Name: Vegan Bolognese Sauce with Lentils Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 tbsp oil; 1 medium onion, finely diced; 1 medium (52 g) stalk celery, finely diced (1/2 cup); 10 oz fresh (280 g) mushrooms, finely diced (or 1 oz dried mushrooms); 2 medium (200 g) carrots, finely grated; 4 cloves garlic, finely minced or crushed; 2 tsp Italian seasoning (or 1 tsp each dried oregano and basil); 1 tsp onion powder; 1 tsp coconut sugar or sweetener of choice; Pinch of red pepper flakes or to taste; Salt and black pepper to taste; ⅓ cup (80 ml) red wine or additional vegetable broth; 3 cups (750 g) crushed tomatoes or marinara sauce or tomato sauce; 2 cups (480 ml) vegetable broth; 1 tbsp soy sauce (gluten-free if needed) or tamari; 1 tbsp balsamic vinegar; ½ cup (120 ml) plant-based milk; 1 cup (200 g) dry brown lentils, soaked; 1 tsp cornstarch; 1 bay leaf; 8 oz (225 g) spaghetti (gluten-free if needed) or pasta of choice; Vegan parmesan or nutritional yeast to garnish (optional)

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Introduction

This Vegan Bolognese Sauce recipe uses hearty lentils and mushrooms to create a rich, satisfying sauce that’s perfect over your favorite pasta. It’s a fantastic plant-based take on the classic Italian dish, full of flavor and easy to make at home.

A white bowl filled with yellow spaghetti noodles at the bottom, topped with a thick, brown lentil sauce that has a slightly glossy texture and visible whole lentils. The sauce covers most of the noodles but allows some strands to peek through. There are small green parsley pieces sprinkled on top of the sauce for color contrast. A woman's hand holds a fork twirling some spaghetti and sauce near the edge of the bowl. The bowl sits on a white marbled surface with small scattered parsley leaves around it. In the background, part of a black pan filled with more lentil sauce is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp oil
1 medium onion, finely diced
1 medium (52 g) stalk celery, finely diced (1/2 cup)
10 oz fresh (280 g) mushrooms, finely diced (or 1 oz dried)
2 medium (200 g) carrots, finely grated
4 cloves garlic, finely minced or crushed
2 tsp Italian seasoning (or 1 tsp each dried oregano and basil)
1 tsp onion powder
1 tsp coconut sugar or sweetener of choice
Pinch of red pepper flakes, or to taste
Salt and black pepper, to taste
⅓ cup (80 ml) red wine or additional vegetable broth
3 cups (750 g) crushed tomatoes, marinara, or tomato sauce
2 cups (480 ml) vegetable broth
1 bay leaf
1 cup (200 g) dry lentils (brown recommended), soaked
1 tbsp soy sauce (gluten-free if needed) or tamari
1 tbsp balsamic vinegar
½ cup (120 ml) plant-based milk
1 tsp cornstarch
8 oz (225 g) spaghetti (gluten-free if needed) or pasta of choice
Vegan parmesan or nutritional yeast for garnish (optional)

Instructions

Step 1: If using brown or green lentils, soak them in lukewarm water to reduce cooking time and improve digestion. This step is optional and not necessary for red lentils.
Step 2: Heat the oil in a pan or pot over medium heat. Add onion, celery, mushrooms, and carrots. Sauté for 3–4 minutes until vegetables soften.
Step 3: Stir in garlic, coconut sugar (or sweetener), Italian seasoning, onion powder, red pepper flakes, salt, and black pepper. Sauté for another minute, stirring frequently.
Step 4: Pour in the red wine (or extra vegetable broth), crushed tomatoes, vegetable broth, bay leaf, and drained lentils. Stir well to combine.
Step 5: Bring the mixture to a boil, then reduce to a simmer. Cook uncovered for about 20 minutes or until lentils are tender, stirring occasionally. Cooking time may vary depending on lentil variety.
Step 6: While the sauce simmers, cook your pasta according to the package instructions. Drain and set aside.
Step 7: Once lentils are tender, add soy sauce and balsamic vinegar to the sauce. In a small bowl, mix plant-based milk with cornstarch until smooth, then stir into the sauce to thicken slightly.
Step 8: Taste the sauce and adjust seasoning with extra salt, pepper, or spices as desired. If the sauce is too thick, add a splash of vegetable broth.
Step 9: Serve the lentil bolognese hot over cooked pasta. Garnish with vegan parmesan or nutritional yeast if using. Enjoy!

Tips & Variations

Soaking lentils is optional but helps reduce cooking time and aids digestion.
For a deeper flavor, use a mix of fresh and dried mushrooms.
Red wine adds richness but can be replaced with extra vegetable broth for a non-alcoholic version.
Try adding chopped walnuts or soy crumbles for extra texture.
Use gluten-free pasta to keep this dish entirely gluten-free.

Storage

Store leftover bolognese sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a little water or broth if the sauce thickens too much.

How to Serve

A white bowl filled with a base layer of light yellow cooked spaghetti, topped with a thick, brown lentil tomato sauce that has visible whole lentils and small bits of cooked vegetables, garnished with small green herb pieces scattered on top and around the edges of the sauce. A woman's hand holds a fork starting to twirl the spaghetti with sauce in the center right of the bowl, with a white marbled surface beneath and some green herb bits scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of brown lentils?

Yes, red lentils cook faster and don’t require soaking, but the texture may be softer and less firm compared to brown lentils.

Is this sauce freezer-friendly?

Yes, this vegan bolognese freezes well. Store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.