Easy Vegan Lentil Bolognese Sauce

This Vegan Lentil Bolognese Sauce is a hearty, healthy lentil recipe that’s perfect for topping pasta or just about anything else! I love how filling and flavorful this sauce is, using easy pantry ingredients.

Easy Vegan Lentil Bolognese Sauce

Easy Vegan Lentil Bolognese Sauce

Vegan Lentil Bolognese Sauce

This Vegan Lentil Bolognese Sauce is a hearty, healthy lentil recipe that's perfect for topping pasta or just about anything else! I love how filling and flavorful this sauce is, using easy pantry ingredients.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 1 large onion
  • 4 garlic cloves
  • 2 big carrots
  • 2 celery stalks
  • 1 portobello mushroom
  • 1 red pepper
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 3/4 cup red wine
  • 2 cups cooked lentils (I use french lentils)
  • 2 cups crushed tomatoes
  • 2 bay leaves
  • 1 tsp Italian seasoning
  • 1 tsp oregano
  • 1 tbsp coconut sugar (or brown sugar)
  • 1 tbsp lemon juice
  • salt & pepper to taste
  • 3/4 cup water
  • 1 large handful of fresh parsley, finely chopped
  • pasta, spaghetti squash, rice…etc. for serving

Instructions

Read Directions

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Notes

  • Store leftovers in a sealed container in the fridge for 7 days or in the freezer for 3 months. 
  • For the tastiest results don’t replace the red wine in this recipe with water or broth. Red wine is essential for a delicious and flavourful bolognese! 
  • Use green lentils or french lentils in this recipe for the best results. Red lentils won’t hold their texture and will become mushy in the sauce. 
  • Don’t forget to remove the bay leaves before pulsing the sauce. You don’t want to end up with little chunks of bay leaves mixed in.
  • Add 1 tsp of red pepper flakes if you like your bolognese sauce spicy. 

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