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Lentil Bolognese
4.7 from 82 votes

Lentil Bolognese

Lentil Bolognese combines red lentils, finely chopped walnuts, and a mix of sautéed onion, carrot, celery, and garlic with crushed tomatoes and tomato paste to create a hearty plant-based sauce. The texture is thick and chunky, with savory and slightly sweet tones enhanced by herbs and spices. It simmers until the lentils soften and the sauce thickens, providing a substantial alternative to traditional meat-based Bolognese.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 4 1 cup sauce
Calories: 478 kcal
Course: Main Course, Dinner
Cuisine: Italian

Ingredients

  • 1 yellow onion $0.37
  • 1 carrot $0.15
  • 1 talk celery $0.10
  • 2 Tbsp neutral cooking oil $0.08, generic cooking oil
  • 4 cloves garlic $0.32
  • 1/4 tsp crushed red pepper $0.02
  • 1/2 cup walnut $1.07, finely chopped
  • 1 cup red lentils $0.67, uncooked
  • 1 oz. can crushed tomatoes $1.00
  • 3 Tbsp tomato paste $0.27
  • 1 tsp oregano $0.10, dried
  • 1 tsp basil $0.10, dried
  • 1 tsp garlic powder $0.10
  • 1 Tbsp sugar $0.02
  • 1/2 tsp salt $0.02
  • 1/4 tsp black pepper $0.02
  • 3 cups vegetable broth $0.36
  • 1/2 cup coconut milk $0.81, full-fat

Instructions

    Cup of Yum
  1. Finely dice the onion, carrot, and celery. Mince the garlic.
  2. Add the olive oil, onion, celery and carrot to a large pot. Sauté the vegetables for about 5 minutes over a medium until the onions are translucent and the vegetables have softened.
  3. Once vegetables have softened, add the minced garlic, crushed red pepper and walnuts to the pot. Saute for 2 minutes over medium-low heat, or until the garlic is fragrant.
  4. Add the lentils, crushed tomatoes, tomato paste, dried oregano, dried basil, garlic powder, salt, sugar, pepper, and vegetable broth to the pot. Mix everything together and bring the sauce to a boil.
  5. Reduce the heat to low and simmer, semi covered with a lid, stirring occasionally for 20-25 minutes. After about 25 minutes the lentils should be soft and the sauce thickened. If the sauce is still too thin for your liking, continue simmering until it has reached your desired consistency.
  6. Once the bolognese has reached your desired consistency and texture, stir in the coconut milk and simmer for another 5 minutes. Taste the bolognese and add salt to taste. Turn off the heat. The bolognese will continue to thicken as it cools.

Nutrition Information

Serving 1cup Calories 478kcal (24%) Carbohydrates 52g (17%) Protein 18g (36%) Fat 25g (38%) Sodium 1261mg (53%) Fiber 19g (76%)

Nutrition Facts

Serving: 4 1 cup sauce

Amount Per Serving

Calories 478

% Daily Value*

Serving 1cup
Calories 478kcal 24%
Carbohydrates 52g 17%
Protein 18g 36%
Fat 25g 38%
Sodium 1261mg 53%
Fiber 19g 76%

* Percent Daily Values are based on a 2,000 calorie diet.