• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Watch Learn Eat
  • Recipes
  • About
  • Resources
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • About Us
  • Resources
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Us
    • Resources
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Dressings, Gravies and Sauces

    Red Lentil Bolognese

    Published: Nov 17, 2021 by Sherri Hall · This post may contain affiliate links.

    pin showing lentil bolognese mixed with pasta topped with parsley and Parmesan with text overlay
    This red lentil Bolognese is a protein-packed, fiber-filled sauce that's also vegan, gluten-free, nut-free and oil-free. Serve this one-pot sauce over your favorite pasta or veggie noodles for a tasty and hearty vegetarian meal.
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    JUMP TO RECIPE
    overhead of serving of pasta mixed with sauce topped with cheese and parsley

    This red lentil Bolognese checks all the boxes...

    Protein. Check.

    Fiber. Check.

    Veggies. Check.

    Low-Fat. Check.

    Flavorful. Check.

    overhead of tagliatelle mixed with red lentil bolognese garnished with parsley and Parmesan and with a fork on the plate

    Whether you're vegetarian, vegan or just looking looking for a meatless option, this sauce is perfect for your pasta night!

    And if you love sauces, you'll also have to check out this pumpkin tomato sauce , this dairy-free vodka sauce, and this vegan Béchamel.

    Jump to:
    • What is Bolognese sauce?
    • Ingredients you'll need for vegan Bolognese
    • How to make red lentil Bolognese
    • Ideas for serving lentil Bolognese
    • Substitutions
    • Storing and reheating
    • Frequently asked questions
    • Red Lentil Bolognese
    overhead of pasta with sauce on plate garnished with parsley and with two forks to the right

    What is Bolognese sauce?

    Traditional Bolognese (also known as ragù alla Bolognese) is a meat-based sauce that originated in Bologna, Italy.

    It is also made with tomatoes as well as aromatic vegetables such as carrots, onion and celery.

    The traditional version also includes white wine, stock/broth and milk.

    It is also traditionally cooked low and slow.

    For this vegan version, not only did we ditch the meat but we also sped up the process so that the sauce could be ready in under an hour, making it perfect for weeknight dinners!

    tagliatelle mixed with sauce on a plate with a fork and topped with parsley and Parmesan

    Ingredients you'll need for vegan Bolognese

    ingredients for vegan bolognese with labels
    • Red Lentils - Low in fat but high in both fiber and protein, red lentils contain good amount of iron, folate and potassium as well as a slew of other vitamins and minerals. They also cook up quicker than green or brown lentils,
    • Vegan Pinot Grigio - Check out Barnivore for some great vegan wine options
    • Celery
    • Carrots
    • Onion
    • Garlic
    • Tomato Paste
    • Canned Diced Tomatoes
    • Canned Tomato Sauce 
    • Vegetable Broth (low sodium if desired)
    • Italian Seasoning
    • Salt
    close-up of serving of pasta with sauce topped with fresh parsley

    How to make red lentil Bolognese

    Start by adding the celery, carrots, garlic and onion to a food processor.

    Pulse until finely chopped but not pureed.

    carrots, celery, onion and garlic in food processor
    carrots, celery, onion and garlic in food processor after pulsing

    Add the veggie mixture, wine and salt to a 4-quart saucepan. 

    Cook over medium heat for approximately 10 minutes, stirring occasionally until the veggies have softened up and the wine has just about evaporated.

    veggie mix with salt and white wine in saucepan before cooking
    veggie mixture in saucepan after cooking

    Next, stir in the tomato paste and cook for 2-3 minutes, stirring frequently.

    Stir in the diced tomatoes (along with their juice), broth, tomato sauce, and Italian seasoning.

    tomato paste added and cooked with the mixture
    diced tomatoes, sauce, broth and seasonings added

    Bring to a boil.

    Once boiling, add the lentils, cover and reduce the heat to a simmer.

    Cook covered for about 20 minutes, or until the lentils reach desired tenderness.

    lentils added to the sauce
    sauce in saucepan after cooking with serving spoon in it

    Before serving, season with salt to taste.

    overhead of tagliatelle with sauce garnished with parsley and Parmesan cheese and two forks off to the right

    Ideas for serving lentil Bolognese

    Bolognese is traditionally served with tagliatelle, but you can use any pasta of your choosing (gluten-free if needed).

    overhead of serving of pasta with sauce with fork in it on the right and garnished with parsley

    It's also great with spiralized noodles, such as zucchini or sweet potato.

    No matter what you serve it over, it's perfect topped off with some Parmesan cheese and/or fresh parsley.

    If vegan or avoiding dairy, use store-bought Parmesan-style cheese or try our homemade vegan Parmesan.

    You can also try using this red lentil Bolognese as the sauce layer in your favorite lasagna recipe.

    close-up overhead of pasta with sauce on a plate garnished with parsley and Parmesan and a fork going in from the left

    Substitutions

    • Red Lentils - You can swap the red lentils for green or brown instead. Take note that this will increase the cooking time as they take longer than the red ones. I prefer the red lentils in this recipe for their sweet flavor and creamier consistency; however, if you prefer a more earthy and robust flavor, you may want to use green or brown instead. They will also have a firmer texture in the sauce.
    • Dry Lentils - If you prefer, you can use a 15-ounce can of cooked lentils. Just drain and rinse and add them after the sauce has been simmering for about 15 minutes after bringing to a boil.
    • Onion - You can use shallot in place of the onion if preferred.
    • Italian Seasoning - If you don't have any on hand, try a blend of parsley, basil and oregano.
    overhead of pasta with sauce on a plate with a fork garnished with parsley and some parsley and Parmesan off to the side

    Storing and reheating

    Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days.

    It can also be frozen for up to 6 months.

    Just be sure to store it in an airtight container and fully thaw it in the refrigerator before reheating.

    The sauce is best reheated on the stovetop in a covered pot over medium heat, stirring occasionally, until warmed throughout.

    close-up overhead of tagliatelle pasta topped with sauce and sprinkled with parsley

    Frequently asked questions

    Do I need to soak red lentils?

    The lentils do not have to be soaked. However, some people say that soaking helps aid with digestion. Therefore, if you prefer, you can soak them if you desire for about 2-3 hours before you are going to make the sauce.

    How long does it take to cook red lentils?

    Red lentils typically take about 10 minutes to cook over a simmer. But in this recipe, we're cooking them a bit longer so that the flavors in the sauce have more time to infuse.

    overhead of pasta with sauce sprinkled with parsley and Parmesan and a fork in it on the left side
    overhead of serving of pasta mixed with sauce topped with cheese and parsley
    Print Recipe Save RecipeSaved!
    5 from 4 votes

    Red Lentil Bolognese

    This red lentil Bolognese is a protein-packed, fiber-filled sauce that's also vegan, gluten-free, nut-free and oil-free. Serve this one-pot sauce over your favorite pasta or veggie noodles for a tasty and hearty vegetarian meal.
    Course Main Course, Sauce
    Cuisine American, Gluten-Free, Italian, Vegan
    Keyword Bolognese, dairy-free, gluten free, nut free, oil free, vegan, vegetarian
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    Servings 6
    Calories 159kcal
    Author Sherri Hall

    Ingredients

    • 2 medium ribs of celery, cut into large pieces
    • 2 medium carrots, peeled and cut into large pieces
    • 2 cloves garlic, peeled and coarsely chopped
    • ¼ cup onion, peeled and coarsely chopped
    • ¼ cup vegan Pinot Grigio
    • ¼ teaspoon fine sea salt or kosher salt
    • 6 oz can of tomato paste (use no salt added if preferred)
    • 14.5 oz can of diced tomatoes with juice (use no salt added if preferred)
    • 15 oz can of tomato sauce (be sure to use an oil-free brand to keep this recipe oil free; use low sodium or no salt added if preferred)
    • 2 teaspoon Italian seasoning
    • 2 cups vegetable broth (be sure to use an oil-free brand of broth to keep this recipe oil-free, use low sodium if preferred)
    • ¾ cup dry red lentils, rinsed and picked over

    Instructions

    • Add the celery, carrots, garlic and onion to a food processor. Pulse until finely chopped but not pureed.
    • Add the veggie mixture, wine and salt to a 4-quart saucepan. Cook over medium heat for approximately 10 minutes, stirring occasionally until the veggies have softened up and the wine has just about evaporated.
    • Stir in the tomato paste and cook for 2-3 minutes until it gets dark in color, stirring frequently.
    • Stir in the diced tomatoes (with juice), broth, tomato sauce, and Italian seasoning.
    • Bring to a boil. Once boiling, add the lentils, cover and reduce the heat to a simmer.
    • Cook covered for about 20 minutes, or until the lentils reach desired tenderness, stirring occasionally.
    • Before serving, season with additional salt to taste.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    Food Processor

    Notes

    See the "Substitutions" heading in post above for using a different type of lentil.
    Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 6 months, but should be fully thawed in the refrigerator before reheating on the stovetop in a covered pot over medium heat, stirring occasionally.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
    Nutrition calculation is for the sauce alone. It does not include pasta.

    Nutrition

    Calories: 159kcal | Carbohydrates: 30g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Fiber: 11g

    This post originally appeared on Watch Learn Eat on December 21, 2019. It has been republished to reflect recipe, photo and content revisions.

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

    You Might Also Enjoy...

    • A white bowl filled with garlic pizza sauce with a spoon dipping into it.
      Garlic Pizza Sauce Recipe (White Sauce)
    • Cashew pesto served in a white bowl with a wooden spoon in it. Sliced baguette, basil leaves and halved lemon placed next to the bowl.
      Cashew Pesto Recipe with Basil (5 minutes!)
    • Italian Dressing in a Mason jar.
      Vegan Italian Dressing
    • Vodka sauce with penne pasta in a bowl.
      Vegan Vodka Sauce

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    close-up of blog author standing in kitchen holding a whisk.

    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

    Popular

    • collage of 4 of the recipes from the broccoli cheese soup side dish collection.
      What to Serve with Broccoli Cheese Soup: 25 Best Side Dishes
    • ripe avocados on store shelf.
      How to Buy and Store Avocados So They Last Longer
    • Front view of tofu on a plate.
      How Long Does Tofu Last?
    • close-up overhead of mashed potatoes in white bowl with spoon behind it
      Creamy Dairy-Free Mashed Potatoes

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer
    • Affiliate Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, we earn from qualifying purchases.

    This website generates income via ads.

    Copyright © 2023 Watch Learn Eat | Hall Media LLC