Save to Pinterest A hearty vegan twist on classic Bolognese featuring rich tomatoes, earthy lentils, and fresh basil in a creamy satisfying sauce—perfect for pairing with your favorite pasta.
I first made this lentil Bolognese for a casual family dinner and everyone was amazed at how flavorful and creamy it tasted without any dairy or meat. Even my kids who usually prefer classic pasta sauces went back for seconds.
Ingredients
- Lentil Base: 1 cup (200 g) dried brown or green lentils, rinsed, 2 cups (480 ml) low-sodium vegetable broth
- Vegetables: 1 tablespoon olive oil, 1 medium yellow onion (finely chopped), 2 carrots (diced), 2 celery stalks (diced), 3 cloves garlic (minced)
- Sauce: 1 can (28 oz/800 g) crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon crushed red pepper flakes (optional), Salt and black pepper to taste
- Creamy Finish: 1/2 cup (120 ml) unsweetened plant-based cream (such as oat, soy, or cashew), 1/4 cup (10 g) fresh basil leaves (chopped)
- To Serve: Cooked pasta of choice (e.g., spaghetti, rigatoni), Vegan parmesan or nutritional yeast (optional)
Instructions
- Prepare Lentils:
- In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, reduce heat, and simmer uncovered for 20&25 minutes, or until lentils are tender but not mushy. Drain any excess liquid and set aside.
- Cook Vegetables:
- Meanwhile, heat olive oil in a large, deep skillet over medium heat. Add onion, carrots, and celery. Sauté for 6&8 minutes, stirring occasionally, until vegetables are softened.
- Add Garlic:
- Add garlic and cook for 1 minute until fragrant.
- Prepare Sauce:
- Stir in crushed tomatoes, tomato paste, oregano, thyme, red pepper flakes, salt, and black pepper. Bring to a simmer.
- Add Lentils:
- Fold in cooked lentils. Simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens and flavors meld.
- Finish Sauce:
- Reduce heat to low. Stir in plant-based cream and fresh basil. Simmer for 2&3 minutes. Adjust seasoning as needed.
- Serve:
- Serve over cooked pasta, topped with vegan parmesan or nutritional yeast if desired.
Save to Pinterest This dish has become a comforting weeknight staple for my family, and the rich flavor always reminds me of chilly evenings spent together around the dinner table.
Required Tools
Medium saucepan, large deep skillet or Dutch oven, chefs knife, cutting board, wooden spoon
Allergen Information
Contains none, but always check plant-based cream ingredients for potential nut or soy allergens and review labels for vegan status
Nutritional Information
Per serving (without pasta): Calories 260, Total Fat 6 g, Carbohydrates 38 g, Protein 13 g
Save to Pinterest Enjoy the creamy, wholesome twist of this lentil Bolognese—perfect for any cozy pasta night. This might just become your favorite vegan sauce recipe!
Recipe FAQs
- → How do lentils affect the texture of this dish?
Lentils provide a hearty, satisfying texture that mimics the richness typically found in traditional sauces, adding body and protein.
- → Can I adjust the spice level in this dish?
Yes, the recipe includes optional crushed red pepper flakes which can be added or omitted to suit your preferred spice tolerance.
- → What type of plant-based cream works best?
Unsweetened oat, soy, or cashew cream all blend smoothly into the sauce without overpowering the flavors.
- → Is it necessary to rinse lentils before cooking?
Rinsing lentils helps remove impurities and improves clarity and flavor, so it's recommended before cooking.
- → Can this sauce be prepared ahead of time?
Yes, the sauce stores well refrigerated for up to four days, making it convenient for meal planning.