Go Back
–+ servings

Lentil Bolognese Recipe

This hearty lentil Bolognese is rich, savory, and deeply satisfying—packed with wholesome ingredients that bring bold flavor to every bite. A comforting plant-based sauce perfect for cozy dinners and easy weeknight meals.
Print Pin
Course: Main Course
Cuisine: Vegan
Keyword: Lentil Bolognese Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: 350kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion finely diced (approximately 2 to 2 ½ cups)
  • 1 ½ cups carrots small diced
  • 1 ½ cups diced celery
  • 4 –6 cloves garlic roughly chopped
  • 1 ½ teaspoons salt or to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red chili flakes optional
  • 1 tablespoon fresh oregano or thyme or substitute with 2 teaspoons dried Italian seasoning
  • ⅓ cup tomato paste
  • ¼ cup red wine optional, a generous splash
  • 1 ½ cups diced tomatoes with juices or one 14-ounce can diced or crushed tomatoes
  • 1 ¼ cups black caviar lentils or any small quick-cooking lentils
  • 3 ½ cups vegetable broth or stock or use water and 2–3 bouillon cubes
  • ¾ cup ground toasted walnuts or substitute with hemp hearts or ground pecans
  • 2 teaspoons balsamic vinegar

Instructions

  • Warm the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and sauté for 2 to 3 minutes, stirring often, until the aroma becomes fragrant and the edges begin to soften.
  • Reduce the heat to medium and stir in the diced carrots, celery, chopped garlic, salt, pepper, chili flakes, and your choice of fresh or dried herbs. Let everything cook together for 7 to 8 minutes, stirring occasionally, allowing the vegetables to soften and the flavors to deepen.
  • Add the tomato paste to the mixture and let it cook for a couple of minutes, allowing it to slightly caramelize against the pan—this enhances its rich, umami flavor. Pour in the red wine, if using, scraping up any flavorful bits that may have stuck to the bottom of the pan.
  • Stir in the diced tomatoes with their juices and simmer the mixture for a few more minutes to blend the flavors.
  • Next, add the lentils, vegetable stock (or water with bouillon), and the ground walnuts or their substitutes. Stir well, bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot tightly and simmer for 20 to 25 minutes, or until the lentils are tender. Larger varieties of lentils may require additional time to soften fully.
  • Once the lentils are cooked, remove the lid and continue simmering uncovered until most of the excess liquid has evaporated and the sauce has thickened.
  • Finish by stirring in the balsamic vinegar, then taste and adjust seasoning as needed—consider an extra pinch of salt, a dash more vinegar for brightness, or an extra sprinkle of chili flakes for heat. The sauce should be slightly more seasoned than usual, especially if pairing it with pasta.
  • Serve this hearty lentil Bolognese generously tossed with your favorite pasta or ladled over creamy polenta for a rustic, comforting meal. Garnish with grated pecorino cheese or a flavorful vegan alternative, such as a cheesy sprinkle blend.

Notes

  • Hemp Seeds: Use only shelled hemp hearts (soft inner seeds). Avoid whole hemp seeds, as they will create a gritty texture.
  • Broth: If your vegetable broth tastes mild or the Bolognese lacks depth, enhance the flavor with a small splash of soy sauce, miso paste mixed with a bit of water, or vegetable bouillon paste.
  • Lentils: For quicker cooking, choose small lentils like French green lentils or split red lentils. Brown lentils require more time and may soften too much.
  • Storage: This dish can be prepared in advance and stored in the refrigerator for up to 4 days.

Nutrition

Calories: 350kcal