This post contains affiliate links. Please see our disclosure policy.
This Lentil Bolognese Sauce is hearty with Red lentils and Mushrooms, flavors with herbs, sauce and great with Spaghetti or other pasta. 22 Gm of Protein. 30 Mins. Vegan Soyfree Nutfree Recipe. Can be gluten-free with glutenfree pasta.
Oh Hey, we are on a lentil roll this month. With the 25 Lentil Recipe round up, the Red lentil brownies (like black bean brownies but with lentils!), and now this easy bolognese style sauce!
I use red lentils in it as they add texture but are not overly earthy like whole lentils. You can use whole brown or green lentils, chickpeas as well or skinned whole red lentils. Add a bit more herbs/flavor to preference depending on the lentils used.
I serve this sauce over Spaghetti which helps make the meal about 22 Gm of Protein per serve! It goes well over zucchini pasta as well, or some mashed root veggies or mashed potato + veggie cakes (great option for gluten-free).
Easy, Hearty comfort Food!
More Pasta Recipes from the blog
- Garlic Pasta with Cajun Cauliflower – super Popular
- Cauliflower Parmesan Pasta Bake – sliced cauliflower, baked then dressed in vegan mozz, baked over pasta
- Chickpea Chorizo, Quinoa shells in tomato sauce. GF – That chorizo!
- Sundried tomato and basil with spaghetti squash pasta.GF
- Fajita Chickpea Pasta. Gf option – Use any beans, so Good!
- Rose Sauce with Farfale and Raasted Veggies – Luscious Sauce
Lentil Bolognese With Spaghetti
Ingredients
- 8 oz spaghetti , or other pasta
- 1/2 cup red lentils, (split preferred, called masoor dal in Indian store)
- 2 tsp olive oil
- 1/2 small onion, , chopped small
- 4 cloves of garlic, , finely chopped
- 1 to 2 tbsp tomato paste, , optional
- 1/4 cup red wine , or use veggie broth and 2 teaspoons balsamic vinegar
- 4 oz mushroom, , chopped small
- 1/4 to 1/2 cup shredded carrots
- 3/4 tsp dried oregano or use 1/2 tbsp fresh
- 1 tsp dried basil or use 2 tbsp fresh
- 1/4 tsp thyme or rubbed sage
- 1/4 tsp onion powder
- 2 tsp nutritional yeast, optional
- 18 to 20 oz low sodium marinara or pasta sauce or tomato sauce , or use 28 oz diced tomatoes
- 1/2 tsp salt, depends on the salt content of the sauce. Use less and add more later to taste
- a good dash of black pepper and red pepper flakes
- Chopped fresh basil and vegan Parmesan for garnish
Instructions
- Cook the Spaghetti according to instructions on the package. Drain, rinse and cold water and set aside.
- Meanwhile Wash the lentils, drain and add to pot with 2 cups of water. Cook over medium heat for 11 to 13 mins or until aldente. The water will start boiling half way through. Stir once in between to cook evenly. Drain if there is too much water (if it’s just a few tablespoons, no need to drain) Set aside. ( Or use 1.5 cups cooked or canned drained lentils, or cooked split peas of choice)
- Make the sauce: Heat a skillet over medium heat. Add the oil, garlic and onion. Add a good dash of salt and cook for 4 minutes or until onion starts to turn translucent. Add a splash of water in between to help onions cook evenly. Add tomato paste and wine or balsamic vinegar. Mix and cook for a minute to roast the tomato paste. Add mushroom, carrots, herbs and a good pinch of salt. Cover and Cook for 5 minutes. Stir once in between and add a splash of water if needed.
- Add the marinara/tomato sauce, salt, pepper, and mix in. Bring to a boil, simmer for 5 minutes (If using diced tomatoes, double the herbs, and cook for 10 to 15 minutes. Mash the large pieces of the tomatoes and continue).
- Fold in the cooked lentils and mix well. (add 1 tbsp tomato paste if the mixture is not tomatoey enough). Cook for 5 minutes. Taste and adjust flavor. Adjust consistency by adding more water if needed. Then cover, reduce heat to low and simmer for another 5 minutes.
- Garnish with fresh basil and optional vegan parm. Serve over cooked spaghetti, pasta or mashed potato/root veggies or roasted veggies.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so freaking good!!!! I accidentally overcooked my lentils and it still was the best! I did not miss cheese or meat in the slightest. Richa you make being Vegan so delicious!!!! Thank you
awesome!!
There can’t be any vitamin C in cooked food as heat destroy all vitamin c. Nutritional fact is therefore wrong.
Cooking (particularly boiling) reduces vitiman C as it is a water soluble vitamin. But it only reduces by 25-35 percent. Microwave cooking only reduces by 10 percent. So my point is that some vitiman C will remain just not all of it!
I am very new to your blog. Actually , I saw a picture of the Lentil Bolognese and thought, “Oh, yum!” And followed the link and copied the recipe . I made it the same day. Firstly neither my husband nor I are vegan or vegetarian. I don’t eat red meat and limit dairy as much as possible. My husband just wants to eat healthy. We are mid to late 60’s. Anyhoo, I made your recipe and had all the ingredients, and we both absolutely loved it. It will definitely be added to our rotation. We got 5 servings out of it. Had it for lunch the next day and still have a large serving refrigerated. So glad to have found this recipe. Thank you so much, Stephanie
Thats amazing. So glad you found the blog!
I made this for dinner the other night and it was really great. Thanks Richa!
xxx
Awesome Thanks Mia!
We made this and it was delicious. We used a carton of passata instead of tomatoes and also added half a packet iof baby spinach leaves at the end.
awesome!
This looks delicious! I love lentils. I would leave out the oil and salt, and add in some spinach or kale for extra goodness.
Yummy, I’m going to give it a go.
This looks so yummy, I love my vegan Shepherds pie recipe and I have a feeling this would taste a lot like the inside of that – delicious. I can’t wait to try this when we next have some friends over!
Holly from The Art of Being Holly xo
Yummy spaghetti with lentils! Thanks for sharing!
Is the purpose of the carrots for texture? I have a son who is severely allergic to them, so would you omit or is there a substitute?
sweetness and texture. You can omit them or add some zuchini for texture and add sweetness later to taste if needed
Hi Teri, I always use parsnips instead of carrots in recipes since I have trouble with them, too.
So simple yet so delicious! Would this recipe work with green lentils?