This vegan lentil bolognese recipe is hearty, healthy, and great for batch cooking. Enjoy with lots of veggies over your favorite pasta, spaghetti squash, or rice.
This is one of my favorite recipes. I make lentil bolognese about once or twice a month. It’s a fan favorite in my home. Even my non-vegan boyfriend likes this dish as well. It’s quick and easy to make. A great way to sneak in lots of veggies and a great recipe for meal prep.
What I love about this recipe is that you can add whatever veggies you have on hand. It’s highly customizable. Also, you can use whatever tomatoes you have. From canned tomatoes, tomato puree, chopped tomatoes, or freshly diced tomatoes.
What’s in this Lentil Bolognese
- Vegetables: onion, garlic, sweet bell pepper, mushrooms.
- Tomatoes: Tomato puree & canned crushed tomatoes.
- French green lentils
- Pasta: use pasta of your choice, spaghetti squash, or rice.
- Herbs & spices: dried oregano and thyme, Italian seasoning, sea salt, and pepper.
- Other ingredients: Olive Oil, maple syrup, and veggie stock.
How to make lentil bolognese
- Make the dry french green lentils as indicated on the package and add your favorite seasonings.
- Cook the pasta to your desired likeness and set it aside.
- Add olive oil to a large pan with the chopped onion, garlic, and sweet bell pepper, plus sea salt and pepper.
- Let this soften then add the mushrooms and cook for 5-10 minutes until soft.
- Add about half the veggie stock and the herbs, then add the tomato puree, canned tomatoes, maple syrup, and lentils.
- Continue to add the remaining veggie stock as it cooks.
- Let it simmer for 20 minutes.
- Serve the lentil mixture over pasta. Enjoy!!
YOU MAY ALSO LIKE:
- VEGAN LENTIL MEATLOAF
- EASY MUSHROOM PASTA WITH HERBS & GARLIC
- ONE-POT EASY VEGAN CHILI RECIPE
- AVOCADO TOAST WITH ROASTED HEIRLOOM TOMATOES
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Vegan Lentil Bolognese
Ingredients
- 1 onion peeled and chopped
- 2 cloves of garlic peeled and chopped
- 2 tablespoons of tomato puree
- 1 sweet bell pepper finely chopped
- 1 cup of mushrooms sliced
- 2 cups cooked lentils (I prefer french green lentils, when possible)
- 2 cans of crushed tomatoes
- 3/4 cup of veggie stock (or water) add more if needed
- Pasta, spaghetti squash, or rice for serving
- 1 teaspoon of dried oregano
- 1 teaspoon of dried thyme
- 1 teaspoon of Italian seasoning
- 2 tablespoons of extra virgin olive oil
- sea salt and pepper to taste
- 2 tablespoons of maple syrup
Instructions
- Cook dry french green lentils as indicated on the package and add your favorite seasonings.
- Cook the pasta to your desired likeness and set aside.
- Add grapeseed oil into a large pan with the chopped onion, garlic, and sweet bell pepper, plus sea salt and pepper.
- Let this soften then add the mushrooms and cook for 5-10 minutes until soft.
- Add about half the veggie stock and the herbs, then add the tomato puree, canned tomatoes, maple syrup, and lentils.
- Continue to add the remaining veggie stock as it cooks.
- Let it simmer for 20 minutes.
- Serve the lentil mixture over pasta. Enjoy!!
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This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my affiliate notice for details.
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