Name: Lentil Bolognese
Yield: 6

This Lentil Bolognese Recipe is a savory, vegan pasta topper loaded with veggies, lentils, tomatoes, and seasonings. It’s hearty, protein-packed, and filling!

author’s note

The Lentil Sauce That Changed My Pasta Game!

I’ve always loved how filling and budget-friendly lentils are, especially when I’m making a big batch of Lentil Curry or Lentil Soup. But this Lentil Bolognese? It might be my new favorite way to use them.

I wanted something meatless that still felt like a hearty dinner, something my whole family would happily dig into without asking where the meat is. And this one totally delivers. It’s thick, loaded with veggies, and packed with all the flavor you’d expect from a good Bolognese.

Plus, lentils bring the protein. Just half a cup gives you 12 grams, so this is one of those meals that really sticks with you in the best way. It’s cozy, satisfying, and tastes just as good the next day.

Carrots, celery, and onion in a pan, being sautéed, followed by adding mushrooms and more sautéing, with seasonings and tomato paste mixed in.

Ingredients In Lentil Bolognese Recipe

Ingredient	Tip
Olive Oil	Heat over medium to avoid burning the veggies.
Veggies	Dice evenly so everything cooks at the same rate.
Tomato Paste	Cook for 1 to 2 minutes to deepen the flavor.
Grape Juice & Veggie Broth	Simmer a few minutes so flavors blend and reduce slightly.
Fire-Roasted Diced & Crushed Tomatoes	Smash larger pieces with a spoon for a smoother sauce.
Brown Lentils	Rinse well before adding to the sauce.
Spaghetti	Cook just until al dente.

Finalizing the sauce by adding grape juice, reducing the liquid, incorporating tomatoes, and simmering with vegetable broth.

How To Make Lentil Bolognese Recipe

Cook veggies: Heat oil in a pot. Cook the veggies until soft. Add garlic.
Add flavor: Mix in tomato paste and herbs. Cook for 1-2 mins.
Make sauce: Add grape juice, broth, tomatoes, lentils, and bay leaves. Bring it to a boil, then lower the heat.
Let it cook: Simmer until lentils are soft and sauce gets thick.
Serve: Take out the bay leaves and serve over cooked spaghetti. Mix and enjoy!

Finished lentil bolognese recipe simmering in the pot, and then served over a bed of spaghetti.

Storage

Leftovers?

Refrigerate: Let the sauce cool, place it in an airtight container, and store in the fridge for up to 5 days.
Freeze: Cool the sauce, divide it into containers, and freeze for up to 3 months.
Thaw and Reheat: Thaw in the fridge or microwave, then reheat in a pot. Add water or broth if the sauce is too thick. Serve hot.