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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.
Course Main Course
Cuisine Vegan
Diet Vegan
Keyword lentil, pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 250kcal


  • 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


  • 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.


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.