Save to Pinterest A hearty, vegan twist on classic Bolognese featuring rich tomatoes, earthy lentils, and fresh basil in a creamy, satisfying sauce—perfect for pairing with your favorite pasta.
I first made this Bolognese when searching for a cozy, plant-based dinner. It quickly became a regular favorite, especially for family pasta nights.
Ingredients
- Lentil Base: 1 cup (200 g) dried brown or green lentils, rinsed, 2 cups (480 ml) low-sodium vegetable broth
- Vegetables: 1 tablespoon olive oil, 1 medium yellow onion, finely chopped, 2 carrots, diced, 2 celery stalks, diced, 3 cloves garlic, minced
- Sauce: 1 can (28 oz/800 g) crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon crushed red pepper flakes (optional), salt and black pepper to taste
- Creamy Finish: 1/2 cup (120 ml) unsweetened plant-based cream (such as oat, soy, or cashew), 1/4 cup (10 g) fresh basil leaves, chopped
- To Serve: Cooked pasta of choice (e.g. spaghetti, rigatoni), vegan parmesan or nutritional yeast (optional)
Instructions
- Cook Lentils:
- Combine lentils and vegetable broth in a medium saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20 to 25 minutes until tender but not mushy. Drain excess liquid and set aside.
- Sauté Vegetables:
- Heat olive oil in a large, deep skillet over medium heat. Add onion, carrots, and celery. Sauté for 6 to 8 minutes, stirring occasionally, until softened.
- Add Garlic:
- Add garlic and cook for 1 minute until fragrant.
- Simmer Sauce:
- Stir in crushed tomatoes, tomato paste, oregano, thyme, red pepper flakes, salt, and black pepper. Bring to a simmer.
- Add Lentils:
- Fold in cooked lentils. Simmer uncovered for 15 minutes, stirring, until sauce thickens and flavors meld.
- Creamy Finish:
- Reduce heat to low. Stir in plant-based cream and fresh basil. Simmer for 2 to 3 minutes. Adjust seasoning if needed.
- Serve:
- Serve over cooked pasta, topped with vegan parmesan or nutritional yeast.
Save to Pinterest This creamy lentil Bolognese quickly became a bonding meal with my family—everyone loves customizing their bowl with extra basil or vegan cheese!
Required Tools
You'll need a medium saucepan, large deep skillet or Dutch oven, chef's knife, cutting board, and a wooden spoon for smooth cooking.
Allergen Information
No major allergens are present, but always check your plant-based cream for any nut or soy content based on dietary needs.
Nutritional Information
Each serving (without pasta) provides about 260 calories, 6 g total fat, 38 g carbohydrates, and 13 g protein—ideal for fueling busy weeknights.
Save to Pinterest Top your bowls with fresh basil and vegan cheese for even more flavor. Enjoy warm, comforting pasta nights with this wholesome recipe.
Common Recipe Questions
- → How do I ensure lentils cook perfectly in this dish?
Simmer lentils in vegetable broth until tender but firm, about 20-25 minutes. Avoid overcooking to keep texture intact.
- → Can I use different herbs to vary the flavor?
Yes, oregano and thyme complement tomatoes well, but fresh basil added at the end gives a vibrant finish that balances richness.
- → Which plant-based cream works best here?
Oat, soy, or cashew cream all add smoothness without overpowering, enhancing the sauce's creamy texture naturally.
- → Is it possible to make this dish gluten-free?
Absolutely, just serve the sauce with gluten-free pasta to maintain dietary preferences without sacrificing flavor.
- → What are good toppings to complement these flavors?
Vegan parmesan or nutritional yeast offer a savory, cheesy note that pairs well with the tomato and basil elements.