Vegan Lentil Bolognese

Amazing Vegan Pasta Bolognese

Since eating mainly a plant-based diet, I try to invent a vegan variant for all my favorite dishes. Of course, a classic Bolognese sauce could not be missed in my repertoire. The kids and Andrew are love this classic dish so the pressure was quite high. Initially, I started making my default recipe for Bolognese minus the minced meat. But that was a little too easy and the sauce missed a substance being meatless.  In different vegan cookbooks, I saw that the meat was replaced with lentils or chickpeas. How genius!

In this recipe, I replaced the meat with lentils and added more vegetables. The best way to get the kids eat vegetables is by putting it in soup, smoothies, and sauces. Lately, I also have a great love for bay leaves, which I have added to the Bolognese sauce too. It really makes a difference and gives the sauce more body. Try it out yourself and I hope you and your family enjoy it as much as we did.

Amazing Vegan Pasta Bolognese

Prep time:
Cook time:
Total time:
Serves: 6 servings


  • Fresh produce:
  • 10 Sprigs of fresh basil + extra for garnish
  • 2 Bay leaves
  • 1-2 Fresh corn (child proof!), shredded
  • 1 Carrot, large, cut finely
  • 5 Garlic cloves, chopped finely
  • 2 tsp Oregano, dried
  • 1 Jar peeled tomatoes (400 gram)
  • 1 Yellow onion, medium, diced very small
  • 400-gram spaghetti (choose whole wheat or gluten-free options)
  • 1 1/2 cup yellow lentils (rinsed)
  • Spices:
  • 1/4 Tsp Black pepper, ground
  • 1/2-1 tsp Himalayan salt or more to taste
  • 1/4 Tsp Red pepper flakes (optional)
  • Oils & liquids:
  • 2 tbsp Olive oil or coconut oil
  • 1/4 cup Red wine (optional, but oh so good)
  • 2 cups Water


  1. In a big pot cook the pasta according to pack with a big pinch of salt.
  2. In a large frying pan saute the onions in oil until brown and fragrant on high heat.
  3. Add garlic and saute until fragrant and golden brown.
  4. Add the carrots, corn, bay leaves, and oregano and stir well until cooked for 5 minutes.
  5. Add water, lentils, tomatoes, the rest of the spices and cook for 20 minutes on low heat.
  6. When all is well incorporated and cooked through start adding wine, shredded basil and add more salt and pepper to taste.
  7. Cook for another 5 minutes, just enough time to evaporate the alcohol from the wine.
  8. In the last step, you can either cook the pasta together in the sauce or keep them separate.
  9. My personal preference is to cook them together.
  10. Enjoy!

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