Pin 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 enjoyed creating this recipe for family dinners because it delivers all the comforting flavors of traditional Bolognese in a lighter, plant-based version that everyone can savor.
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, or until lentils are tender but not mushy. Drain any excess liquid and set aside.
- Sauté Vegetables:
- Meanwhile, heat olive oil in a large, deep skillet over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes, stirring occasionally, until vegetables are softened.
- Add Garlic:
- Add garlic and cook for 1 minute until fragrant.
- Make Sauce:
- Stir in crushed tomatoes, tomato paste, oregano, thyme, red pepper flakes, salt, and black pepper. Bring to a simmer.
- Add Lentils & Simmer:
- 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.
- To Serve:
- Serve over cooked pasta, topped with vegan parmesan or nutritional yeast if desired.
Pin This lentil bolognese quickly became a weekly staple for our family pasta night—my kids request it topped with extra basil every single time.
Required Tools
Medium saucepan, large deep skillet, chefs knife, cutting board, and wooden spoon are all you need to make this dish comfortably at home.
Allergen Information
Contains none—but always verify the label on your chosen plant-based cream for nut or soy content if allergies are a concern.
Nutritional Information
Each serving (without pasta) provides 260 calories, 6 g total fat, 38 g carbohydrates, and 13 g protein, making it both filling and balanced.
Pin This plant-based bolognese is perfect for weeknight dinners or meal prep. Enjoy its hearty flavor and creamy finish!
Recipe Questions
- → What type of lentils work best?
Brown or green lentils hold shape well and provide an earthy base ideal for this dish's creamy texture.
- → Can I adjust the spice level?
Yes, crushed red pepper flakes can be added or omitted depending on your preferred heat level.
- → Which plant-based cream is recommended?
Unsweetened oat, soy, or cashew cream works well to add richness without overpowering other flavors.
- → What pasta pairs best with this sauce?
Wide noodles like rigatoni or spaghetti complement the sauce’s creamy texture and capture the lentils nicely.
- → How can I make this gluten-free?
Use gluten-free pasta varieties to maintain the dish's compatibility with gluten-free diets.