Lentil Bolognese

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A comforting and hearty sauce filled with flavor and plenty of protein makes up the classic sauce with a vegan twist. Lentil Bolognese is as delicious as the meat version but is fully plant-based and easy to prepare. Serve it over noodles or even mashed potatoes for a truly comforting meal.

I rarely share a vegan recipe unless I feel like I’ve perfected it like these Vegan Pumpkin Muffins or this Chickpea Spinach Curry. I do this because it can be a challenge sometimes to make something vegan taste equally delicious as a non-vegan dish, especially ones that are classics. This bolognese is not only as good as its meaty counterpart I’d say it’s even better.

Lentil bolognese over pappardelle noodles topped with parmesan cheese.

Why This Recipe Works

This recipe is fully vegan and great for when you want a meatless meal or are craving a hearty plant-based one.

It’s an easy recipe that’s fool-proof and makes a huge batch that can be used for leftovers or even frozen for later. Most of the ingredients are pantry staples.

One of the best things, aside from the incredible flavor, of making a huge batch of bolognese sauce, is that leftovers can be used for more than just making pasta. I’ve included 6 different recipes below you can make using this vegan sauce.

This bolognese sauce is rich in flavor with a meaty texture that’s not only hearty but healthy. Kids will love it and moms will approve. It’s also a delicious option to serve when entertaining. I recommend using homemade pasta when serving it to guests.

Ingredients Needed

Lentil bolognese ingredients in various bowls.

Ingredient Notes

Lentils: I prefer to use red lentils instead of green or brown because they result in a thicker sauce, but also because they cook slightly quicker.
Tomato Paste: The more tomato paste you add the better this sauce will be. It adds a bold richness to the sauce and gives it depth. You’ll want to use the paste that comes in a tube and not the can because the flavors are different. The tube version tastes more like tomatoes.
Red Wine: I like to add a deep red such as Merlot or Pinot Noir because they add an extra bold richness to the flavor. This is optional, but it’s used to deglaze the pan, which then brings in a rich hearty flavor, however, you can use vegetable broth as well.
Canned Tomatoes: I prefer to use San Marzano or Bianco Dinapoli when I’m preparing a sauce. In my opinion, these are the best flavored canned tomato brands.
Pasta: Bolognese sauce is typically served over a wide flat noodle such as pappardelle. If you plan on serving this for guests or want the best taste possible I recommend using homemade noodles.
Hemp Seeds: Not only do the hemp seeds pack a wholesome and healthy punch they add texture too. You can also use chopped walnuts or pecans.
Balsamic Vinegar: Adding a splash of balsamic vinegar at the end of the recipe gives it a bolder taste and finishes the sauce perfectly. It is optional though and can be left out if you feel the flavor is too strong. Make sure to use good quality balsamic vinegar because a low-quality version will not add the same taste.

Ingredient Substitutions

Hemp Seeds: If you’d like to leave out the hemp seeds you can use crushed walnuts or pecans instead. Both will bring a nutty flavor to the sauce that’s a nice addition even if you decided to keep the hemp seeds.
Lentils: Sometimes I will use a lentil mix but you can also use green or brown lentils as well. The green and brown lentils take longer to soften and cook so you’ll need to add about 10 minutes of cooking time for the sauce.

Step-by-Step Instructions

Pro Tip: Before you start to prep your vegetables place the dried lentils in a small bowl and cover with water. Let them soak for about 30 minutes while you prep the other ingredients.

Sauté. In a large pot or Dutch oven over medium-high heat, heat the olive oil. Add the diced onions and sauté for 4 to 5 minutes.
Continue to sauté. Toss in the garlic, carrots, and celery and continue to sauté for an additional 4 to 5 minutes. Scrape the brown bits off the bottom of the pan and pour in 1/3 cup of water to deglaze the bottom of the pan. Continue to cook until the onions are golden brown, about 5 more minutes.

Season. Season with salt, pepper, red pepper flakes (if using), and fresh oregano.
Cook down the tomato sauce. Add the tomato paste and toss it with the vegetables to mix it in. Let it cook for about 1 minute to bring out the flavor.

Deglaze the pot. Then add the red wine. Cook for 2 to 3 more minutes until the alcohol smell has burned off and the wine has cooked down.
Simmer. Deglaze the pan again by adding the vegetable broth and using a wooden spoon to scrape any brown bits off the bottom. Add the lentils and hemp seeds and bring the sauce to a boil. Reduce the heat to a simmer and continue to cook for 20 minutes, stirring occasionally.

Add the tomatoes. Pour in the crushed tomatoes and continue to simmer for another 15 to 20 minutes or until the lentils are tender.
Finish the sauce. Stir in balsamic vinegar and season with additional fresh oregano. Serve over cooked wide noodles such as pappardelle.

How to Use Leftover Bolognese

If you’d like to stretch the sauce to get a little more you can add a can of tomato sauce or a can of crushed tomatoes.

Quesadillas. Italy meets Mexico when you use this sauce for quesadillas. Add some sliced peppers for even more veggies and bulk.
Sliders. Bolognese sauce is great for making a Sloppy Joe and this one is one delicious vegan version.
Use it for lasagna.
Make a bake. Heat the leftover sauce and toss with a cooked shot cut pasta like macaroni or penne. Place into a baking dish coated in oil or butter and top with shredded cheese. Bake at 350 degrees until the cheese is melted, bubbling, and golden on top.
Baked potatoes. No need to make mashed potatoes just bake some up and spoon this delicious sauce on top and you’ve got an easy and complete meal.
Hot dogs. If you’re a chili dog fan then you’ll love this sauce on top of your next hot dog.

Lentil bolognese and pappardelle noodles on a fork.

Storage Information

Leftovers: any leftover sauce you have can be stored in an air-tight container in the fridge and will last for 2 to 3 days.
Freezing Instructions: you can freeze all of the sauce or just some of it. Let it cool completely before placing it in a freezer-safe bag or container and placing it in the freezer. It will last for 4 to 6 months stored in the freezer.

Recipe Notes and Tips

To speed up the cooking time soak the lentils before starting to put the recipe together. Otherwise, the recipe will take 45 to 60 minutes for the lentils to soften.
For a smoother sauce. When the sauce is simmering I like to use an immersion blender to blend some of the sauce making it thicker and slightly smoother. You can also ladle some into a blender and blender until smooth and pour it back into the simmering sauce.
If the flavor of the sauce is too bold, instead of adding the balsamic vinegar opt for a teaspoon of sugar or brown sugar.

FAQ’s

Do I need to soak the lentils?

No, you don’t. I prefer to soak my lentils though because it cuts down on the cooking time. The first step I do is to soak the lentils and then I move on to prepping all the vegetables. By the time I’m ready to start putting everything into the pot the lentils are ready to go.

Can I freeze bolognese?

Absolutely, and in fact, I always freeze half of the batch. There are many ways to use leftover bolognese sauce, but having some on hand in the freezer makes for an easy meatless weeknight meal any day of the week.

If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars.