• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sarahs Vegan Guide
  • Home
  • Recipes
    • Breakfast
    • Lunch & Dinner
    • Dessert
    • Small Bites & Sides
  • Vegan Nutrition Coaching
  • Vegan Meal Prep & Plan
    • Vegan Meal Prep Recipes
    • Meal Prep & Plan Tips & How Tos
  • Veganism Tips
  • Resources
    • Free Meal Prep Guide
    • Free Facebook Community
  • About Me

Simple Vegan Lentil Bolognese Recipe

Jump to Recipe Print Recipe

This simple vegan lentil bolognese recipe comes together in 20 minutes and is perfect for a weeknight dinner. It is full of flavor and packed with plant-based protein. I also love making this lentil bolognese for meal prep - it is simple to store, reheat and you can even freeze it!

Other Vegan Pasta Sauces You Might Like

  • Vegan mac and cheese
  • Mushroom bolognese
  • Creamy tahini chickpea pasta

What You Need To Make This Vegan Lentil Bolognese Pasta Sauce

To make this lentil bolognese, you will need:

  • split lentils: I love using split lentils for this recipe because I really like the texture once cooked. You could also use split mung beans or chickpeas, for example. You want to make sure to soak the lentils overnight to make them easier to digest. Plus, they also won't take as long to cook.
  • onion
  • garlic
  • eggplant: To add some different textures to this bolognese and also up the vegetables. You could also use bell peppers or zucchini instead, if you don't like eggplant.
  • tomato paste: I love cooking with tomato paste as it adds so much flavor to the dish! I like to add it a few minutes after the onion and garlic along with any other spices I want to add, fry a little for extra flavor and then deglaze with water.
  • canned tomatoes: You can use diced or pureed.
  • vegetable broth
  • paprika powder: Use smoked paprika powder for extra smoky-ness.
  • frozen or dried herbs: This adds some nice green highlights to the sauce and also even more flavor.

 

vegan-lentil-bolognese

How To Make This Vegan Lentil Bolognese

Step 1

Actually, this is step 0. But it is so crucial for this recipe! Start by soaking the split lentils overnight. I like to use a large saucepan, cover the lentil with enough water so that they can soak and expand, and put the lid on.

Pro tip: Make double or triple of this recipe, so you only need to soak a large batch of the lentils once. This vegan lentil bolognese is perfect for freezing!

Step 2

Start by finely dicing the onion and mincing the garlic. Cut the eggplant into small cubes. Add onion and garlic to a large pan or saucepan and fry for a couple of minutes.

Step 3

Next, add the tomato puree and paprika powder. Give it a good mix and slightly reduce the heat. After 2-3 minutes, add the diced eggplant and cook for another 2-3 minutes. Then deglaze with a little bit of water.

Step 4

Drain the soaked lentils and add to the pan, together with the canned tomatoes and vegetable broth. Cook for 15 minutes until the lentils are soft.

Step 5

Finally, add some dried or frozen herbs. I love adding frozen basil and oregano. Serve immediately with your favorite pasta or store in the fridge for up to 4-5 days.

vegan-lentil-bolognese
vegan-lentil-bolognese

How To Serve This Lentil Bolognese?

Of course, the obvious way is to serve this lentil bolognese with a serving of your favorite pasta. I love using whole grain fussili or penne. Get creative with the toppings, like adding some walnuts ors hemp seed hearts or maybe some fresh baby spinach.

Alternatively, you can use this lentil bolognese to make vegan lasagna. You might want to add some more water to the sauce if it is too thick. I also love making this recipe for potato nachos and serve with fresh tomatoes and vegan cheese sauce.

How To Store This Vegan Lentil Bolognese?

I recommend to store this pasta sauce in an airtight container or meal prep container. It stores well in the fridge for 4-5 days. If you want to store it for longer, you can freeze it. Let the sauce cool to room temperature before you put it in the freezer.

More Ideas For Vegan Dinner Recipes

Here are more ideas for vegan dinners that are easy to make and great if you are short on time!

  • Tofu & black bean chili
  • Simple baked tofu with tahini marinade
  • 15-Minute creamy chickpea pasta
vegan-lentil-bolognese
vegan-lentil-bolognese
Print Recipe
5 from 1 vote

Vegan Lentil Bolognese

This simple vegan lentil bolognese can be made with only 6 ingredients plus spices and comes together in only 20 minutes. It is meal-prep and freezer friendly.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Vegan
Diet: Vegan
Keyword: lentil, pasta
Servings: 4 servings
Calories: 250kcal

Ingredients

  • 1 onion
  • 1 clove of garlic
  • 2 tbsp tomato paste
  • 1 tbsp smoked paprika powder
  • 1 eggplant
  • 2 cups pureed/crushed tomatoes ~400g
  • 1 cup vegetable broth ~250ml
  • 1 cup split lentils soaked overnight (~200g)
  • 1 tbsp frozen or dried herbs
  • salt and pepper

Instructions

  • Soak the split lentils overnight (or at least 8 hours).
  • Dice the onion and mince the garlic. Cut the eggplant into small cubes.
  • To a large pan or saucepan on high heat, add the onion and garlic. Fry for 1-2 minutes.
  • Add the tomato paste and paprika powder and fry for another 1-2 minutes. Add water if necessary to prevent burning.
  • Add the eggplant and fry 1-2 minutes more, then deglaze with a little bit of water.
  • Add the drained soaked lentils, canned tomatoes and vegetable broth. Reduce the heat and simmer for 15 minutes.
  • Add frozen/dried herbs and season with salt and pepper.
  • Serve immediately or store in the fridge for 4-5 days.

Notes

Instead of eggplant, you could also use zucchini or bell peppers.
Serve with your favorite type of pasta, some baby spinach and walnuts on top.

You might also like these recipes:

The Best Vegan Mac And Cheese (oil-free)
vegan mushroom bolognese
vegan mushroom bolognese
« Vegan Lemon Asparagus Pasta Salad
High-Protein Vegan Cheese Sauce Recipe (no nuts) »

Reader Interactions

Comments

  1. Cam

    May 21, 2022 at 11:14 pm

    5 stars
    Absolutely delicious. I used Italian herbs and it tasted delicious.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Sarah! I want to help you enjoy delicious and nourishing meals through stress-free meal prepping.

More about me →

I am a certified vegan nutritionist by ecodemy! I am attending a training at ecodemy!

Popular

  • tofu-nuggets
    Easy Baked Vegan Tofu Nuggets (oil-free)
  • chocolate-zucchini-banana-bread-on-parchment-paper
    Easy Vegan Chocolate Zucchini Banana Bread
  • vegan-chicken-nuggets
    Easy Baked Vegan Chicken Nuggets (oil-free, no tofu)
  • homemade-tomato-sauce
    Easy Homemade Tomato Sauce From Scratch (sugar-free, oil-free)

Hi, I'm Sarah! I want to help you enjoy delicious and nourishing meals through stress-free meal prepping.

More about me →

I am a certified vegan nutritionist by ecodemy! I am attending a training at ecodemy!

Popular

  • vegan-cheese-recipes
    50+ Vegan Cheese Recipes To Try If You're Wanting To Quit Dairy
  • vegan-cheese-board
    Vegan Cheese Boards - Ultimate Step by Step Guide
  • vegan-almond-chili-cheese
    Simple Vegan Almond Chili Cheese (oil-free, no cashews)
  • vegan-honey-mustard-dressing
    Easy Date-Sweetened Vegan Honey Mustard Dressing

Footer

↑ back to top

About

  • Legal Notice
  • Privacy Policy
  • Terms & Conditions
  • About me

Disclosure: Some of the links on this page are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase. You can find more information here.

  • Vegan Meal Planning & Prepping Facebook Community
I am a certified vegan nutritionist by ecodemy!

Copyright © 2020 Sarahs Vegan Guide

This website uses cookies to improve your experience. If you use this site, we'll assume you're ok with this, but you can opt-out if you wish.Ok Reject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT