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vegan lentil bolognese recipe

Vegan Lentil Bolognese

A cozy, plant-based lentil bolognese made with jarred marinara, sautéed vegetables, lentils, and toasted walnuts. It’s hearty, full of flavor, and tastes like a comforting Italian-style pasta sauce—perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-inspired, Plant-Based / Vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

Base & Aromatics
  • 2 tbsp extra-virgin olive oil
  • 1 medium onion finely diced
  • 2 –3 garlic cloves minced
  • 1 medium carrot diced
  • 1 celery stalk diced
Sauce & Lentils
  • 1 jar 24 oz / 680 g marinara sauce
  • 1 cup brown or green lentils or 2 cups canned lentils, drained and rinsed
  • 2 tbsp tomato paste optional for richer flavor
  • 1 –2 cups vegetable stock or water as needed
Flavor Boosters
  • ½ cup walnuts chopped or briefly pulsed
  • 1 tsp smoked paprika
  • Pinch of cumin optional
  • 1 –2 tsp balsamic vinegar optional
  • Salt to taste
  • Small pinch of sugar optional, to balance acidity
  • Red pepper flakes or hot sauce optional
  • Dried thyme or Italian seasoning to taste
Optional Add-Ins
  • 1 –2 tbsp nutritional yeast
  • Fresh parsley or basil chopped
To Serve
  • 12 oz 340 g pasta of your choice
  • Extra olive oil for drizzling

Method
 

Start the base: Warm the olive oil in a large pan over medium heat. Add the onion and garlic and cook until soft and fragrant.
    Add veggies: Stir in the diced carrot and celery. Cook for about 5 minutes until they begin to soften.
      Toast the walnuts: Add the chopped walnuts to the pan. Let them toast for 1–2 minutes to bring out their flavor.
        Add tomato paste & spices: Mix in tomato paste (if using), smoked paprika, cumin, and any dried herbs. Cook for 30 seconds to wake up the spices.
          Add sauce & lentils: Pour in the jarred marinara. Add the lentils and enough vegetable stock or water to cover them lightly.
            Simmer: Bring to a gentle simmer. Cook on low until the lentils are tender—about 12–15 minutes for red lentils or 25–30 minutes for brown/green lentils. Add more liquid if the sauce gets too thick.
              Blend for creaminess (optional): For a slightly smoother sauce, blend about 1 cup of the mixture and stir it back in.
                Finish the flavor: Add salt, a pinch of sugar, balsamic vinegar, and hot sauce to taste. Stir in nutritional yeast or fresh herbs if you like.
                  Cook the pasta: Boil your pasta according to the package instructions.
                    Serve: Spoon the bolognese over pasta and finish with a drizzle of olive oil and extra herbs.

                      Notes

                      • Jarred marinara adds instant depth—use a good brand with basil and no added sugar.
                      • If using canned lentils, add them near the end so they don’t turn mushy.
                      • Walnuts keep best in the fridge or freezer after opening, so they stay fresh and flavorful.
                      • This sauce freezes beautifully for up to 3 months and actually tastes even better the next day.