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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 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.
Hello,
Delicious ! Thanks for the recipe!
thanks for popping in
Hi, what type of mushrooms would you recommend using for this recipe? Thank you!
you could use plain white button, cremini, or even portobello
White or Cremini or baby bella
I just made it! It tastes so good! I put some sauce in the blender so the kids eat all the goods. They like it! Thank you!
This is so delicious. I have never been disappointed with one off your recipes!
As an italian, this is my favourite tomato sauce and we use it every week!! My kids love it and I always add in the extra walnuts for extra protein. Soooo delicious and a staple in our household. Thank you for your recipe!
wow so happt to hear that an Italian family loves my bolognese!
Delicious and easy! I was missing a couple of ingredients and it still turned out great. I’ll definitely make it again!
Amazing recipe! Loved it! Used aged balsamic vinegar of Modena and veggie broth instead of the wine! Put it over whole wheat penne and a large portion of baby mixed greens. Incredible!
From Merritt island Florida
Yumm
I would love to try this in a slow cooker. That’s how I like to make traditional tomato sauce. Would it work if I threw all the ingredients in the slow cooker, uncooked, and adjusted the seasonings and checked for thickness after about 4 hours? Including uncooked lentils. Or – I could cook the lentils first and cooks the veggies, then add to the crock pot. Thank you – looks wonderful!
sounds good. you wouldn’t need to precook them – they’ll be fine with everything together . let me know how it turns out!
I thought this recipe was great! Do you know if you could freeze it?
thank you. Absolutely can freeze well
Just made this recipe for the family. The only changes I made were using vegetable broth to saute onions/garlic/mushrooms (eliminating the olive oil) and using twice as much mushrooms. I also doubled the recipe for a family of 4. This was an exceptional recipe with so much flavor and texture and healthy. I’m so impressed with your culinary skills!