Description
Meatless Bolognese: A rich, hearty lentil-based pasta sauce that proves you don’t need meat to get depth of flavor in a cozy vegan meal.
Ingredients
Scale
- 1 cup dried brown or green lentils, rinsed
- 1 tbsp olive oil
- 1 small onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 cloves garlic, minced
- 1 can crushed tomatoes
- 2 tbsp tomato paste
- 2½ cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- Optional: fresh basil for serving
Instructions
- Cook lentils in simmering water for 20–25 minutes until tender; drain and set aside.
- Heat olive oil in a large pan over medium heat.
- Add onion, carrot, and celery and cook until softened, about 5–7 minutes.
- Stir in garlic, oregano, basil, and smoked paprika; cook for 30 seconds.
- Add crushed tomatoes, tomato paste, vegetable broth, and cooked lentils.
- Simmer uncovered for 15–20 minutes, stirring occasionally, until thick and rich.
- Season with salt and black pepper to taste.
- Serve over your favorite pasta and garnish with fresh basil if desired.
Notes
- Make-ahead: refrigerate the sauce for up to 3 days or freeze for up to 3 months.
- To save time, use pre-cooked or canned lentils and skip the simmering step.
- For extra texture, mash a portion of the lentils before returning them to the sauce.
- Pairs well with any pasta—spaghetti, fettuccine, or gluten-free options.
- Vegan and naturally dairy-free; add a sprinkle of nutritional yeast for a cheesy touch if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1 cup sauce)
- Calories: 165
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Meatless Bolognese, lentil bolognese, vegan pasta sauce, plant-based sauce, easy dinner, meatless dinner