Lentil Bolognese

Try lentil Bolognese for a meat-free twist on a classic Italian dish! Hearty cremini mushrooms, aromatic herbs, and protein-packed lentils are combined in a rich tomato sauce, creating a heartwarming meal. Serve it with tagliatelle, a sprinkle of vegan Parmesan, and a glass of your favorite vino.

❤️ Why you’ll love this recipe

• All about the flavors: We’ve packed this lentil Bolognese with a hearty, aromatic combination of fresh veggies and herbs. You won’t be able to get enough!
• Nutrition-packed: With brown lentils as the primary ingredient, you’re not only getting a meaty texture but also a rich source of protein and iron.
• Quick & easy: Despite its complex flavors, this vegan Bolognese is incredibly simple to make. You’ll have a restaurant-worthy dish ready in under an hour.
• Flexible for all eaters: Whether you’re a dedicated vegan, or simply looking to reduce meat consumption, this bolognese is perfect for everyone.

If you love lentil bolognese, you should really check out our vegan fettuccine Alfredo, vegan Alfredo sauce, vegan mushroom pasta, and San Marzano tomato sauce.

🍝 What is lentil Bolognese?

Lentil Bolognese is a plant-based version of the original Bolognese hailing from Bologna, Italy. Traditionally made with meat, this sauce has been a staple in Italian cuisine for centuries!

Our plant-based version is equally savory, with a depth of flavor from herbs and vegetables. Lentils and chopped mushrooms add a hearty, meaty texture, while tomato sauce imparts an umami element and coconut milk creates a perfectly rich consistency.

Everything is slowly simmered with dry white wine, ensuring each ingredient is cooked to perfection. Serve your vegan Bolognese over tagliatelle to capture some sauce in every bite. And for a finishing touch, sprinkle some vegan Parmesan and fresh herbs on top!

🤔 Bolognese vs. ragu

Both ragu and Bolognese are Italian favorites, but there are a few differences between the two that make them distinct. Here’s what you need to know:

• Ragu: A traditional meat-based Italian sauce that serves as the foundation for numerous variations. Originating from Naples in the 18th century, ragu is primarily made with meat, spices, and red wine.
• Ragu alla Bolognese: Bolognese is a type of ragu, boasting richer and creamier notes compared to the original. Named after the city of Bologna, this sauce combined meat, vegetables, milk, and dry white wine. It’s traditionally served on wide pasta or lasagna.

🌱 How can Bolognese be made vegan?

While Bolognese might seem like a meat-lovers option only, it is possible to emulate the same great flavors in a plant-based way! Here’s how:

• Meat replacements: The meaty texture in this recipe is derived from brown lentils and mushrooms, which are both completely plant-based.
• Dairy-free alternatives: Instead of traditional cream or milk, we’ve used full-fat canned coconut milk to keep things dairy-free.
• Pasta: Tagliatelle and other traditional pasta varieties are often made with eggs, so make sure to purchase pasta made with just wheat flour and water. 
• Wine: Surprisingly, not all wine is vegan-friendly. Use an app like Barnivore to double-check that the wine you’re using is in fact vegan.
• Parmesan: While traditional Parmesan cheese is not vegan (or vegetarian for that matter), you can use vegan Parmesan for a salty, umami-rich garnish.

🛒 Ingredients & substitutions

• Pasta: Use wide and flat pasta varieties, like tagliatelle, tagliolini, pappardelle, or fettuccine to hold the sauce. Just double-check that the ingredient list doesn’t contain eggs or milk.
• Olive oil: Used for sautéing, adding a rich and mild fruity flavor. If you prefer, you can substitute olive oil with avocado oil or any other vegetable oil.
• Garlic & onion: Create a savory base and full-bodied flavor profile. Use fresh garlic cloves and yellow or white onion for the best results.
• Carrots & celery: Impart more savory notes and give the sauce a hearty texture.
• Cremini mushrooms: Bring a meaty texture and earthy flavor. Portobello, button mushrooms, or shiitake mushrooms can also be used.
• Dry white wine: Enhances the depth of the sauce. The best varietals to use include pinot grigio, sauvignon blanc, or pinot blanc. If you use chardonnay, ensure it’s unoaked. If you want to skip alcohol, you can use vegetable broth instead.
• Coconut milk: Full-fat canned coconut milk gives the sauce its rich, creamy texture and flavor. For a more neutral flavor, try cashew cream mixed with some water.
• Tomato paste: Adds umami and depth of flavor. If you can get your hands on some, use tomato paste from a tube rather than a can for the most vibrant taste.
• Tomato sauce: Provides a tangy, rich base. If you don’t have plain tomato sauce on hand, try crushed tomatoes with extra tomato paste.
• Brown lentils: Bring a meaty texture and are a great source of protein. You can experiment with green lentils, but red lentils are too soft for this recipe.
• Seasonings: We use a combination of oregano, basil, thyme, and bay leaves. We also like to add a dash of cayenne, but this is optional.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make lentil Bolognese

Step 1: Cook the veggies

Sauté diced onion, mushrooms, carrots, celery, and garlic in a pan with olive oil. This blend not only provides essential nutrients but also establishes the base flavors. And remember, finely chopping mushrooms helps replicate the texture of traditional meat-based Bolognese.

Step 2: Develop the flavors

Once the veggies are soft, pour in the dry white wine and cook off the alcohol. Stir in the tomato paste, oregano, basil, thyme, and optional cayenne. Fresh herbs can elevate the flavors even further if you have them on hand.

Step 3: Simmer the sauce

Incorporate bay leaves, tomato sauce, and coconut milk, then reduce the heat and allow the sauce to simmer until all the ingredients meld together. About 10 minutes before serving, stir in the cooked brown lentils.

Step 4: Assemble the pasta

While the sauce simmers, boil a pot of salted water and cook your pasta until al dente. Combine the cooked pasta and vegan Bolognese sauce, then serve it with your favorite garnishes and sides. Happy eating!

If you have questions about this lentil Bolognese recipe, check out our FAQs or leave a comment down below!

🍞 What to serve with vegan Bolognese

Transform your vegan bolognese into a full spread by serving it with garnishes and accompaniments like these:

• Vegan Parmesan: Sprinkle vegan Parmesan to add a cheesy, salty kick.
• Bread: Serve vegan garlic bread or dairy-free bread on the side to soak up any remaining sauce.
• Salad: Pair your vegan Bolognese with a fresh kale Caesar salad or tossed green salad to balance the richness of the meal.
• Vegetables: You can never go wrong with a side of air fryer green beans, air fryer eggplant, or air fryer zucchini.

🌡️ Storage & reheating

For any leftover vegan Bolognese, follow these simple storage and reheating tips: 

• Fridge: Once cooled, keep leftovers in an airtight container for up to 3-4 days.
• Freezer: For longer storage, freeze the Bolognese sauce separately from the pasta in a sealed container for up to 3 months.
• Reheating: Thaw the sauce in the fridge overnight if frozen, then warm it in a saucepan over medium-low heat. Add a sprinkle of salt or herbs if needed.
• Prep ahead: The Bolognese sauce can be made a day or two in advance and stored in the fridge. When you’re ready, just heat the sauce, then combine it with freshly cooked pasta.

♻️ Variations

• Spicy: Incorporate red pepper flakes, extra cayenne, or jalapeños for more heat.
• Mediterranean: Mix in some olives and capers for a salty, briney flavor.
• Hearty veggies: Add cubed eggplant or zucchini for texture and flavor.
• Nuts: Top the bolognese with crushed walnuts. You can even mix them right in.
• Protein: Substitute brown lentils with crumbled tempeh, tofu, or vegan ground.
• Pasta alternatives: Swap out traditional pasta for spaghetti squash or zoodles to make a low-carb version.
• Gluten-free: Use your favorite gluten-free pasta variety if you’re sensitive to gluten.

🧑‍🍳 Top tips

• Sauté the veggies well: Sauté the veggies until they’re soft so they properly release their flavors and create a more aromatic sauce.
• Simmer the wine: When adding wine, let it simmer for enough time to allow the alcohol to evaporate, leaving only the flavors behind.
• Crush the herbs: Crush the dried herbs between your fingers before adding them to the sauce to release their essential oils and boost flavor.
• Cook low and slow: Remember to simmer your lentil Bolognese sauce on low heat. Rushing this step could affect the final flavor.
• Lentil texture: Overcooking lentils will make them mushy. You want to aim for a tender yet intact texture.
• Season the pasta: Always salt the pasta water! It’s the only chance to season the pasta itself.
• Don’t forget the bay leaves: Always remember to remove bay leaves before serving. They impart flavor during cooking but are inedible.

💬 FAQ

🍴 More pasta recipes

If you enjoyed this lentil bolognese recipe, be sure to check out some more pasta recipes like these:

• Vegan Pasta Salad: Packed with a medley of Mediterranean flavors.  
• Espagueti Rojo: A spicy Mexican spaghetti recipe turned plant-based.
• Dairy-Free Mac and Cheese: Elbow pasta tossed in rich cheese sauce.  
• Vegan Basil Pesto Pasta: A summery meal made in 30 minutes or less.

Note: We’ve updated this post to include new information and helpful tips about the recipe.