Lentil Bolognese with Spaghetti

This lentil bolognese makes such a great weeknight dinner for the whole family! It’s super easy to make, packed with nutrients, and soooo delicious!

Spaghetti with lentil bolognese has been one of my favorite recipes for a really long time. It’s just the perfect comfort food that is also super healthy at the same time!

I’ve always loved lentils. Even as a little kid, I was always crazy about my mom’s  lentil soup with carrots and leek. It is so easy and yet so good at the same time!

This lentil bolognese is exactly the same way. It does not take much longer than regular marinara and it’s just so yummy! Plus, it’s packed with vitamins and it’s a great source of protein and iron. So it really is perfect for vegans and vegetarians.

It makes a really great Italian dinner. And who could say no to Italian pasta night? Definitely not me!

It’s hearty, wine-infused, filling, and just sooo good!

What You Need for the Lentil Bolognese:

• an onion
• garlic
• a large carrot
• celery
• red lentils
• tomato paste
• dry red wine (use a vegan brand)
• canned diced tomatoes
• vegetable broth
• soy sauce
• dried oregano, basil, and thyme
• salt and black pepper
• fresh basil

As always, you can find the full ingredient list and the recipe instructions in a separate, printable recipe box at the end of this post.

How to Make the Lentil Bolognese:

The recipe couldn’t be much easier! It’s ready in about 30 minutes. 

1. STEP: Cook the spaghetti according to the instructions on the package. Set aside. 

2. STEP: In a large sauce pan, heat the olive oil over medium heat. Sauté the onion for about 2 minutes. Then add the garlic and cook it for another minute. 

3. STEP: Rinse the red lentils in a colander with cold water. Add the carrots and celery and cook for a further 3 minutes. Stir in the red lentils and the tomato paste. After another minute, deglaze with red wine and allow to evaporate (this will take about 1 minute).

4. STEP: Add the diced tomatoes and vegetable broth and simmer for about 15-20 minutes until the sauce is thick and the lentils are fairly soft and good to eat (they shouldn’t be too soft).

5. STEP: Season with the Italian spices, salt, and pepper and – if using – soy sauce. Serve together with the spaghetti and sprinkle with some fresh basil leaves. 

Recipe Notes:

• To make this dish gluten-free, replace the soy sauce with tamari and use brown rice spaghetti instead of regular or whole wheat spaghetti.
• I used whole wheat spaghetti, but of course you can also use regular pasta instead if you want.
• I used red wine for the bolognese sauce. However, please note that wine is often not vegan as animal-derived fining agents like milk protein or gelatin from fish bladder membranes are used in the production. However, there are many vegan brands. So keep an eye out for products that say “suitable for vegans” or that have the “certified vegan” logo.
• If you like this recipe, you should also try my cauliflower bolognese sauce! 

More Delicious Vegan Pasta Recipes: 

• Lemon Spaghetti with Spinach
• Quick and Easy Avocado Pasta 
• Spaghetti with Vegan Meatballs 
• Taco Pasta with Black Beans and Corn 
• Vegan One Pot Pasta with Tomatoes and Spinach 

I LOVE TO HEAR FROM YOU GUYS!

I hope you like this vegan lentil bolognese as much as we do around here. 

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

Sina

Spaghetti with Lentil Bolognese

Spaghetti with Lentil Bolognese - Vegan, hearty, delicious, and packed with protein and iron! Perfect for Italian pasta nights!

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

Servings: 3 servings

Ingredients

• 9 oz whole wheat spaghetti
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove of garlic, minced
• 1 large carrot, cut into small pieces
• 2 stalks of celery, cut into small pieces
• 3/4 cup red lentils
• 3 tablespoons tomato paste
• 1/3 cup dry red wine (use a vegan brand)
• 1 can diced tomatoes (14,5 oz)
• 2 cups vegetable broth
• 1 teaspoon soy sauce (optional, leave it out for a soy-free version)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt
• pepper
• fresh basil to sprinkle

Instructions

• Cook the spaghetti according to the instructions on the package. Set aside.
• In a large sauce pan, heat the olive oil over medium heat. Sauté the onion for about 2 minutes. Then add the garlic and cook it for another minute.
• Add the carrots and celery and cook for a further 3 minutes. Then stir in the red lentils and the tomato paste. After another minute, deglaze with red wine and allow to evaporate (this will take about 1 minute).
• Add the diced tomatoes and vegetable broth and simmer for about 15-20 minutes until the sauce is thick and the lentils are fairly soft and good to eat (they shouldn't be too soft).
• Season with the Italian spices, salt, and pepper and - if using - soy sauce. Serve together with the spaghetti and sprinkle with some fresh basil leaves.

Notes

• To make this dish gluten-free, replace the soy sauce with tamari and use brown rice spaghetti instead of regular or whole wheat spaghetti.
• I used whole wheat spaghetti, but of course you can also use regular pasta instead if you want.
• I used red wine for the bolognese sauce. However, please note that wine is often not vegan as animal-derived fining agents like milk protein or gelatin from fish bladder membranes are used in the production. However, there are many vegan brands. So keep an eye out for products that say “suitable for vegans” or that have the “certified vegan” logo.
• If you like this recipe, you should also try my cauliflower bolognese sauce! 

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