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:
- Cherry Tomato Sauce
- Lemon Spaghetti with Spinach
- Easy Vegan Lasagna
- Vegan Bolognese
- Quick and Easy Avocado Pasta
- Spaghetti with Vegan Meatballs
- 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!
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Sina
Spaghetti with Lentil Bolognese
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!
Do you use raw or cooked lentils?
Hi Kerry,
You need uncooked red lentils for this recipe. :-)
Thank you for this recipe. I was sifting through so many lentils curries and lentil soup recipes, but I really wanted something different to do with my lentils. I just finished a delicious bowl of pasta covered in this sauce. So tasty and flavorful! Will definitely be making this again. :)
I never would’ve thought of lentils for a pasta sauce. What a fabulous idea! Can’t wait to try this…
Thanks, Michaell! This has been one of my favorite pasta dishes for years! I love that it is so delicious and healthy at the same time. :-)
Love eating lentils. And this lentil bolognese looks and sounds astounding. Super YUM!
Thank you, Anu! So glad you like it! :-)
looks delicious, as an Indian who grew up eating lentil everyday, I can still never have enough of it!
Me too, Manali! Lentils are soo yummy! :-)
What a heart and comforting meal! I love that you used lentils in this bolognese sauce! It looks delicious!
Thank you, Kelly. So glad you like it!
That sauce looks insanely good, I could just eat that alone as a meal! Lentils have so many nutritional benefits, they are seriously a super food. And yes I love Modern Family too :)
Thank you, Natalie! I simply can’t get enough of lentils and I love that they’re so healthy. :-)
This looks so yummy! I love lentils and I’m always looking for new, fun things to make with them. Move over, lentil sloppy joes, because this looks like my new favorite!
Thanks Amanda! So glad you like it. :-)
A nice hearty plate of spaghetti is always a favorite, eh? ;)
Haha! Yeah, I could definitely eat spaghetti every day! :-)