Noble Veggies

  • Recipes index
  • From Produce to Table
  • Contact
  • About Me
  • Français
menu icon
go to homepage
  • Recipes index
  • From Produce to Table
  • Contact
  • About Me
  • Français
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes index
    • From Produce to Table
    • Contact
    • About Me
    • Français
    • Facebook
    • Instagram
    • Pinterest
  • ×
    "home" » Recipes » Meatless

    Red Lentil Bolognese

    Modified: May 10, 2025 · Published: Feb 10, 2022 bySophie Viau

    • Facebook
    • Twitter
    ↓ Jump to Recipe
    Pin the Recipe

    This recipe Red Lentil Spaghetti Bolognese is a comfort food to is best.

    Vegan Red Lentil Bolognese in a white bowl with bread in the background

    Today I'm sharing a family recipe with you, my grandmother, my mother, and I are making the same sauce. But mine is the Vegan version of this Bolognese Sauce, all the ingredients are the same as the basic recipe, I simply changed the beef for red lentils, the taste and texture are relatively similar.

    This Lentil Bolognese is made with nutrient-rich red lentils and will fulfill any hearty appetite. It's perfect for a winter meal or anytime you're in the mood for something comforting. Plus, it's healthy and delicious but also easy to make.

    Jump to:
    • The Ingredients
    • Step-by-Step with photos
    • Tips
    • How do I store leftover Bolognese?
    • FAQ
    • Pasta Recipes
    • Red Lentil Bolognese

    The Ingredients

    All the ingredients you nedd to make this recipe
    • Red lentils
    • Strained Tomatoes
    • Diced Tomatoes
    • Tomato Paste
    • Vegetable Broth
    • Onion
    • Red Bell Pepper
    • Basil
    • Oregano
    • Garlic
    • Bay leaf
    • Olive oil
    • Tamari Sauce or Soy sauce
    • Worcestershire sauce
    • Sugar (optional)

    See the recipe card for quantities

    Step-by-Step with photos

    Pot with cooked onion and bell pepper

    Step 1: In a large pot over medium-high heat, add the olive oil, once hot add the garlic, onion, and bell pepper. Cook for 5 minutes until the vegetable has softened.

    Pot with all the ingredients added

    Step 2: Add the remaining ingredients, reduce heat, and simmer over low heat for 2 hours, give it a stir a few times.

    large pot with sauce and hand mixer

    Step 3: Remove from heat, with the help of a hand mixer, blend the sauce until you obtain the texture of your choice.

    Tips

    • Don’t rush it – Let the sauce simmer low and slow this is not a recipe you can speed up in any way and still achieve the same beautiful and authentic flavours.
    • Prep in advance – Like most sauces, this recipe tastes even better the next day so you can make it a day in advance and reheat it when you are ready to serve.
    • Some tomato brands may be more tart, to remove the acidity; simply add 1 tablespoon of sugar when cooking

    How do I store leftover Bolognese?

    The sauce will taste even more delicious the next day but leftovers in the fridge for up to 4 days. You can also freeze any leftover sauce for up to 3 months then thaw completely before reheating.

    Close up of the serve spaghetti bolognese

    FAQ

    Do lentils taste like meat?


    You can absolutely replace meat with lentils in most meat-based recipes. It has a similar texture to ground meat, and when seasoned with the right spices, it tastes like beef.

    Fork with spaghetti bolognese

    Pasta Recipes

    • One Pot Pasta
    • Easy Tikka Masala Pasta

    Red Lentil Bolognese

    Sophie Viau
    Like most sauces, this Red lentil bolognese tastes even better the next day so you can make it a day in advance and reheat it when you are ready to serve.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 2 hours hrs
    Total Time 2 hours hrs 20 minutes mins
    Course Main Course
    Cuisine Italien
    Servings 8 cups
    Calories 167 kcal

    Ingredients
      

    • 2 tbsp olive oil
    • 3 garlic cloves minced
    • 1 onion chopped
    • 1 bell pepper
    • 1 ½ cupa red lentil
    • 2 cups vegetable broth
    • 2 bottles (24 oz) strained tomatoes
    • 1 can (28 oz) diced tomatoes
    • 1 can (6 oz) tomato paste
    • 2 tablespoon oregano dried
    • 2 tablespoon basil dried
    • fresh basil and parmesan for garnish optional
    • 3 tbsp tamari sauce or soy sauce
    • 1 tablespoon Worcestershire sauce
    • 1 tbsp sugar

    Instructions
     

    • Wash and cut the onion and bell pepper into small pieces
    • In a large pot over medium high heat, add the olive oil, once hot add the garlic, onion and bell pepper. Cook for 5 minutes until the vegetable have softened.
    • Add the remaining ingredients, reduce heat and simmer over low hest for 2 hours, give it a stir a few time.
    • Remove from heat, with the help of a hand mixer, blend the sauce until you obtain the texture of your choice.
    • Serve over pasta, garnish with fresh basil and parmesan if deisred,
    • Keeps for 4 days in the refrigerator, or 3 months in the freezer

    Notes

    • Don’t rush it – Let the ragu simmer low and slow this is not a recipe you can speed up in any way and still achieve the same beautiful and authentic flavours.
    • Prep in advance – Like most sauces, this recipe tastes even better the next day so you can make it a day in advance and reheat it when you are ready to serve.
    • Some tomato brands may be more tart, to remove the acidity; simply add 1 tablespoon of sugar when cooking
    How do I store leftover Bolognese?
    The sauce will taste even more delicious the next day but leftovers in the fridge for up to 4 days. You can also freeze any leftover sauce for up to 3 months then thaw completely before reheating.

    Nutrition

    Calories: 167kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 405mgPotassium: 291mgFiber: 2gSugar: 4gVitamin A: 964IUVitamin C: 25mgCalcium: 35mgIron: 1mg
    Keyword Pasta, Sauce
    Tried this recipe?TAG Noble Veggies
    • Facebook
    • Twitter
    5 from 7 votes (7 ratings without comment)

    Leave a Reply Cancel reply

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

    Recipe Rating




    Sophie the author on a white background

    Hi I'm Sophie!

    I’m Sophie, the recipe creator and food photographer behind Noble Veggies. Here, you’ll find easy recipes that are all about balance, think cheesy pasta with broccoli, sheet pan chicken loaded with roasted veggies, and even a few veggie-packed sweets. It’s not about being perfect. It’s about making room for real food, quick prep, and a little veggie love on every plate.

    More about me

    Popular this Season!

    • Marry Me Chickpeas
    • cover
      Air Fryer Broccolini
    • Cheesy Smashed Baked Potatoes
    • Dutch Oven Chicken Noodle Soup

    Footer

    ↑ back to top

    About

    • Terms and conditions

    English

    Français

    Contact

    • Contact

    Copyright © 2025 Noble Veggies

    • 20

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.