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spaghetti with lentil bolognese in a white speckeld pasta bowl and a napkin on the side

Lentil Bolognese Recipe

  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Italian
  • Diet: Vegetarian


A delicious and Comforting Lentil Bolognese sauce that is vegetarian/vegan-friendly, gluten-free and packed with flavour!


Units Scale
  • 1 large onion
  • 4 garlic cloves
  • 2 big carrots
  • 2 celery stalks
  • 1 portobello mushroom
  • 1 red pepper
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 3/4 cup red wine
  • 2 cups cooked lentils (I use french lentils)
  • 2 cups crushed tomatoes
  • 2 bay leaves
  • 1 tsp Italian seasoning
  • 1 tsp oregano
  • 1 tbsp coconut sugar (or brown sugar)
  • 1 tbsp lemon juice
  • salt & pepper to taste
  • 3/4 cup water
  • 1 large handful of fresh parsley, finely chopped
  • pasta, spaghetti squash, rice…etc. for serving


  1. Add the onion, garlic, carrots, celery, mushroom, and pepper to a food processor and chop into small bits.
  2. Heat the olive oil in a pan on medium-high heat and add in the chopped vegetables and salt.
  3. Brown the vegetables in the pan for 15 minutes, stirring frequently. (Do not skip this step! Browing the vegetables is where all the flavour happens!)
  4. Once the vegetables are browned, add in the wine. Cook on medium heat until the wine evaporates.
  5. Next, add in the lentils, and crushed tomatoes, and the rest of the ingredients (except the pasta) and mix together until well combined.
  6. Lower the heat to low, add in the water and let cook down for another 20 minutes.
  7. Remove the bay leaves and slightly pulse the sauce with an emulsion blender.
  8. Serve over your favorite spaghetti or pasta.


Store leftovers in a sealed container in the fridge for 7 days or in the freezer for 3 months. 

For the tastiest results don’t replace the red wine in this recipe with water or broth. Red wine is essential for a delicious and flavourful bolognese! 

Use green lentils or french lentils in this recipe for the best results. Red lentils won’t hold their texture and will become mushy in the sauce. 

Don’t forget to remove the bay leaves before pulsing the sauce. You don’t want to end up with little chunks of bay leaves mixed in.

Add 1 tsp of red pepper flakes if you like your bolognese sauce spicy. 


  • Serving Size: 1/6th of recipe
  • Calories: 240
  • Sugar: 8g
  • Sodium: 370mg
  • Fat: 5g
  • Carbohydrates: 35g
  • Fiber: 14g
  • Protein: 11g

Keywords: vegetarian bolognese, vegan bolognese, healthy bolognese