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!
This is probably the hardest post that I’ve written. I’m not super comfortable talking about myself, so I tend to just talk about the food instead.
Having people criticize my recipes can be hard enough, but sharing extremely personal things like my struggle to lose weight is way (way, way) out of my comfort zone.
In September, I had my third little one. Since this was my third time, I figured I knew what to expect.
Except that this time hasn’t been like the last two time, and I have really been struggling to get my weight loss going this time. I definitely got off track while I was pregnant. I had hyperemesis during the beginning of my pregnancy. Once it was under control, I was hungry constantly, and so I ate.
After being so sick, I was beyond excited to be able to eat and to have food taste good again. At first, I craved healthy foods, and I ate lots of veggies and salads and good stuff. Towards the end, I craved more junk food, and that’s when the weight jumped on.
I gained about the same amount of weight during all three of my pregnancies. The last two times, it started to come off right away. I didn’t diet or do anything special to try to lose it, and it took me about a year both times to get back to my pre-pregnancy weight.
This time, though, the weight seems to be pretty happy hanging around. I certainly want to lose this baby weight, but more than that, I want to work on getting healthy again.
So, why am I telling you all of this? Well, the recipes that I share on here reflect what we’re eating. Everything that shows up on here was first tried out on my family and friends.
Even though I don’t talk much about my life, I do want to be honest with what I do share. So, I don’t want to pretend like I can eat a lots of cake, cookies, and other no-so-healthy food and lose weight because I can’t. The struggle is real, my friends. And with that, on to the food!
How To Make Lentil Bolognese
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. This Lentil Bolognese is my healthier take on pasta sauce. 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.
Heat olive oil in a large skillet. Add onion, celery, and carrot. Cook until softened, about 5-10 minutes.
Stir in the garlic and then the tomato paste.
Add the tomato sauce, diced tomatoes, seasonings, and baking soda. Season with salt and pepper to taste.
Stir in the lentils and water. Simmer until the lentils have softened.
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.
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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
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Originally published 12/27/14. Updated with new photos and tips 12/31/19.
Reader Interactions
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Comments & Reviews
Jane says
I don’t understand why, but I’m another one who fell victim to the undercooked red lentils! I’ve never had an issue before using them in Indian dishes – they’re usually cooked in about 20 minutes – but I’ve had this on the stove for an hour and a half now and I’ve added at least another 4 cups of water in total, and they’re still not done. Sadly I won’t be giving this recipe another go.
Kate says
I don’t understand why either. There was a discussion in the previous comments about whether issues like altitude could affect the cooking process. Without knowing more, though, it’s hard for me to make any guesses about why the recipe works for some people but not for other people.
Midwestmiddleage says
Try cooking the lentils separately. The acidic properties of tomatoes will slow down or stop lentils or any beans from cooking.
Theorose says
That’s why there’s baking soda in the ingredients, to neutralise the acid, except it’s not used in the instructions.
Kate says
Yep! It’s in step 6 in case you missed it. =)
Jen says
1. I had hyperemesis worth both of my pregnancies. It makes it really tough. I lost so much weight at the onset of my 2nd, and then my midwife gave me grief when I finally started gaining as it was too much. Ugh. It’s so hard!!
2. I can’t wait to try this recipe. I’m surprised at the issues people have had with lentils, though. We make dal frequently (lentil stew, pretty much) and use lentils to stretch meat. (I’m not a vegetarian. Partly due to hyperemesis complications!) Anyway, lentils are the most quick cooking of legumes! I am a bit worried now!
Kate says
1) It does. I’ve had it during every one of my pregnancies, and it makes pregnancy so difficult!
2) Honestly, I’m surprised by the issues, too. Lentils are a staple in our house, and I’ve never had them fail to cook.
Kathy says
This recipe has the potential to be delicious. Read comments first. I didn’t and my red lentils did not cook. I live at a high altitude so everything takes longer, but I will definitely precook the lentils next time. My family thought it could be good as well and will try it again. I hate to throw out leftovers so I put them in the fridge and hope that the lentils will soften in a day!
Patricia says
Delicious recipe Kate, thank you!!! All of us 4 loved it, including my 2.5 yrs and my picky 5 yrs :) Served it with spaghetti and was truly italian ?
Kate says
I’m so glad that you and your family liked it!! My kids are about that age, and so I know how it can be trying to get anything into a picky kiddo. Thank you for taking the time to come back and leave a comment! =)
Rita says
How much is one serving?
Kate says
It’s been a while since I figured out the portions on this recipe. I believe it was 1 cup, but I do know that I had 8 servings in this recipe.
Jamie says
Sauce is really good but my lentils didnt cook completely either! I originally bought brown lentils, read the comments, and then went and found red lentils.. still they were crunchy. I kept adding water (probably 3 extra cups!) and extending cooking time but no avail. Next time I will make the lentils and simmer sauce separately and then put together at the end. It was still delicious though. I ate it over zucchini noodles. My 1 year old liked it as well.
Kate says
I’m sorry to hear that your lentils didn’t cook! One of the reasons that I used red lentils is because of their shorter cooking time. Please see the note that I’ve added about lentils and cooking time. =)
Audrey says
I noticed you did not states if you should cover and simmer, after adding the lentils. I was planning on doing that.
Kate says
I don’t cover it as it simmers.
dks64 says
Chefs recommend that you precook lentils because the acidity in the tomatoes, citrus, and salt will prevent lentils from getting soft. I recommend precooking them and adding them to the recipe halfway through :)
Kate says
From what I understand, there are food experts, including Mark Bittman, who claim that that’s a myth. =) I have also read that there are various reasons why lentils may not soften, including the age of the lentils and the altitude at which they’re cooked.
I’ve never had an issue with the lentils softening as written, so I would hesitate to suggest precooking red lentils, adding them halfway, and then continuing to cook them for an addition 10-20 minutes as they are prone to turn to mush when overcooked.
Smita says
The easiest way to cook lentils is in a pressure cooker. If you are starting to eat healthier and would like to cook lentils and beans it is a great investment to buy a stainless steel pressure cooker. They will take less time to cook as well in a pressure cooker.
Tonja Balden says
How would you do it in a pressure cooker? I have one, but I have only used it for canning. Would you just throw all the ingredients in together?
Kate says
I’m not sure what changes would need to be made for this to be made in the pressure cooker. I’m sorry, but I’m afraid that I can’t be much help! Maybe someone else will have some suggestions.
dks64 (Heather) says
I didn’t read the comments and made the mistake of using brown lentils. They ended up cooking mostly, so not very crunchy luckily. I knew better, but threw them in without precooking because I was rushing to put dinner together. Oops! Overall, it’s a very good recipe! I added a lot of garlic salt (grinder from Trader Joe’s) and some extra spices. This is definitely a keeper recipe. Thanks for sharing!
Kate says
I’m glad you were able to salvage the brown lentils! Hopefully you’ll like it even more when you try it with the red lentils. =)
Sue says
My husband and I are new to vegan eating. I’ve been trying to find recipes that everyone in the family will enjoy. Your lentil spaghetti sauce has been our favorite so far! We all loved it’s! Thanks for posting.
Kate says
I’m so glad that you liked it! Thank you for taking the time to come back and leave a comment! =)
Donna says
I am going to make this…love lentils. Why the baking soda in the recipe?
Kate says
The baking soda just helps cut some of the acidity in the sauce. Some people like to add a little sugar, but baking soda is just another way to do this!
Annette says
I always add a little bicarbonate of soda to tomato dishes to reduce the acidity. Love home grown tomatoes to make soup and need the bicarbonate to ensure the soup doesn’t curdle when adding milk or cream for serving. Also add a little sugar to sweeten. I plan on making this lentil bolognese as I love red lentils. Was very interested to hear the issues some people have had with cooking their lentils as have never had this happen in all the years I have been making lentil dishes – usually with tomatoes. I wonder if it is the amount of tomato that affects the lentils.?? Anyway, thanks for the recipe ???
Kate says
I can’t remember where I first heard about that trick, but it works so well! Tomato soup with homegrown tomatoes sounds fantastic! I’m not sure! Lentils are a staple in our house, and I’ve never had any issues whether I’m using tomatoes or not. I did a little research on it, and I found that there were factors like altitude that can also affect how well the lentils cook. Maybe it’s a combination of factors?? Thank you for your comment! =)
Lisa says
This was so good! Love the recipe. It made a lot though! Can I freeze it to preserve the sauce?
Kate says
Thanks! I haven’t tried freezing it, but someone else commented and said that they froze part of the sauce to save it. Hope that helps! =)
Trish says
Thanks so much for such an easy, nutritious recipe. I followed the recipe exactly except that I added a few shakes of turmeric. it’s delicious. Just what I needed on a cool, rainy day.
Kate says
I’m so glad that you liked it!! The turmeric sounds like a tasty addition! Thank you for taking the time to come back and leave a comment! =)
Demetra says
Have you tried using veggie broth in place of the water or a little boullion? Just wondering.
Kate says
I haven’t. It sounds like a good idea for adding another layer of flavor, though! =)
H says
Yummy! Will definitely make again. This recipe makes loads so we froze half.
Kate says
Thank you! Yes, it certainly does. Great idea to freeze the other half! =)
Wilkjn says
Hi! I have yet to try this recipe, but I have a question– don’t red lentils basically turn to mush once cooked? So what is causing the sauce to look so chunky? It looks like there are dark red kidney beans in the photographs, what are those? Are those the tomatoes? Having a hard time reconciling the photos with the recipe. Thanks, and can’t wait to try it!
Kate says
They soften, but the only time I’ve had them turn mushy was when I cooked them in a slow cooker for an extended period of time. I think it’s the tomatoes that may look like kidney beans. =) There are also pieces of carrot and celery that add texture to the sauce. Hope you enjoy!
John. says
I cooked this for about 35 minutes and the lentils never softened. Was I supposed to soak them first? I’ve never cooked lentils before.
Kate says
Nope! I’m sorry that your lentils didn’t soften. Did you happen to use brown lentils? The only time that I’ve heard about anyone having trouble with the cooking time was if they used a different type of lentil.
John. says
I used red lentils. I’ll see what happens next time I try. The sauce is really good though.
Kate says
I’m glad that it was good otherwise! I hope you have better luck next time!
Angela says
Finding healthy recipes that will go over with my son who is on the autism spectrum has always been a challenge. He struggles with food allergies and has food sensory issues; however, one certainly fit the bill! He loved it!! The only change I made was to purée it all in my food processer at the end so it looked and felt more like traditional spaghetti sauce. I served it with ancient grain pasta and a little parmesan. It’s a successful week when I get a healthy meal in him. Thanks!!
Kate says
I’m so glad that your son liked it! I have one child who has issues with food textures, but I can only imagine the challenge you face. What a great idea, though!! Thank you for taking the time to come back and leave a comment!
Viviana says
Making this right now and will purée it too so my 1 year old can have some. I’ll be using it on top of spaghetti as well, thanks!
Kate says
Awesome! Hope you enjoy it! =)
Franny D says
Loved this dish. Great for the vegeatarian and the omnivor. Will definitely make this again! Thank you! Ps. My husband ate it for breakfast.
Kate says
I’m so glad that you and your husband enjoyed it! Thank you for taking the time to come back and leave a comment!
Jennifer says
I made this for my family tonight and they thoroughly enjoyed it. I made mine even more WW friendly by serving mine with spaghetti squash instead of pasta. The boys had it with pasta because quite frankly the need the carbsfor energy. I will definitely be adding this one to the tried and true recipes.
Kate says
I’m really glad that your family enjoyed it! What a great idea! I think I’ll give the spaghetti squash a try next time. Thanks for the idea and for coming back to leave a comment! =)
Alexis Krcelic says
I made this for my family last night and they loved it! They’re not vegan and really have no interest in transitioning but with recipes like this I think I can get them to start thinking about making steps forward :)
Kate says
I’m so glad that your family enjoyed it! Thank you for taking the time to come back and leave a comment! =)
Ellie says
I really appreciate your honesty in this. Just came across your recipe on Pinterest and it looks delicious! We’re trying to eat healthier too so I’m going to try this this week.
Kate says
Thank you! Eating healthier is definitely a journey, and I wish you lots of luck with it! Hope you enjoy this recipe as much as we do! =)
Heather says
Has anybody made this in a pressure cooker? Just trying to figure out how to do that….looks delicious!
Kate says
I’m no help with this, but I hope someone else can offer advice! Good luck! =)