Lentil Bolognese

This hearty, savory Lentil Bolognese is a great vegetarian meal that doesn’t sacrifice comfort. It’s also high in protein and fiber!

I get asked to share more vegetarian recipes often, and I am always happy to because I love eating plant-based foods. Lentils are a fantastic source of protein and fiber, and unlike dried beans, they cook quickly without pre-soaking. This vegetarian Lentil Bolognese makes an excellent meatless dinner. Mushrooms and a whole can of tomato paste create a deeply savory foundation of flavor made richer with the wine, but you can easily omit it if you’d like. For a more traditional Bolognese recipe, I have stovetop, slow cooker, and Instant Pot versions.

Red Lentil Bolognese Ingredients

• Veggies: Dice one yellow onion, two medium carrots, and eight ounces of baby bella mushrooms. Season with salt.
• Tomato Paste: Use an entire can of tomato paste for a more complex flavor.
• Garlic: Mince three garlic cloves.
• Wine: Red wine adds richness and depth to the Bolognese sauce. Use a dry, good-quality one.
• Tomatoes: Use crushed or diced tomatoes.
• Liquid: Use vegetable broth or water to cook the lentils.
• Lentils: Brown, green, or split red lentils are all good options for this Bolognese recipe.
• Herbs: Season the Bolognese with dried oregano or Italian seasoning and garnish with fresh basil.
• Parmesan: Garnish with freshly grated parmesan or nutritional yeast for a vegan lentil Bolognese.
• Pasta: Serve with high-protein pasta.