Vegan Lentil Bolognese

I can’t wait for you to try this veggie-loaded Vegan Lentil Bolognese! It’s hearty and filling, and the perfect way to add more veggies to your meal!

Lately I’ve been eating a lot more vegetarian. I don’t know if it’s a summer thing or I’m just more open to it, but veggie-based meals have been on my mind. 

Since my boys love pasta and red sauce and meat sauce, I thought it would be a fun to test out a meat-free bolognese sauce bulked up with lentils. 

Vegan Lentil Bolognese

If you want a meaty bolognese, try this 10 minute recipe! I love using chickpea pasta or lentils, zoodles are also a great option, but use whatever pasta is your fave! 

So, let’s jump into the recipe and make a tasty Vegan Lentil Bolognese! It’s hearty and filling, and I absolute love the flavor, so I can’t wait for you guys to try it!

Vegan Lentil Bolognese

Add the olive oil to a large saucepan or Dutch oven over medium heat. Once the olive oil is hot, add the onion and cook for about 5 minutes, or until translucent and slightly caramelized.

Add the garlic, Italian seasoning, salt, pepper and red pepper flakes, if using. Cook for 2 additional minutes before adding the lentils, crushed tomatoes, and tomato sauce.

Bring the sauce to a boil and then reduce the heat to low. Cover and cook for at least 20 minutes. Serve with pasta or veggie noodles of choice.

Vegan Lentil Bolognese

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Vegan Lentil Bolognese

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 min
  • Yield: 4 - 6 1x

Description

I can’t wait for you to try this veggie-loaded Vegan Lentil Bolognese! It’s hearty and filling, and the perfect way to add more veggies to your meal!


Scale

Ingredients

  • 1 Tbsp. olive oil
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 Tbsp. Italian seasoning
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 pinch red pepper flakes (optional)
  • 2 cups cooked lentils
  • 28 oz. crushed tomatoes
  • 28 oz. tomato sauce

Instructions

  1. Add the olive oil to a large saucepan or Dutch oven over medium heat.
  2. Once the olive oil is hot, add the onion and cook for about 5 minutes, or until translucent and slightly caramelized.
  3. Add the garlic, Italian seasoning, salt, pepper and red pepper flakes, if using. Cook for 2 additional minutes before adding the lentils, crushed tomatoes, and tomato sauce.
  4. Bring the sauce to a boil and then reduce the heat to low. Cover and cook for at least 20 minutes.
  5. Serve with pasta or veggie noodles of choice.

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Enjoy!! xo

BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!
I can't wait for you to try this veggie-loaded Vegan Lentil Bolognese! It's hearty and filling, and the perfect way to add more veggies to your meal! thetoastedpinenut.com #thetoastedpinenut #bolognese #lentils #veganrecipe #veganbolognese