Name: Lentil Bolognese Pasta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian-inspired
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 cup dried brown or green lentils, rinsed; 1 can (400 g) crushed tomatoes; 2 tablespoons tomato paste; 3 cups vegetable broth; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/4 teaspoon red-pepper flakes (optional); Salt and freshly ground black pepper, to taste; 400 g spaghetti (or other pasta); Fresh parsley or basil, chopped, for garnish

Jump to Recipe

hearty, plant-based twist on the classic Italian ragù, this lentil Bolognese coats al dente pasta in a rich tomato sauce layered with aromatic vegetables, herbs, and earthy brown lentils. It delivers all the comfort of a slow-simmered meat sauce while remaining entirely vegan and weeknight-friendly.

Why You’ll Love This Recipe

Wholesome protein: Brown or green lentils provide substantial plant protein and fiber, keeping you satisfied without meat.
Pantry-staple friendly: Canned tomatoes, dry lentils, and common vegetables mean you can cook it any time.
Budget conscious: Lentils cost a fraction of ground beef yet yield generous servings.
Family-approved flavor: Slow-cooked tomato depth, red wine, and umami-boosting ingredients mimic traditional Bolognese.
Make-ahead superstar: The sauce tastes even better the next day and freezes beautifully.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Olive oil
Yellow onion, finely diced
Carrot, finely diced
Celery stalk, finely diced
Garlic cloves, minced
Tomato paste
Dry red wine (or vegetable stock)
Crushed tomatoes (canned)
Vegetable stock
Dry brown or green lentils, rinsed
Dried oregano
Dried thyme
Bay leaf
Soy sauce or tamari
Salt and freshly-ground black pepper
Pasta of choice (spaghetti, fettuccine, or rigatoni)
Fresh basil or parsley, chopped (for garnish)

Directions

Sauté aromatics. Warm olive oil in a heavy pot over medium heat. Add onion, carrot, and celery; cook 6–8 minutes until softened.
Build flavor. Stir in garlic and tomato paste; cook 1 minute. Deglaze with red wine, scraping up browned bits, and simmer 2 minutes.
Simmer the sauce. Add crushed tomatoes, stock, lentils, oregano, thyme, bay leaf, and soy sauce. Bring to a boil, then reduce heat, cover partly, and simmer 30–35 minutes, stirring occasionally, until lentils are tender and sauce thickens. Season with salt and pepper to taste.
Cook pasta. Meanwhile, cook pasta in salted water until just al dente. Reserve ½ cup pasta water and drain.
Finish. Remove bay leaf. Toss pasta into the lentil Bolognese, adding splashes of reserved pasta water as needed for glossy coating.
Serve. Divide among plates and garnish with fresh herbs.

Servings and timing

Yield	Prep	Simmer	Total
4–5 portions	10 min	35 min	~45 min

Variations

Mushroom boost: Replace half the lentils with finely chopped cremini mushrooms for extra umami.
Slow-cooker method: Combine all sauce ingredients in a slow cooker; cook on LOW 6–7 hours, then toss with freshly cooked pasta.
Gluten-free: Pair the sauce with gluten-free penne or spiralized zucchini noodles.
Spicy arrabbiata twist: Add ½ tsp red-pepper flakes with the garlic for gentle heat.
Creamy finish: Stir in 2 Tbsp cashew cream or oat-based cream just before serving for silky richness.

Storage/reheating

Refrigerator: Cool sauce (and pasta, if mixed) to room temperature; store in an airtight container up to 4 days.
Freezer: Freeze sauce alone in portions up to 3 months. Thaw overnight in fridge.
Reheat: Warm gently on the stove with a splash of water or stock, or microwave in 60-second bursts, stirring between each. Cook fresh pasta or revive leftover pasta directly in the reheating sauce until hot.

FAQs

Can I use canned lentils?

Yes. Rinse and drain two 15-oz cans; reduce simmer time to about 15 minutes and cut the vegetable stock to 1 cup.

Which pasta shape works best?

Hearty shapes with ridges—rigatoni, pappardelle, or fettuccine—hold the chunky sauce particularly well.

Do I have to include red wine?

No. Substitute equal vegetable stock plus 1 tsp balsamic vinegar for depth.

How can I make it oil-free?

Sauté vegetables in a few tablespoons of vegetable broth instead of oil, adding more as needed to prevent sticking.

What if my sauce is too thick?

Stir in additional vegetable stock or reserved pasta water, a few tablespoons at a time, until desired consistency.

Can I cook the sauce ahead?

Absolutely. It tastes even better after a night in the refrigerator as flavors meld; thin with water when reheating.

Is this recipe kid-friendly?

Yes. Omit red-pepper flakes and finely dice vegetables for a smoother texture.

How do I add extra protein?

Stir in a handful of chopped walnuts or crumble in cooked vegan sausage during the last 5 minutes of simmering.

Will green lentils work?

Yes; green or brown lentils keep their shape. Red lentils break down and create a creamier—but less traditional—texture.

Can I meal-prep this for lunches?

Portion pasta and sauce into airtight containers; refrigerate up to 4 days. Microwave before eating, adding a splash of water if needed.

Conclusion

Lentil Bolognese pasta offers the deep, slow-cooked comfort of classic ragù while remaining economical, nutritious, and entirely plant-based. With minimal prep and pantry ingredients, it proves that weeknight vegan dinners can be as satisfying as their traditional counterparts—perfect for family tables and make-ahead lunches alike