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Vegan Lentil Bolognese

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 4-6 1x


This hearty vegan lentil bolognese is packed with flavor for a rich, satisfying pasta sauce. Make a big batch ahead of time and freeze excess for future dinners. 



  • 1/4 cup olive oil
  • 1 1/2 cup finely diced yellow onion (about 1 medium onion)
  • 4-5 cloves minced garlic
  • 1 cup carrot, diced (2-3 medium carrots)
  • 1 cup celery, diced (3-4 stalks)
  • 2 tbsp tomato paste
  • 2 tbsp red wine vinegar
  • 2 tbsp Italian seasoning blend
  • 2 ½ tsp salt
  • 2 tsp coconut sugar or regular sugar
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 2 bay leaves
  • 1/2 cup red wine
  • 42 oz crushed tomatoes (no salt added)
  • 1/2 cup chopped fresh parsley
  • 1  cups dried green or brown lentils (2 cups cooked), cooked according to package directions in water or vegetable broth


  1. Heat olive oil in a large sauce pot, then sauté onions for 7-10 minutes, or until translucent and softened. Add garlic and continue cooking for 3-5 minutes.
  2. Add carrots, celery and continue cooking for 7-10 minutes, stirring often. Add tomato paste, red wine vinegar, Italian seasoning, salt, coconut sugar, pepper, red pepper flakes and bay leaves. Add red wine and let reduce for a few minutes, stirring.
  3. Add tomatoes and simmer for at least one hour, stirring occasionally. 
  4. Meanwhile, cook lentils according to package directions in either vegetable broth or water + a large pinch of salt. Drain and set aside. 
  5. When sauce is finished, use an immersion blender to roughly blend sauce - you don't want any large chunks of vegetables remaining, but you also don't want a complete puree. Just a few pulses will do. When finished, stir in lentils and parsley and serve over pasta of choice. Enjoy!
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Keywords: vegan bolognese