20 Minute Lentil Bolognese

This 20 Minute Lentil Bolognese is incredibly simple to make in one pot using tinned lentils, tomatoes and veg, and is packed full of flavour. It will become one of your weekly go-to dinners! If you love an easy, hearty family dinner, try my Easy Slow Cooker Sausage Casserole too.

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 Lentil Bolognese then you have to also check out my other dinners using lentils, such as my Vegan Lasagne or Vegan Shepherd’s Pie.

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, colour and flavour, but you could also use closed cup, sliced portobello or button mushrooms.
• Carrot: Frying carrot and onion together partially creates a ‘soffritto’, 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 Purée: adds depth of flavour!
• Lentils: I use tinned green lentils, drained and rinsed (about 240g drained per tin). They 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 stock: a cube or pot adds concentrated flavour and really enhances the lentil bolognese. Use a gluten free one if you need it, or leave it out for a lower salt version.
• Pasta: Use any pasta you like, or keep it gluten free with a brown rice or chickpea pasta. I found that fusilli works best so that the sauce can seep into every twist of the pasta, 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, add a few finely diced stalks for added flavour and goodness.
• Onion: I have used a white onion in this recipe, but a red onion would work just as well.
• Pasta: For a lighter bowl, serve the sauce over courgette noodles instead, and use any spare courgettes in my Courgette Soup.

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 Vegan Meatballs 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 chillies and turn it into a chilli sin carne (chilli without meat), like my Slow Cooker Vegan Chilli! If spice is your vice, then definitely check out my 10 Minute Spicy Pasta recipe.

How to make Lentil Bolognese

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. My Easy Red Pepper and Tomato Soup and Leek and Potato Soup are just as good for batch cooking. Store leftovers in an airtight container in the fridge for up to 2 days. To freeze, cool it, then freeze the sauce for up to 2 months. Defrost in the fridge before re-heating on a low heat until piping hot!

Recipe FAQs

More lentil recipes…

Dinner

Vegan Shepherd’s Pie

Dinner

Vegan Lasagne

Dinner

Easy Lentil Wellington

Sides

Vegan Sausage Rolls