Save A hearty, vegan twist on classic Bolognese featuring rich tomatoes, earthy lentils, and fresh basil in a creamy, satisfying sauce—perfect for pairing with your favorite pasta.
I first made this for a cozy weeknight dinner, hoping to recreate the comfort of traditional Bolognese while keeping things vegan. We loved how the lentils soak up the tomato and basil flavors, and the sauce comes together with such ease.
Ingredients
- Lentil Base: 1 cup (200 g) dried brown or green lentils, rinsed; 2 cups (480 ml) low-sodium vegetable broth
- Vegetables: 1 tablespoon olive oil; 1 medium yellow onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced
- Sauce: 1 can (28 oz/800 g) crushed tomatoes; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/2 teaspoon crushed red pepper flakes (optional); Salt and black pepper to taste
- Creamy Finish: 1/2 cup (120 ml) unsweetened plant-based cream (such as oat, soy, or cashew); 1/4 cup (10 g) fresh basil leaves, chopped
- To Serve: Cooked pasta of choice (e.g., spaghetti, rigatoni); Vegan parmesan or nutritional yeast (optional)
Instructions
- Cook Lentils:
- In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes, until lentils are tender but not mushy. Drain excess liquid and set aside.
- Prep Vegetables:
- Heat olive oil in a large, deep skillet over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes, stirring occasionally, until softened.
- Add Garlic:
- Add garlic and cook for 1 minute until fragrant.
- Build Sauce:
- Stir in crushed tomatoes, tomato paste, oregano, thyme, red pepper flakes, salt, and black pepper. Bring to a simmer.
- Combine:
- Fold in cooked lentils. Simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens and flavors meld.
- Finish:
- Reduce heat to low. Stir in plant-based cream and fresh basil. Simmer for 2–3 minutes. Adjust seasoning as needed.
- Serve:
- Serve over cooked pasta, topped with vegan parmesan or nutritional yeast if desired.
Save This recipe quickly became our go-to meatless pasta for Sunday suppers. Even our kids love the creamy sauce and bold tomato flavor.
Required Tools
Medium saucepan, large deep skillet or Dutch oven, chefs knife, cutting board, wooden spoon
Allergen Information
Contains none if you choose a nut-free and soy-free plant-based cream. Always verify labels for vegan and allergen status.
Nutritional Information
Per serving without pasta: Calories: 260, Total Fat: 6 g, Carbohydrates: 38 g, Protein: 13 g
Save Try this vegan lentil Bolognese the next time you want comfort and protein in one bowl. It is sure to become a staple in your Italian night rotation.
Kitchen Q&A
- → What type of lentils works best?
Brown or green lentils are ideal for this dish as they hold their shape well and provide a hearty texture.
- → Can I use fresh herbs instead of dried?
Yes, fresh oregano and thyme can be substituted but add them towards the end of cooking to preserve their flavor.
- → What plant-based cream can I use?
Unsweetened oat, soy, or cashew cream work well, adding richness without overwhelming the tomato base.
- → How do I make it spicier?
Increase the crushed red pepper flakes or add a pinch of chili powder to enhance the heat level.
- → What pasta pairs well with this sauce?
Hearty pasta shapes like rigatoni, penne, or spaghetti complement the thick, creamy sauce perfectly.