This vegan Lentil Bolognese recipe is a rich, healthy and flavorful alternative to traditional meat-based Bolognese. It’s 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.

Ingredients

1 cup dry brown lentils (or for quick version: 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 separate pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
Add the 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 10-15 minutes.
Add salt and pepper to taste.
Serve the Bolognese sauce over cooked pasta.