Save to Pinterest A hearty, vegan twist on classic Bolognese featuring rich tomatoes, earthy lentils, and fresh basil in a creamy, satisfying sauce—perfect for pairing with your favorite pasta.
I first made this lentil Bolognese for a cozy weeknight dinner, hoping to satisfy everyone at the table with something nourishing yet comforting. The creamy tomato basil sauce brought new love for plant-based meals in our household.
Ingredients
- Lentil Base: 1 cup (200 g) dried brown or green lentils, rinsed, 2 cups (480 ml) low-sodium vegetable broth
- Vegetables: 1 tablespoon olive oil, 1 medium yellow onion (finely chopped), 2 carrots (diced), 2 celery stalks (diced), 3 cloves garlic (minced)
- Sauce: 1 can (28 oz/800 g) crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon crushed red pepper flakes (optional), salt and black pepper to taste
- Creamy Finish: 1/2 cup (120 ml) unsweetened plant-based cream (such as oat, soy, or cashew), 1/4 cup (10 g) fresh basil leaves (chopped)
- To Serve: Cooked pasta of choice (e.g., spaghetti, rigatoni), vegan parmesan or nutritional yeast (optional)
Instructions
- Cook Lentils:
- In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes, until tender but not mushy. Drain any excess liquid and set aside.
- Sauté Vegetables:
- Heat olive oil in a large, deep skillet over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes, stirring occasionally, until softened.
- Add Garlic:
- Add garlic and cook for 1 minute until fragrant.
- Add Sauce Ingredients:
- Stir in crushed tomatoes, tomato paste, oregano, thyme, red pepper flakes, salt, and black pepper. Bring to a simmer.
- Combine Lentils and Sauce:
- Fold in cooked lentils. Simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens and flavors meld.
- Add Cream and Basil:
- Reduce heat to low. Stir in plant-based cream and fresh basil. Simmer for 2–3 minutes. Adjust seasoning as needed.
- Serve:
- Serve over cooked pasta, topped with vegan parmesan or nutritional yeast if desired.
Save to Pinterest One evening, my kids helped sprinkle fresh basil on top, and the whole family gathered for seconds. It has quickly become a favorite comfort dish for us.
Required Tools
Medium saucepan, large deep skillet or Dutch oven, chefs knife, cutting board, wooden spoon
Allergen Information
No common allergens are present but always check the plant-based cream label for nuts or soy. For strict diets, verify all packaged items for vegan status.
Nutritional Information (per serving, without pasta)
Calories: 260, Total Fat: 6 g, Carbohydrates: 38 g, Protein: 13 g
Save to Pinterest This vegan Bolognese makes weeknight dinner special without fuss. Enjoy it as leftovers for a delicious meal all week!
Recipe FAQs
- → What type of lentils work best?
Brown or green lentils are ideal for maintaining texture and absorbing flavors without becoming mushy.
- → Can I make this dish gluten-free?
Yes, simply use gluten-free pasta or enjoy the lentil sauce on its own as a hearty meal.
- → How do I achieve the creamy texture?
Stir in a plant-based cream near the end of cooking to add richness and smooth consistency.
- → What herbs enhance the flavor?
Fresh basil combined with dried oregano and thyme creates a balanced, aromatic profile.
- → Is this dish suitable for a vegan diet?
Yes, it uses plant-based ingredients and excludes animal products while offering high protein content.
- → How long can leftovers be stored?
Keep refrigerated in an airtight container for up to 4 days for best quality.