Lentil Bolognese
Savor the hearty, plant-based delight of this Lentil Bolognese, a flavorful and wholesome twist on the classic Italian dish. Packed with protein-rich lentils and a vibrant medley of finely diced vegetables—like onion, carrot, and celery—this vegan bolognese simmers to perfection in a rich tomato-based sauce seasoned with fragrant oregano, basil, and a hint of optional red pepper flakes for subtle heat. Whether served over al dente pasta, zucchini noodles, or roasted vegetables, this comforting recipe is as satisfying as it is nutritious. Ready in just under an hour, this one-pot meal is ideal for weeknight dinners, meal prep, or impressing guests with a deliciously guilt-free alternative. Don’t forget to garnish with fresh parsley for an irresistible burst of herbal freshness! Keywords: Lentil Bolognese, vegan bolognese, plant-based pasta sauce, lentil recipes, healthy dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 3 cloves Garlic cloves, minced
- 1 cup Dried brown or green lentils
- 28 ounces Crushed tomatoes
- 2 cups Vegetable broth
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5–7 minutes, until the vegetables are softened.
Add the minced garlic and cook for 1 more minute, stirring frequently to avoid burning.
Stir in the lentils, crushed tomatoes, vegetable broth, and tomato paste.
Add the dried oregano, dried basil, bay leaf, salt, black pepper, and optional red pepper flakes.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 35–40 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.
Remove the bay leaf and adjust the seasoning with additional salt or pepper if needed.
Serve the Lentil Bolognese over your choice of cooked pasta, zucchini noodles, or roasted vegetables.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3780 mg | 164% | |
| Total Carbohydrate | 227.5 g | 83% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 50.5 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 498 mg | 38% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 5160 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
