by My easy vegan lentil bolognese is packed with flavor and takes less than an hour to make! Made with red lentils, tomatoes, and herbs, this wholesome bolognese makes for the most vegan pasta sauce. Nourishing and satisfying, it’s just so good!
Growing up, my mom’s spaghetti was a weekly staple in our dinner rotation and one of my absolute favorite recipes. I always looked forward to the comforting dish, and as an adult, I’ve found myself looking for that similar comfort, just like in my go to nourishing pasta recipes, but with a plant-based twist!
Plus, as a Registered Dietitian, I’m always looking for easy ways to sneak more protein into pasta dishes. My Creamy Vegan Pasta Bake has a whopping 32 grams of protein per serving without even trying, and the red lentils in this Vegan Bolognese Pasta make it just as easy to give this comforting dish a protein boost!
No meat, no problem!
If you’re used to a meat-based bolognese, I promise you won’t even miss the meat!
We’re using all those classic herbs and spices you know and love to get that cozy, saucy bolognese flavour, while lentils add a hearty, satisfying texture that makes this sauce feel anything but boring.
And the nutrition is pretty great, too! Just 1 cup of cooked lentils has 18 grams of protein and provides 36% of the daily value for iron. Plus, pairing lentils with tomatoes gives you a boost of vitamin C, which helps your body absorb more of that plant-based iron.
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Look, you can totally enjoy this red lentil bolognese on its own, but I personally love pairing it with my 20-Minute Lemon-Tahini Vegan Caesar Salad for a classic combo, which you can whip up while the bolognese simmers!
My top tips for success!
- You don’t need to add sugar. Traditional tomato sauces often include a little sugar to balance the acidity of the tomatoes, but after testing this recipe, I found it didn’t need any. If you prefer a slightly sweeter sauce, though, feel free to throw in about 1 tablespoon of sugar!
- Red lentils are my go-to here. I tested this recipe with red lentils because they cook relatively quickly and break down into the sauce, giving it a hearty texture. You can absolutely use green or brown lentils instead, but keep in mind that they take longer to cook, so you may need to adjust the cooking time.
- Keep an eye on cooking time if you swap the tomatoes. I tested this recipe with diced tomatoes, so if you use crushed, whole, or another type of tomato instead, the consistency and cooking time may vary slightly.
Quick & Easy Vegan Red Lentil Bolognese
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 796 mL no salt added diced tomatoes , with their juices (28 fl oz)
- 156 mL tomato paste, 5.5 fl oz
- 3/4 cup dried red lentils, rinsed
- 1½ tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp salt , or to taste
- 1/2 tsp black pepper, or to taste
- 454 g pasta of choice
Equipment
- 1 Large pot
Instructions
- In a large pot over medium heat, add olive oil and sauté the onion and garlic until the onion is translucent. I recommend adding the garlic a few minutes into the cooking so that it doesn't burn.
- Once onion translucent, add canned tomatoes (with their juices), tomato paste, lentils, oregano, basil, salt and pepper.Bring sauce to a simmer, cover and let simmer for 30-40 minutes, until lentil are tender, stirring occasionally.
- Once done, cook pasta as per package instructions. Serve together and enjoy!
