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Rich, hearty, and packed with savory depth, this lentil bolognese transforms humble legumes into a luxurious pasta sauce that rivals its meaty counterpart. This recipe is perfect for both vegans and meat lovers looking to add more plant-based meals to their rotation.
My Weeknight Favorite Dish
As a recipe developer constantly testing new dishes, it’s rare for one to earn a permanent spot in my weekly rotation. But this lentil bolognese? It’s different.
The texture is spot-on, the flavor is deeply satisfying, and it comes together in about the same time as traditional bolognese – but with the added benefits of being plant-based and budget-friendly.
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Brown or Green Lentils: Found in the dried beans aisle, these hold their shape better than red lentils. Pre-cooked lentils from other parts of the store (see notes below) work great for a time-saver.
- Crushed Tomatoes: Look for San Marzano variety in the canned goods aisle for the best flavor. Fire-roasted crushed tomatoes add an extra layer of depth.
- Tomato Paste: The concentrated paste in tubes stays fresh longer than canned and allows for easy portioning.
- White Wine: Choose a dry white wine like Pinot Grigio or Sauvignon Blanc. Find it in the wine section, or substitute it with additional vegetable broth.
- Smoked Paprika: Located in the spice aisle, this adds a crucial smoky note. Sweet paprika works in a pinch but won’t provide the same depth.
- Balsamic Vinegar: Found near the oils and vinegars, aged balsamic offers the best flavor but regular works fine.
What Makes This Recipe Shine?
The success of this lentil bolognese lies in its careful balance of ingredients and techniques. Brown or green lentils provide the perfect meaty texture while absorbing the rich flavors of the sauce. The combination of caramelized tomato paste and balsamic vinegar creates that crucial umami flavor, while the traditional soffrito base of onions, carrots, and celery builds a classic Italian flavor foundation. The optional white wine adds complexity and brightness, while smoked paprika brings a subtle smokiness that enhances the savory profile.
How to Make Green Lentil Bolognese
Get ready for a cozy, flavor-packed meal! This Green Lentil Bolognese comes together with just a few simple steps.
Step One: Sauté the Aromatics
Grab a large pan or Dutch oven and heat a drizzle of olive oil over medium heat. Toss in the onion, carrots, and celery, stirring occasionally until softened and fragrant—around 5 minutes. Now, add the garlic and cook for another minute until it smells incredible.
Step Two: Build the Sauce
Time to bring in the flavor! Stir in the tomato paste and let it cook for about a minute to caramelize slightly—this deepens the richness of the sauce. Pour in the crushed tomatoes, vegetable broth, Italian seasoning, and red pepper flakes (if using). Stir everything together and let it come to a gentle simmer.
Step Three: Cook the Lentils
Add your cooked lentils straight into the sauce. Cover and let them simmer for about 30 minutes, stirring occasionally. If the sauce thickens too much, just add a splash of water or broth to loosen it up.
Step Four: Cook the Pasta
While the sauce simmers, cook your rigatoni (or pasta of choice) according to the package instructions. Drain and set aside.
Step Five: Bring It All Together
Once the lentils are tender, taste the sauce and adjust the seasoning as needed. If you love a thicker sauce, you can use an immersion blender to lightly blend some of it (but keep some texture!). Toss the cooked pasta with the sauce, or serve the sauce over the pasta for a rustic presentation.
Step Six: Serve & Enjoy!
Top with vegan Parmesan, fresh basil, and an extra drizzle of olive oil if you’re feeling fancy. Serve with bread and a side salad, and dig in!
Recipe Development Journey
This recipe underwent extensive testing to achieve the perfect texture and depth of flavor. Initial versions were too mushy, but switching from red to brown or green lentils and adjusting the cooking time solved this issue. We discovered that caramelizing the tomato paste before adding liquids significantly enhanced the umami flavor. The addition of smoked paprika was a late-stage enhancement that brought everything together.
Time-Saving Tips
Here are my favorite tips for making this meal fast and delicious:
- Finding Pre-cooked Lentils. You can find canned lentils in the canned goods section or sometimes, pre-cooked lentils can be sold in bags. I usually find these in the same area as pre-cooked rice. You can also cook your own lentils and freeze them in freezer-safe containers. I do this all the time and it’s my favorite way to have ready-made lentils around.
- Kitchen Gadgets to the Rescue. You can chop vegetables in a food processor.
- Double Up: Make a double batch and freeze half to serve later.
Storage Instructions
Store leftover sauce in an airtight container in the refrigerator for up to 5 days. For freezing, portion into freezer-safe containers or bags and store for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed to reach a desired consistency.
Serving Suggestions
Complete your Green Lentil Bolognese with these delicious side dishes:
- Steamed Broccoli – A simple yet nutritious addition that balances the richness of the sauce.
- Air Fryer Cauliflower – Crispy, golden cauliflower bites add a satisfying crunch.
- Roasted Vegetables – A medley of carrots, zucchini, and bell peppers brings color and natural sweetness.
- Vegan Caesar Salad – A crisp, refreshing salad with a creamy vegan dressing pair perfectly.
- Vegan Garlic Toast – Crunchy, buttery, and garlicky—ideal for scooping up extra sauce!
Whether you’re serving this for a cozy weeknight meal or a special dinner, these sides make it even more satisfying!
More Lentil Recipes
If you love this recipe for bolognese sauce with lentils, you may be ready to take this humble legume to another level. Here are more of my favorite lentil recipes to try:
Green Lentil Bolognese
This hearty and flavorful Vegan Lentil Bolognese is a plant-based twist on the classic Italian dish. Packed with protein-rich lentils, aromatic vegetables, and savory herbs, it’s perfect served over pasta or zucchini noodles for a satisfying and wholesome meal.
Servings: 4 servings
Calories: 232kcal
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Instructions
Sauté Vegetables
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Heat olive oil in a large skillet or Dutch oven over medium heat.
2 tablespoons olive oil
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Add the chopped onion, carrot, and celery, and sauté for 8-10 minutes, stirring occasionally, until softened.
1 cup chopped onion, 2 medium carrots,, 2 stalks celery,
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Stir in the minced garlic, oregano, basil, smoked paprika, and red pepper flakes (if using), and cook for 1-2 minutes until fragrant.
4 teaspoons minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon smoked paprika, ½ teaspoon red chili flakes
Add Tomato Paste and Wine
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Push the vegetables to one side of the pan and add the tomato paste to the center. Let it cook for 1-2 minutes, stirring, to caramelize slightly.
¼ cup tomato paste
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Pour in the red wine (or vegetable broth) and stir to deglaze the pan, scraping up any browned bits.
½ cup white wine
Build the Sauce
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Add the crushed tomatoes, vegetable broth, and cooked lentils to the skillet. Stir to combine.
28 oz can crushed tomatoes, 1 cup vegetable broth, 1 ½ cups cooked brown lentils
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Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally, until the sauce thickens.
Season and Serve
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Stir in the balsamic vinegar and adjust seasoning with salt and pepper to taste.
1 tablespoon balsamic vinegar, salt and pepper to taste
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Serve the lentil bolognese over cooked pasta or zucchini noodles. Garnish with fresh parsley or basil.
cooked pasta or zucchini noodles for serving, Garnish: chopped fresh parsley, vegan parmesan
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Notes
Nutritional estimates are for the sauce only.
Calories: 232kcal | Carbohydrates: 29g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 412mg | Potassium: 710mg | Fiber: 9g | Sugar: 8g | Vitamin A: 5775IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 4mg
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.