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This 20 Minute Lentil Bolognese is incredibly simple to make in one-pot using pantry staples and is packed full of flavor. It will become one of your weekly go-to vegetarian meals!
Recipe Difficulty – Easy!
Table of Contents
Why this recipe works
Veg packed hearty lentil sauce with pasta made using mostly pantry ingredients…. what’s not to love? It’s the perfect family friendly recipe using lentils which are great plant-based source of protein and help to create a meaty texture and flavour twist to an all time classic.
If quick, hearty and lentil based meals are what you are after just like this Vegan Lentil Bolognese then you have to also check out my other dinners using lentils such as this Gluten Free & Vegan Lasagne or Lentil Shepherd’s Pie recipe.
Ingredients to make Lentil Bolognese
- Onion – I’ve used a white onion here, however you could use a red onion if you preferred.
- Garlic – adding garlic offers a gentle spice and adds flavour to the lentil bolognese.
- Mushrooms: I used chestnut mushrooms for their size, color, and flavour, but you could also use baby bellas, sliced portobellos, or button mushrooms.
- Carrot – Frying carrot and onion together partially creates a ‘soffitto’ which is essentially the base of the recipe. A soffritto sweetens and deepens the flavours of the dish.
- Dried basil – dried basil has a stronger, more concentrated flavour than fresh leaves.
- Dried oregano – this herb pairs well with the tomatoes and often balances the acidity from the tomatoes.
- Chopped tomatoes – these provide the base of the recipe and the perfect amount of liquid and acidity.
- Tomato Paste – adds depth of flavour!
- Lentils – I use canned green lentils these are a great source of plant-based protein and add a ‘meaty’ texture. If you have any cans spare then try making my Awesome Aubergine Bake recipe.
- Vegetable broth – this adds concentrated flavour and really enhances the lentil bolognese.
- Pasta – Keep this homemade bolognese gluten-free by using brown rice pasta or chickpea pasta! I found that rotini works best so that the sauce can seep into every curve of the noodle, ensuring a burst of bolognese flavour in each and every bite.
See recipe card for full information on ingredients and quantities.
Substitutions
- Lentils – I have used tinned green lentils in this recipe, however you could always substitute this for pre-cooked red lentils, finely chopped walnuts or a bean such as kidney beans instead. If you aren’t vegetarian or vegan you can swap the lentils for a more traditional beef mince.
- Herbs – If you don’t have access to one of the herbs listed in the ingredients or don’t like one of them, you can always try adding rosemary.
- Carrot – Could be swapped for celery or if you have celery in the fridge at a few finely diced stalks in for added flavor and goodness.
- Onion – I have used a red onion in this recipe, but a white onion would work just as well.
- Pasta – In you’re low-carb then you could swap pasta for zucchini noodles instead.
Variations
- Kid Friendly – this is a great family-friendly recipe that I am sure the children will enjoy! If you have children, you should check out my No-Meat Balls recipe. It is another great recipe to get the children involved in cooking!
- Deluxe – This lentil spaghetti bolognese is the perfect recipe to make if you have dinner guests! It goes perfectly with pasta, I really love using brown rice spaghetti as it’s naturally gluten-free but it also works really well with gluten free penne or even brown rice/quinoa. Served with some freshly chopped basil, grated vegan parmesan and a slice of gluten free garlic bread, I can guarantee this will be a hit!
- Spicy – this recipe is mild for all to enjoy. However you could add some chilli powder, cayenne pepper or freshly chopped chillis and turn this recipe into this Chili Sin Carne (meaning chilli without meat in Spanish) recipe! If spice if you vice, then definitely check out my 10 Minute Spicy Pasta recipe.
How to make Lentil Bolognese
Step 1: Firstly, finely dice the onion, crush the garlic, slice the mushrooms and chop the carrot.
Step 2: Place a large pot/pan on a medium heat adding the olive oil, garlic, onion, carrot, mushrooms, and herbs and fry together for a couple of minutes until they soften.
Step 3: Then add the tinned tomatoes, lentils and vegetable stock cube/pot, tomato puree and mix together. Place a lid on top and cook on a medium/high heat for 15 minutes until the bolognese starts to thicken making sure to stir it every 5 minutes.
Step 4: Meanwhile cook your pasta as per packet instructions.
Leftovers
When making recipes like this easy lentil bolognese, it’s always a good idea to make extra to either use for healthy meal prep lunches or freeze it down to have as a quick healthy dinner for an evening where you don’t have time. Store leftovers in an airtight container in the fridge for up to 3 days. If you are freezing the recipe, allow to fully defrost before re-heating on a low heat until piping hot!
Recipe FAQs
Yes, absolutely! This is a tasty recipe can be frozen ahead for a healthy meal at another time. Simply allow to cool, store in an airtight container in the fridge for up to 2 months. Allow to fully defrost before gently re-heating on a low heat until piping hot!
I have used tinned green lentils in this recipe, however you could always substitute this for finely chopped walnuts or a bean such as kidney beans instead. Alternatively, if you aren’t vegetarian or vegan you can swap the lentils for a more traditional beef mince.
Sure, I would pre-cook these as per packet instructions first before following this this lentil bolognese recipe.
More lentil recipes…
Tried this Lentil Bolognese recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
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20 Minute Lentil Bolognese
Equipment
- Chopping Board
- Knife
- large pot
- Medium sized saucepan
- Colander to drain pasta
Ingredients
- Olive oil
- 1 large onion, finely diced
- 4 garlic cloves, crushed
- 200 g mushrooms, sliced
- 1 large carrot, finely chopped
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 2 400g tinned chopped tomatoes
- 2 400g tins of lentils
- 1 veg stock cube/pot
- 2 tbsp tomato paste
- 400 g spaghetti, (or penne, fusllli)
Instructions
- Firstly, finely dice the onion, crush the garlic, slice the mushrooms and chop the carrot
- Place a large pot on a medium heat adding the olive oil, garlic, onion, carrot, mushrooms and herbs and fry together for a couple of minutes until they soften
- Then add the tinned tomatoes, lentils and vegetable stock cube/pot, tomato puree and mix together. Place a lid of top and cook on a medium/high heat for 15 minutes until the bolognese starts to thicken making sure to stir it every 5 minutes
- Meanwhile, boil the spaghetti as per packet instructions.
- Finally, serve a few generous spoons of the bolognese sauce on top or mix into the pasta and enjoy.
Video
Notes
Nutrition
Great recipe James
You always make everything so clear and easy to follow – and have helped increase my menu repertoire!
Thank you Gini 🙂
Very very delicious. Couldn’t believe how quick and easy this dish is to make. Can make a huge batch too to freeze for lunch or dinner when I don’t have time to cook. It was a bug thumbs up
Love this Johanna 🙂
Another cracking recipe thoroughly enjoyed by all the family tonight. You have 4 new fans! Thank you:)
LOVE this, thank you Lucy 🙂