I whipped up this Lentil Bolognese that melds olive oil sautéed onions and garlic with diced carrot, celery, hearty lentils, and a burst of diced tomatoes with basil. It’s a fresh take on vegan pasta, offering a savory, satisfying vibe in less than 30 minutes, a truly delightful creation.

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I recently whipped up a Lentil Bolognese that’s totally different from your normal weeknight dinner. I started off heating 1 tbsp olive oil in a pan and then tossed in a medium onion that was finely chopped along with 2 cloves garlic minced.

Soon after, I added a diced medium carrot and a celery stalk diced to build some depth in the flavor. Then came the star of the dish – 1 cup of rinsed lentils – that really soak up all the tangy taste of 2 tbsp tomato paste and a can of diced tomatoes.

I poured in 1 cup vegetable broth and sprinkled in some dried basil and oregano with a pinch of red pepper flakes for that extra kick. I know it might sound simple but this Vegan Pasta dish is full of surprises and truly perfect for quick weeknight meals when you want something different that still packs a punch.

Enjoy!

Why I Like this Recipe

I love this recipe because it’s super quick to make, like less than 30 minutes so i can whip it up after school without spending forever in the kitchen.

I also really enjoy that it’s vegan and gluten free, so i feel good about eating it and it’s perfect when i’m trying to have a healthier meal.

The mix of flavors from the veggies and spices, like the tomato paste and red pepper flakes, makes it really comforting and packed with taste, even though it feels simple.

Plus, i like that it’s pretty forgiving; if it ever gets too thick, i can just add a little extra broth or water to fix it right up.

Ingredients

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Olive oil: Provides healthy fats that boost flavor and help absorb vitamins.
Onion: Gives a natural sweetness and essential antioxidants for overall health.
Garlic: Adds bold, zesty flavor and supports a strong immune system.
Lentils: Full of protein and fiber, keeping you full and energized.
Carrot: Offers natural sweetness and vitamin A, which is great for your eyesight.
Celery: Contributes subtle crunch along with important vitamins and minerals.
Diced tomatoes: Brings tangy acidity and antioxidants like lycopene for a boost.

Ingredient Quantities

1 tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium carrot, diced

1 celery stalk, diced

1 cup dried brown or green lentils, rinsed

2 tbsp tomato paste

1 can (14 oz) diced tomatoes

1 cup vegetable broth

1 tsp dried basil

1/2 tsp dried oregano

1/4 tsp red pepper flakes (optional)

Salt and pepper to taste

How to Make this

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1. Heat the olive oil in a large pan over medium heat. Add the chopped onion, minced garlic, diced carrot, and celery then cook them for about 5 minutes until they soften up.

2. Stir in the tomato paste and let it cook for a minute so it can really bring out its flavor.

3. Now add the rinsed lentils, diced tomatoes along with their juice, and the vegetable broth all in one go.

4. Mix in the dried basil, dried oregano, red pepper flakes if you want a bit of heat, salt and pepper.

5. Bring the whole mix to a simmer over medium heat.

6. Once it’s simmering, lower the heat and let it cook for about 15 minutes, stirring occasionally.

7. Check if the lentils are tender; if not, let it simmer a few more minutes and adjust the seasoning if needed.

8. If you find the sauce gets too thick at any point, splash in a little extra broth or water.

9. Give it a good stir and let everything blend together nicely for a couple more minutes.

10. Remove from heat and serve your Lentil Bolognese over your favorite pasta substitute. Enjoy your meal!

Equipment Needed

1. Stove or hot plate to heat your pan
2. Large pan for cooking all the ingredients
3. Cutting board for chopping the onion, garlic, carrot, and celery
4. Sharp knife to chop and dice veggies properly
5. Measuring spoons to accurately measure olive oil and tomato paste
6. Measuring cups for lentils, vegetable broth, and other liquid ingredients
7. Colander to rinse the lentils thoroughly
8. Wooden spoon or spatula for stirring the mixture
9. Can opener to open the diced tomatoes

FAQ

Q: Can I use red lentils instead of brown or green lentils?

A: You could, but red lentils tend to break down more easily so you might get a mushier sauce.

Q: How long should i let the sauce simmer?

A: Let it simmer for about 30-35 minutes so the flavors can really meld together.

Q: Can I double the recipe for meal prep?

A: Absolutely, just remember to use a larger pot and adjust the cooking time if needed.

Q: Is this recipe really gluten free?

A: Yup, its gluten free as long as every ingredient you use is certified gluten free.

Q: What should i do if i dont have vegetable broth?

A: You can use water with a pinch more salt or even a bouillon cube to make it work.

Lentil Bolognese Recipe (Vegan + Gluten Free) Substitutions and Variations

If you don’t have olive oil, you could use avocado oil instead. It offers a similar flavor and works just as good in this recipe.
For the medium onion, you can swap it out with a small red onion. It’s a bit sweeter and adds a nice twist to the dish.
Instead of a carrot, try using a parsnip. They both add that natural sweetness, though parsnips are a bit earthier.
If celery isn’t available, you could use a fennel stalk. Its slightly licorice-like flavor could be a fun change up.
Don’t have red pepper flakes? A pinch of cayenne pepper can do the trick. It’s not the same, but it warms things up nicely.

Pro Tips

1. Try browning your onions, garlic, carrot and celery a little more before adding the tomato paste. It really helps to bring out a deeper flavor in the whole dish, so don’t rush this step too much.

2. When you add the broth and tomatoes, keep an eye on the sauce as it simmers. If it starts to thicken too much, a splash more broth or even water can bring back the perfect consistency.

3. Taste and adjust seasonings as you go. Sometimes you might need a bit more salt or pepper, so make sure you check the flavor halfway through cooking instead of waiting till the very end.

4. For even more flavor, try adding a pinch of a pinch of sugar after the simmering if the tomatoes taste too acidic. It might seem tiny but it makes a big difference in balancing the flavors.

Lentil Bolognese Recipe (Vegan + Gluten Free)

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

200

kcal

Equipment: 1. Stove or hot plate to heat your pan
2. Large pan for cooking all the ingredients
3. Cutting board for chopping the onion, garlic, carrot, and celery
4. Sharp knife to chop and dice veggies properly
5. Measuring spoons to accurately measure olive oil and tomato paste
6. Measuring cups for lentils, vegetable broth, and other liquid ingredients
7. Colander to rinse the lentils thoroughly
8. Wooden spoon or spatula for stirring the mixture
9. Can opener to open the diced tomatoes

Ingredients

1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium carrot, diced
1 celery stalk, diced
1 cup dried brown or green lentils, rinsed
2 tbsp tomato paste
1 can (14 oz) diced tomatoes
1 cup vegetable broth
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste

Directions

Heat the olive oil in a large pan over medium heat. Add the chopped onion, minced garlic, diced carrot, and celery then cook them for about 5 minutes until they soften up.
Stir in the tomato paste and let it cook for a minute so it can really bring out its flavor.
Now add the rinsed lentils, diced tomatoes along with their juice, and the vegetable broth all in one go.
Mix in the dried basil, dried oregano, red pepper flakes if you want a bit of heat, salt and pepper.
Bring the whole mix to a simmer over medium heat.
Once it's simmering, lower the heat and let it cook for about 15 minutes, stirring occasionally.
Check if the lentils are tender; if not, let it simmer a few more minutes and adjust the seasoning if needed.
If you find the sauce gets too thick at any point, splash in a little extra broth or water.
Give it a good stir and let everything blend together nicely for a couple more minutes.
Remove from heat and serve your Lentil Bolognese over your favorite pasta substitute. Enjoy your meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.