Lentil Bolognese Recipe (2024)

This post may contain affiliate links.

Naturally gluten free and vegan, this Lentil Bolognese recipe is a hearty, healthy lentil recipe that’s perfect for topping pasta or just about anything else!

Lentil Bolognese Recipe (1)

This is probably the hardest post that I’ve written. I’m not super comfortable talking about myself, so I tend to just talk about the food instead.

Having people criticize my recipes can be hard enough, but sharing extremely personal things like my struggle to lose weight is way (way, way) out of my comfort zone.

In September, I had my third little one. Since this was my third time, I figured I knew what to expect.

Except that this time hasn’t been like the last two time, and I have really been struggling to get my weight loss going this time. I definitely got off track while I was pregnant. I had hyperemesis during the beginning of my pregnancy. Once it was under control,I was hungry constantly, and so I ate.

After being so sick, I was beyond excited to be able to eat and to have food taste good again. At first, I craved healthy foods, and I ate lots of veggies and salads and good stuff. Towards the end, I craved more junk food, and that’s when the weight jumped on.

I gained about the same amount of weight during all three of my pregnancies. The last two times, it started to come off right away. I didn’t diet or do anything special to try to lose it, and it took me about a year both times to get back to my pre-pregnancy weight.

This time, though, the weight seems to be pretty happy hanging around. I certainly want to lose this baby weight, but more than that, I want to work on getting healthy again.

So, why am I telling you all of this? Well, the recipes that I share on here reflect what we’re eating. Everything that shows up on here was first tried out on my family and friends.

Even though I don’t talk much about my life, I do want to be honest with what I do share. So, I don’t want to pretend like I can eat a lots of cake, cookies, and other no-so-healthy food and lose weight because I can’t. The struggle is real, my friends. And with that, on to the food!

How To Make Lentil Bolognese

Growing up, my mom made this great dish of lentils and rice, and I loved it. It was one of my favorite dinners, and I still love all lentil recipes. This Lentil Bolognese is my healthier take on pastasauce. I’m not going to say that you’ll think you’re eating meat when you have this because you won’t.

Instead, this lentil bolognese is delicious in its own right. The sauce is packed with veggies and has lots of flavor. This sauce isincredibly hearty and super satisfying.Lentil Bolognese Recipe (2)

Heat olive oil in a large skillet. Add onion, celery, and carrot. Cook until softened, about 5-10 minutes.

Stir in the garlic and then the tomato paste.

Lentil Bolognese Recipe (3)

Add the tomato sauce, diced tomatoes, seasonings, and baking soda. Season with salt and pepper to taste.

Stir in the lentils and water. Simmer until the lentils have softened.

Tips

  • I’ve never had trouble with the lentils cooking in the recipe as-written. However, some people have reported that pre-cooking the lentils or partially cooking the lentils has worked better for them.
  • Since this sauce is so hearty, it’s great served over a sturdy pasta like a rigatoni (whole wheat, extra fiber, or just regular pasta all work).
  • You can also serve this sauce over cooked spaghetti squash for a lower-carb dinner.

Lentil Bolognese Recipe (4)More Vegetarian Dinner Recipes!

  • Vegetable Korma
  • Layered Vegetable Bake
  • Zucchini Frittata

If you’ve tried this lentil bolognese recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW MEonFACEBOOK,INSTAGRAMandPINTERESTfor even more delicious food.

Lentil Bolognese Recipe (5)

Lentil Bolognese Recipe (6)

4.93 from 52 votes

Lentil Bolognese


Author Kate @ I Heart Eating

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Hearty lentil bolognese makes an easy pasta sauce that's full of good-for-you ingredients.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion finely diced
  • 1 rib celery finely chopped
  • 3 large carrots peeled and chopped
  • 7 cloves garlic minced
  • 6 ounce can tomato paste
  • 15 ounce can tomato sauce
  • 2-14.5 ounce cans diced Italian tomatoes
  • 2 tablespoons dried sweet basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon baking soda
  • Salt and pepper to taste
  • 2 cups red lentils rinsed and picked over
  • 2 cups water

Instructions

  • Heat olive oil in a large skillet.

  • Add onion, celery, and carrot.

  • Cook, stirring as needed, until softened, about 5-10 minutes.

  • Add garlic, and cook, stirring frequently, for 30 seconds.

  • Stir in tomato paste, and cook, stirring it in, for 1 minutes.

  • Add tomato sauce, diced tomatoes with juice, basil, oregano, baking soda, and salt and pepper to taste.

  • Stir in lentils and water.

  • Simmer, stirring regularly, until lentils have softened, about 20-30 minutes.

Notes

*Disclaimer: I'm not a nutritionist. Recipe nutrition facts are estimates.

**1 Weight Watchers Freestyle Point per serving.

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 31g | Protein: 11g | Fat: 3g | Sodium: 414mg | Potassium: 782mg | Fiber: 13g | Sugar: 6g | Vitamin A: 3545IU | Vitamin C: 11.5mg | Calcium: 70mg | Iron: 4.6mg

Did You Make This Recipe?

Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!

Originally published 12/27/14. Updated with new photos and tips 12/31/19.

Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

Reader Interactions

Love this recipe?

Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!

    Leave A Reply!

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments & Reviews

  1. Susana Richart Balbaneda says

    Lentil Bolognese Recipe (7)
    Really nice!! My boys love it!!!

    Reply

    • Kate says

      Thank you!

      Reply

  2. Charlotte Burton says

    Lentil Bolognese Recipe (8)
    Hello
    I really would like to make this sauce however I’m supposed to be on a salt free diet so I would use salt free tomatoes etc. I am wondering about the baking soda is it a must for this recipe?
    Thanks so much!

    Reply

    • Kate says

      Hi! The baking soda helps to cut some of the acidity in the sauce. There are two other ways to help cut down on the acidity. One – add sugar to the sauce, or two – grate a carrot or two into the sauce. Hope that helps!

      Reply

      • Gaby says

        I have made this sauce many times and it is always delicious. Lately I have added about a half cup of red wine and it has been amazing. I also use it instead of my meat bolognese in lasagna and even my meat loving son said it was great. Thanks for a recipe that let’s me cook a bit healthier for mi family! I have some bubbling on the stove right now and the house smells heavenly.

        Reply

        • Kate says

          Thanks for sharing that! I’ll have to try it with the red wine next time.

  3. Sharan says

    Lentil Bolognese Recipe (9)
    I made it slightly less, not quite as much tomato and the garlic cloves I had were really large, so only used 3 instead of 7, boiled up some angel hair and it’s really good. You’re right, satisfying without the meat. Just what I’ve been looking for. When I make it again, will probably used green or red peppers and less carrot.

    Reply

    • Kate says

      Thank you! There is definitely some flexibility with the recipe, and I’m glad that you were able to tweak it to suit your tastes!

      Reply

    • Gaby says

      Lentil Bolognese Recipe (10)
      I forgot to rate this recipe the last time. Made this again today and it is still amazing. I will be serving it tonight for my sister’s birthday dinner over gluten free pasta. She cannot eat glutten and is vegan. I am thrilled that I can make a meal that we can all share and love and it still meets her health needs. Thanks again!

      Reply

  4. Esther says

    Lentil Bolognese Recipe (11)
    I made this recipe and it is delicious! I was wondering whether it can be cooked in the Instant Pot (thinking about saving time with two babies around!). Have you tried? Could you give any times or extra liquid that might be necessary? Thanks!

    Reply

    • Kate says

      Hi! Thank you! I’ve tried it in the IP, but I have yet to come up with a version that I’m happy with. I tried it at 5 minutes manual high pressure with a 10 minute npr last time, and the lentils were mush. Also, I did add about 1/2 cup extra water to help thin the sauce. I hope that at least gives you a place to start!

      Reply

  5. Natasha says

    Lentil Bolognese Recipe (12)
    Absolutely gorgeous take on it. My family loved it! I put chillies in mine because I love spice but will definitely be making it again!Thank you

    Reply

    • Kate says

      Thank you! I hadn’t thought of adding heat to this sauce, but that’s a great idea! Thank you for sharing!

  6. Kayleigh Littler says

    Can you make this in the crock pot?

    Reply

    • Kate says

      Hi! I haven’t tried to make this in the crock pot. I’ve made it in a skillet and in an Instant Pot, but I haven’t tried the slow cooker. If you try it, I’d love to hear how it turns out!

      Reply

  7. Loni says

    Hello! I am really excited about trying this for a lasagne recipe that calls for traditional bolognese sauce (which we love). I’m always trying to get my “meat and potato” loving son to eat more veg! I have a can of lentils- will that work or should I grab dried lentils for this recipe?

    Reply

    • Kate says

      Hi! I haven’t tried using canned lentils in the recipe, but that would require other adjustments to the recipe. Without having tried canned lentils, I can’t say for certain all of the changes that you would need to make.

      Reply

  8. Lois says

    This looks delicious! Do you know if this can be frozen?

    Reply

    • Kate says

      Thank you! Since this makes such a large batch, I regularly freeze half of it for later. I let it cool to room temp, and then I put the sauce into a resealable freezer container. Hope that helps!

      Reply

  9. Andrea says

    Hi, am reading this in the UK, and not quite sure what the cans of tomato paste and tomato sauce are in the UK? We have tomato purée (but only use very small amounts) and tinned tomato’s, which you also have in your recipe. What should we use? Thanks!

    Reply

    • Kate says

      Hi! Tomato sauce is an unseasoned tomato puree. I believe it’s thinner than the tomato puree in the UK. Tomato paste is a thick concentrate that’s made from cooking down tomatoes. I hope that helps!

      Reply

    • Jane Franklin says

      I’m in the U.K too, and what you need to buy is ‘passata’ – available in all our supermarkets.

      Reply

  10. Liz says

    Lentil Bolognese Recipe (13)
    LOVE, LOVE, LOVE this healthy bolognese! As a former weight watchers member I’m always on the hunt for great tasting, low points food. This is it! I added this one to my recipe box.

    Reply

    • Kate says

      Thank you! I’m glad you liked it!

      Reply

  11. KAKA says

    Does this recipe call for split lentils? And can i change to green or yellow lentils?

    Reply

    • Kate says

      They’re split red lentils. I don’t know that I’ve ever found whole red lentils in the grocery store, so I use the split red lentils that are commonly found in the stores. With the textural and cooking time differences, I’m not sure what to advise without having tried it.

      Reply

  12. Jennifer Mancuso says

    Loved this! Super easy, healthy and very filling!

    Reply

    • Kate says

      Thank you so much! =)

      Reply

    • Annie says

      Lentil Bolognese Recipe (14)
      Great recipe. I lightly precooked the lentils in some vegetable stock for 5/10 minutes while I was chopping the onion, celery and carrots. This helped save time with the cooking later but also added some extra flavour to the lentils

      Reply

      • Cindy Lyon says

        Thank you for the recipe. Its bubbling away right now.
        Just curious…what is the purpose to the baking soda in the recipe?

        Reply

        • Kate says

          The baking soda helps to neutralize some of the acid. Some recipes call for sugar in the sauce. Others call for a grated carrot or baking soda.

  13. Matt says

    Lentil Bolognese Recipe (15)
    This worked great in a meat-free lasagna. It actually made it hold together better too!

    Reply

    • Kate says

      That’s fantastic! Thank you for sharing that!

      Reply

  14. Rosemary L Bell says

    That sounds lovely, I tried making lentil bolognaise from guessing, well I can see from your recipe where I went wrong. Can you please tell me why you put baking soda in the recipe? Thank you in advance

    Reply

    • Kate says

      Sure! The baking soda helps to reduce some of the acid in the sauce. I use a bit of baking soda rather than adding sugar to the sauce.

      Reply

  15. Sam says

    Lentil Bolognese Recipe (16)
    So good! Have made this several times and it’s always amazing.

    Reply

    • Kate says

      Thank you so much! =)

      Reply

  16. Liliana Fleur says

    Lentil Bolognese Recipe (17)
    Thank you so much for this wonderful recipe. I was using this as sauce for Spaetzle, as almost all Spaetzle with Lentil recipes I found contain meat. I added a beautifully fragrant red pepper into it and it turned out wonderful. I made only half and it turned out to 4 generous servings with Spaetzle (kind of German / Austrian pasta which sponges up sauces). Lovely!

    Reply

    • Kate says

      You are so welcome! I lived in Germany for a summer, and I ate a ton of Spaetzle. I bet it was fantastic with this sauce! =)

      Reply

      • Dina Bicking says

        why the baking soda?

        Reply

        • Kate says

          I use baking soda in place of sugar to help balance out the acid in the sauce.

« Older Comments

Lentil Bolognese Recipe (2024)

FAQs

Can I bulk out bolognese with lentils? ›

Lentils are a fantastic way of adding some extra bulk to a meal, whilst being nutritious on their own. This is perfect for trying to reduce your meat intake in dishes such as spaghetti bolognese where meat is usually the main ingredient of the sauce.

How do you make bolognese more flavorful? ›

During cooking, you can further improve your meat sauce by adding other flavourings to boost complexity; a splash of worcestershire or even some soy which are both especially good with beef mince. My favourite Calabrian nonna adds a piece of pig skin the size of a cheese slice (ask your butcher).

Why put carrot and celery in bolognese? ›

Why add carrots to a Bolognese sauce? Carrots along with celery and onion are part of the soffrito that helps season the sauce. The natural sweetness of the carrots helps build the complex flavor profile associated with a bolognese sauce.

Why add milk or cream to Bolognese sauce? ›

Milk is a magical ingredient when it comes to bolognese. First, the lactic acid and calcium in milk help to tenderize the meat. More than that, though, milk balances the wine and tomato, creates a creamier texture and adds richness (similar to how butter or yogurt add more richness and flavor to dishes).

How many lentils to replace 1 pound of ground beef? ›

For every one pound of ground beef, you can substitute one cup of dried, uncooked lentils. One cup of dried lentils equals about two to two-and-a-half cups of cooked lentils.

Does Bolognese get better the longer you cook it? ›

Let the sauce simmer for at least 1 hour, but preferably 2-3 hours, stirring occasionally. This slow cooking process allows the flavors to meld and intensify, transforming the sauce into a luscious masterpiece.

How do you add depth of flavor to bolognese? ›

Unlike standard meat sauces, which heavily rely on tomatoes, Bolognese sauce achieves its depth of flavor and richness through the addition of pancetta, lots of veggies, broth, wine, and a touch of milk.

Why is my bolognese tasteless? ›

Your spaghetti sauce may taste bland due to insufficient seasoning. Try adding more salt, herbs (like basil, oregano, or thyme), and other flavor enhancers like garlic, onion, or red pepper flakes. Also, a dash of sugar can balance flavors and bring out the natural sweetness of tomatoes.

Why add vinegar to bolognese? ›

Use a couple of tablespoons in the sauce to balance out the flavours. Worcestershire or balsamic vinegar can also add sweetness and richness to the sauce quickly. Tomato paste gives a rich kick to a sauce, it is the result of tomatoes being cooked down for hours, so all the hard work has been done for you.

Do Italians put sugar in Bolognese sauce? ›

The Classic Italian Ragu Bolognese sauce following the essential rules of the regional Bologna meal. With a touch of extra richness and flavour, no sugar.

What is the difference between Italian bolognese and American bolognese? ›

Q1: What is the distinction between traditional and American Bolognese? A1: While some of the ingredients in bolognese are similar to those in American-style spaghetti meat sauce, authentic bolognese is thicker, has milk added (which is delicious), and uses far less tomato.

What's the difference between bolognese and ragu? ›

Even though both are considered meat sauces and are thusly chunky, ragù is more like a thick tomato sauce with recognizable bits of ground beef within it. Bolognese, though, is creamier and thicker because it is made with milk. It is not considered to be a tomato sauce.

How do you make bolognese taste richer? ›

6 Things That'll Make Your Spaghetti Bolognese Taste SO Much...
  1. Milk. Adding milk to Bolognese is actually a part of the traditional method. ...
  2. Sundried Tomatoes. I can't get enough of sundried toms, and I have been known to sneak a few straight from the jar (boujee snack alert). ...
  3. Anchovies. ...
  4. Wine. ...
  5. Porcini mushrooms. ...
  6. Sugar.
Nov 20, 2019

How long should bolognese simmer? ›

Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from the top of sauce if desired. Add more water if sauce is too thick. Taste and adjust seasonings before serving.

Do Italians use milk in bolognese? ›

It sounds unconventional to use milk in a meaty red sauce, but upon further investigation, it makes total sense why Italians swear by it. According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”.

What can you put in Bolognese to bulk it out? ›

VEGGIES ARE YOUR FRIENDS

We all know the trick of sneaking more vegetables in a Bolognese to get more food groups into the dish. But it can also help bulk up the sauce and stretch your Bolognese. Veggies such as carrots, peas and celery are good options to include.

How to use lentils to bulk out meals? ›

Tinned brown/green lentils - easy to use. For every 500g of ground beef, you can substitute 150g of dried, uncooked lentils. Grated or finely chopped vegetables like carrots, celery, garlic, onions, sweet or hot peppers, potatoes, squash, turnip, or courgettes.

Is Lentil good for Bulking? ›

Beans and Lentils

Whether you like black, navy, pinto, or white beans or green, red, or Beluga lentils, rest assured—they're all worthy sources of plant-based protein for growing muscle. In addition to protein, these muscle-building legumes also contain carbohydrates, which are the body's main fuel source, Barth notes.

Do lentils increase in size when cooked? ›

Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Nicola Considine CPA

Last Updated:

Views: 6360

Rating: 4.9 / 5 (69 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Nicola Considine CPA

Birthday: 1993-02-26

Address: 3809 Clinton Inlet, East Aleisha, UT 46318-2392

Phone: +2681424145499

Job: Government Technician

Hobby: Calligraphy, Lego building, Worldbuilding, Shooting, Bird watching, Shopping, Cooking

Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.