Save 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.
This vegan lentil Bolognese quickly became our weeknight favorite after experimenting one chilly evening, and now even the kids ask for seconds!
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:
- Combine lentils and vegetable broth in a medium saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes until lentils are tender but not mushy. Drain excess liquid and set aside.
- Prepare 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.
- Start the Sauce:
- Stir in crushed tomatoes, tomato paste, oregano, thyme, red pepper flakes, salt, and black pepper. Bring to a simmer.
- Combine Lentils:
- Fold in cooked lentils. Simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens and flavors meld.
- Creamy Finish:
- 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 When my sister visited last spring, everyone joined in the kitchen to make the sauce and share stories while chopping vegetables—it turned dinner into a special family night.
Required Tools
Medium saucepan, large deep skillet or Dutch oven, chefs knife, cutting board, wooden spoon
Allergen Information
Contains: None. Check plant-based cream for nut or soy allergens. Always verify labels for vegan and allergen status.
Nutritional Information
Calories: 260, Total Fat: 6 g, Carbohydrates: 38 g, Protein: 13 g (per serving, without pasta)
Save This creamy tomato basil lentil Bolognese is perfect for easy weeknights and special occasions alike. Enjoy every bite as comfort food with a fresh, healthy twist!
Recipe Help & Answers
- → What type of lentils work best?
Brown or green lentils hold texture well and absorb flavors nicely, making them ideal for this dish.
- → Can I use different herbs?
Yes, oregano and thyme pair beautifully, but fresh rosemary or parsley can also enhance the flavor.
- → How do I achieve the creamy texture?
Adding unsweetened plant-based cream at the end enriches and smooths the sauce naturally.
- → Is it necessary to drain the lentils?
Draining excess liquid ensures the sauce maintains a thick consistency without becoming watery.
- → What pasta pairs well with this sauce?
Wide noodles like rigatoni or spaghetti work well, capturing the sauce’s creamy texture in each bite.
- → Can I prepare this in advance?
Yes, flavors deepen after resting. Store refrigerated up to four days and reheat gently.