Lentil Bolognese

Lentil Bolognese is a rich, hearty, and deeply satisfying vegan twist on the classic Italian meat sauce. Packed with protein-rich red lentils, aromatic herbs, and a bold, tangy tomato base, this plant-based version is slow-simmered to perfection and tossed with your favorite pasta. It’s the kind of meal that tastes like it’s been cooking all day—without the need for meat.

Why You’ll Love This Recipe

This Lentil Bolognese is more than just a meatless substitute—it’s a nourishing, flavor-packed sauce that stands proudly on its own. The red lentils create a comforting texture, while the walnuts add a subtle earthiness and depth. The layers of flavor built from caramelized onions, tomato paste, and balsamic vinegar make this sauce taste luxurious and authentic. It’s vegan, budget-friendly, and incredibly satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ tablespoons olive oil

• 1 large onion, diced

• 4 garlic cloves, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme (or use more oregano)

• 1 ½ teaspoons kosher salt, plus more to taste

• Freshly ground black pepper, to taste

• 1 (5.3-ounce / 150 g) tube tomato paste

• ½ cup mixture: ¼ cup balsamic vinegar + ¼ cup vegetable broth

• 3 cups vegetable broth

• 1 cup red lentils, soaked 30–60 minutes

• ¼ cup walnuts (or pecans), finely crushed

• 1 (14.5-ounce) can crushed tomatoes (or whole peeled tomatoes, hand-crushed)

• 12–16 ounces pasta (tagliatelle, pappardelle, fettuccine, rigatoni, penne rigate, or gnocchi)

• 1 tablespoon high-quality balsamic vinegar (to finish)

• Flat-leaf parsley or fresh basil, chopped (optional)

Directions

1. Soak the red lentils in water for 30–60 minutes. Meanwhile, prep the remaining ingredients.

2. Heat a large sauté pan or Dutch oven over medium-high heat. Add olive oil and the diced onion with a pinch of salt. Cook for 5 minutes, stirring until lightly browned.

3. Deglaze with a splash of water and continue cooking for another 4–5 minutes, until the onions are soft and golden.

4. Add minced garlic, oregano, thyme, salt, and pepper. Sauté for 1–1.5 minutes until fragrant.

5. Stir in the tomato paste and cook for 2–3 minutes, allowing it to caramelize and deepen in color.

6. Deglaze with the balsamic vinegar and broth mixture, scraping up the browned bits from the bottom. Cook for 1–2 minutes until the mixture becomes thick and jammy.

7. Pour in the remaining vegetable broth. Add the soaked lentils and crushed walnuts. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.

8. Add the crushed tomatoes and simmer for another 15–20 minutes, until the lentils are fully cooked but not mushy. Add a splash of water if the sauce starts to thicken too much.

9. Meanwhile, cook the pasta in salted water until al dente. Reserve some pasta water before draining.

10. Taste the sauce and adjust salt and pepper. Stir in 1 tablespoon of balsamic vinegar to finish.

11. Toss the cooked pasta with the sauce, adding reserved pasta water as needed to coat the noodles.

12. Garnish with chopped parsley or basil, if desired. Serve warm.

Servings and timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

• Nut-free: Omit the walnuts or substitute with sunflower seeds or extra lentils for texture.

• Gluten-free: Use gluten-free pasta to make the dish entirely gluten-free.

• Smoky flavor: Add a pinch of smoked paprika or a splash of liquid smoke.

• Add vegetables: Include diced mushrooms, carrots, or zucchini for added nutrition and texture.

• Cheesy topping: Sprinkle with vegan parmesan or nutritional yeast for a cheesy finish.

Storage/Reheating

Storage:
Store leftover sauce (with or without pasta) in an airtight container in the refrigerator for up to 5 days.

Freezing:
Freeze the sauce on its own for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:
Reheat in a saucepan over low heat, adding a splash of water or broth if needed. If reheating with pasta, add a little olive oil or pasta water to loosen the sauce.

FAQs

Do I need to soak the lentils?

Soaking helps reduce cooking time and ensures even texture, but if you’re in a rush, you can skip soaking—just add a little extra broth and simmer slightly longer.

Can I use green or brown lentils instead?

Yes, but the texture will be firmer and less creamy. Red lentils break down more, giving the sauce a meatier consistency.

Is the balsamic vinegar necessary?

Yes, it adds depth and balances the acidity of the tomatoes. Use high-quality balsamic for the best flavor.

Can I make this ahead of time?

Definitely. This sauce gets even better the next day as the flavors deepen.

What type of pasta works best?

Hearty pastas like tagliatelle, pappardelle, rigatoni, or gnocchi hold the sauce well and create a satisfying dish.

How do I thicken the sauce?

If the sauce is too thin, let it simmer uncovered to reduce, or mash some of the lentils gently with a spoon.

Can I make this in an Instant Pot?

Yes. Use the sauté function for the aromatics, then pressure cook the lentils, broth, and tomatoes for 10 minutes, followed by a natural release.

What can I use instead of walnuts?

Try pecans, sunflower seeds, or omit them entirely for a nut-free version.

Is this recipe kid-friendly?

Yes. It has a mild, savory flavor kids often enjoy, especially when served with their favorite pasta.

Can I use tomato sauce instead of crushed tomatoes?

Yes, but the texture will be smoother. You may want to reduce the broth slightly if using a thinner tomato sauce.

Conclusion

Lentil Bolognese is a hearty, healthy, and delicious plant-based alternative to traditional meat sauces. With its rich tomato flavor, satisfying texture, and nourishing ingredients, it’s a recipe that both vegans and meat-lovers can enjoy. Serve it over your favorite pasta and savor the comforting flavors of a classic Italian dish—made entirely from plants.