Vegan Lentil Bolognese Sauce
Categories Dinner Recipes, Easy Recipes, Vegetarian Recipes

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

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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