This Lentil Bolognese Sauce is so comforting, hearty, and flavorful that you’ll be preparing it every week. It’s a Vegan, Gluten-Free, and Nut-Free sauce made with wholesome and simple ingredients and so versatile that you can enjoy it with pasta, gnocchi, rice, quinoa, polenta, and more.
Who doesn’t love bold and satisfying sauces like Bolognese! It was one of the classics served with pasta on Sundays when I lived in Argentina. And let me share: I missed that flavor and texture, but not anymore. This recipe provides that umami and rich flavor but in a healthier way. And with plant-based ingredients!
It’s one of those recipes that all types of eaters and adults, and kids will love!
HOW TO PREPARE THIS LENTIL BOLOGNESE SAUCE
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This recipe is so easy to prepare and with only pantry staples. It’s simple but full of flavor. My kind of recipe!
Additionally, since you can store the sauce in the refrigerator for up to 5 days and it is budget-friendly, it’s an ideal option for food prepping. You can serve it almost with everything or even eat it as is.
INGREDIENTS
For the preparation, you’ll need:
- Dry lentils: I’m using red varieties since they cook quicker, but you can use brown or green lentils. It’ll only take a little bit more time until they’re tender.
- Onion, carrot, and celery: not only do these veggies create a great base of flavor for stews, sauces, and soups, but they’re also used in the classic Bolognese recipe.
- Cremini Mushrooms: I love adding mushrooms to help with the meaty texture, but also for the extra nutrients and umami flavor. You could technically skip those if you don’t like them or don’t have them handy, but I strongly recommend them for this type of recipe.
- Garlic, Italian seasoning, bay leaves, salt, and pepper: add more flavor to this Italian sauce. You can replace the Italian seasoning with dry oregano and thyme.
- Tomato paste: it gives a deeper tomato flavor. I prefer tomato paste in tubes for the practicality (I always have it handy in a basket of essentials next to my stove) and the taste. But use the best option for you.
- Crushed tomatoes: this is a great option to add more volume to the sauce without adding only liquid. It’s thicker and chunkier than other tomato sauces. You can also use whole peeled tomatoes and crush them by hand or using a masher.
- Vegetable broth: I’m using it to add some liquid to cover the lentils well to cook correctly. You can use water instead, but vegetable broth adds more flavor to the sauce.
DIRECTIONS
To prepare this Lentil Bolognese Sauce first, soak lentils in hot water for at least 15 minutes while preparing and chopping the veggies. Place the lentils in a strainer and rinse with cold water; set aside.
In a deep pan or heavy-bottomed pot, sauté the onion, carrot, celery, mushrooms, and a pinch of salt over medium-low heat. Stir from time to time to prevent burning.
When the onion is translucent and lightly brown, deglaze the pan with some water. Then add the garlic, Italian seasoning, salt, pepper, and sauté for 30 sec to 1 min, stirring frequently.
Pour the drained lentils, tomato paste, crushed tomatoes, vegetable broth or water, and bay leaves. Stir to combine.
Bring the sauce to a simmer, cover the pan or pot and reduce the heat to low—Cook for about 25 to 30 minutes, or until the lentils are tender. Stir occasionally.
Before serving, taste the sauce and adjust the seasoning.
Serve with your favorite pasta, rice, quinoa, polenta, etc.
Top with some vegan parmesan or parsley to serve (optional).
HELPFUL TIPS
Keep these few tips in mind when preparing and enjoying this Lentil Bolognese Sauce for perfect results:
- You can use whole peeled tomatoes and crush them by hand or using a masher.
- Some varieties of lentils can take less or more time to cook. Brown and Green lentils take longer, and Red less time. Lentils are done when they are fork-tender (not mushy).
- Store leftovers in the fridge in an airtight container for up to 5 days. It’s a great option for meal prepping.
- You can also freeze leftovers and store them in the freezer for up to 3 months.
What to love about this recipe? Well, it is:
- Made with wholesome ingredients.
- Hearty and satisfying.
- Flavorful.
- Versatile.
- Simple and easy!
Let’s prepare this delicious sauce!
WATCH THE STEP-BY-STEP VIDEO!
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RECIPE AND INSTRUCTIONS
LENTIL BOLOGNESE SAUCE RECIPE
Ingredients
- 1 cup lentils 190 g dry lentils. I’m using red.
- 1 yellow onion Medium, finely diced.
- 1 carrot Medium, chopped small.
- 1 celery stalk Medium, finely diced.
- 8 oz cremini mushrooms 88 g, also known as baby bella, chopped small.
- 3 garlic cloves minced.
- 3 tsp Italian seasoning
- 1 5.3 oz tomato paste 150g tube.
- 1 28 oz crushed tomatoes 794 g can (No salt added)*
- 1 ½ cup vegetable broth I’m using low sodium. Or water.
- 1-2 bay leaves Whole.
- Salt and pepper to taste
- Parleys or vegan parmesan to garnish optional.
Instructions
- Soak lentils in hot water for at least 15 minutes while preparing and chopping the veggies.
- Place the lentils in a strainer and rinse with cold water; set aside.
- In a deep pan or heavy-bottomed pot, sauté the onion, carrot, celery, mushrooms, and a pinch of salt over medium-low heat. Sauté for about 5-7 min, stirring from time to time to prevent burning. When the onion is translucent and lightly brown, add a few spoons of water to deglaze the pan. Then add the garlic, Italian seasoning, salt, pepper, and sauté for 30 sec to 1 min, stirring frequently.
- Pour the drained lentils, tomato paste, crushed tomatoes, vegetable broth or water, and bay leaves. Stir to combine.
- Bring the sauce to a simmer, cover the pan or pot and reduce the heat to low—Cook for about 25 to 30 minutes, or until the lentils are tender**. Stir occasionally to make sure nothing sticks to the bottom.
- Meanwhile, if you are serving this sauce with some pasta, bring a large pot of salted water to boil, add the pasta, and cook according to the package instructions.
- Before serving, taste the sauce and adjust seasoning.
- You can serve your pasta mixed with the sauce and let it rest for 5 minutes for better flavor. Or serve the pasta topped with the sauce.
- Top with some vegan parmesan or parsley to serve (optional).
Notes
- * You can use whole peeled tomatoes and crush them by hand or using a masher.
- ** Some varieties of lentils can take less or more time to cook. Brown and Green lentils take longer, and Red less time. Lentils are done when they are fork-tender (not mushy).
- Store leftovers in the fridge in an airtight container for up to 5 days. It’s a great option for meal prepping.
- You can also freeze leftovers and store them in the freezer for up to 3 months.
WAYS TO ENJOY THIS LENTIL BOLOGNESE SAUCE
You can serve any pasta mixed with this Lentil Bolognese Sauce and let it rest for 5 minutes for better flavor. Or serve the pasta topped with the sauce.
Top with some vegan parmesan or parsley to serve (optional).
This sauce will work great with this Sweet Potato Gnocchi.
And if you’re hungry for more lentil recipes like this one, try these yummy options:
DID YOU MAKE THIS LENTIL BOLOGNESE SAUCE?
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