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Vegan Lentil Bolognese Sauce Recipe

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4.2 from 13 reviews

This hearty Vegan Bolognese Sauce with red lentils creates a rich, flavorful plant-based alternative to traditional meat sauces. Made with aromatic vegetables, crushed tomatoes, and protein-packed red lentils, it’s perfect served over your favorite pasta. The recipe is simple to prepare on the stovetop and offers a comforting, nutritious meal that’s vegan and packed with wholesome ingredients.

Ingredients

Pasta

  • 16 ounces of your pasta shape of choice

Sauce

  • 2 tablespoons of your cooking oil of choice
  • 1 medium yellow or white onion, finely diced
  • 1 large carrot, peeled and finely diced
  • 1 large celery rib, finely diced
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 3 cups low-sodium vegetable broth or water
  • 1 (28 ounce) can of crushed tomatoes
  • 1 cup red lentils, rinsed and soaked
  • 1 tablespoon high-quality balsamic vinegar
  • Optional: 1 teaspoon crushed red pepper flakes

Garnish

  • Vegan parmesan cheese, nutritional yeast, fresh basil, or fresh parsley for serving

Instructions

  1. Prepare Lentils. Rinse the red lentils thoroughly under cold water and soak them as advised to reduce cooking time and improve digestibility.
  2. Sauté Aromatics. Heat a large Dutch oven over medium heat, add the cooking oil, and then sauté the finely diced onions for 3-5 minutes until fragrant, stirring occasionally. Add the diced carrots, celery, minced garlic, salt, and pepper, and continue cooking for another 5 minutes, stirring frequently to soften the vegetables evenly.
  3. Add Tomato Paste and Herbs. Stir in the tomato paste, dried oregano, and dried thyme, mixing well to coat the vegetables fully. This mixture should thicken and become like a dense paste.
  4. Deglaze the Pan. If using wine, pour it over the vegetables and stir to deglaze the pan, simmering for 1-2 minutes until the alcohol evaporates. If not using wine, add about 1 cup of vegetable broth or water instead to loosen the mixture and deglaze the pan.
  5. Add Liquids and Lentils. Pour in the remaining vegetable broth or water, crushed tomatoes, and the pre-soaked red lentils. Stir everything together well and bring the mixture to a boil.
  6. Simmer the Sauce. Lower the heat to a gentle simmer, cover the pot tightly, and cook for 20-25 minutes, stirring occasionally, until the lentils are tender but not mushy.
  7. Cook Pasta. While the sauce simmers, cook your chosen pasta according to package instructions in salted boiling water. Once cooked, drain and set aside.
  8. Adjust Sauce Consistency. Check the thickness of the sauce; continue to simmer uncovered if too thin or add a splash more broth or water if too thick. Stir in the balsamic vinegar to add depth and a hint of sweetness.
  9. Serve. Ladle the warm vegan lentil bolognese sauce over the cooked pasta and garnish with vegan parmesan, nutritional yeast, fresh basil, or parsley to enhance flavor and presentation.
  10. Storage. Store the sauce separately from the pasta in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through.

Notes

  • Soaking the red lentils prior to cooking helps reduce cook time and can improve digestibility.
  • For a gluten-free option, choose gluten-free pasta.
  • Use low-sodium vegetable broth to better control the salt content.
  • Wine can be omitted or substituted with broth or water when deglazing for a non-alcoholic version.
  • Leftover sauce freezes well for up to 3 months.

Find it online: https://marthatasty.com/vegan-lentil-bolognese-sauce-recipe/