Description

A creamy, hearty, and pantry-friendly vegan lentil bolognese that mimics traditional meat sauce using red lentils and a secret blending technique. Ready in under 30 minutes of active time.

Ingredients

Scale

3 tablespoons extra virgin olive oil
1 medium yellow onion, finely diced (about 150g)
2 medium carrots, finely grated or diced (about 100g)
2 stalks celery, finely diced (about 60g)
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
1/2 teaspoon red pepper flakes (optional)
28 oz (800g) can crushed tomatoes (San Marzano recommended)
1 cup (240ml) vegetable broth, low-sodium
1 cup (200g) dry red lentils, rinsed
1 tablespoon tomato paste
1/2 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
Salt and black pepper, to taste

Instructions

Prep the vegetables by dicing the onion, grating the carrots, and mincing the garlic.
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add onions, carrots, and celery. Sauté for 5-7 minutes until soft and translucent.
Add garlic and cook for 1 minute, stirring constantly to prevent burning.
Add 2 tablespoons tomato paste, dried oregano, dried basil, and red pepper flakes. Stir and cook for 1 minute to bloom the spices.
Pour in crushed tomatoes, vegetable broth, rinsed red lentils, and the remaining 1 tablespoon of tomato paste. Add the bay leaf. Stir to combine.
Bring to a boil, then reduce heat to low. Cover partially and simmer for 20 minutes until lentils are tender and sauce has thickened.
Remove from heat. Use an immersion blender to blend about half of the sauce directly in the pot, leaving some chunks for texture. Alternatively, transfer half to a blender and return to pot.
Stir in fresh basil and parsley. Remove the bay leaf. Taste and adjust salt and pepper.
Serve immediately over spaghetti, penne, or zucchini noodles.

Notes

For a creamier texture, ensure you blend at least half the sauce. Red lentils break down faster than brown or green lentils. If using brown/green lentils, simmer for 45+ minutes. Add fresh herbs only at the end to preserve flavor and color. The sauce thickens in the fridge; thin with water or broth when reheating.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 cup sauce over pas
Calories: 280
Sugar: 8
Sodium: 350
Fat: 6
Saturated Fat: 1
Carbohydrates: 45
Fiber: 10
Protein: 12

Keywords: vegan lentil bolognese, creamy pasta sauce, plant-based dinner, quick weeknight meals, gluten-free pasta sauce, healthy lentil recipe