Name: Lentil Bolognese Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 small yellow onion, finely diced; 1 small carrot, finely diced; 1 celery rib, finely diced; 8 oz baby bella mushrooms, finely diced (can use cremini or white mushrooms); 3 cloves garlic, minced; 2 tablespoons olive oil; 15 oz can lentils, rinsed and drained; 1 tablespoon balsamic vinegar; 1 teaspoon Italian seasoning; 1/4 teaspoon crushed red pepper flakes; 24 oz marinara sauce; Kosher salt and black pepper, to taste; Freshly grated Parmesan cheese, optional for garnish; Fresh basil, optional for garnish; For serving: pasta or spaghetti squash

Jump to Recipe· 4.1 from 8 reviews

I am so excited to share this Lentil Bolognese Recipe with you because it quickly became one of my all-time favorite weeknight meals. It is packed with hearty lentils, earthy mushrooms, and vibrant spices simmered in a rich marinara sauce. I love how satisfying and comforting it feels without requiring hours in the kitchen, making it perfect for busy evenings when you want something nutritious and delicious on the table fast. This recipe brings together incredible flavors and textures that even meat lovers will adore!

Why You’ll Love This Lentil Bolognese Recipe

What truly makes this Lentil Bolognese Recipe special to me is its deeply satisfying flavor profile. The lentils provide that wonderful bite and protein punch, while the finely diced mushrooms add an earthy, meaty texture. Paired with the sweetness from the carrot and the slight tang from the balsamic vinegar, it creates a beautifully balanced sauce that feels both comforting and bright. The gentle heat from crushed red pepper flakes adds just enough warmth to keep every bite interesting. I find myself craving this combination over and over again!

Aside from flavor, I am continually impressed by how easy this recipe is to prepare. It all cooks in one skillet and comes together in just about 30 minutes, making it ideal for hectic weeknights or casual gatherings. I also love how versatile it is—you can serve it over your favorite pasta, spaghetti squash, or even creamy polenta. This Lentil Bolognese Recipe is my go-to meal when I want something hearty and wholesome without spending hours in the kitchen, and I know you’ll appreciate that too.

Ingredients You’ll Need

The image shows various ingredients arranged neatly on a white marbled surface. There are eleven bowls and containers of different sizes, mostly white, except two with a speckled beige pattern. The largest bowl at the bottom left holds finely chopped mushrooms with brown and white colors. Above it, a smaller bowl with orange chopped carrots sits next to a bowl with finely chopped white onions. A medium-sized bowl at the center contains cooked lentils that are brown and round. Below it, a small bowl holds chopped celery, light green in color. To the right of the lentils, a glass measuring cup is filled with bright red tomato sauce. Around the top right corner of the image are six small white dishes holding, from left to right, salt with pepper, minced garlic, yellow olive oil, red pepper flakes, dried herbs, and dark balsamic vinegar. The setup is clean and organized, perfect for preparing a recipe photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but thoughtfully chosen to create layers of flavor and texture in the sauce. Each one plays a vital role—from the tender lentils to the savory mushrooms and the vibrant combination of herbs and spices.

2 tablespoons olive oil: For sautéing veggies and giving the sauce a rich, silky base.
1 small yellow onion, finely diced: Adds natural sweetness and depth when softened.
1 small carrot, finely diced: Brings a subtle sweetness and lovely color to the sauce.
1 celery rib, finely diced: Gives a fresh, slightly crunchy texture and balances flavors.
8 oz baby bella mushrooms, finely diced: Provides an earthy, meaty texture that makes this dish so hearty.
Kosher salt and black pepper, to taste: Essential for seasoning to bring all the ingredients to life.
3 cloves garlic, minced: Adds aromatic warmth and a slightly pungent kick.
15 oz can lentils, rinsed and drained: The protein-packed star of the dish, making it filling and nutritious.
1 tablespoon balsamic vinegar: Adds a touch of acidity and sweetness that brightens the sauce.
1 teaspoon Italian seasoning: A balanced blend of herbs that ties everything together beautifully.
1/4 teaspoon crushed red pepper flakes: Gives a subtle heat to keep the flavors lively.
24 oz marinara sauce: The robust tomato base that pulls all the flavors into one comforting dish.
For serving: pasta or spaghetti squash: Choose your favorite to complement the sauce.
For garnish: freshly grated Parmesan cheese and fresh basil, optional: Adds a fresh, cheesy finish that elevates the dish.

Directions

Step 1: Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the finely diced onion, carrot, celery, and mushrooms. Sauté everything, stirring occasionally, for 5 to 7 minutes until the vegetables become tender and fragrant. This step builds your flavor base, so don’t rush it!

Step 2: Add the minced garlic to the skillet and cook for about 1 minute, stirring frequently to prevent burning. Season with kosher salt and black pepper to taste, which enhances the natural essence of all the ingredients at once.

Step 3: Stir in the rinsed and drained lentils, balsamic vinegar, Italian seasoning, and crushed red pepper flakes. Let everything cook together for 1 minute to allow the spices and vinegar to meld with the lentils and veggies.

Step 4: Pour in the marinara sauce, stirring well to combine. Reduce the heat to low, then cover and let it simmer gently for 10 minutes. During this time, the flavors will deepen and thicken into a luscious, hearty sauce.

Step 5: Taste your Lentil Bolognese and adjust seasoning with additional salt and pepper if needed. Serve it piping hot over your choice of pasta, spaghetti squash, polenta, baked sweet potato, or even soft eggs for a creative spin. Don’t forget to garnish with fresh basil and grated Parmesan cheese if you like!

Servings and Timing

This Lentil Bolognese Recipe yields about 6 generous servings, perfect for feeding a family or having leftovers for lunch the next day. The prep time is an easy 10 minutes, mainly for chopping the veggies, while the cook time is around 20 minutes, including simmering. Altogether, you’re looking at 30 minutes from start to finish with no resting or cooling time required. It’s one of those quick, no-fuss meals that feel homemade without the wait.

How to Serve This Lentil Bolognese Recipe

A plate with a base layer of light yellow spaghetti noodles arranged loosely in a circle, topped with a thick layer of chunky reddish-brown lentil and tomato sauce that evenly covers the center of the pasta. There are small bits of green basil leaves sprinkled on top along with a light dusting of grated white cheese. A single whole basil leaf sits on the edge of the spaghetti. The white plate sits on a white marbled surface with a fork with a wooden handle and a striped cloth nearby. In the background, there is a small bowl of red pepper flakes and another small bowl with grated cheese. photo taken with an iphone --ar 4:5 --v 7

When I serve this Lentil Bolognese, I love pairing it with classic spaghetti for a comforting, familiar meal that everyone loves. If I want to keep things lighter or gluten-free, I swap in some roasted spaghetti squash or creamy polenta, each bringing a different texture but harmonizing perfectly with the sauce. For a cozy family dinner, I’ll add a side of garlicky green beans or a simple mixed greens salad to brighten up the plate.

Presentation-wise, garnishing with freshly grated Parmesan cheese and a few bright basil leaves always makes the dish feel a little extra special. I like to serve it warm—not scalding hot—to let the flavors really shine through. For a nice touch, sprinkle a tiny drizzle of good quality olive oil over the top before serving. It’s amazing how those little details bring it all together.

For drinks, I usually enjoy a crisp red wine like Chianti or a dry Pinot Noir to complement the earthy mushrooms and rich tomato sauce. If wine isn’t your thing, a sparkling water with lemon or a lightly brewed iced tea also pairs nicely. This Lentil Bolognese Recipe fits every occasion, from weeknight dinners to casual entertaining, and it’s always a crowd-pleaser.

Variations

I love experimenting with this Lentil Bolognese Recipe to suit different tastes and diets. If you want to switch things up, try using green or brown lentils instead of canned ones for a firmer texture—just increase your cooking time slightly. For mushroom options, cremini or white button mushrooms work just as well and add subtle different nuances to the flavor.

If you’re aiming for a gluten-free or vegan dish, you’re already in luck since this recipe is naturally vegan when you skip the Parmesan garnish. To add more depth, consider including a splash of soy sauce or tamari for a savory umami boost. For a spicier version, increase the crushed red pepper flakes or add a pinch of smoked paprika for a smoky twist.

Lastly, sometimes I like to make this dish in a slow cooker to develop even richer flavors. Just sauté the veggies on the stove, then transfer everything to the slow cooker with the remaining ingredients and cook on low for 4 to 6 hours. It’s a great way to simplify the process when I have extra time during the day.

Storage and Reheating

Storing Leftovers

I always store leftover Lentil Bolognese in airtight glass or BPA-free plastic containers in the refrigerator. It keeps beautifully for up to 5 days while maintaining its texture and flavor. To avoid drying out, I recommend slightly loosening the lid before reheating, which prevents condensation and sogginess.

Freezing

This Lentil Bolognese Recipe also freezes exceptionally well. After it has completely cooled, I portion it into freezer-safe containers or heavy-duty freezer bags, squeezing out excess air to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge for best results.

Reheating

The best way I’ve found to reheat this sauce is gently on the stovetop over low heat, stirring occasionally and adding a splash of water or vegetable broth if it seems too thick. You can also use a microwave, but I recommend reheating in short intervals stirring in between to maintain a nice texture. Avoid overheating as it can dry out the lentils and sauce.

FAQs

Can I use dry lentils instead of canned for this Lentil Bolognese Recipe?

Absolutely! If you prefer, use dry lentils by cooking them separately according to package instructions until tender before adding to your sauce. This method allows you to control the texture better, but it will add extra time to the recipe, usually about 20-25 minutes of cooking for the lentils.

Is this Lentil Bolognese Recipe suitable for freezing and meal prep?

Yes, it’s an excellent recipe for freezing and meal prep. The sauce holds up well in the freezer and reheats beautifully. I recommend freezing in individual portions so you can thaw just what you need. It’s a fantastic protein-packed option for quick lunches or dinners throughout the week.

What pasta types pair best with Lentil Bolognese?

I love pairing this sauce with classic spaghetti, but it also works wonderfully with pappardelle, penne, or even rigatoni since their shapes hold onto the chunky sauce well. For a lighter, gluten-free option, roasted spaghetti squash is my favorite choice.

Can I make this recipe oil-free or lower in fat?

Yes! To reduce the oil content, you can sauté the vegetables in a bit of vegetable broth or water instead of olive oil. The flavor won’t be quite as rich but still delicious. Alternatively, use just one tablespoon of olive oil and add more herbs and spices to enhance the taste.

How spicy is this Lentil Bolognese Recipe?

The recipe has a mild heat level from the 1/4 teaspoon of crushed red pepper flakes, enough to add warmth without overpowering the other flavors. If you prefer it milder, simply omit the red pepper flakes. For those who like it spicier, feel free to increase the amount to taste or add a pinch of cayenne pepper.

Conclusion

I truly hope you give this Lentil Bolognese Recipe a try because it’s one of those dishes that feels both wholesome and indulgent at the same time. It’s easy to make, packed with flavors I personally adore, and perfect for any night of the week when you want comfort food without hassle. Once you taste this rich, hearty sauce over your favorite pasta or squash, you’ll see why it’s become such a beloved recipe in my kitchen. Enjoy every bite!