SERVES 4 – PREP TIME: 15 MINS – READY IN: 40 MINS
Looking for a hearty and satisfying vegan dinner?
This Vegan Lentil Bolognese is rich, comforting, and completely plant-based. Packed with protein from lentils, bursting with flavor from herbs and garlic, and served over pasta, it’s a healthy twist on the Italian classic that’s perfect for both weeknight dinners and family gatherings.
Growing up, pasta night was a weekly ritual in my home. My mom’s spaghetti Bolognese was always the centerpiece, and it’s a dish that instantly brings back memories of laughter around the dinner table.
When I transitioned to a vegan lifestyle, I knew I had to recreate that same nostalgic comfort but without the meat.
The discovery of using lentils as the star ingredient was a game-changer. Not only do they give the sauce that hearty, meaty texture, but they’re also budget-friendly and incredibly nutritious. Now, whenever I make this Lentil Bolognese, it feels like carrying a piece of my childhood into my present life—only now it’s healthier, lighter, and completely plant-powered.
INGREDIENTS
- 1 Tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup dried brown or green lentils, rinsed
- 1 can (400g) crushed tomatoes
- 3 Tbsp tomato paste
- 3 cups vegetable broth
- 2 Tbsp soy sauce
- Salt & pepper to taste
- 300g spaghetti (or gluten-free pasta)
Cooking Instructions
- Heat olive oil in a large pan, and sauté the onion, garlic, carrots, and celery for 5 minutes.
- Stir in oregano, basil, and lentils. Cook for 2 minutes.
- Add crushed tomatoes, tomato paste, broth, and soy sauce. Stir well.
- Bring to a boil, reduce heat, and simmer uncovered for 25–30 minutes until lentils are tender.
- Meanwhile, cook spaghetti according to package instructions. Drain.
- Season sauce with salt and pepper.
- Serve sauce over pasta.
TOTAL CALORIES (per serving): 490
Protein: 20g, Carbs: 82g, Fats: 7g