| |

Vegan Lentil Bolognese with Pasta Recipe

Avatar photoByJasmine
Jump to Recipe· 4.4 from 140 reviews

I’m so excited to share this Vegan Lentil Bolognese with Pasta Recipe with you—it’s one of those dishes that feels like a warm hug on a plate. When I first made it, I was amazed at how rich and satisfying it tastes, even without any meat or dairy. You’ll find that this sauce comes together with simple ingredients but packs so much flavor, and the lentils add a hearty bite that pasta lovers dream of. Trust me, once you try this, it might become your new weeknight favorite!

❤️

Why You’ll Love This Recipe

  • Incredibly Flavorful: Layers of herbs, spices, and umami-rich mushrooms create a deeply satisfying sauce.
  • Hearty and Nutritious: Lentils add protein and texture, making it a filling vegan meal.
  • Easy to Make: Uses everyday ingredients and simple steps perfect for busy weeknights.
  • Family Approved: My family goes crazy for this recipe; it’s a crowd-pleaser even among meat-eaters.
The image shows a large white pot filled with wide, curled pasta ribbons mixed with small brown lentils and a rich tomato-based sauce. The pasta is soft and pale yellow, interwoven with the dark lentils that add texture and color contrast. The sauce is thick and reddish-brown, coating the pasta and lentils evenly. Small pieces of green herbs are sprinkled on top, adding a fresh pop of color across the dish. The pot is placed on a white marbled surface with a light beige cloth beside it and a small white plate holding a chunk of pale yellow cheese is partially visible in the corner. photo taken with an iphone --ar 2:3 --v 7 - Vegan Lentil Bolognese, Vegan Lentil Bolognese with Pasta, healthy vegan pasta, hearty plant-based dinner, meat-free Bolognese this …

Ingredients You’ll Need

All the ingredients here work together to create that classic bolognese taste without any fuss. A few quick shopping tips: pick fresh veggies with good firmness, and don’t skip the fire-roasted tomatoes—they add a smoky depth that’s just perfect.

Flat lay of a small white bowl of golden olive oil, a whole small white onion, a fresh medium carrot, a crisp celery stalk, a cluster of baby bella mushrooms, six large uncracked garlic cloves, a small white bowl filled with deep red dry red wine, a small white bowl of rich brown vegetable broth, a small white bowl with green lentils, a small white bowl of vibrant fire-roasted crushed tomatoes, a small white bowl of thick tomato paste, a single dried bay leaf, small white bowls each containing crushed red pepper flakes, dried thyme, dried oregano, and smoked paprika, a small white bowl of creamy milk, a small white bowl of dark balsamic vinegar, a handful of fresh basil leaves, a small mound of freshly grated Parmesan cheese, and a neat bundle of uncooked pappardelle pasta, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Lentil Bolognese, Vegan Lentil Bolognese with Pasta, healthy vegan pasta, hearty plant-based dinner, meat-free Bolognese
  • Olive oil: The base for sautéing—use a good quality extra virgin if you can.
  • White onion: Adds sweetness and texture; finely dicing helps it cook evenly.
  • Carrot: Gives natural sweetness and a subtle crunch, important for bolognese balance.
  • Celery stalk: Classic in bolognese; finely diced to blend in nicely.
  • Baby bella mushrooms: The secret umami hero that makes this sauce hearty.
  • Garlic: Minced for that punch of flavor everyone loves.
  • Dry red wine: Adds acidity and depth—don’t skip it if you can, but low sodium broth works too.
  • Vegetable broth: A rich, flavorful liquid that ties the sauce together.
  • Brown or green lentils: Protein-packed and firm, perfect for absorbing flavors.
  • Fire-roasted crushed tomatoes: Imparts a delicious smoky note and gives the sauce body.
  • Tomato paste: Intensifies the tomato flavor and thickens the sauce.
  • Bay leaf: Adds subtle aromatic depth.
  • Crushed red pepper flakes, dried thyme, dried oregano, smoked paprika: The spice blend that brings it all to life.
  • Milk (dairy or plant-based): A splash softens acidity and gives richness.
  • Balsamic vinegar: Balances sweetness and acidity for a rounded flavor.
  • Fresh basil & Parmesan: For topping—feel free to use vegan cheese or nutritional yeast if you want to keep it fully plant-based.
  • Pasta (like pappardelle): Choose your favorite shape, just make sure it’s cooked al dente!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how customizable this Vegan Lentil Bolognese with Pasta Recipe is—once you have the base down, feel free to add your own twist. This is a recipe I tweak depending on what’s in my fridge or what my family feels like.

  • Mushroom Variety: I sometimes swap baby bellas for cremini or even shiitake for an earthier flavor—each brings a slightly different depth.
  • Spice Level: If you like it spicy, increase the crushed red pepper flakes or add a dash of cayenne.
  • Extra Veggies: Toss in some finely diced zucchini or bell peppers if you want to sneak in more greens.
  • Nutty Boost: Stirring in a spoonful of toasted walnut pieces right before serving adds lovely texture and richness.

How to Make Vegan Lentil Bolognese with Pasta Recipe

Step 1: Sauté Your Veggies to Build Flavor

Start by heating olive oil in a large pot over medium-high heat. Add your finely diced onion, carrot, and celery, and sauté gently for about 6 minutes. You want the veggies to soften and sweeten without browning too much. Next, toss in the mushrooms and garlic and cook for another 5 minutes until the mushrooms release their moisture and start to brown. This step is crucial because it creates those deep, rich flavors you’ll notice throughout the sauce.

Step 2: Deglaze and Layer Liquids

Pour in the dry red wine, and use a wooden spoon to gently scrape up any browned bits stuck to the bottom of your pot—that’s flavor gold right there! Let the wine reduce slightly, about 2–3 minutes. Then add your vegetable broth, lentils, fire-roasted crushed tomatoes, tomato paste, bay leaf, and all those wonderful spices. Stir everything together until combined and bring it just to a very low simmer.

Step 3: Simmer Until Lentils Are Tender

Reduce the heat to low and cover the pot. Let the sauce simmer gently for about 25 to 30 minutes, stirring every 10 minutes to prevent sticking. You want the lentils tender but not mushy, and the sauce thickened. This simmering time allows all those flavors to marry beautifully. If the sauce starts drying out, feel free to add a splash more broth or water.

Step 4: Cook Pasta and Finish the Sauce

While the sauce simmers, cook your pasta in a large pot of generously salted boiling water until it’s just al dente—avoid overcooking; you’ll thank me later. Reserve a cup of the starchy pasta water before draining. This water is like liquid gold to adjust your sauce’s consistency if needed.

Remove and discard the bay leaf from your sauce. Stir in the milk (plant-based or dairy) and balsamic vinegar. Give it a taste and season with salt and pepper as needed. Sometimes the sauce can be a little acidic, and a pinch of sugar can help balance it. If the sauce feels thin, add some reserved pasta water or a splash more milk to get that perfect, luscious texture.

Step 5: Serve and Enjoy!

Plate up your perfectly cooked pasta, generously ladle over the vegan lentil bolognese, and top with fresh chopped basil and a sprinkle of Parmesan or your favorite vegan alternative. I absolutely love how this dish turns out every time!

👨‍🍳

Pro Tips for Making Vegan Lentil Bolognese with Pasta Recipe

  • Finely Dice Your Veggies: I discovered that finer veggies blend into the sauce better, making it smoother and more cohesive.
  • Don’t Skip Deglazing: Scraping those browned bits after adding wine lifts all the flavors—missing this step makes a big difference.
  • Simmer Low and Slow: Keeping the heat low prevents burning and lets the lentils soften just right.
  • Adjust Consistency With Pasta Water: Adding reserved pasta water helps emulsify the sauce and makes it cling beautifully to the pasta instead of being watery.

How to Serve Vegan Lentil Bolognese with Pasta Recipe

A white bowl with a dark brown rim holds a serving of wide, flat pasta ribbons mixed with a chunky lentil and tomato sauce. The pasta is pale yellow with soft curls and folds, scattered evenly with small lentils and bits of finely chopped vegetables in rich reddish-brown sauce. The dish is topped with a sprinkling of grated white cheese and finely chopped green herbs for color. The bowl sits on a white marbled surface with a beige cloth partially visible near the edge. photo taken with an iphone --ar 2:3 --v 7 - Vegan Lentil Bolognese, Vegan Lentil Bolognese with Pasta, healthy vegan pasta, hearty plant-based dinner, meat-free Bolognese

Garnishes

For garnishes, I love topping this dish with freshly chopped basil because its aroma adds a fresh, bright contrast to the rich sauce. A generous grating of Parmesan—or a vegan Parmesan alternative—adds just the right salty bite on top. Sometimes I drizzle a little extra olive oil for a silky finish.

Side Dishes

My go-to sides with this lentil bolognese include a crisp green salad dressed simply with lemon vinaigrette to cut through the richness. Garlic bread or a toasted baguette works beautifully too, perfect for sopping up every last bit of sauce.

Creative Ways to Present

For a dinner party, I’ve served this sauce over creamy polenta or spiralized zucchini noodles to mix it up. Layering it in a baked pasta casserole with vegan cheese is another favorite for special occasions—it’s always a hit!

Make Ahead and Storage

Storing Leftovers

After dinner, I usually store any leftovers in an airtight container in the fridge, and it keeps beautifully for up to 4 days. The flavors actually deepen overnight, so leftovers are often better the next day.

Freezing

If I want to save some for a later date, this sauce freezes wonderfully. I pop it into freezer-safe containers or bags, and it keeps for about 3 months without losing any flavor or texture.

Reheating

When reheating, I prefer to warm it gently in a saucepan over low heat, adding a splash of water or broth to loosen it up if needed. This helps keep the lentils tender and ensures the sauce doesn’t become dry.

FAQs

  1. Can I make this Vegan Lentil Bolognese with Pasta Recipe gluten-free?

    Absolutely! Just swap the pasta for a gluten-free variety, such as rice pasta or chickpea pasta, and make sure your vegetable broth and other ingredients are gluten-free certified. The sauce itself is naturally gluten-free.

  2. What lentils are best for this recipe?

    I recommend using brown or green lentils because they hold their shape well during simmering, providing lovely texture without turning mushy. Red lentils tend to break down too much and don’t give you that hearty bite.

  3. Can I prepare the sauce ahead of time?

    Yes! You can make the entire sauce a day or two ahead and store it in the fridge. Just reheat gently before serving. The flavors often improve with a little sitting time.

  4. Is the wine necessary?

    While wine adds a lovely depth and acidity, it’s not mandatory. You can substitute with extra vegetable broth or a splash of balsamic vinegar. Just be sure to let the sauce simmer longer to let flavors concentrate.

  5. How do I prevent the sauce from becoming too watery?

    The key is to simmer the sauce uncovered after removing the bay leaf if it’s too thin, allowing excess liquid to evaporate. Also, avoid adding too much broth at the start, and adjust with reserved pasta water at the end to get the perfect consistency.

Final Thoughts

This Vegan Lentil Bolognese with Pasta Recipe has become such a staple in my kitchen because it’s comforting, packed with flavor, and surprisingly simple to make. I love how versatile it is—I can tweak the spices, cook it ahead, and it still feels special when served. If you’re looking to enjoy a plant-based meal that satisfies both vegans and meat-eaters alike, trust me, this one’s a winner. Give it a try, and soon you’ll be making it on repeat just like I do!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Lentil Bolognese with Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 140 reviews
  • Author: Jasmine
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free
Print Recipe

Description

A hearty and flavorful Lentil Bolognese that’s naturally gluten-free and vegan. This rich tomato-based sauce, simmered with lentils, aromatic vegetables, and bold herbs, makes a perfect wholesome meal served over pappardelle pasta. The sauce is finished with a splash of milk and balsamic vinegar to balance acidity and depth, topped with fresh basil and Parmesan for a satisfying, comforting dish.

Ingredients

For the Lentil Bolognese Sauce:

  • 1 tablespoon olive oil
  • 1 small white onion, very finely diced
  • 1 medium carrot, very finely diced
  • 1 celery stalk, very finely diced
  • 8 ounces baby bella mushrooms, very finely diced
  • 6 large cloves garlic, minced
  • 1/2 cup dry red wine
  • 2 cups vegetable broth
  • 3/4 cup brown or green lentils, rinsed and drained
  • 1 (28-ounce) can fire-roasted crushed tomatoes
  • 1 (6-ounce) can tomato paste
  • 1 bay leaf
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/3 cup milk (dairy or plant-based)
  • 2 tablespoons balsamic vinegar

For Serving:

  • 1 pound uncooked pasta (such as pappardelle)
  • Chopped fresh basil
  • Freshly-grated Parmesan cheese

Instructions

  1. Sauté Vegetables: Heat olive oil in a large stockpot over medium-high heat. Add finely diced onion, carrot, and celery and sauté for about 6 minutes, stirring occasionally until softened. Add the finely diced mushrooms and minced garlic, and continue to sauté for another 5 minutes to develop flavor.
  2. Deglaze with Wine: Pour in the dry red wine and stir well, using a wooden spoon to scrape up any browned bits from the bottom of the pot. This adds depth to the sauce.
  3. Add Lentils and Tomatoes: Stir in vegetable broth, rinsed lentils, crushed tomatoes, tomato paste, bay leaf, crushed red pepper flakes, dried thyme, oregano, and smoked paprika. Mix thoroughly to combine all ingredients evenly.
  4. Simmer the Sauce: Bring the sauce to a very low simmer, then reduce heat to low and cover. Let the sauce simmer gently for 25 to 30 minutes, stirring every 10 minutes until the lentils are tender and the sauce thickens.
  5. Cook the Pasta: While the sauce simmers, cook the pasta in a large pot of generously salted boiling water until just al dente. Avoid overcooking to maintain texture. Reserve one cup of pasta cooking water, then drain the pasta.
  6. Finish the Sauce: Remove and discard the bay leaf. Stir the milk and balsamic vinegar into the sauce until combined. Taste and season with salt and pepper to preference. If the sauce is too acidic, add a few teaspoons of sugar to balance. For desired consistency, add reserved pasta water or extra milk as needed.
  7. Serve: Toss or plate the al dente pasta with the rich lentil bolognese sauce. Garnish generously with chopped fresh basil and freshly grated Parmesan cheese. Serve warm and enjoy the comforting, savory flavors.

Notes

  • This recipe is naturally gluten-free and vegan if you use plant-based milk and omit Parmesan or substitute a vegan alternative.
  • Adjust seasoning carefully at the end to balance acidity and salt.
  • Use brown or green lentils as they hold their shape well during simmering.
  • Reserve pasta water is key to adjusting sauce texture and helping it cling to pasta.
  • You can swap pappardelle for fettuccine, tagliatelle, or any broad pasta of choice.

Nutrition

  • Serving Size: 1 serving (approx. 1 cup sauce with pasta)
  • Calories: 380
  • Sugar: 7g
  • Sodium: 420mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 62g
  • Fiber: 12g
  • Protein: 18g
  • Cholesterol: 0mg
Avatar photo

Hey there, I’m Jasmine Miller, the foodie behind JmRecipes.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star