Delicious Lentil Bolognese Recipe (Vegan)
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This lentil bolognese recipe is taken to the next level with a thick and luxurious sauce made with diced mushrooms and lentils. It makes for the perfect, cosy weeknight dinner.
Table of Contents
Why you’ll love this recipe
There are so many reasons to love a good ol’ classic lentil spaghetti bolognese. But this recipe has been crafted to have a depth of flavour that rivals it’s meat equivalent. Here are some reasons to get this lentil bolognese recipe into your rotation:
Vegan – This recipe is so easily adapted to make it vegan. I use soy sauce and Worcestershire sauce interchangeably depending on whether I’m serving it to vegans/ vegetarians or not. Both ingredients are packed with umami, bringing the flavour to the next level.
Bold flavors – Without the right love, I personally believe that lentils can be quite bland. However, this flavour combination really brings the lentils to life.
Hearty and comforting – A vegan lentil bolognese recipe screams cosy night in for me and this recipe ticks that box with it’s rich tomato sauce, meaty diced mushrooms and intense savoury flavour profile. Love love love.
Budget friendly – By omitting meat in this recipe, the total cost is reduced to stunning £1.00 per portion. Once you’ve bought the mushrooms, carrots, onion and basil, this recipe is whipped up with readily available store cupboard ingredients which is another reason that I love this dish.
If you have leftover lentils, consider making one of these yummy recipes; Tomato & Lentil Soup, Lentil and Chickpea Curry or Easy Bacon and Lentil Soup
What is a bolognese?
Bolognese is a traditional Italian sauce originating from the town Bologna. Traditionally, it’s made with a rich sauce that comprises either pork or beef, a sofrito (carrots, onion and celery) and deliciously rich tomato sauce.
To bring this lentil bolognese recipe as close as possible to the inspiration of a classic bolognese, I use diced mushrooms that are sweated and browned to impart a meaty texture and flavor.
I have omitted the use of milk or cream at the final stages of this easy lentil bolognese to keep the recipe simple and lighter. The flavour is still so rich and indulgent that you won’t be missing it!
Satisfy your saucy pasta cravings and try these other recipes; Easy Quorn Bolognese, Meatball Marinara with Spiralized Courgette and Wholewheat Spaghetti and Easy Tomato Tuna Pasta Bake
What type of lentil to use for Vegan Lentil Bolognese
Red vs. green
I opt for a green lentil in this dish as I love the colour and flavour of the end result. As we want to imitate a traditional bolognese, the darker brown colour that a green lentil provides is more suitable for this dish. However, you can definitely use red lentils if you have them laying around.
Cooked Vs Uncooked
This green lentil bolognese calls for uncooked, rinsed lentils. By using uncooked, the lentils also act as a thickening agent for the sauce which is needed to get the rich, silky, saucy end result.
If you’ve got a taste for lentils after trying this dish, consider making one of the following recipes; Easy Red Lentil Dahl with Coconut Milk or my One Pot Chorizo and Lentil Soup
Ingredients
Mushrooms – chestnut mushrooms are great here if you can get your hands on them, however as we’re browning the diced mushrooms off, any mushroom will work great for this easy lentil bolognese.
Plum tomatoes – The lack of processing is said to lead to a better tomato flavour. As we are cooking the tomatoes off for a while, they can break down enough whilst providing this additional flavour (along with some spatula squishing!) You can definitely use chopped tomatoes though if you need
Green lentils – be sure to use dried green lentils rather than cooked lentils in a can.
See the recipe card for full information on all ingredients and quantities.
How to make this lentil bolognese recipe
- Start by finely chopping the mushrooms and onion, then grate the carrot (Image 1).
- Add the olive oil to the pan with the chopped onion, grated carrot & chopped mushrooms to sweat for around 8 minutes. Season with a pinch of salt and pepper (Image 2).
3. Once everything has softened after this fry time, add the tomato puree, oregano, thyme, garlic granules and some fresh black pepper (Image 3).
4. Stir together and continue to fry for a few minutes to ensure everything is fully incorporated (Image 4).
5. Then add plum tomatoes, stock, lentils and Worcester sauce. Crush the tomatoes with the back of your spatula against the side of the pan to help smooth out the sauce. Simmer for 30 minutes (Image 5).
*During this period/ after 20 minutes put the pasta on to cook. Set your pasta timer one minute shy of the packet time.
6. Stir the lentil bolognese occasionally and if it looks like it’s drying up at any point, add a splash of water (some lentils absorb more water than others). After 30 minutes, the sauce should have thickened (Image 6).
Stir the spaghetti into the bolognese (with a splash of pasta water if needed) and continue to cook for a minute or two whilst combining. Add the optional nutritional yeast, half of the chopped fresh basil, reserving half to garnish. Season with a pinch of salt and pepper if needed.
Need inspiration for some main meal vegetarian recipes? Try my; Korean Soy Marinated Eggs, Aubergine Parmigiana and High Protein Cottage Cheese Pasta
Tips for the best results
- Cooking a bolognese low and slow creates deep rich flavor.
- Test the tenderness of the lentils as they cook to make sure they do not get mushy. You want them to be soft whilst still holding their shape.
- Season in stages to make all of the flavours sing.
- When cooking the mushrooms, ensure all of their moisture is cooked off so that they can take on some colour. This will provide the best flavour. Seasoning with salt will help to draw out this moisture.
Serving suggestions
This easy lentil bolognese recipe is already packed with nutrients and fibre, so it’s already great as a stand alone dish. However, if you want to serve it with some additional sides, these would work really well:
- Side Veggies: I love to serve long stemmed broccoli with this lentil bolognese uk recipe. Crispy cavolo nero or sauteed leeks would also be such a good combo
- Toppings: you could add some cheddar, parmesan or nutritional yeast as a topping if you fancy.
Leftover Storage and Reheat Instructions
Refrigerator – Keep in the fridge for up to 5 days. Store in a sealed container.
Freezer – Store the sauce separately for up to 3 months in the freezer.
Reheat – To reheat from the fridge, add 1 tbsp of water per serving into the bowl with the lentil spaghetti bolognese. Reheat in the microwave for 2 minutes on high, stirring once half way and adding an extra tbsp of water if necessary.
To reheat from frozen – Defrost the green lentil bolognese in the fridge overnight. Cook the spaghetti and then reheat the defrosted sauce either in the microwave.
FAQs
Italians don’t add sugar, they use sweet vegetables like carrots and celery which boost the sweetness and balance the acidity of the tomatoes. In this recipe, the carrot does just that.
You sure can! For the best flavour profile, I’d complete step 1 of the recipe and then pour everything into the slow cooker and cook on high for 4 hours.
If your vegan lentil bolognese recipe is too thin, you can thicken with a cornflour slurry (1 tbsp corn flour + 2 tbsp of cold water) or alternatively, continue to cook for longer until you achieve your desired consistency.
Loosen with a couple of ladles of pasta water. This will loosen the sauce and also create the silkiest sauce that binds to the pasta really well.
If you tried this Lentil Bolognese recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Lentil Bolognese Recipe
Ingredients
- 1 onion, finely diced (£0.15)
- 1 carrot, grated (£0.12)
- 250 g chestnut mushrooms, finely chopped (£1.00)
- 2 tins plum tomatoes (£0.47×2)=(£0.94)
- 150 g green lentils (£1.90/3)=(£0.63)
- 400 g spaghetti (£0.28)
- Bunch of fresh basil (£0.60)
Cupboard Essentials
- 1 tbsp olive oil
- 1 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 1 litre vegetable stock
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic granules
- 4 tbsp nutritional yeast optional
- Salt & Pepper
Note: Substitute the Worcestershire sauce with soy sauce if vegan
Method
- Add the olive oil to the pan with the chopped onion, grated carrot & chopped mushrooms to sweat for around 8 minutes. Season with a pinch of salt and pepper.
- Once everything has softened after this fry time, add the tomato puree, oregano, thyme, garlic granules and some fresh black pepper. Fry for 2 minutes before adding plum tomatoes, stock, lentils and Worcester sauce. Crush the tomatoes with the back of your spatula against the side of the pan to help smooth out the sauce.
- Simmer for 30 minutes. During this period/ after 20 minutes put the pasta on to cook. Set your pasta timer one minute shy of the packet time. Stir the lentil bolognese occasionally and if it looks like it’s drying up at any point, add a splash of water (some lentils absorb more water than others).
- After 30 minutes, the sauce should have thickened. Stir the spaghetti into the bolognese (with a splash of pasta water if needed) and continue to cook for a minute or two whilst combining. Add the optional nutritional yeast, half of the chopped fresh basil, reserving half to garnish. Season with a pinch of salt and pepper if needed.
Notes
- Cook the bolognese low and slow for deep, rich flavour.
- Check the lentil tenderness during cooking to ensure they are soft but not mushy.
- Season in stages to enhance flavours.
- Cook the mushrooms until all moisture evaporates and they take on colour; seasoning with salt helps draw out moisture.
Nutrition
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