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lentil bolognese served with a bowl of spaghetti

Vegan Lentil Bolognese

The best vegan lentil Bolognese recipe ever! Aromatic, delicious, and loaded with nutrients - this vegan Bolognese sauce is a favorite within the whole family.
Author : Aline Cueni
5 from 1 vote

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Prep Time :5 minutes
Cook Time :40 minutes
Total Time :45 minutes
Servings : 4
Calories : 753kcal

Ingredients
 

Lentil Bolognese Sauce

  • 2 tbsp olive oil
  • 1 onion minced
  • 2 cloves garlic minced
  • 1 carrot chopped
  • 2 bay leaves
  • 1 sprig rosemary minced
  • ½ cup (100g) dry Puy lentils (French Green Lentils)
  • ½ cup (120ml) red wine
  • 1 cup (240ml) vegetable stock
  • 1 x 14.5 oz can (400g) whole peeled tomatoes or diced/crushed tomatoes
  • 1 tsp sugar
  • salt & pepper to taste

Spaghetti Bolognese

Instructions
 

  • Heat the olive oil in a large nonstick pot over medium heat. Add the onion, garlic, carrot, bay leaves, and rosemary and roast for 5 minutes over medium heat.
  • Add the lentils and pour in the wine. Leave to bubble and cook away.
  • Stir in the tomatoes and vegetable stock. Reduce the heat to low and pop a lid on. Cook, stirring occasionally, for 25-30 minutes, or until the lentils are tender.
  • Season with sugar, salt, and pepper.
  • Meanwhile, cook the spaghetti according to the packet instructions, until al dente. Drain the pasta and set aside.
  • Stir the drained pasta through the bolognese sauce. Sprinkle with the basil and serve with vegan parmesan.

Notes

  • Keeps fresh for 3 days, stored in the fridge.
  • I highly recommend purchasing Puy lentils to make this recipe. Can be substituted with red lentils, but it doesn't taste the same. Reduce the cooking tome to 15 minutes if using red lentils.

Nutrition

Calories: 753kcal | Carbohydrates: 145g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Sodium: 2532mg | Potassium: 3342mg | Fiber: 20g | Sugar: 44g | Vitamin A: 4535IU | Vitamin C: 151.6mg | Calcium: 529mg | Iron: 17mg