Name: Lentil Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 11 ounces tubular pasta ( I used pennoni, uncooked); 1 tablespoon olive oil; 1 cup onion diced; 5 teaspoons garlic minced (or pressed); 2 teaspoons Italian seasoning; salt to taste; black pepper (to taste); 1 ½ teaspoon paprika; 3 tablespoon tomato paste; 20 ounces passata; ½ cup sun-dried tomatoes in oil chopped (oil drained); 1 tablespoon vegan Worcestershire sauce or sub with Tamari/soy sauce; 1 cup green lentils uncooked (soaked for at least 1 hour); 1 tablespoon balsamic vinegar; ¼ cup quinoa uncooked; ½ cup vegetable broth; 1 cup water; coconut sugar optional; parsley (for garnish); nutritional flakes (for garnish)

Rich, cozy, and packed with flavor-this Lentil Bolognese is one of those magical meals that feels like comfort food but is secretly super healthy.

It's made with just 1 pot, pantry staples, and a few fresh touches, and comes together in about 45 minutes.

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Lentil Bolognese

I make this whenever I want something hearty without the heaviness of meat. The lentils and quinoa give it that meaty texture, and the sun-dried tomatoes and balsamic make it pop.

Even my meat-loving family goes back for seconds-and they don't even realize it's vegan!

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Ingredients

Tubular pasta - I love using pennoni or rigatoni. The sauce clings to those ridges so well!
Olive oil - Just a tablespoon to get the onions and tomato paste going.
Onion - A must-have for that savory base. Dice it small so it melts into the sauce.
Garlic - Don't hold back here-I use 5 teaspoons! It gives the sauce real depth.
Italian seasoning - This adds the herby backbone. I use a premixed blend for ease.
Salt + pepper - Taste as you go! Lentils need a bit of seasoning to come alive.
Paprika - I like sweet paprika here for warmth. Smoked would work too.
Tomato paste - Adds rich, concentrated flavor. Sauté it with the onion to deepen the taste.
Passata - Smooth and thick tomato base. Better than diced tomatoes for this sauce.
Sun-dried tomatoes in oil - Chop them up and toss them in. Sweet and savory heaven.
Worcestershire sauce - Adds a meaty depth. Soy sauce or tamari work too.
Green lentils - Soaked at least an hour. They stay firm and hearty after cooking.

📋 You can find the full ingredient list in the Recipe Card below the article.

How To Make Lentil Bolognese

This is an Soak the lentils. Rinse and soak in water for at least 1 hour, or overnight if you have time.
Sauté aromatics. In a large skillet, heat oil over medium heat. Add onions and tomato paste. Cook until onions are soft and caramelized.
Add flavor. Stir in garlic, Italian seasoning, paprika, salt, pepper, and a splash of water. Add sun-dried tomatoes and cook for another minute.
Build the sauce. Add soaked lentils, quinoa, passata, Worcestershire sauce, broth, and water. Stir, cover, and simmer for 30 minutes or until lentils are soft.
Cook pasta. Boil in salted water until al dente. Drain and set aside.

Finish the sauce. Add balsamic vinegar and adjust seasoning. Use a pinch of coconut sugar if needed.
Combine. Stir cooked pasta into the sauce. Mix until fully coated.
Serve. Top with chopped parsley and nutritional flakes. Enjoy warm!

Tips

Soak lentils first. This helps them cook faster and more evenly.
Rinse your quinoa. It removes bitterness and makes the texture smoother.
Taste as you go. Lentils and tomato sauce can both vary, so adjust seasonings.
Use red lentils if needed. They'll cook faster, but the sauce will be softer and creamier.
Try mushrooms. Add chopped mushrooms for an even more savory, meaty feel.
You can make it entirely vegan by using plant based Worcestershire sauce or similar.
No passata? Crushed tomatoes work, just simmer a bit longer.
Gluten-free option. Use gluten-free pasta or zucchini noodles.
Meal prep friendly. This sauce keeps great for leftovers or freezing.
Add spinach or kale. Stir in greens at the end for extra nutrients.
Make it spicy. Add crushed red pepper flakes for a little heat.

What To Serve With Lentil Bolognese

This pasta is hearty on its own, but I love pairing it with something fresh or crispy on the side.

Sautéed green beans

Green salad

Brussels sprouts

Caesar salad

Storing Leftovers

To Store. Keep leftovers in an airtight container in the fridge for up to 4 days.
To Reheat. Warm on the stovetop with a splash of water or broth, or microwave until hot.

More Plant-Based Recipes

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Recipe Card

Julia

Lentil Bolognese

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Cozy and flavorful Lentil Bolognese made with lentils, quinoa, and sun-dried tomatoes. An easy, healthy pasta dinner perfect for busy weeknights and family meals.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 5 servings

Course: Main Course

Calories: 512

Ingredients Method Nutrition Video Notes

Ingredients

11 ounces tubular pasta I used pennoni, uncooked
1 tablespoon olive oil
1 cup onion diced
5 teaspoons garlic minced or pressed
2 teaspoons Italian seasoning
salt to taste
black pepper to taste
1 ½ teaspoon paprika
3 tablespoon tomato paste
20 ounces passata
½ cup sun-dried tomatoes in oil chopped oil drained
1 tablespoon vegan Worcestershire sauce or sub with Tamari/soy sauce
1 cup green lentils uncooked soaked for at least 1 hour
1 tablespoon balsamic vinegar
¼ cup quinoa uncooked
½ cup vegetable broth
1 cup water
coconut sugar optional
parsley for garnish
nutritional flakes for garnish

Method

Soak the lentils. Rinse and soak in water for at least 1 hour, or overnight if possible.
1 cup green lentils uncooked
Sauté the aromatics. In a large skillet, heat the oil over medium. Add diced onion and tomato paste. Cook until the onion softens and everything caramelizes.
1 tablespoon olive oil, 1 cup onion diced, 3 tablespoon tomato paste
Add flavor. Stir in garlic, Italian seasoning, paprika, salt, pepper, and a splash of water to loosen the mixture. Add the chopped sun-dried tomatoes and cook for 1 minute more.
5 teaspoons garlic minced, 2 teaspoons Italian seasoning, salt to taste, black pepper, 1 ½ teaspoon paprika, ½ cup sun-dried tomatoes in oil chopped
Build the sauce. Drain the soaked lentils and add them to the skillet with quinoa, passata, Worcestershire sauce, broth, and water. Stir to combine, then cover and simmer for 30 minutes, stirring occasionally.
1 tablespoon vegan Worcestershire sauce or sub with Tamari/soy sauce, 1 cup green lentils uncooked, ¼ cup quinoa uncooked, ½ cup vegetable broth, 1 cup water, 20 ounces passata
Cook the pasta. Meanwhile, boil the pasta in salted water until al dente. Drain and set aside.
11 ounces tubular pasta
Finish the sauce. Stir in balsamic vinegar and a pinch of coconut sugar if needed. Adjust seasoning to taste.
1 tablespoon balsamic vinegar, coconut sugar optional
Combine. Toss the pasta into the sauce and stir until well coated.
Garnish and serve. Top with fresh parsley and nutritional flakes if desired.

Nutrition

Calories: 512kcalCarbohydrates: 92gProtein: 22gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 309mgPotassium: 1138mgFiber: 18gSugar: 10gVitamin A: 1252IUVitamin C: 17mgCalcium: 88mgIron: 7mg

Video

Notes

To Store. Keep leftovers in an airtight container in the fridge for up to 4 days.
To Make Ahead. Make the sauce ahead and store separately from the pasta until ready to serve.
To Reheat. Warm gently on the stovetop or microwave with a splash of water or broth to loosen the sauce.