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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 ounces spaghetti , or other pasta or choice, gluten-free is fine to use
- 1/2 cup red lentils, split preferred, called masoor dal in Indian store. Or use 1.5 cups cooked or canned drained lentils or cooked split peas
For the Sauce
- 2 teaspoons olive oil
- 1/2 small onion, chopped small
- 4 cloves of garlic, finely chopped
- 1 to 2 tablespoons tomato paste, optional
- 1/4 cup red wine , or use veggie broth and 2 teaspoons balsamic vinegar
- 4 ounces mushrooms, chopped small
- 1/4 to 1/2 cup shredded carrots
- 3/4 teaspoon dried oregano, or use 1/2 tablespoon fresh
- 1 teaspoon dried basil, or use 2 tablespoons fresh
- 1/4 teaspoon thyme or rubbed sage
- 1/4 teaspoon onion powder
- 18 to 20 ounces low sodium marinara , or pasta sauce or tomato sauce or use 28 oz diced tomatoes
- 2 teaspoons nutritional yeast, optional
- 1/2 teaspoon salt, depends on the salt content of the sauce. Use less and add more later to taste
- dash black pepper and red pepper flakes
- fresh basil and vegan Parmesan, for garnish
Instructions
- Cook the spaghetti according to instructions on the package. Drain, rinse with cold water, and set aside.
- Meanwhile, wash the lentils, drain, and add them to a pot with 2 cups of water. Cook over medium heat for 11 to 13 mins, or until al dente. 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.
Make the sauce.
- Heat a skillet over medium heat. Add the oil, and once the oil is hot, add the garlic, onion, and a good dash of salt. Cook for 4 minutes, or until onion starts to turn translucent. Add a splash of water in between to help onions cook evenly. Add the 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, nutritional yeast, salt, black and red pepper, and mix in. Bring to a boil, and 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 another 1 tablespoon 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 vegan parmesan. 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.
Absolutely lovely and very filling. If you mix it with small pasta and top with vegan cheese and put under grill it’s also delicious.
yay! yes a baked pasta would be wonderful too
Can this be made in the instant pot instead?
the lentils will tend to stick and burn as the amount of liquid is pretty less. Add uncooked lentils to the veggie+tomato mixture, 1.5 cups water, and pressure cook for 3 mins. youwill have to saute for a few mins for thickening after opening. You could probably also add in broken spaghetti and 3 mins is a good time to cook it under pressure. I havet tried it, i think there is a high probably of sticking and burning. 😀
Freakin awesome! Just made it. No mushrooms used zucchini. Used diced tomatoes, paste, and a Spanish red wine. My mid western mother who believes bacon needs to be added to everything, loved the recipe! Will be making it again, and again, and again…
yay!!
Richa, could you possibly add an estimate of Instant Pot timings on this one?
10 mins for just the sauce, but you will most likely get a burn signal as it is a thick mixture. Cook it in another pan on a trivet with 1 cup of water underneath. Natural release.
I’m going to try it this way this week!
Best vegan bolognese I’ve tried! Both the flavour and texture were amazing.
yay!
This is honestly so delicious! My husband and I really dislike mushrooms but you can’t tell there’s any in the dish at all! LOVE, love, love it!
yay!
This recipe was amazing! We had it for dinner tonight and it is the BEST bolognese recipe EVER!! Thanks for a great recipe!
awesome!
hello, I was wondering whether you could give me the exact measurements for dried herbs to grounded herbs? thank you.
Use same amounts. For larger quantities like a tablespoon or sthing, you might want to use 2 tsp ground for 1 tbsp dried, but otherwise same amounts will work
Love your website. I’m fairly new to the vegan lifestyle. In this recipe, wine is listed as one of the ingredients. Though wine is not vegan due to the fining process, what vegan wine can you recommend?
check barnivore.com for vegan wines. Many brands have vegan options.Some local wines can be vegan too. Barnivore lists the verified vegan optios
This was delicious thank you! Best vegan site ever!
awesome!