This vegan Lentil Bolognese recipe is a rich, healthy and flavorful dish that can a meal for lunch or dinner, and served over pasta, rice, quinoa, polenta or bread.
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Vegan Lentil Bolognese is Easy to Make
This vegan Lentil Bolognese dish is made with lentils, vegetables, and a robust tomato sauce. Serve over your favorite pasta, rice or polenta. This dish makes a filling and satisfying meal for the whole family. It’s easy to make, and leftovers can be stored in the fridge for a quick and delicious meal later in the week.
7 alternative serving options
- Pasta: Serve the Lentil Bolognese over your favorite pasta, such as spaghetti, fettuccine, or linguine.
- Zucchini noodles: For a lower-carb option, try serving the lentil bolognese over zucchini noodles.
- Bread: Serve as a sandwich filling or on top of a slice of crusty bread.
- Rice: Serve over brown rice or any other grain of your choice.
- Salad: Serve over a bed of mixed greens or alongside a side salad.
- Roasted vegetables: Serve the Lentil Bolognese over or alongside roasted vegetables, such as broccoli, cauliflower, or asparagus.
- Quinoa. Serving over quinoa instead of pasta, adds some additional protein and texture to the dish.
Meal pairing options for Lentil Bolognese
- Garlic bread or toasted whole grain bread
- Steamed or roasted vegetables, such as broccoli, carrots, or green beans
- A side salad with a simple vinaigrette dressing
- Garlic roasted Brussels sprouts or asparagus
- Grilled or roasted portobello mushrooms
- Steamed or roasted corn on the cob
- Grilled or roasted tofu or tempeh.
Storage tips
You can store the vegan lentil Bolognese in an airtight container in the refrigerator for up to 4 – 5 days. Alternatively, you can freeze the Bolognese for up to 3 months. Thaw it overnight in the refrigerator before reheating on the stovetop or in the microwave. Add a splash of water or vegetable broth to thin it out as needed.
Vegan Lentil Bolognese
Ingredients
- 2 cups previously cooked lentils (or use 1 can of lentils, rinsed and drained)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 -3 garlic cloves, minced
- 1 carrot, grated
- 1 celery stalk, chopped
- 1 28 oz can crushed tomatoes
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- salt and pepper to taste
- cooked pasta of your choice (e.g. spaghetti)
Instructions
- Rinse and drain the lentils, then cook them according to the package instructions until they are tender. Or if using 1 can of lentils – rinse and drain and put aside.
- In a pot, heat the olive oil over medium heat. Add the onion and saute for 2 -3 minutes, and until the onion is translucent.
- Add the garlic grated carrot and chopped celery to the pot and sauté for another 2-3 minutes.
- Add the can of crushed tomatoes to the pot, along with the cooked lentils and the dried basil and oregano. Stir everything together and let it simmer for 20 minutes.
- Add salt and pepper to taste.
- Serve the Bolognese sauce over cooked pasta. Garnish with chopped parsley or herbs, and vegan parmesan cheese or nutritional yeast.
