅 Tips
- Add chopped mushrooms for extra texture.
- For a creamier sauce, stir in 1–2 tbsp of coconut cream or cashew cream at the end.
- Store leftovers in the fridge for up to 4 days — it tastes even better the next day!
