Vegan Lentil Bolognese

A comforting and hearty vegan lentil bolognese over whole wheat spaghetti that is done in 30 minutes! It’s got all the traditional flavors with heart-healthy lentils making this a low-calorie pasta dish for the whole family!

My family loves pasta! I think my kids would eat pasta every day if we let them. I always serve whole wheat, chickpea, or lentil pasta to them and they never complain.

If you’re trying to ease your family into more plant-based recipes this will soon become one of your favorite weeknight meals! It’s a comforting, easy, and delicious vegan meal that’s kid approved. I consider it a lazy vegan recipe (or quick and easy) because it comes together effortlessly!

This vegan lentil bolognese has all of the traditional flavors and elements of the classic Italian sauce with chopped veggies, tomatoes, a touch of red wine, and a coconut cream finish. It’s a great sauce to make in advance when planning your vegan prep meals for the week!

Jump to:

• Why You’ll Love this Recipe
• Ingredient’s You’ll Need
• How to Make Vegan Lentil Bolgnese
• Tips and Variations
• What makes this vegan lentil bolognese healthy?
• What is the difference between ragu bolognese sauce?
• How to Serve Vegan Lentil Bolognese
• Storage Instructions
• More Vegan Pasta Recipes!
• Recipe

Why You’ll Love this Recipe

• Traditional Flavors
• Oil-Free
• Whole Grain (high in fiber
• Plant-Based Ingredients
• Family Friendly
• Healthy Comfort Food
• Good Source of Protein

Ingredient’s You’ll Need

Mirepoix: A mirepoix is a combination of chopped onion, celery, and carrots.

Tomato Paste: This helps to thicken the sauce and give it a robust tomato flavor.

Vegetable Stock: It’s best to use low-sodium vegetable stock or homemade if you have it.

Diced Tomatoes: You’ll need one 15-ounce can of diced tomatoes.

White Wine: Brings an authentic flavor to the bolognese. However, if serving to kids, you can leave this ingredient out.

Red Lentils: Red lentils cook more quickly, however, you can use brown or green lentils for a meatier texture.

Low-Fat Coconut Milk: Adds a touch of richness to the sauce.

Italian Seasoning: A combination of dried basil, dried oregano, dried rosemary, dried thyme, and dried marjoram. It has a well-rounded flavor. You also add some salt and pepper to enhance the flavors.

Whole Wheat Spaghetti: High in fiber, whole wheat spaghetti is healthier and more filling than white pasta. Feel free to substitute for your favorite pasta such as tagliatelle, pappardelle pasta, or penne pasta. Use rice noodles, chickpea pasta, or lentil pasta for a gluten-free option.

Fresh Parsley and Vegan Parmesan for garnish.

How to Make Vegan Lentil Bolgnese

Step 1: Prepare pasta in a large pot according to the package instructions.

Step 2: While the pasta is boiling, sauté the chopped onions in ¼ cup of vegetable stock or olive oil for 5 minutes over medium heat or until they become translucent. Add the diced celery and carrots. Sauté for an additional 10 minutes.

Step 3: Add the vegetable broth, diced tomatoes, tomato paste, and optional white wine, and bring to a boil.

Step 4: Add the red lentils. Reduce the heat to a simmer, and cook for 15 minutes or until the lentils are tender.

Step 5: Add the Italian seasoning, salt, and pepper, and stir in the coconut milk.

Step 6: Drain the pasta and incorporate it into the sauce. Sprinkle with fresh chopped parsley, and serve!

Tips and Variations

• Incorporate the pasta into the sauce before serving by adding the drained pasta to the saucepan.
• To make this low-carb or to add more veggies serve with zucchini noodles instead of whole wheat spaghetti.
• For an authentic bolognese add ¼ cup of white wine.
• Serve with fresh chopped parsley.
• Sprinkle with vegan parmesan cheese or nutritional yeast.
• You can use a variety of lentils in this dish. Red lentils cook quickly making this a 30-minute meal. However, you can also use brown lentils or green lentils but the cooking time will increase. Alternatively, you can purchase pre-cooked lentils to speed up the cooking time. I purchase pre-cooked lentils from the vegetable section at Trader Joe’s.

What makes this vegan lentil bolognese healthy?

• Low in Fat and Calories-One large serving with spaghetti is only 323 calories, and 2 grams of fat. Lentils are a low-fat plant protein, and this recipe has no added oil which drastically lowers the fat and calories making this a heart-healthy main dish!
• High in Plant-Protein-One serving has 15 grams of plant protein in the form of lentils and whole grain pasta. When lentils are paired with whole wheat pasta they make for a complete protein.
• Whole Grain and High in Fiber-Using whole grain spaghetti instead of enriched white spaghetti increased the amount of fiber per serving from 2 grams to 6 grams. Using whole-grain spaghetti also reduces the total amount of carbohydrates. Fiber intake is associated with a reduced risk of heart disease, diabetes, and a number of other chronic conditions.
• Rich in Vitamins and Nutrients-With whole grains, added veggies, and nutrient-rich lentils this dish has a number of vitamins and nutrients including phytochemicals which help protect against heart disease and type 2 diabetes.

What is the difference between ragu bolognese sauce?

Both Ragu and Bolognese are traditional Italian sauces. They are also both traditionally meat-based.

• Ragu-A ragu, however, has a small amount of tomato sauce, and more chopped vegetables which include carrots, and celery. It also has a touch of red wine, broth, and cream. Ragu is traditionally served with spaghetti.

• Bolognese-Bolognese recipes are a variation of ragu. It has fewer tomatoes and uses white wine instead of red. It doesn’t include chopped or minced elements like a traditional ragu. Bolognese is traditionally served with fatter noodles such as fettuccine or lasagna.

• Vegan Bolognese-This vegan version includes all of the traditional flavors and elements of a traditional bolognese with lentils taking the place of meat and whole wheat spaghetti for added fiber and whole grains.

How to Serve Vegan Lentil Bolognese

Serve topped with fresh parsley or basil. Sprinkle with vegan parmesan cheese or nutritional yeast, a sprinkle of salt, and fresh cracked pepper. Add some chopped walnuts for a crunchy texture. Serve with vegan garlic bread and a glass of white wine!

Storage Instructions

• Storing-Store in an airtight container in the fridge for up to 5 days. It will taste best reheated if you prepare the pasta fresh when you’re ready to serve.
• Freezing-Place in an airtight freezer-safe container for up to 2 months. Prepare pasta fresh when you’re ready to serve.

More Vegan Pasta Recipes!

Recipe