This Vegetarian Lentil Bolognese is a protein-rich, fiber-packed pasta sauce built on brown lentils, mushrooms, and aromatics that delivers authentic Bolognese comfort without meat. It simmers for 35–40 minutes and pairs with any pasta shape.
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In a large pot, warm the oil over medium heat.
Add the onion, carrots, mushrooms, and salt. Stir to coat with oil and sauté for about 8 to 10 minutes, until the onion is translucent and the mushrooms start to cook down.
Add the tomato paste and garlic to the pot. Stir thoroughly and cook for about 5 minutes, stirring, or until the tomato paste is a deeper red and starting to smell more toasty.
If using, use the red wine to deglaze the pot. Cook for another minute or two until the liquid cooks out.
Pour in the tomatoes, broth, lentils, and Italian seasoning. Increase the heat to medium-high, stirring occasionally, until the liquid is just below a boil.
Reduce the heat to medium-low, keeping the liquid at an active simmer, cover and cook for 35 to 40 minutes, stirring occassionally or until the lentils are tender.
Bring a pot of salted water to a boil, when the sauce is almost ready cook the pasta according to package directions, for al dente. Drain and stir in the cooked pasta into the sauce, divide into bowls and top each bowl with grated Parmesan or nutritional yeast and fresh basil.
Store in an airtight container refrigerated for up to 5 days. Reheat gently on the stovetop over medium-low heat, adding a splash of vegetable broth to loosen if needed. Freezes well for up to 3 months.
Yes. The sauce keeps refrigerated for up to 5 days and freezes well for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally.
Brown, green, or split red lentils all work. Brown and green hold their shape better during the 35–40 minute simmer; red lentils break down faster for a thicker sauce.
No, it's optional. It adds depth and helps deglaze the pot, but you can skip it without affecting the final result.
They should be tender but not mushy after 35–40 minutes of simmering. Test one by biting it; there should be no hard center.
Yes. Use vegetable broth (confirm it's vegan) and top with nutritional yeast instead of Parmesan cheese.
