If you’re craving a comforting bowl of pasta but want to keep it vegan without compromising on flavor, you’re in for a treat. My Vegan Red Lentil Bolognese is perfect for busy weeknights when you need something hearty, nutritious, and incredibly satisfying. Plus, it’s super easy to whip up with just a handful of ingredients. Let’s dive into this delicious, protein-packed sauce that pairs perfectly with your favorite pasta!

Why You’ll Love This Recipe:

Simple & Quick: Just 10 ingredients and ready in about 30 minutes!
Protein-Rich: Red lentils provide a fantastic plant-based protein boost.
Hearty & Satisfying: A rich, flavorful sauce that feels indulgent without the meat.
Versatile: Perfect over spaghetti, zucchini noodles, or your favorite pasta.

Ingredients:

1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup dried red lentils, rinsed
1 can (28 oz) crushed tomatoes
2 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Optional Garnishes: Fresh basil, nutritional yeast, or vegan Parmesan

Instructions:

Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onions are translucent. This mixture is the flavorful base of our bolognese!
Add the Lentils and Tomatoes:
- Stir in the rinsed red lentils, crushed tomatoes, and tomato paste. Mix everything together until the lentils are well-coated with the tomato mixture.
Pour in the Broth and Seasonings:
- Add the vegetable broth, dried oregano, and dried basil to the pot. Season with a generous pinch of salt and pepper. These herbs will infuse the sauce with wonderful Italian flavors.
Simmer the Sauce:
- Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 25-30 minutes, stirring occasionally. The lentils will cook and break down, thickening the sauce beautifully. If the sauce becomes too thick, feel free to add a bit more vegetable broth or water to reach your desired consistency.
Adjust Seasonings:
- Taste your bolognese and adjust the seasoning with more salt, pepper, or herbs as needed. If you like a bit of heat, a pinch of red pepper flakes can add a nice kick!
Serve & Garnish:
- Spoon the hearty lentil bolognese over your favorite pasta. Top with fresh basil, a sprinkle of nutritional yeast, or vegan Parmesan for an extra layer of flavor and creaminess.

Tips for Perfection:

Prep Ahead: Chop all your vegetables beforehand to make the cooking process even quicker.
Storage: This bolognese keeps well in the fridge for up to 5 days and freezes beautifully for up to 3 months. It’s perfect for meal prepping!
Boost the Flavor: For an even deeper flavor, you can add a splash of red wine when sautéing the vegetables or a teaspoon of smoked paprika for a subtle smoky undertone.
Make It Creamy: Stir in a couple of tablespoons of coconut milk or a dollop of vegan cream cheese towards the end of cooking for a creamier sauce.

Serving Suggestions:

Classic Pasta: Serve over spaghetti, fettuccine, or your favorite pasta shape.
Zoodles: For a low-carb option, toss the bolognese with zucchini noodles.
Stuffed Veggies: Use the sauce as a filling for stuffed bell peppers or mushrooms.
Layered Dishes: Incorporate into lasagna or vegan shepherd’s pie for a hearty, layered meal.

I hope you enjoy making and savoring this Vegan Red Lentil Bolognese as much as I do! It’s a versatile and delicious way to enjoy a classic favorite while keeping things plant-based and wholesome. Feel free to share your own twists and tweaks in the comments below – I’d love to hear how you make this recipe your own. Happy cooking!