This lentil Bolognese delivers all the depth and richness of traditional sauce without using meat. Lentils provide a hearty texture and plenty of protein, making this dish filling and nourishing.
It’s also budget-friendly and easy to prepare with pantry staples. The flavors deepen as it simmers, and leftovers taste even better the next day. Whether you’re vegetarian or simply looking to add more plant-based meals to your routine, this recipe is a dependable favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil 1 small onion, finely diced 1 carrot, finely diced 1 celery stalk, finely diced 3 cloves garlic, minced 1 cup dried brown or green lentils, rinsed 1 can (28 ounces) crushed tomatoes 2 tablespoons tomato paste 3 cups vegetable broth 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon salt, or to taste 1/4 teaspoon black pepper 1/4 teaspoon red pepper flakes (optional) 12 ounces pasta of choice Fresh parsley or basil for garnish (optional) Grated Parmesan or plant-based alternative for serving (optional)
Directions
Heat olive oil in a large skillet or pot over medium heat. Add the diced onion, carrot, and celery. Cook for 5–7 minutes until softened.
Stir in the garlic and cook for about 30 seconds until fragrant.
Add the rinsed lentils, crushed tomatoes, tomato paste, vegetable broth, oregano, basil, thyme, salt, pepper, and red pepper flakes if using. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover partially and let it simmer for 25–30 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.
Meanwhile, cook the pasta according to package instructions until al dente. Drain and reserve a small amount of pasta water.
Taste the sauce and adjust seasoning as needed. If it becomes too thick, add a splash of reserved pasta water or extra broth.
Serve the lentil Bolognese over cooked pasta. Garnish with fresh herbs and grated Parmesan if desired.
Servings and timing
This recipe makes about 4–6 servings.
Preparation time: 10–15 minutes Cooking time: 30–35 minutes Total time: About 45–50 minutes
Variations
For a deeper flavor, add a splash of balsamic vinegar or soy sauce while simmering. You can also stir in finely chopped mushrooms for an even meatier texture.
Swap brown lentils for red lentils if you prefer a softer, more sauce-like consistency. Add spinach or kale during the last few minutes of cooking for extra greens.
For a creamy finish, stir in a spoonful of unsweetened coconut milk or a dairy-free cream alternative.
Storage/Reheating
Store leftover lentil Bolognese in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it sits.
Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen the sauce if needed. It can also be reheated in the microwave in short intervals, stirring occasionally.
This sauce freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat before serving. For best texture, cook fresh pasta when ready to enjoy.
FAQs
Can I use canned lentils instead of dried?
Yes, but reduce the simmering time significantly since canned lentils are already cooked. You may also need less broth.
What type of lentils work best?
Brown or green lentils are ideal because they hold their shape. Red lentils will create a softer, thicker sauce.
Is this recipe vegan?
It can easily be made vegan by using plant-based Parmesan or skipping the cheese entirely.
Can I make this gluten-free?
Yes, simply serve the sauce over gluten-free pasta or zucchini noodles.
How do I make the sauce thicker?
Let it simmer uncovered for a few extra minutes to reduce excess liquid.
Can I add wine?
Yes, a splash of red wine added after sautéing the vegetables adds depth. Let it cook off before adding the tomatoes and broth.
What vegetables can I add?
Mushrooms, bell peppers, or finely chopped zucchini blend beautifully into the sauce.
Can I prepare it ahead of time?
Absolutely. The flavors improve after a day in the refrigerator.
Why are my lentils still firm?
They may need more cooking time or additional liquid. Continue simmering and add broth as needed.
What should I serve with lentil Bolognese?
It pairs well with spaghetti, penne, or tagliatelle, along with a simple green salad and crusty bread.
Conclusion
Easy Lentil Bolognese is a comforting, flavorful, and wholesome alternative to traditional meat sauce. With its hearty texture and rich tomato base, it’s a satisfying meal that’s simple to prepare and perfect for both busy weeknights and relaxed family dinners.
This Easy Lentil Bolognese is a hearty, plant-based twist on the classic Italian meat sauce. Made with tender lentils, aromatic vegetables, crushed tomatoes, and savory herbs, this Easy Lentil Bolognese delivers rich, comforting flavor and satisfying texture — perfect for weeknight dinners or meal prep.
Ingredients
2 tablespoons olive oil
1 small onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
3 cloves garlic, minced
1 cup dried brown or green lentils, rinsed
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
3 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
12 ounces pasta of choice
Fresh parsley or basil for garnish (optional)
Grated Parmesan or plant-based alternative (optional)
Instructions
Sauté the Vegetables: Heat olive oil in a large skillet or pot over medium heat. Add onion, carrot, and celery. Cook for 5–7 minutes until softened.
Add Garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
Simmer the Sauce: Add lentils, crushed tomatoes, tomato paste, vegetable broth, oregano, basil, thyme, salt, pepper, and red pepper flakes (if using). Stir to combine.
Cook Until Tender: Bring to a boil, then reduce heat to low. Partially cover and simmer for 25–30 minutes, stirring occasionally, until lentils are tender and sauce thickens.
Cook the Pasta: Meanwhile, cook pasta according to package directions until al dente. Reserve a small amount of pasta water before draining.
Adjust Consistency: Taste sauce and adjust seasoning. If too thick, add a splash of reserved pasta water or extra broth.
Serve: Spoon lentil Bolognese over cooked pasta. Garnish with fresh herbs and Parmesan if desired.
Notes
Add a splash of balsamic vinegar or soy sauce for deeper flavor.Finely chopped mushrooms create an even meatier texture.Red lentils will yield a softer, thicker sauce.Stir in spinach or kale during the last few minutes for added greens.Sauce thickens as it sits; add broth when reheating if needed.
