Name: Easy Vegan Lentil Bolognese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 250 g (8.8 oz) rigatoni; 1 tablespoon olive oil; 1 medium onion, finely diced; 1 medium carrot, finely diced; 2-3 celery stalks, finely diced; 3 garlic cloves, finely chopped; 1 tablespoon fresh thyme, finely chopped; 1/2 teaspoon red chilli flakes; 1 teaspoon Himalayan salt; 2 tablespoon tomato paste; 75 ml (1/3 cup) dry red wine; 1 x 400 g (14 oz) can chopped tomatoes; 1 teaspoon light brown sugar; 1 x 400 (14 oz) g can green lentils; 300 ml (1 1/2 cup) vegetable stock; A handful fresh parsley, chopped; Salt and pepper to taste

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This easy vegan lentil bolognese is rich, flavourful and packed full of nutrients for a fuss-free dinner the entire family will love. Made with simple ingredients, this lentil bolognese is budget-friendly and ready in just 40 minutes.

If I only had to eat a single pasta dish for the rest of my life, I guess it would be this vegan lentil bolognese. Yes, it's that good.

That's because it's my dream recipe - packed with veggies and protein from the lentils, flavourful from the garlic, fresh thyme and red wine, and easy to make with ingredients I almost always have in the house.

It's just the perfect recipe to make on a weeknight, for date night or simply when you're craving carbs but also want your meal to be healthy.

vegan lentil bolognese with parsley on top

Ingredients and substitutions

Pasta - I made this vegan lentil bolognese with rigatoni, but you can use any other type of pasta you want, both short or long.

Olive oil - To get the best flavor, sauté the vegetables in extra virgin olive oil. If you don't want to use oil, you can substitute vegetable stock or water, but the flavor won't be quite the same.

Onion, carrot and celery - These vegetables are the foundation of an excellent vegan bolognese, and they require patience to cook. You want them to be softened slightly, and it's always a good idea to dice them small.

Garlic - Fresh garlic is essential in this lentil bolognese; if you use frozen garlic, garlic powder or garlic paste, you'll be missing out on some incredible flavors.

Fresh thyme - The fresh thyme flavor takes this vegan lentil bolognese to another level. If you don't have fresh thyme, you can use 1 teaspoon dried thyme instead. Dried oregano or an Italian seasoning mix are also excellent choices.

Red chilli flakes - You can play with the quantity of red chilli flakes, depending on how much of a kick you'd like the lentil bolognese to have.

Red wine - You can use any dry red wine for this bolognese, but it's usually a good idea to pick a wine you enjoy drinking. If you're not sure if a particular wine is vegan, look it up on the Barnivore website.

Light brown sugar - A teaspoon of sugar is the secret to cutting the acidity of the tomatoes and obtaining a balanced sauce. You can also add a tablespoon of balsamic vinegar for the same purpose.

Lentils - I use a can of pre-cooked green lentils for convenience, but you can cook your lentils from scratch if you prefer. Green and brown lentils are both suitable for this dish.

How do you make this vegan lentil bolognese?

Cook the pasta al dente in a large pot of salted water, according to the instructions on the package. Don't forget to reserve some pasta water before draining.

Meanwhile, heat the olive oil in a large, deep pan and saute the onion, carrot, and celery over medium heat until slightly softened for 3-5 minutes.

Stir in the garlic, fresh thyme, red chilli flakes and salt and continue to cook for 1-2 minutes until fragrant.

Add the tomato paste, stir to combine and continue to cook for another minute. Next, pour in the red wine and cook, stirring often, until the alcohol evaporates.

vegan lentil bolognese making instructions

Stir in the chopped tomatoes, sugar, lentils and stock. Bring to a simmer, then lower the heat to low-medium and simmer gently for 15 minutes.

Stir in the fresh parsley, then transfer the cooked pasta to the pan.

Toss well to cover it in sauce, season to taste and serve immediately.

Recipe notes and tips

Leftovers can be stored in an airtight container in the fridge for up to three days. The best way to reheat them is in the microwave.
This vegan lentil bolognese freezes well in an airtight container for up to three months, and it's a good idea to freeze just the sauce. To reheat, defrost it overnight in the refrigerator, then reheat it until piping hot in the microwave or on the stovetop, then spoon it over freshly cooked pasta.
You can add some mushrooms with the onion, carrots and celery to bulk up the sauce more.

If you liked this vegan lentil bolognese, you might also like some of my other easy vegan pasta recipes:

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Yield: 4