Name: Vegetarian Bolognese
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 tablespoons extra virgin olive oil; 1 yellow onion (finely chopped); 1 medium carrot (peeled and finely chopped); 1 celery stalk (finely chopped); 3 garlic cloves (minced); 2 tablespoons tomato paste; 1 28-ounce can crushed tomatoes; ½ cup red lentils (rinsed); 2 cups water (or vegetable broth); 1 tablespoon soy sauce (or coconut aminos); 1 tablespoon balsamic vinegar; 1 teaspoon dried oregano; ½ teaspoon smoked paprika; 1 bay leaf; ¼ cup whole milk or plant-based milk; 1/2 teaspoon ground black pepper; salt (to taste); 12 ounces cooked pasta of choice (use gluten-free if necessary); fresh basil and/or parsley (chopped, for garnish); grated parmesan cheese (for serving, optional, use vegetarian/rennet-free if necessary)

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This recipe for vegetarian bolognese is perfect for busy weeknights or whenever you’re craving something nourishing and downright delicious! It’s a wholesome spin on the Italian classic that brings comfort without compromising flavor.

A plate of spaghetti topped with chunky vegetarian bolognese sauce, grated cheese, and fresh parsley, with a fork and a small bowl of grated cheese on the side.

A Note From Kristen

I’ve made this recipe more times than I can count. It’s just that good! Loaded with veggies and rich tomato goodness, it’s the perfect meal for chilly evenings or any time I want something hearty and satisfying. Eating meat-free doesn’t mean giving up delicious pasta dishes, and this lentil bolognese is proof of that. I hope you enjoy it as much as we do!
~Kristen

A plate of vegetarian bolognese-topped spaghetti with tomato sauce and fresh parsley sits next to a fork, knife, grated cheese in a small bowl, and a sprig of parsley on a wooden surface.

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

Extra Virgin Olive Oil: Softens and enhances the flavors of the base ingredients as they are sautéed in the pan.
Yellow Onion: Adds subtle depth and complexity to the sauce once sautéed. If you do not have yellow, white or red onion will get the job done.
Carrot: Part of the classic Italian soffritto trio along with onion and celery. It adds an earthy sweetness to the dish.
Celery Stalk: Helps make the bolognese sauce taste more cohesive and well-rounded by contributing a gentle savoriness.
Garlic Cloves: Adds a bold, savory kick to the sauce.
Tomato Paste: Imparts a deep tomato flavor and a natural umami taste.
Crushed Tomatoes: Forms the main body that gives the sauce consistency, acidity, and brightness.
Red Lentils: Gives the sauce a hearty, meaty texture and a solid protein boost in place of the more traditional ground beef.
Water: Provides moisture to help soften and cook the lentils properly. Additionally, it’s used to adjust the consistency of the sauce when needed. Alternatively, you can use vegetable broth if you want to add even more depth of flavor.
Soy Sauce or Coconut Aminos: Imparts umami to the recipe, making it taste richer and more satisfying. Be certain to use certified gluten-free soy sauce if necessary.
Balsamic Vinegar: Gives a slightly tart flavor to balance the sweetness and acidity of the other ingredients. If you do not have balsamic, red wine vinegar will work in a pinch.
Dried Oregano: Provides an earthy flavor that helps the sauce taste more complex.
Smoked Paprika: Adds warmth, depth, and smokiness to the dish.
Bay Leaf: Infuses the bolognese with a slight herbal note to help round out the flavors.
Whole Milk: Provides creaminess and body. You can use dairy-free milk like oat milk if you want to keep this pasta vegan.
Salt and Ground Black Pepper: Enhance the flavors of the dish.
Cooked Pasta of Choice: Acts as the perfect partner and vehicle for the vegetarian bolognese sauce. Use gluten-free pasta if necessary.
Fresh Basil and/or Fresh Parsley: Used for garnish to add a fresh pop of green to the dish.
Parmesan Cheese: Optional; it adds a salty, nutty edge to the bolognese. Use vegetarian/rennet-free or vegan parmesan cheese if necessary.

A plate of spaghetti topped with rich vegetarian bolognese, grated cheese, and fresh herbs, with a fork on the plate and a small wooden bowl of grated cheese in the background.

How to Make Lentil Bolognese

01

HEAT

Heat oil over medium heat. Add onion, carrot, and celery; cook, stirring often, for 10 minutes until softened and lightly browned.

Chopped carrots, celery, and onions cooking in a pan with a small amount of oil—perfect as the flavorful base for a hearty vegetarian bolognese.

02

STIR AND COOK

Stir in garlic and tomato paste; cook for 1–2 minutes until the paste darkens slightly.

Chopped carrots, celery, and onions sauté in a pan with two dollops of tomato paste and a pile of minced garlic in the center—the flavorful base for a hearty vegetarian bolognese.

03

ADD

Add crushed tomatoes, lentils, water, soy sauce, vinegar, oregano, paprika, and bay leaf. Stir well.

A close-up of vegetarian bolognese sauce in a pot with red lentils, dried herbs, paprika, and a bay leaf, surrounded by chopped celery and onions.

04

SIMMER

Bring to a simmer, then reduce heat to low and partially cover. Simmer for 45 minutes, stirring occasionally, until the lentils are tender and the sauce is thick. Add water or broth if needed.

05

REMOVE AND STIR

Remove the bay leaf, then stir in milk, salt, and pepper to taste.

Red chili paste cooking in oil, with visible chunks of chili and a layer of oil separating from the mixture in a pan—perfect as a spicy base for vegetarian bolognese.

06

SERVE

Spoon sauce over cooked pasta. Top with basil, parsley, and/or grated Parmesan. Enjoy!

A wooden spoon stirs a chunky red vegetarian bolognese sauce with lentils and chopped fresh herbs.

A plate of spaghetti topped with vegetarian bolognese, grated cheese, and chopped parsley, with a fork twirling some pasta. A bowl of parmesan and fresh parsley are nearby.

Serving Ideas

Serve alongside a simple spinach and arugula salad.
Serve with a starter of minestrone or polenta fries.
Pair with garlic bread made from focaccia or toasted sourdough.
Instead of pasta, just spoon the sauce over pizza dough or flatbread and top with cheese and tomato slices.

A plate of vegetarian bolognese spaghetti topped with tomato sauce and chopped parsley, served with a fork and a small bowl of grated cheese on a wooden table.

Expert Tips

Take your time sauteeing the soffritto trio mixture as this serves as the flavor foundation of the bolognese sauce.
You can experiment by adding tamari, miso, or dried mushrooms to boost the savory flavors of this pasta.
To make this bolognese spicy, add red pepper flakes or a pinch of cayenne pepper.
This sauce tastes even more amazing the next day. Don’t hesitate to save those leftovers!
Pair the bolognese with pasta that can hold up to thick sauces. Great choices include tagliatelle, fettuccine, rigatoni, spaghetti, and penne.
Want this dish cooked even faster? Pre-soak the lentils ahead of time in water for a few hours, then drain and use only 1 cup of water when cooking.

A plate of spaghetti topped with hearty vegetarian bolognese sauce, chopped parsley, and grated cheese, with a fork on the side. A small bowl of grated cheese is next to the plate.

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Vegetarian Bolognese

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Hearty, comforting, and completely vegan and vegetarian, this bolognese is your new go-to for easy weeknight dinners and pasta nights!

Author: Kristen Wood

Servings: servings

Prep Time: 10

Cook Time: 1

Total Time: 1 10

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Course: Main Course

Cuisine: Italian

Diet: Gluten Free, Vegan, Vegetarian

Ingredients

2 tablespoons extra virgin olive oil
1 yellow onion finely chopped
1 medium carrot peeled and finely chopped
1 celery stalk finely chopped
3 garlic cloves minced
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
½ cup red lentils rinsed
2 cups water or vegetable broth
1 tablespoon soy sauce or coconut aminos
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
½ teaspoon smoked paprika
1 bay leaf
¼ cup whole milk or plant-based milk
1/2 teaspoon ground black pepper
salt to taste
12 ounces cooked pasta of choice use gluten-free if necessary
fresh basil and/or parsley chopped, for garnish
grated parmesan cheese for serving, optional, use vegetarian/rennet-free if necessary

Instructions

In a large saucepan or Dutch oven, heat the olive oil over medium heat.
Add the onion, carrot, and celery. Cook, stirring often, for 10 minutes, or until the vegetables are softened and beginning to brown.
Stir in the minced garlic and tomato paste. Cook for 1 to 2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly in color.
Add the crushed tomatoes, red lentils, water, soy sauce, balsamic vinegar, oregano, smoked paprika, and bay leaf. Stir well to combine.
Bring the sauce to a simmer. Reduce heat to low, cover partially with a lid, and simmer for 45 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened. Add a splash of water if it starts to look too dry and the lentils are not yet tender.
Remove the bay leaf, and then stir in the milk and pepper.
Salt to taste.
Spoon the bolognese over your favorite cooked pasta. Top with fresh basil and/or parsley, and parmesan (if using).
Serve hot, and enjoy!

Notes

Storage and Reheating

Transfer any leftover bolognese into an airtight container and keep in the fridge for 2-3 days or in the freezer for up to 3 months.

You can reheat the vegetarian bolognese on the stovetop or in the microwave. Stir often and add water if it’s a little too thick.

Nutrition

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