Lentil Bolognese
on Oct 08, 2025
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When you think of comfort food classics, Bolognese is top tier. It’s rich, cozy, and feels like a hug in pasta form 🍝. But here’s the twist: you don’t actually need meat (or hours of simmering) to get that same depth of flavor. My Lentil Bolognese is hearty, and packs a whopping 20 grams of fibre! It’s nourishing, comes together in just 20 minutes, making it perfect for weeknights. Bonus: it’s budget-friendly, naturally vegetarian (or vegan with an easy swap!), and you probably already have everything you need sitting in your pantry 🙌.
Key Takeaways
- Lentil Bolognese is a quick, hearty, and budget-friendly alternative to traditional Bolognese, ready in just 20 minutes with 20 grams of fibre per bowl.
- This recipe provides comfort food without feeling heavy; it’s meat-free, nourishing, and totally flexible.
- Ingredients include olive oil, onion, garlic, lentils, and optional mushrooms for added flavor.
- You can easily customize this dish by swapping vegetables, using canned lentils, or making it vegan by omitting cheese.
- Feel free to prep the sauce ahead of time; it stores well in the fridge or freezer.
Table of Contents
Why You’ll Love Lentil Bolognese
This is comfort food at its finest, but it doesn’t weigh you down. This pasta is all about rich tomato flavor 🍅, savory garlic aroma 🧄, and a sauce that clings to every strand of spaghetti with a silky, velvety texture. The hearty lentils give it a satisfying bite, while mushrooms add earthy depth 🍄. It tastes like pure Italian comfort in under 20 minutes. It’s budget-friendly, meat-free, and totally flexible. Dress it up with chili oil 🌶 and basil 🌿 or keep it simple with just Parmigiano. The best part? It’s a single-serve recipe, so you can get our pasta fix without days of leftovers in the fridge.
Ingredients
🫒 Olive Oil: Adds richness and helps soften the onions and garlic. You can use as much or as little as you like.
🧅 Onion: A small deiced onion forms the flavor base of the sauce. Cook it until translucent for that subtle but delicious taste.
🧄 Garlic: Brings everything to life with its aroma and bite. Garlic and tomato is about as classic as they come.
🍄 Mushrooms: Optional, but perfect for an earthy, umami depth. They mimic the meatiness of traditional Bolognese but keep things plant-based and light.
🍅 Tomato Paste: A concentrated hit of tomato that makes the sauce taste like it’s been simmering all day.
🥫 Tomato Sauce or Passata: I use my homemade version, made from tomatoes, basil, and salt. It’s light but flavorful.
🌱 Cooked Lentils: Protein-packed and hearty, I use home-cooked lentils, but canned works great too.
🍝 Spaghetti: You can use any pasta shape you like, but spaghetti makes it feel classic.
💧 Pasta Water: Don’t toss it! A splash of starchy pasta water brings the sauce together and helps it cling to the noodles.
🧀 Parmigiano: Finely grated and sprinkled over the top. It adds saltiness and richness. Feel free to skip or sub if you want to keep things dairy-free.
🌶 Calabrian Chili Oil (optional): A drizzle on top adds a warm, spicy kick and takes the dish to another level.
🌿 Fresh Basil (optional): Adds a fresh, herbaceous finish to balance the rich tomato flavors.
Nonna’s Tip 🍝
Don’t throw out that pasta water! A splash of the starchy liquid makes the sauce silky and helps it cling to every strand of spaghetti like magic.
Lentil Bolognese Variations and Substitutions
- Swap mushrooms 🍄 for zucchini, eggplant, or bell pepper to switch up the veg.
- Use canned lentils (rinsed and drained) for an easy shortcut; no soaking or boiling required.
- Make it vegan by skipping the Parmigiano or using a dairy-free alternative.
- Use your favorite jarred tomato sauce if you’re not making your own tomato sauce.
- Add a spoonful of Calabrian chili paste 🌶 or chili flakes for a little heat.
Similar Recipes
The Best Lentil Soup
50 mins
Creamy Chickpea Pasta
30 mins
Italian Tomato Sauce
2 hrs 45 mins
Vegan Alfredo Sauce
40 mins
Best Served With
- Finish it off with a drizzle of Calabrian chili oil 🌶, fresh basil 🌿, and Parmigiano.
- Garlic bread or focaccia on the side for dipping.
- A Simple Green Salad 🥗 to balance the richness.
- A glass of red wine 🍷, or sparkling water with lemon.
- Finish the meal with something light and sweet like my Invisible Pear Cake
- or Easy Plum Cake.
Common Questions
Yes! Just rinse and drain them well before using. This recipe calls for ¾ cup of cooked lentils, which is about half a standard can.
Definitely. Just skip the Parmigiano or use your favorite plant-based parmesan. The rest of the recipe is already vegan-friendly.
You can prep the sauce in advance and store it in the fridge for up to 3 days or freeze it for later. Just cook the pasta fresh when you’re ready to eat.
I prefer to cook my own too! In order to do this, soak 1 cup of dry lentils in water for about 4 hours. Then, rinse and boil them for 30 minutes in broth of choice with 2 bay leaves. Drain and use ¾ cup of lentils.
It’s a hearty single portion, especially with the lentils for protein and fibre. You can pair it with a side salad or some bread if you want to bulk it up.
Lentil Bolognese
Ingredients
- 2 teaspoons olive oil, use as much as you like
- ½ small onion, finely diced
- 2 garlic cloves, finely diced
- ½ cup mushrooms, finely chopped , optional
- 1 tablespoon tomato paste
- 1 cup tomato sauce, or passata
- ¾ cup cooked lentils of choice
- 60 grams spaghetti
- pasta water, to taste
- Parmigiano for serving, very finely grated
Instructions
- Note: I prefer to cook my own lentils. In order to do this, soak 1 cup of dry lentils in water for about 4 hours. Then, rinse and boil them for 30 minutes in broth of choice with 2 bay leaves. Drain and use ¾ cup of lentils.
- In a pan, add the oil, onions, garlic and sauté for 1-2 min until translucent.
- Add the mushrooms and cook for another 1-2 min.
- Add in the tomato paste, stir it followed by the cooked lentils, tomato sauce and salt if needed. Taste and adjust for salt.
- Let it cook for a few minutes. Take it off the heat. Next, boil the pasta in boiling salted water. Once cooked toss it in with the sauce and some of the starchy pasta water up to desired consistency.
- Enjoy with finely grated Parmigiano, Calabrian chili oil, and some basil for garnish
Notes
- Use canned lentils (rinsed + drained) for a quick shortcut, or cook them from scratch for extra flavor.
- Any pasta works here: spaghetti, rigatoni, penne, or even gluten-free.
- Save your pasta water 💧. A few spoonfuls make the sauce silky and help it cling to the noodles.
- Make it vegan 🌱 by skipping the Parmigiano or using a plant-based alternative.
- A drizzle of chili oil 🌶️ or a pinch of red pepper flakes takes the flavour up a notch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So flavorful! Simple to make and perfect for a cozy meal!