This lentil bolognese recipe is a plant-based twist on a classic Italian ragu. It’s packed with protein from red lentils and rich umami flavors from tomatoes, aromatics, and a splash of white wine. Simmered until thick and luscious, this vegan sauce is perfect for tossing with pasta.
There’s nothing quite like a rich, slow-simmered Bolognese sauce, but what if you could achieve that same depth of flavor in under an hour—and without the meat? Enter this Lentil Bolognese, a hearty, plant-based take on the Italian classic. Red lentils melt into the sauce, creating a thick, luscious texture that clings beautifully to pasta, while layers of aromatics, white wine, and tomatoes bring a bold, savory depth.
This dish is all about balance: the natural sweetness of carrot and fennel plays off the acidity of tomatoes, while a touch of red pepper flakes adds just the right amount of heat. A quick buzz with an immersion blender creates the perfect rustic texture. Whether you’re vegetarian or just looking for a meat-free alternative to a more traditional or Turkey Bolognese, this sauce delivers serious comfort without compromise.
Bolognese with lentils is totally doable on busy weeknights, but it’s also special enough to serve for a cozy dinner with friends. Double the recipe, and you can stash portions away in the freezer for future quick meals. Spoon it over your favorite pasta, ladle it onto creamy polenta, or use it in a hearty lasagna. Leftovers only get better, making this an excellent make-ahead meal for meal prep or an easy weeknight win.
Table of contents
Ingredients for Lentil Bolognese
- Extra virgin olive oil helps to soften the aromatics while adding richness and depth to this lentil bolognese recipe. Using a great, full-flavored extra virgin olive oil here will give this plant-based sauce a foundation of flavor.
- Yellow onion provides a savory, flavorful backbone to the sauce. When sautéed, it builds a rich base for the other ingredients.
- Carrot brings natural sweetness and balances the acidity of the tomatoes, creating a well-rounded, deeply flavorful sauce.
- Fennel bulb: This perhaps unexpected ingredient brings a mild anise-like flavor, adding subtle complexity to the Bolognese.
- Tomato paste: This concentrated ingredient intensifies the tomato flavor, lending deep umami and a hint of caramelized richness when slightly browned. It also enhances the natural sweetness of the vegetables.
- Garlic: Essential for any great Italian-inspired sauce, garlic infuses the dish with its signature pungent, savory aroma.
- Crushed red pepper flakes: A pinch of heat enhances the sauce without overpowering it, creating a subtle warmth that lingers.
- White wine: Used to deglaze the pot, wine lifts all the flavorful browned bits while adding acidity and brightness to balance the richness of the sauce. In Bologna, white wine is traditional in a ragu, but you can substitute red.
- Vegetable broth: Whether store-bought or homemade, this flavorful liquid provides body and depth, infusing the sauce with additional savory notes and ensuring the lentils cook evenly. If you don’t need a vegetarian sauce, you can substitute chicken stock.
- Whole canned tomatoes: The base of the sauce, whole tomatoes break down as they simmer, creating a rich and slightly chunky texture. Using whole tomatoes instead of crushed or diced allows for better control over the final consistency.
- Dry red lentils: The star of the dish! Red split lentils cook quickly and break down into the sauce, adding a meaty texture and boosting plant-based protein and fiber.
- READ MORE: How to Cook Lentils
- TRY THEM: Different lentils offer great texture variety. Try them all with our Lentil Trio
- Salt: Enhances all the flavors, bringing out the natural sweetness of the vegetables and the depth of the tomatoes. Adjust to taste for the perfect balance.
How to Make Lentil Bolognese
This hearty, Bolognese with lentils comes together quickly while developing a deep, rich flavor. By layering aromatics, caramelizing tomato paste, and letting the lentils simmer, you get a thick, satisfying sauce that’s a perfect partner for pasta or polenta.
- Sauté the aromatics. In a large pot set over medium heat, warm 1/3 cup extra-virgin olive oil. Add 1 large chopped yellow onion, 1 large chopped carrot, and 1/2 chopped fennel bulb and cook, stirring occasionally until softened and beginning to slightly brown, about 10 minutes.
- Caramelize the tomato paste. Add 1/4 cup tomato paste and cook, stirring, until it darkens in color and begins sticking to the bottom of the pot, about another 2 to 3 minutes. Add 6 chopped garlic cloves and 1/4 teaspoon crushed red pepper flakes and cook just until fragrant, about a minute.
- Deglaze with wine. Pour in 1/2 cup white wine and stir, picking up any stuck bits. Simmer until the wine has evaporated.
- Simmer the sauce. Add 1 1/2 cups vegetable broth, 1 (28-ounce) can whole tomatoes, 1/3 cup red lentils, and 1/2 teaspoon salt. Bring to a boil, reduce heat and simmer, partially covered, until the lentils are tender and falling apart, about 30 minutes. Meanwhile, cook 1 pound pasta according to package directions, if you like.
- Blend for texture. Use an immersion blender to blend the sauce until it is thick and a bit chunky — you don’t want it perfectly smooth. Season to taste with additional salt. Serve over cooked pasta.
Ways to Mix It Up
This Lentil Bolognese recipe is versatile, and there are plenty of ways to tweak it based on what you have on hand. Whether you’re out of a specific ingredient or just want to put your own spin on the dish, here are some easy swaps and variations to keep things interesting.
- Switch up the lentils: Red lentils break down beautifully for a thick, hearty sauce, green lentils or brown lentils will work, too. Just keep in mind they take a bit longer to cook and will hold their shape more.
- Use a different aromatic base: No fennel? No problem! Swap it with celery for a more traditional mirepoix or add an extra carrot for sweetness. Leeks or shallots can also replace the onion for a more delicate flavor.
- Make it alcohol-free: If you’d rather skip the white wine, replace it with extra vegetable broth and a splash of balsamic vinegar or verjus for a little acidity and depth.
- Adjust the spice level: Love heat? Add more red pepper flakes. Prefer it mild? Skip the spice altogether
- Boost the umami: For a deeper, meatier flavor, stir in a splash of soy sauce or balsamic vinegar at the end. A teaspoon of miso paste dissolved in a bit of broth also adds extra savory depth.
- Make it extra creamy: Stir in a splash of coconut milk, cashew cream, or even a dollop of ricotta for a velvety finish.
What to Serve with Lentil Bolognese
This lentil Bolognese recipe is rich, hearty, and full of deep, savory flavor—you need little more than your favorite pasta shape or polenta to make it a meal.
I like to serve it tossed with a long pasta; pappardelle, fettuccine, or tagliatelle. It also pairs beautifully with simple, fresh sides that add brightness to the table.
Pair it with a big, easy Italian salad. Roasted vegetables are another great side dish option. And of course, no Italian-inspired meal is complete without some crusty bread—whether it’s garlic bread, homemade focaccia, or a no-knead olive bread, you’ll want something to scoop up every last drop of sauce.
Can You Freeze Lentil Bolognese?
Yes, you can freeze lentil bolognese. Prepare the recipe as written and cool it to room temperature. Divide the sauce into airtight containers and freeze them for up to two months.
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Lentil Bolognese
Ingredients
- 1/2 cup extra-virgin olive oil
- 1 large yellow onion, chopped
- 1 large carrot, chopped
- 1/2 fennel bulb, chopped
- 1/4 cup tomato paste
- 6 garlic cloves, chopped
- 1/4 teaspoon red pepper flakes, crushed
- 1/2 cup white wine
- 1 1/2 cups vegetable broth
- 1 (28 ounce) can whole tomatoes
- 1/3 cup red lentils
- 1/2 teaspoon salt, plus more to taste
- 1 pound pasta, optional, to serve
Instructions
- Sauté the aromatics. In a large pot set over medium heat, warm the olive oil. Add the onion, carrot, and fennel and cook, stirring occasionally until softened and beginning to slightly brown, about 10 minutes.
- Caramelize the tomato paste. Add the tomato paste and cook, stirring, until it darkens in color and begins sticking to the bottom of the pot, about another 2 to 3 minutes. Add the garlic and red pepper flakes and cook just until fragrant, about a minute.
- Deglaze with wine. Pour in the white wine and stir, picking up any stuck bits. Simmer until the wine has evaporated.
- Simmer the sauce. Add the vegetable broth, canned tomatoes, lentils, and salt. Bring to a boil, reduce heat and simmer, partially covered, until the lentils are tender and falling apart, about 30 minutes. Meanwhile, cook pasta according to package directions, if you like.
- Blend for texture. Use an immersion blender to blend the sauce until it is thick and a bit chunky — you don’t want it perfectly smooth. Season to taste with additional salt. Serve over cooked pasta.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, red lentils, and pasta used in this recipe.
- To freeze: Prepare the recipe as written and cool it to room temperature. Divide the sauce into airtight containers and freeze them for up to two months.
Nutrition
Try our Red Lentils!
These lentils are rich, sweet and creamy– and packed with plant-based protein.
