Lentil Bolognese Recipe
Rich and robust, this plant-based Lentil Bolognese is hearty, meaty and full of depth of flavor. Toss it with your favorite pasta, or spoon it over creamy polenta—either way, this simple nourishing vegan meal is one the whole family will enjoy.
How to Make the Best Lentil Bolognese
This Lentil Bolognese is the ultimate plant-based comfort food that doesn’t compromise on flavor or heartiness. The combination of tender lentils, aromatic vegetables, and rich tomato sauce creates a dish that’s every bit as satisfying as traditional meat-based bolognese. The secret weapon? Toasted walnuts, which add a subtle earthiness and help mimic that meaty texture we all crave.
What makes this recipe truly special is the depth of flavor developed through proper technique—browning the tomato paste, deglazing with wine, and allowing the lentils to slowly absorb all those delicious juices. The result is a sauce that’s complex, savory, and utterly craveable. Black caviar lentils hold their shape beautifully while providing plenty of protein and fiber.
Whether you’re fully plant-based or just looking to add more meatless meals to your rotation, this Lentil Bolognese deserves a permanent spot in your recipe collection. Serve it over your favorite pasta shape, spoon it onto creamy polenta, or even use it as a filling for stuffed peppers—the possibilities are endless.
Lentil Bolognese
Rich and robust, this plant-based Lentil Bolognese is hearty, meaty and full of depth of flavor. Toss it with your favorite pasta, or spoon it over creamy polenta—either way, this simple nourishing vegan meal is one the whole family will enjoy.
Ingredients
Base
Seasonings
Sauce
Instructions
Cook the Vegetables
- Heat oil in a large pot or dutch oven over medium-high heat. Add the onion and sauté for 2-3 minutes stirring until fragrant.
- Lower heat to medium, then add the carrots, celery, garlic, salt, pepper, chili flakes, and herbs. Sauté 7-8 minutes, stirring.
Build the Sauce
- Add the tomato paste, browning it just a bit in the pan (this will deepen the flavor), then deglaze with wine if you want, scraping up any brown bits.
- Once most of the wine has cooked off add the tomatoes and their juices, cook them down for just a few minutes.
Simmer and Finish
- Add the lentils, veggie stock and hemp seeds or walnuts. Bring to a boil, cover tightly, lower heat to low, and simmer gently 20-25 minutes, or until the lentils are tender.
- Uncover and continue cooking until most of the liquid has cooked off. Stir in the balsamic vinegar, taste, and adjust salt, pepper, vinegar and chili flakes to your liking.
- Serve tossed with your favorite pasta or over creamy polenta. Sprinkle with optional pecorino cheese or a vegan cheesy sprinkle.
Notes
- Use small, quick-cooking lentils like black caviar lentils or French green lentils for best results.
- Larger lentils will take longer to cook—adjust timing accordingly.
- For a richer flavor, don't skip browning the tomato paste before adding liquids.
- This sauce keeps well in the refrigerator for up to 5 days or freezes beautifully for up to 3 months.
