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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.
I’ve made this sauce a few times and it is delicious! My family loves it too even though I’m the only vegan/vegetarian in the house! Highly recommend trying it when you’re hungry for a hearty pasta! ❤️
That’s great! Thanks for commenting.
I thought this would be so-do. But it is delicious!!! Definitely will be a new staple. So healthy
Glad to hear it!
Wow! This was so delicious. I will be making it regularly, at least once a week. Thank you for another super recipe.
Happy to hear!
My brain didn’t even think twice about the lentils replacing the meat, and as a fairly new vegan, this works well for where I’m at. I don’t want to use processed imitation meats, so having this beautifully balanced nutritive meal was more than satisfying, and made me wish I’d made more for leftovers!
Lentils are a great meat subsitute!
New family favorite !
Feels really simple and healthy and will be great for lunch left overs too – thank you 🙏
Thank you for commenting!
My husband and I loved this dish! I didn’t have mushrooms so I subbed cauliflower pearls and it was wonderful and “meaty”!! For extra protein, I served over chickpea penne. I love that it made so much that I have plenty to freeze for a super easy meal when needed. Thanks for a wonderful recipe!
yum! thank you! don’t forget to rate!
This was so delicious and a perfect dinner to start the New Year! Thank you for all your delicious and accurately described recipes. I appreciate you!
Thank you! 🙂
I LOVE your recipes and ideas for healthy delicious eating. Thank you so much for sharing with us.
I am so happy to hear!
This recipe is easy and delicious! Use it regularly.
Love to hear it!
Made this tonight for dinner. I think that I overcooked the lentils because they were mushy, but it worked well for the dish. The recipe says feeds 3, but I have enough left for my husband and I to have a second meal from it. I only used 4 ounces of gluten free pasta.
cook the lentils least time. Stoved and pans differ. So adjust it if they cook faster .