Spaghetti Bolognese is such a classic Italian dish, and this is our favourite vegetarian version that uses store cupboard staples. This Lentil Bolognese recipe (or lentil ragu as it is sometimes know as) is still packed with protein and flavour, but uses lentils instead of meat. A really rich and comforting sauce that goes perfectly with pasta. It's vegan and freezes really well, making it perfect for batch cooking.
We love comfort food, but that doesn't have to mean meat. Vegan and vegetarian food can be super comforting too, especially when it contains lentils. This is healthy comfort food at its finest.
Loaded with veggies, easy to adapt and even meat eaters will enjoy it! It has so much flavour, you really won't miss the meat. Whilst this isn't the quickest dish to make, it's worth cooking it low and slow for that intense flavour.
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Why should you try it?
- Vegan comfort food
- Lower fat alternative to a bolognese
- Freezes well
- Protein packed
- Lots of veggies
- Easy to adapt
Step by step
One: Put a little oil in a large pan and add the onion, garlic, carrot and mushrooms and gently sweat for 12 minutes.
Two: Add the dried lentils, canned tomatoes, basil, tomato purée, stock and balsamic and stir. Simmer for 20 minutes.
What lentils to use
We used red lentils, because we like a nice smooth and creamy sauce. Red lentils tend to break down and become a bit mushier when cooked over time.
However, if you prefer them to hold their shape then use puy (green) lentils instead. Cooking times may vary though.
What vegetables to use
Lentil bolognese is a great opportunity to add lots of vegetables and there are loads of options. We used onion, mushrooms and carrot. However you could chop up some bell peppers, aubergine, broccoli or courgette. Try to go for softer quick cooking vegetables.
You could give this bolognese a green boost by stirring in some spinach before serving.
What to serve this with
We have served this lentil bolognese with linguine, however tagliatelle or pappardelle would work too. You want to use a thick pasta, as this sauce will really cling to it. You can use any pasta though, and it also makes a good Bolognese Pasta Bake.
We try to always make sure we have leftovers, and it goes really well on a baked potato, rice or even nachos.
FAQs
This is such a great batch cook meal, because it freezes really well. Allow it to cool fully and then portion out in to freezable containers or freezer bags (which are great for space saving and freezing flat) and they will keep in the fridge for up to 3 months. Allow to fully defrost and then heat through in a pan.
You can also keep this in the fridge for up to 2 days.
Extra tips
- Give the vegetables plenty of time to cook and don't rush this step, as you want them to be nice and soft.
- Make this sauce even richer with a glug of red wine.
- To keep this vegan, use a vegan Parmesan alternative.
- You can make this quicker by using pre-cooked lentils.
- You can swap the dried basil or dried oregano.
- Use the best quality canned tomatoes you can, as you will taste the difference. Cheaper one will be watery. The same goes for the balsamic vinegar - the better quality one will make a much nicer sauce.
- We used a can of cherry tomatoes, however you can use chopped or plum tomatoes.
- If you want a smoother sauce, you could blend the vegetables and then add them back to the pan before adding the lentils.
- Add some extra flavour by cooking a bay leave with this (remember to take it out before serving).
- You can get an even smoother sauce by blending half of everything and then adding it back to the pan.
- If the sauce is too thick, then reserve some of the pasta water when draining and add it to the bolognese to thin it out to your desired consistency.
- Give the sauce a kick of heat by sprinkling some chilli flakes on top before serving.
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Recipe
Lentil Bolognese
Ingredients
- 1 tablespoon olive oil
- 3 shallots diced
- 1 medium carrot peeled and diced
- 3 garlic cloves crushed
- 6 mushrooms diced
- 100 g dried red lentils
- 400 g canned cherry tomatoes
- 2 tablespoon tomato purée
- 2 tablespoon balsamic vinegar
- 1 tablespoon dried basil
- 400 ml vegetable stock
Instructions
- Put a little oil in a large pan and add the onion, garlic, carrot and mushrooms and gently sweat for 12 minutes.
- Add the dried lentils, canned tomatoes, basil, tomato purée, stock and balsamic and stir. Simmer for 20 minutes.
Notes
- Give the vegetables plenty of time to cook and don't rush this step, as you want them to be nice and soft.
- Make this sauce even richer with a glug of red wine.
- To keep this vegan, use a vegan Parmesan alternative.
- You can make this quicker by using pre-cooked lentils.
- You can swap the dried basil or dried oregano.
- Use the best quality canned tomatoes you can, as you will taste the difference. Cheaper one will be watery. The same goes for the balsamic vinegar - the better quality one will make a much nicer sauce.
- We used a can of cherry tomatoes, however you can use chopped or plum tomatoes.
- If you want a smoother sauce, you could blend the vegetables and then add them back to the pan before adding the lentils.
- Add some extra flavour by cooking a bay leave with this (remember to take it out before serving).
- You can get an even smoother sauce by blending half of everything and then adding it back to the pan.
- If the sauce is too thick, then reserve some of the pasta water when draining and add it to the bolognese to thin it out to your desired consistency.
- Give the sauce a kick of heat by sprinkling some chilli flakes on top before serving.
Vineetha @ Mint and Mimosas
I love a good bolognese any night of the week, absolutely comforting. Nice to know I can make an easy vegetarian version on Meatless Mondays!
Munchies and Munchkins
I haven't cooked with lentils in ages and you are definitely inspiring me too. Bolognese is my go to dish when I want something tasty that I can just cook from habit, lately I'm using less meat and packing with veggies instead but lentils sound like a great replacement for my minced beef! Looks delicious Danni.x
Rachel
Ive just read another foodie post which mentions lentils and I have never really known what to do with them, so it is nice to read some ideas x
Lynn | The Road to Honey
We won't use it against you that you love pasta so much ;-) It's easy to whip up for week night meals and a cinch to re-heat if there are any leftovers. I love that you took your mother's signature dish and made it your own with these lentils. . .so beautiful. I'll have to add the worcestershire sauce next time I make spaghetti bolognese for the Mr (one of his favorite dishes). I bet this would also taste amazing with spaghetti squash subbed for the pasta.
David @ Spiced
What a fun way to mix up a classic bolognese, Dannii! I've never thought about adding lentils, but man that would seriously pack a healthy punch. And yes to Italian food...all day, every day please. :-)
rachael
love this so much, i'm trying not to eat meat anymore, living with a vegetarian is prompting the move and i don't get on well with soy mince. i'll be giving this a go next week
liavegetarian
Very good, but Worcestershire sauce is usually not vegetarian as it contains anchovies! Or do you know a vegetarian version? Also, I hate garlic so would leave it out. Otherwise nice. Better than quorn which I've used in the past, but it's so highly processed and artificial. Lentils are a much better idea.
Leanne
My husbands recently become a fan on lentils. Well have to s give this recipe a try!
Idaintyit
I've got to honest, Spag bol is not top of my list. We used to have it EVERY firday night growing up and ever since I moved out I have had it once or twice, I just am not a fan any more LOL think my mum went overkill on it
Tara | C&CO.
Can't beat a bowl of Spag Bol! I love it, so easy + tasty.
The Nice Nest
That looks lovely! Can't beat a bowl of Spaghetti Bolognaise on a cold day for that comfort factor. I'll give this a go as I also like lentils and we are cutting out meat.
Victoria Willis
I am really loving the sound of this. I was only saying the other day that I want to try more lentil dishes.
Mandi
This looks perfect to cook for my mother in law, there are only so many fishcakes I can make her !
Laura Hartley
Ooh this is an idea I've never thought of before. I eat spaghetti all the time but just with plain tomato sauce because I'm lazy but some lentils would definitely make it more interesting!
Fashion and Style Police
I love dishes like this. Spaghetti Bolognese is one of my favs.
The London Mum
I love lentils so I like the substitution of this. I'm a fan of a traditional bolognese but do love to eat some food during the week that doesn't always contain meat. x
Ami@NaiveCookCooks
I bet it's super delicious. I have eaten mushroom bolognese before and love love the flavors!
Jessica @ Jessica in the Kitchen
Excellent bolognese idea!!! Definitely saving this.
Tandy I Lavender and Lime
Spaghetti bolognese is also one of the dishes my mom makes and now my sister makes it for her kids
lacey@fairytalesandfitness.com
I never thought of making Bolognese from lentils. What a clever idea!