Vegan Lentil Bolognese Recipe

lentil bolognese

What is vegan lentil Bolognese?

Lentil Bolognese is a delightful and wholesome vegan twist on the classic Italian meat-based Bolognese sauce. Originating from the Bologna region in Italy, traditional Bolognese is known for its rich flavors and hearty texture. However, this vegan version replaces the meat with lentils, creating a satisfying and nutritious alternative that’s perfect for vegans and anyone looking to incorporate more plant-based meals into their diet. Packed with protein, fiber, and a medley of vegetables, this Lentil Bolognese is not only delicious but also incredibly healthy.

Why lentil Bolognese is so healthy:

This Lentil Bolognese recipe offers numerous health benefits. Lentils are a nutritional powerhouse, rich in plant-based protein and fibre, which helps keep you feeling full and satisfied. They are also a great source of essential minerals like iron and potassium. The addition of carrots, mushrooms, and tomatoes provides an array of vitamins and antioxidants that support overall well-being. The herbs and spices not only add depth of flavour but also offer potential health benefits, such as anti-inflammatory and antioxidant properties. Plus, it’s entirely plant-based, making it a heart-healthy option that’s low in saturated fat.

lentil Bolognese

Do you have a diet restriction?

This vegan lentil bolognese is:

  • Vegan
  • Vegetarian
  • Low Fat
  • Low GI
  • Gluten Free
  • Dairy Free
  • Nut Free
  • Syn Free
  • Ultra Processed Food Free

Ultra processed food free recipes are recipes that use ingredients where no additives have been used. This will include ingredients that can be made at home to be UPF free such as stock cubes, sauces and seasonings.

Step 1:

Start by heating a large pan over medium heat. Add the diced onion, carrots, and mushrooms and, if your diet allows, a small splash of oil. Sauté them for 5-10 minutes, stirring occasionally, until the vegetables become soft and slightly reduced in volume. This will build a flavourful base for your Bolognese sauce. Once the vegetables are softened, add the bay leaves, thyme, oregano, basil, salt, and pepper to the pan. Stir well to evenly distribute the herbs and spices among the vegetables. Allow them to cook for an additional 1-2 minutes until the aromatic scent fills your kitchen.

lentil Bolognese

Step 2:

Now, it’s time to introduce the star of the show – the lentils. Add the rinsed and drained lentils to the pan, followed by the chopped tomatoes, vegetable or vegan beef stock, and red wine vinegar. Stir everything together until well combined. The red wine vinegar adds a touch of acidity, balancing the flavours beautifully. Reduce the heat to low, cover the pan with a lid, and let your Lentil Bolognese simmer gently. This allows the lentils to absorb the flavours and become tender. Keep an eye on the sauce, stirring occasionally, and let it simmer for about 30-40 minutes or until the lentils are soft, and the liquid has thickened to your desired consistency. This slow cooking process ensures that every bite is packed with flavour.

lentil Bolognese

Step 3:

While the Bolognese sauce is simmering, cook some pasta according to the package instructions. Make sure to salt the boiling water for extra flavour. Once cooked, drain the pasta. Remove the bay leaves from your Lentil Bolognese, and give it a final taste test. Adjust the seasoning with more salt and pepper if needed. To serve, ladle a generous portion of the sauce over a bed of cooked pasta. Garnish with fresh basil or a sprinkle of vegan cheese if desired.

lentil Bolognese


Try these different ways of making vegan lentil bolognese:

  • Gluten-Free Option: Use gluten-free pasta to make this dish gluten-free.
  • Spice It Up: Add a pinch of red pepper flakes for some heat.
  • More Veggies: Feel free to incorporate other vegetables like bell peppers or zucchini for added texture and nutrition.

Can I freeze Lentil Bolognese?

Yes, Lentil Bolognese freezes well. Allow it to cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to three months. To reheat, thaw in the refrigerator overnight and warm on the stove or in the microwave.

Can I make Lentil Bolognese ahead of time?

Absolutely! Lentil Bolognese often tastes even better the next day as the flavors have had time to meld. You can make it in advance, store it in the refrigerator for up to three days, and reheat it when you’re ready to enjoy. It’s a great meal prep option.

Is there a difference between vegan beef stock and vegetable stock?

Vegan beef stock typically has a richer and more savoury flavour profile, mimicking the taste of traditional beef broth. However, vegetable stock works perfectly fine in this recipe, providing a lighter, all-vegetable base for your Bolognese. Feel free to use whichever you prefer or have on hand or whichever you prefer.

What pasta works well with lentil bolognese?

Typically, spaghetti would be served with Bolognese, which is exactly why i used spaghetti in the photos for this recipe. My personal preference for pasta is a gluten free red lentil pasta made by explore cuisine.

How do I change the consistency of the Bolognese?

If you find the sauce too thick, you can add a bit of water or vegetable broth to reach your desired consistency. If it’s too thin, let it simmer uncovered for a bit longer to reduce and thicken naturally.

vegan lentil bolognese

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lentil bolognese

Vegan Lentil Bolognese Recipe

Try this Vegan Lentil Bolognese: a nutritious twist on a classic Italian favorite. healthy plant-based goodness in every bite!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course
Cuisine American, British, Italian
Servings 4
Calories 450 kcal


  • ½ cup red lentils
  • 1 onion
  • 2 carrots
  • 1 cup mushrooms measure after dicing
  • 2 tins chopped tomatoes 400g each
  • 250 ml vegetable or vegan beef stock
  • 1 tbsp red wine vinegar
  • 3 bay leaves
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp basil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 300 g pasta optional


  • Dice onion, carrot and mushrooms.
  • Sauté onion, carrot and mushrooms for 5-10 minutes until soft and reduced. Add all herbs and continue to cook for 1-2 minutes until fragrant.
  • Add lentils, stock, tomatoes and red wine vinegar and simmer on low until the lentils are soft and the stock has reduced to leave no excess liquid behind.
  • Serve with 75g portion of dried pasta, per person, cooked to the packet instructions.


Calories per portion: 450kcal with 75g pasta (dry weight) or 170kcal without pasta.

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