Lentil Bolognese
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If you're after a deliciously rich lentil bolognese, look no further! This slow-cooked Italian sauce is a mix of caramelized vegetables, lentils, and tomatoes seasoned with a special savory ingredient. It's an easy vegan dinner for weeknights or slow Sundays. Ready in an hour!
If you're a fan of vegan lentil recipes, you'll love our coconut lentil curry, black lentil curry, and our red lentil peanut soup!
This lentil bolognese sauce is hearty, healthy, and out-of-this-world delicious. The lentils give it a meaty texture so we promise you won't miss the meat!
We love lentils because they're packed with protein, iron, fiber, and other nutrients. They're like an everyday superfood and they cook quickly, too.
The thing about lentils is they're pretty much flavorless. So to make up for it, we use caramelization and miso paste to add more umami. This gives it a deep, rich, and complex flavor unlike many lentil bolognese recipes out there.
This lentil bolognese makes a delicious and healthy weeknight meal that everyone (meat eaters included) enjoys. You can easily prepare the sauce ahead of time, and even double the batch and freeze some for later!
How to make lentil bolognese
This vegan lentil bolognese is healthy, hearty, and flavorful. It makes a great weeknight dinner, and it's easy to prepare ahead of time. Here's how we make it in a few simple steps:
- To make the sauce, we cook the onions, carrots, and red bell peppers until they're golden and caramelized. Then we add the tomato paste and garlic and caramelize them too.
- Next goes the miso, lentils, and water into the pot to simmer until the lentils are soft. Toss in the fresh cherry tomatoes at the end and cook until they soften.
- Serve the lentil bolognese over some cooked pasta, and top with some parmesan cheese, fresh sage or basil, and some black pepper.
What is miso paste?
This is the secret ingredient that steps this lentil bolognese up to the next level. But what exactly is it? Miso is a fermented soybean paste. It's a traditional Japanese ingredient that's salty and earthy and adds umami flavor to a variety of dishes. We use it in this meatless recipe to mimic the richness of a traditional meat-based sauce.
You can find it at most well-stocked grocery stores in the refrigerated aisle or at any Japanese or Asian market.
Lentil bolognese ingredients
This vegan pasta sauce is filled with real, good-for-you ingredients. Here's everything you need to make this hearty lentil bolognese recipe:
- Pasta ā we use rotini pasta in the pictures, but you can use spaghetti, penne, or any pasta you like. Use gluten-free pasta if needed.
- Olive oil ā extra-virgin olive oil is the least processed form of olive oil and is the perfect Italian choice for sautĆ©ing veggies.
- Onion + garlic cloves ā for that classic savory flavor base.
- Carrots + red bell pepper ā we use a mix of carrots and bell pepper but you can use other veggies like mushrooms, celery, or zucchini.
- Sea salt + sugar ā sea salt makes all the flavors pop, and a little sugar helps balance the acidity of the tomatoes.
- Tomato paste ā tomato paste is basically tomato concentrate and adds an intense tomato flavor.
- Miso ā miso paste might seem like a surprising ingredient, but its rich umami taste adds depth and complexity to this sauce.
- Dried brown lentils ā dried brown lentils are packed with fiber and nutrition, and they cook relatively quickly. They also give provide the best texture for this sauce. You can use canned lentils in a pinch, but add them towards the end or they will fall apart during cooking.
- Cherry tomatoes ā we use fresh cherry tomatoes instead of canned tomatoes for their juicy and fresh flavor.
- Grated parmesan (regular or vegan), sage leaves, black pepper ā we use sage but you can also use other fresh herbs like basil or oregano instead.
Watch us make lentil bolognese!
Recipe FAQs
Can I substitute red lentils?
We don't recommend it because red lentils have quite a different texture. You can try them in a pinch, but make sure to adjust the cooking time because they soften in about half the time.
Can I use other tomatoes in place of cherry tomatoes?
Yep, you can substitute an equal amount of any fresh tomato variety. Roma tomatoes are classic Italian tomatoes, but you can use any variety.
How long does it keep in the fridge?
Allow it to cool completely at room temperature, then store any leftover bolognese sauce in an airtight container in your refrigerator for 3-4 days.
Can I freeze lentil bolognese?
Yes, this sauce freezes beautifully. Store it in an airtight container in your freezer for up to 3 months! Thaw it in your fridge overnight when you're ready to use it.
What to eat with lentil bolognese
This vegan bolognese is a delicious protein-packed sauce for pasta. Pair it with some garlic bread, or a crunchy side salad for a delicious complete meal!
It also tastes delicious over zucchini noodles, layered in lasagna, or stuffed into bell peppers or zucchini boats.
Tasty salad recipes that pair well with lentil bolognese
Lentil Bolognese Recipe
Ingredients
- 12 ounces pasta (gluten-free if needed)
- 2 tablespoons olive oil
- 1 medium onion (finely minced)
- 2 large carrots (finely minced)
- 1 red bell pepper (finely minced)
- 1 teaspoon Each: sea salt and sugar
- 4 large garlic cloves (finely minced)
- 5.5 ounce can tomato paste
- 1 tablespoon miso (any color works in this recipe)
- 1 cup dried brown lentils
- 4 cups water
- 1 cup halved cherry tomatoes
- Optional toppings: grated parmesan (vegan or regular), sage leaves, black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the carrots, red pepper, sea salt, and sugar to the skillet and continue to cook, stirring occasionally, until everything is well caramelized, about 15 minutes. Add the garlic and tomato paste to the skillet and let it cook until the tomato paste is caramelized and fragrant, about 3 minutes.2 tablespoons olive oil, 1 medium onion, 2 large carrots, 1 red bell pepper, 1 teaspoon Each: sea salt and sugar, 4 large garlic cloves, 5.5 ounce can tomato paste
- Add the miso, lentils, and water to the skillet and bring to a boil. Reduce the heat and let the lentils cook, uncovered, for 25-30 minutes, or until they are soft. Stir the lentils occasionally and add more water if they are looking dry. Stir in the cherry tomatoes.1 tablespoon miso, 1 cup dried brown lentils, 4 cups water, 1 cup halved cherry tomatoes
- While the lentils are cooking, bring a large pot of well-salted water to a boil. Add the pasta and cook according to the package directions. Drain and then toss with a little olive oil.12 ounces pasta
- Serve the pasta topped with the lentil bolognese and sprinkled with parmesan and a few sage leaves.Optional toppings: grated parmesan (vegan or regular), sage leaves, black pepper
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more dinner ideas, check out all of our vegan recipes!
Can this be done in a slow cooker?
I haven’t tried it but I suspect it would work. The only thing is that I would make sure to caramelize everything first – like in the recipe. So much of the flavor comes from this step.
The flavor was good. But I cooked it for 45 minutes and the lentils were not done. Added more water, cooked some more. Turned it off and went out. Came back, added more water, cooked another half hour and then gave up. The lentils never softened. Terribly frustrating.
It sounds like the lentils you used are old. Old lentils take forever to cook and never truly soften. Next time you’re making a lentil recipe, make sure to reach for a bag that hasn’t been sitting in the pantry (or on the store shelf) for too long. š
Loved this recipe. Freezes beautifully. Made it with rice and was perfect. I found I needed much longer to soften the brown lentils and the carrots. Do you have any idea of the nutritional breakdown for one serving. Calories, Carbs, Protein etc?
Hi Kristen
Would you say this recipe freezes well? And how many days in the fridge? Eager to try it and would love if I can use it for meal prep!
Thanks!
The sauce will freeze very well! I’ve meal prepped with it before and it’s great. I’m not sure about the pasta though. I usually cook mine fresh while the sauce reheats over low heat. As far as refrigerating the sauce, I’d say 4-5 days in the fridge. Maybe even longer but I always err on the side of caution with how long to keep food. š
My meat-mad family LOVED this meal- hubby, miss 6, master 2 and myself gobbled this up with zest. We used quinoa rice spaghetti. The lentils were not fully cooked after 30 mins, so I think I needed to up the pan temp or cook for a bit longer. The meat was NOT missed in this meal! It will go into the family cookbook to be eaten once a fortnight!
That makes me so happy to hear!!!
So delicious I woke up the next morning thinking about whether to have the leftovers for lunch or dinner! Didn’t have brown lentils, so used green and they took a lot longer to soften, leading to the necessity of adding extra veggie broth. Other than that, made it exactly as written. Have already referred it to friends who have loved it as well. Thank you so much for the wonderful recipe!
That makes me so happy to hear! Hooray!!
I made this recipe but change a little bit the ingredients. Iinstead of 4 cups of water use 3 cups and 1 cup of red Italian wine. This wine is from Tuscany area very rich in flavor and color. That’s give the sauce a deep red color. . Also instead of penne pasta I used an artisan Italian pasta such as Capunti ( is like a macaroni product) besides that all your ingredients are perfect for this recipe
Great call on adding wine! You can never go wrong with wine and pasta!
I made this recipe this evening, and I made some extra on purpose for lunch tomorrow and I am so happy with that because it is DELICIOUS! I added some red wine for some more flavor, which I can really recommend. Will definitely make again
Great call on the red wine! And pasta is always the perfect reason to open a bottle – not that I really need a reason lol. So happy you liked the recipe!
Hey, so keen to try this recipe as it sounds amazing! Just wondering if tomato paste is the same as tomato puree, which is what we have in the UK? Usually puree is double concentrate stuff from a tube, but I haven’t heard of tomato paste. Would I be able to get around this by adding tinned tomatoes plus tomato puree or something? Thanks!
I just did a quick Google search and it looks like tomato puree is not as thick as tomato paste. I would use it but use a little extra. Then let it reduce a bit. I suspect that once it reduces it will caramelize the same as tomato paste does. I hope that helps!
Absolutely delicious. Will be king is again.
I’m so happy you like the recipe!
Hi Kristen, is there any way to make this in the instant pot ?! Thanks … canāt wait to try it š
I’ve never cooked with an Instant Pot so I can’t say for sure. I would look for a lentil recipe online and use that as a base to see how long you should cook this. Make sure to caramelize all the veggies and the tomato paste well before setting the timer on the pot. It makes all the difference in this recipe. š
I can’t wait to try this recipe! I am curious about cooking times with canned lentils or would this not be the best route?
Do use dry lentils if you can. If you use canned lentils you will have to reduce the liquid quite a bit or it will be much too runny. š
I made this lastnight and let me tell you how DELICIOUSLY RICH this is. The only thing i didnt use was the miso. I subsitutied half a tablespoon of soy sauce. This is going to be my replacement bolognese sauce forever. Hands down. Thank you so much for this recipe !!
I made this dish yesterday and it was delicious. I didn’t have miso so I used some soy sauce instead. I also grated the carrots instead of chopping them and I used regular pasta. Next time I think I will reduce the amount of sugar a little bit – but overall a really delicous recipe!!
I’m so happy you liked it!
Love the sound of this!! Just wondering, will the bolognese keep for long in the fridge/freezer or is it best to eat straight away?
It definitely keeps! In fact, it’s even better the next day. It will last for at least 5 days in your fridge and many months in your freezer if you store it in freezer bags. š
I have black lentils do you think they will work in this dish?
Absolutely they will!