Naturally gluten free and vegan, this Lentil Bolognese recipe is a hearty, healthy lentil recipe that’s perfect for topping pasta or just about anything else!
Growing up, my mom made this great dish of lentils and rice, and I loved it. It was one of my favorite dinners, and I still love all lentil recipes.
I created this lentil bolognese over 10 years ago recipe as my healthier take on pasta sauce, and this recipe has exploded in popularity since then. I’m not going to say that you’ll think you’re eating meat when you have this because you won’t.
Instead, this lentil bolognese is delicious in its own right. The sauce is packed with veggies and has lots of flavor. This sauce is incredibly hearty and super satisfying.
“LOVE, LOVE, LOVE this healthy bolognese! As a former weight watchers member I’m always on the hunt for great tasting, low points food. This is it! I added this one to my recipe box.” – Liz
How to make lentil bolognese
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Heat olive oil in a large skillet.
Step 2: Add onion, celery, and carrot. Cook until softened, about 5-10 minutes.
Step 3: Stir in the garlic and then the tomato paste.
Step 4: Add the tomato sauce, diced tomatoes, seasonings, and baking soda. Season with salt and pepper to taste.
Step 5: Stir in the lentils and water.
Step 6: Simmer until the lentils have softened.
Recipe Tips!
- I’ve never had trouble with the lentils cooking in the recipe as-written. However, some people have reported that pre-cooking the lentils or partially cooking the lentils has worked better for them.
- Since this sauce is so hearty, it’s great served over a sturdy pasta like a rigatoni (whole wheat, extra fiber, or just regular pasta all work).
- You can also serve this sauce over cooked spaghetti squash for a lower-carb dinner.
Storage
Store any leftover sauce in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
More fruit and veggie filled recipes!
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Lentil Bolognese
Ingredients
- 2 tablespoons olive oil
- 1 onion finely diced
- 1 rib celery finely chopped
- 3 large carrots peeled and chopped
- 7 cloves garlic minced
- 6 ounce can tomato paste
- 15 ounce can tomato sauce
- 2-14.5 ounce cans diced Italian tomatoes
- 2 tablespoons dried sweet basil
- 1 teaspoon dried oregano
- 1/4 teaspoon baking soda
- Salt and pepper to taste
- 2 cups red lentils rinsed and picked over
- 2 cups water
Instructions
- Heat olive oil in a large skillet.
- Add onion, celery, and carrot.
- Cook, stirring as needed, until softened, about 5-10 minutes.
- Add garlic, and cook, stirring frequently, for 30 seconds.
- Stir in tomato paste, and cook, stirring it in, for 1 minutes.
- Add tomato sauce, diced tomatoes with juice, basil, oregano, baking soda, and salt and pepper to taste.
- Stir in lentils and water.
- Simmer, stirring regularly, until lentils have softened, about 20-30 minutes.
Notes
Nutrition
Did You Make This Recipe?
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Originally published 12/27/14. This post is regularly updated.
Reader Interactions
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Comments & Reviews
Mary P says
Super easy & delicious!
Kate says
Thank you!
Gaby says
I have been making this sauce for a few years now and it never disappoints. I am making it today to serve at our family dinner, over gluten free spiral pasta for my gluten free vegan sister and in vegetarian lasagna. The only change I make is to add a 1/2 cup of cup of red wine, which is what my Italian nonna always added to her bolognese. The house smells amazing and I cannot wait to eat tonight!
Alice says
We love this recipe. It is hardy, flavorful and easy to make. The recipe really makes a lot and the sauce is delicious with or without pasta. Also, when I have not been able to find red lentils, I have substituted green lentils which works just fine.
Kate says
Thank you, and thank you for noting that green lentils also work well!
Deb says
Great as a spaghetti bolognaise sauce, Moussaka, and a lasagna ( with a couple of alterations.
Kate says
Thank you!
Susana Richart Balbaneda says
Really nice!! My boys love it!!!
Kate says
Thank you!
Charlotte Burton says
Hello
I really would like to make this sauce however I’m supposed to be on a salt free diet so I would use salt free tomatoes etc. I am wondering about the baking soda is it a must for this recipe?
Thanks so much!
Kate says
Hi! The baking soda helps to cut some of the acidity in the sauce. There are two other ways to help cut down on the acidity. One – add sugar to the sauce, or two – grate a carrot or two into the sauce. Hope that helps!
Gaby says
I have made this sauce many times and it is always delicious. Lately I have added about a half cup of red wine and it has been amazing. I also use it instead of my meat bolognese in lasagna and even my meat loving son said it was great. Thanks for a recipe that let’s me cook a bit healthier for mi family! I have some bubbling on the stove right now and the house smells heavenly.
Kate says
Thanks for sharing that! I’ll have to try it with the red wine next time.
Sharan says
I made it slightly less, not quite as much tomato and the garlic cloves I had were really large, so only used 3 instead of 7, boiled up some angel hair and it’s really good. You’re right, satisfying without the meat. Just what I’ve been looking for. When I make it again, will probably used green or red peppers and less carrot.
Kate says
Thank you! There is definitely some flexibility with the recipe, and I’m glad that you were able to tweak it to suit your tastes!
Gaby says
I forgot to rate this recipe the last time. Made this again today and it is still amazing. I will be serving it tonight for my sister’s birthday dinner over gluten free pasta. She cannot eat glutten and is vegan. I am thrilled that I can make a meal that we can all share and love and it still meets her health needs. Thanks again!
Esther says
I made this recipe and it is delicious! I was wondering whether it can be cooked in the Instant Pot (thinking about saving time with two babies around!). Have you tried? Could you give any times or extra liquid that might be necessary? Thanks!
Kate says
Hi! Thank you! I’ve tried it in the IP, but I have yet to come up with a version that I’m happy with. I tried it at 5 minutes manual high pressure with a 10 minute npr last time, and the lentils were mush. Also, I did add about 1/2 cup extra water to help thin the sauce. I hope that at least gives you a place to start!
Natasha says
Absolutely gorgeous take on it. My family loved it! I put chillies in mine because I love spice but will definitely be making it again!Thank you
Kate says
Thank you! I hadn’t thought of adding heat to this sauce, but that’s a great idea! Thank you for sharing!
Kayleigh Littler says
Can you make this in the crock pot?
Kate says
Hi! I haven’t tried to make this in the crock pot. I’ve made it in a skillet and in an Instant Pot, but I haven’t tried the slow cooker. If you try it, I’d love to hear how it turns out!
Loni says
Hello! I am really excited about trying this for a lasagne recipe that calls for traditional bolognese sauce (which we love). I’m always trying to get my “meat and potato” loving son to eat more veg! I have a can of lentils- will that work or should I grab dried lentils for this recipe?
Kate says
Hi! I haven’t tried using canned lentils in the recipe, but that would require other adjustments to the recipe. Without having tried canned lentils, I can’t say for certain all of the changes that you would need to make.
Lois says
This looks delicious! Do you know if this can be frozen?
Kate says
Thank you! Since this makes such a large batch, I regularly freeze half of it for later. I let it cool to room temp, and then I put the sauce into a resealable freezer container. Hope that helps!
Andrea says
Hi, am reading this in the UK, and not quite sure what the cans of tomato paste and tomato sauce are in the UK? We have tomato purée (but only use very small amounts) and tinned tomato’s, which you also have in your recipe. What should we use? Thanks!
Kate says
Hi! Tomato sauce is an unseasoned tomato puree. I believe it’s thinner than the tomato puree in the UK. Tomato paste is a thick concentrate that’s made from cooking down tomatoes. I hope that helps!
Jane Franklin says
I’m in the U.K too, and what you need to buy is ‘passata’ – available in all our supermarkets.
Liz says
LOVE, LOVE, LOVE this healthy bolognese! As a former weight watchers member I’m always on the hunt for great tasting, low points food. This is it! I added this one to my recipe box.
Kate says
Thank you! I’m glad you liked it!
KAKA says
Does this recipe call for split lentils? And can i change to green or yellow lentils?
Kate says
They’re split red lentils. I don’t know that I’ve ever found whole red lentils in the grocery store, so I use the split red lentils that are commonly found in the stores. With the textural and cooking time differences, I’m not sure what to advise without having tried it.
Jennifer Mancuso says
Loved this! Super easy, healthy and very filling!
Kate says
Thank you so much! =)
Annie says
Great recipe. I lightly precooked the lentils in some vegetable stock for 5/10 minutes while I was chopping the onion, celery and carrots. This helped save time with the cooking later but also added some extra flavour to the lentils
Cindy Lyon says
Thank you for the recipe. Its bubbling away right now.
Just curious…what is the purpose to the baking soda in the recipe?
Kate says
The baking soda helps to neutralize some of the acid. Some recipes call for sugar in the sauce. Others call for a grated carrot or baking soda.
Matt says
This worked great in a meat-free lasagna. It actually made it hold together better too!
Kate says
That’s fantastic! Thank you for sharing that!
Rosemary L Bell says
That sounds lovely, I tried making lentil bolognaise from guessing, well I can see from your recipe where I went wrong. Can you please tell me why you put baking soda in the recipe? Thank you in advance
Kate says
Sure! The baking soda helps to reduce some of the acid in the sauce. I use a bit of baking soda rather than adding sugar to the sauce.
Sam says
So good! Have made this several times and it’s always amazing.
Kate says
Thank you so much! =)
Liliana Fleur says
Thank you so much for this wonderful recipe. I was using this as sauce for Spaetzle, as almost all Spaetzle with Lentil recipes I found contain meat. I added a beautifully fragrant red pepper into it and it turned out wonderful. I made only half and it turned out to 4 generous servings with Spaetzle (kind of German / Austrian pasta which sponges up sauces). Lovely!
Kate says
You are so welcome! I lived in Germany for a summer, and I ate a ton of Spaetzle. I bet it was fantastic with this sauce! =)
Dina Bicking says
why the baking soda?
Kate says
I use baking soda in place of sugar to help balance out the acid in the sauce.