Lentil Bolognese

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This hearty, savory Lentil Bolognese is a great vegetarian meal that doesn’t sacrifice comfort. It’s also high in protein and fiber!

I get asked to share more vegetarian recipes often, and I am always happy to because I love eating plant-based foods. Lentils are a fantastic source of protein and fiber, and unlike dried beans, they cook quickly without pre-soaking. This vegetarian Lentil Bolognese makes an excellent meatless dinner. Mushrooms and a whole can of tomato paste create a deeply savory foundation of flavor made richer with the wine, but you can easily omit it if you’d like. For a more traditional Bolognese recipe, I have stovetop, slow cooker, and Instant Pot versions.

Red Lentil Bolognese Ingredients

Vegetables: Dice one yellow onion, two medium carrots, and eight ounces of baby bella mushrooms.
Salt to season the vegetables
Tomato Paste: Use an entire can of tomato paste for a more complex flavor.
Garlic: Mince three garlic cloves.
Wine: Red wine adds richness and depth to the Bolognese sauce. Make sure to use a dry, good-quality one.
Tomatoes: I swear by Tuttorosso’s canned tomatoes. Crushed or diced tomatoes will work here.
Liquid: Use vegetable broth or water to cook the lentils.
Lentils: Brown, green, or split red lentils are all good options for this Bolognese recipe. Each type has roughly the same cooking time, but split red lentils have a finer texture once cooked, while brown or green will be more distinctive in the sauce.
Herbs: Season the Bolognese with dried oregano or Italian seasoning and garnish with fresh basil.
Parmesan: Garnish with freshly grated parmesan or nutritional yeast for a vegan lentil Bolognese.
Pasta: To increase the protein, serve this dish over high-protein pasta.

How to Make Lentil Bolognese

Vegetables: Sauté the onion, carrots, mushrooms, and salt in a large pot over medium heat. Cook until the onions are translucent and the mushrooms start to cook down.
Tomato Paste: Stir in the tomato paste and garlic and cook for five minutes until the paste is a deeper red and starts to smell toasted.
Bolognese Sauce: Pour the red wine into the pot to deglaze and cook for another minute. Add the tomatoes, broth, lentils, and Italian seasoning. Increase the heat to high, stirring occasionally, until the liquid is just below a boil.
Simmer: Cover the pot, reduce the heat to medium-low, and simmer for 25 to 40 minutes until the lentils are tender. Keep the liquid at an active simmer, which means there should be a little bubbling but not a full boil.
Pasta: Boil a large pot of salted water and cook the pasta to al dente according to the package directions. Once done, drain the pasta and stir into the sauce.
How to Serve: Divide the lentil Bolognese into bowls and top with grated parmesan or nutritional yeast and fresh basil.

Variations

Mushrooms: Swap baby bellas with white button mushrooms.
Not a mushroom fan? You can skip the mushrooms if you dislike them, but they do give the sauce a meatier texture and umami flavor. If you dice them very small, the mushrooms aren’t as noticeable.
Wine: Substitute red wine with white wine or omit it if you prefer not to cook with it. If you don’t want to open an entire bottle of wine, buy the mini bottles or cans at the supermarket.
Broth: If you’re not vegetarian, you can always use chicken broth or stock if that’s what you have.

What to Serve with Lentil Bolognese

Pasta: This easy Lentil Bolognese sauce is excellent over pasta, like linguini, rigatoni, or rotini. I used Barilla’s Protein+ pasta for extra protein and fiber. If you have a gluten sensitivity, choose your favorite gluten-free noodles.
For a lower-carb option, serve it over zucchini noodles.
If you want to add a side dish, try this pasta with garlic knots, an Italian side salad, or roasted green beans.
Meat: If you’re not vegetarian and want more protein, pair it with salmon or chicken.

Storage

Leftovers will last up to five days in the refrigerator or three months in the freezer.

You can freeze the Bolognese and pasta together or make just enough pasta for the first night. Then freeze the sauce separately and cook fresh pasta before eating.
To thaw, let the container sit overnight in the refrigerator and reheat it on the stove or in the microwave until warm. You may need to add a splash of water or broth if it’s too thick.