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
Did You Make This Recipe?
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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
Martina says
Very yum and very healthy! I too used mushrooms and made some brown rice pasta. Delightful.
Kate says
Thank you! I’m so glad you liked it! And thanks for coming back to comment! =)
Denise says
We just made this. Yum-Mee.
Kate says
Thank you! I’m so glad you liked it! =)
Chrystal says
I made this today exactly as stated but added mushrooms. It is so tasty! Love it! Great over a slice of whole grain seed bread and I bet really good on whole grain pasta!
Kate says
I’m so glad you liked it! Mushrooms would be a great addition. Thank you for coming back to comment! =)
Gmail says
I always like to try some Weight Watcher recipes or recipes that a Weight Watcher can use and enjoy. So kudos to you for this delicious lentil bolognese recipe. I made it last week and I am making it again today and I think I will make it weekly as part of my diet. I have sent some home with my friend and my son also. Thank you for sharing. I look forward to receiving more recipes from you. I would rate this recipe 10 out of 10 it’s healthy tasty and low points.
Kate says
Thanks so much! I’m glad you like the recipe! I have several other WW-friendly recipes if you’re interested. =)
Luris says
This is the second time I made this recipe, and it is delicious! I added mushrooms and used tomato, basil and garlic sauce instead. I also cut the recipe in half and it still made a good batch for two. We served it over zucchini noodles and it was fantastic.
Kate says
Thank you! Great ideas! Mushrooms are a great addition, and zucchini noodles are a perfect pairing for this sauce. Thank you for taking the time to comment! =)
Sarah says
Fantastic recipe! We are on a budget and we use meatless mondays to stretch our money. This recipe was a winner! Everyone loved it and it’s going on the regular rotation. Thank you!
Kate says
Thank you! I’m glad you liked it! =)
Janine says
Ran across this recipe when I was looking for something to make with red lentils… scaled the amounts down since I didn’t need that much and I have to say it was delicious and very filling..I will definitely be making it again..
Kate says
Thank you! I’m glad you liked it! It definitely makes a large batch of sauce, so scaling it is smart if you don’t need to feed a small army. =) Thank you for taking the time to come back and comment!
Vaanni Kheskani says
Where do i see ur recipe videoes ??
Kate says
Hi! I’m working to get them back up again. I’m sorry for any inconvenience in the mean time.
Kristy says
Just wanted to thank you for this post. I realize it’s from a few years ago but wanted you to know I appreciate it not looks amazing. I’ve been looking for a recipe like this that does not contain red wine as I can’t have red wine due to migraines. Can’t wait to try it. Sorry to hear others bash your recipes. Hate when people do this everyone is entitled to like different things but there’s no reason to post negative comment like that. I too have struggled with weight and appreciate those who are willing to help others find healthy food to enjoy.
Kate says
Thank you for your kind words!! I hope you enjoy the recipe, and, again, thank you for your kind comment!
Julie says
Made this for dinner last night. Halved the lentils, added mushrooms and zucchini and it was delicious! Thanks for a great recipe
Kate says
Great swaps! That sounds really yummy! Thanks for coming back to leave a comment!
Mary says
Silly question, but I’m not a cook so I don’t know the answer, but what does the baking soda do for this recipe, please?
Kate says
It’s not a silly question! The baking soda just helps to neutralize some of the acidity in the tomato sauce. =)
Aga says
Turned out incredible. I’m just starting out with vegan recipes so this was a pleasant success. I added some mushrooms and fresh tomatoes instead of canned ones. At the end of cooking, I added some nutritional yeast and chopped kale and it was perfect. Thank you for such a tasty and hearty recipe.
Kate says
So glad that you liked it! Sounds like you made some tasty additions! Thank you for taking the time to come back and leave a comment. =)
Cynthia says
Can I make this in an instant pot?? It looks delicious!
Kate says
I’ve never tried to make it in an Instant Pot. Maybe someone else will be able to jump in on this one.
MARYBETH says
I made it in the instant pot tonight. Sautéed the veggies as per the recipe, added lentils(brown) and tomatoes,etc. and cooked on high pressure 20 mins. I initially got a “burn” message, so added another cup of water. Turned out great! A bit thick, so I added a little Loren water after it hasn’t cooked. I did a natural release for 10 mins, then quick release. Lentils were cooked through fine. Makes lots, so I’ve frozen some for future use.
Kate says
Thank you so much! I’ve had some questions about making this in the Instant Pot, so your tips are very helpful. Thanks again! =)
Victoria says
How many (small-med portions) servings would you say that this recipe makes?
Kate says
It makes a lot! Maybe 16 small-med portions. Since it makes so much sauce, I usually freeze half for another couple meals for my family. Hope that helps!
Emma says
This is absolutely delicious! I’ve been vegetarian for a few months now and barely miss anything. One thing I was dying for was a good bolognese recipe and I came upon this. This recipe makes A TON so in the future I’ll probably cut in half. This time I froze half so hopefully it keeps quite well. Thanks!
Kate says
Thank you so much! It does make a ton. I’ve started freezing half the recipe for later, and then I just thaw and re-heat it. Thank you for taking the time to come back and leave a comment!
Becca says
I cut this recipe in half and it still made quite a bit. I will further reduce the lentils next time. I only used one cup dry lentils and it made a lot–I only ended up using about half of the cooked lentils. I boiled my lentils for 10 min beforehand and then added them with the canned tomatoes and they came out perfect. I also added finely diced zuchinni and mushrooms. I loved the flavor, but my 3 year old was definitely on to the switch. He typically gobbles up his meat bolognese, but was slow to eat this one. I may try pureeing the lentils next time to see if it helps. Great Meatless Monday dish!
Kate says
Glad you liked it! The zucchini and mushroom sound like tasty additions.
Maureen Tan Andersen says
I tried this recipe and decided to bake it with some cheddar cheese and it’s wonderful! The picky eaters at home woofed them all down in no time! Great recipe and thanks for sharing
Kate says
Yay!! Finding something that picky eaters will actually eat can be such a challenge! Glad this recipe was a winner for you. Thanks for taking the time to come back and leave a comment!
Jackie says
Hi Kate
Can I make this sauce without the beans. I just want to use it as a marinara sauce without the beans.
Kate says
I’m not sure! I’ve never tried it without the lentils. You might be able to make it and skip step 7, but I’m not sure. Good luck!
Lilia says
This was really good and it made a whole lot! My girls loved it.
Kate says
Thanks! I’m so glad that you and your family enjoyed it! =)
The Crunchy Urbanite says
This is fantastic. I’m technically not vegan, but constantly looking for hearty, nutritious options that really hit the spot — and I’m stirring this right now and tasting it and it’s AMAZING. Thank you!
Kate says
Thanks so much! I always appreciate hearing from people who like my recipes!
Susan Anderson says
This recipe is awesome! I did cook the lentils separately and added them halfway through cooking. I enjoyed it over zucchini noodles. Thanks for posting!
Kate says
Glad you enjoyed it! Thank you for taking the time to come back and leave a comment!
Amanda says
So you can use brown lentils? Just cook longer? Have you tried this in the crock pot?
Kate says
I’ve never tried this recipe with brown lentils. I haven’t tried it in the crock pot either, so I can’t say for sure what changes, if any, would need to be made.
Catherine Hardy says
Hi when you say a can of tomatoe sauce what do you mean?
Kate says
Tomato sauce is a canned product that’s sold near other canned tomato products (i.e. diced tomatoes, whole tomatoes, crushed tomatoes). You can usually find a store brand as well as name brands like Hunt’s, and it’s sold in 8 and 15 ounce cans.
Amanda says
I’m going to try it with brown lentils in the crock pot. I just made it as a freezer meal. I’ll let you know how it turns out when we make it!
Kate says
Oh! Thank you! I look forward to hearing how it works out!