Name: Lentil Bolognese
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 1 stalk celery, diced; 1 carrot, peeled and diced; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon salt; 1 cup brown or green lentils, uncooked; 3 cups vegetable broth, or water; 1 can (28 ounce) crushed tomatoes; 1/4 cup tomato paste; 1 bay leaf; 1/2 cup milk, or almond milk; 1 pound pasta, such as spaghetti, pappardelle, or rigatoni; Parmesan cheese, grated; Fresh parsley, finely chopped

Turn pasta night into a healthy vegetarian feast with this lentil bolognese recipe! Cooked lentils offer a meaty texture and depth of flavor to the sauce, as well as a boost of plant-based protein and fiber.

White bowl of lentil bolognese spaghetti with fresh parmesan and chopped parsley on top with a silver fork on the side on a white background.

Whether you’re finding meat too expensive or looking to add another meatless meal to your repertoire, this lentil bolognese recipe is for you! Not only is it economical and easy to make, but it’s incredibly delicious and nutritious, and something even meat eaters can enjoy.

While traditional bolognese uses ground beef, cooked lentils provide a texture similar to ground meat, which makes them perfect for a vegetarian bolognese sauce. You can serve it over your favorite pasta for a hearty, healthy, and family-friendly weeknight meal.

Large pot of lentil bolognese pasta sauce with a wood serving spoon with cooked spaghetti, fresh parsley, freshly grated parmesan cheese, and a beige checkered tea towel on the side on a white background.

Why You’ll Love It

Vegetarian – This lentil bolognese is a delicious vegetarian recipe that everyone can enjoy, and can easily be made into a vegan bolognese by omitting the milk.
High in Fiber – Using lentils in this bolognese sauce gives it 10 grams of fiber per serving.
Freezes Well – The sauce keeps incredibly well in the freezer, making it a great meal prep idea.

Glass jug of vegetable broth, jar of heavy cream, jars of dried thyme and dried oregano, bowls of tomato paste, brown lentils, and crushed tomatoes with bay leaf, garlic cloves, carrot, celery, and onion on a white background.

Ingredients + Substitutions

Lentils – To add some vegetarian protein and complex carbohydrates to the sauce. The recipe calls for green or brown lentils, but you can use red lentils if needed. See the notes section of the recipe card for details.
Tomatoes – To make the sauce. The recipe calls for a combination of canned crushed tomatoes and tomato paste, but you can use diced canned tomatoes and tomato puree if needed. See the notes section of the recipe card for details.
Mirepoix – A combination of onion, celery, and carrots to create the base of the sauce and add some veggies.
Garlic – To flavor the sauce. The recipe calls for garlic cloves, but you can use garlic powder if needed. See the notes section of the recipe card for details.
Herbs – A combination of dried oregano, thyme, and bay leaf to flavor the sauce. The recipe calls for dried herbs, but you can use fresh herbs if preferred. See the notes section of the recipe card for details.
Broth – To cook the lentils. Use certified gluten-free broth to ensure the recipe is naturally gluten-free.
Olive Oil – To add some healthy fats.
Salt and Pepper – To season.
Fresh Parsley – To serve, although optional, fresh basil would also work well.

Dietary Adaptions

To Make it Gluten-Free: Use certified gluten-free broth and gluten-free pasta and/or serve the sauce over baked potatoes instead.

To Make it Dairy-Free: Swap the milk for almond milk, or omit it completely.

Grid of four images of a pot of sautéed mirepoix, garlic, and herbs; pot of sautéed veggies with soaked lentils; pot of sautéed veggies, lentils, and crushed tomatoes and tomato paste, and a pot of vegan bolognese mixture ready for cooking.

Red’s Nutrition Tip

Lentils are a highly underrated, versatile, and inexpensive ingredient. They are one of the best sources of plant-based protein and one of the highest fiber foods, and work well in soups, stews, chillis, casseroles, salads, and dips.

Close up of a bot of lentil bolognese sauce with a wooden spoon on a white background.

Serving Suggestions

This lentil bolognese is a balanced meal with protein, carbohydrates, fiber, and healthy fats. It can be enjoyed as is or adapted to suit your personal calorie or macro needs, for example:

To make it higher in fiber, swap the regular pasta for whole-wheat pasta.
To make it low carb, serve it over zucchini noodles.
To make it vegan, omit the milk to turn this recipe into a vegan lentil bolognese.
To add a bit of heat, add a pinch of chili flakes.
To give it extra umami flavor, add a splash of balsamic vinegar to the sauce.

Close up of spaghetti lentil bolognese in a white bowl with noodles wrapped around a silver fork on a white background.

Storage + Reheating

To Refrigerate: Once cooked, allow the sauce to cool completely, then transfer it to an airtight container and store it in the fridge for up to 5 days.

To Freeze: Once the bolognese sauce has cooled, transfer it to an airtight container, or containers if storing individual portions, and store it in the freezer for up to 3 months.

To Reheat: Once thawed, the lentil bolognese can be reheated in a pot on the stovetop on medium-high heat for 5-10 minutes or in the microwave for 2-3 minutes.

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