4.9 from 117 votes
Easy Lentil Bolognese (Vegan!)
Easy Lentil Bolognese uses green lentils simmered with sautéed onion, carrot, celery, garlic, and herbs like basil and oregano in crushed tomatoes, resulting in a hearty, plant-based sauce. The texture is rich and slightly chunky, with lentils that hold their shape, providing a satisfying mouthfeel. Cooking gently simmered for around 40 minutes melds the flavors and softens the lentils without them turning mushy.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
6
Calories:
123 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , finely chopped (about 1 cup)
- 1 carrot , finely chopped (about 1/2 cup)
- 1 celery finely chopped, stalk
- 3 garlic minced, cloves
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1/2 teaspoon red pepper flakes optional; for spice, crushed
- 3/4 cup green lentils dry
- 1 tablespoon maple syrup
- 1 (28 oz) can crushed tomatoes (I use no salt added)
- 2 1/2 cups water
- salt fine sea salt
Instructions
- In a large 6-quart pot, heat the olive oil over medium-high heat. Saute the onion, carrot, and celery until tender.
- Add in the garlic, basil, oregano, and red pepper flakes and stir briefly.
- To the vegetables, add in the lentils, maple syrup, crushed tomatoes, water, and 1 teaspoon of salt. (If the tomatoes are unsalted; otherwise start with just half the salt to be on the safe side.) Stir well, then bring the liquid to a boil.
- Once boiling, lower the heat to a small simmer and let the sauce cook uncovered until the lentils are tender, about 40 to 45 minutes. Stir every now and then to make sure nothing sticks to the bottom of the pot, and to make sure the liquid isn't evaporating too quickly. (If the heat is up too high, the liquid can evaporate too fast.)
- When the lentils are easily smashed with a fork against the side of the pot, they are done. Season the sauce with additional salt to taste. (I usually add another 1 teaspoon, starting just 1/2 teaspoon at a time.) You can also brighten up the sauce with a squeeze of fresh lemon, or a splash of balsamic vinegar, if you prefer.
- Serve warm, with your favorite cooked noodles. The leftover sauce can be stored in an airtight container in the fridge for up to a week, or you can freeze it for up to 3 months.
Cup of Yum
Notes
- Green lentils are ideal for this sauce as they maintain shape and texture after cooking.
- If using red lentils, expect a shorter cooking time and a softer consistency.
Nutrition Information
Calories
123kcal
(6%)
Carbohydrates
19g
(6%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
16mg
(1%)
Potassium
288mg
(6%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
1707IU
(34%)
Vitamin C
3mg
(3%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 123
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 16mg | 1% |
| Potassium | 288mg | 6% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 1707IU | 34% |
| Vitamin C | 3mg | 3% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.