Lentil Bolognese
This lentil bolognese is one of the first recipes I ever posted on By The Forkful, and it's been honed to cozy, flavorful perfection over the course of six years. Using red lentils, a classic sofrito base, and a generous splash of red wine, this vegan bolognese is rich, hearty, and completely satisfying - even for the meat-eaters in your life. Plus, it's made from panty staples you probably already own.
The red lentils break down as they simmer, melting into the sauce to create a beautifully thick, luscious texture that genuinely rivals a traditional meat bolognese. It's ready in about an hour and serves 4-5 generously - perfect for a comforting weeknight dinner or batch cooking for the week ahead. Serve it with tagliatelle, rigatoni, or even spooned over a baked potato.
If you love this recipe, try my jackfruit bolognese for a different plant-based take, or this tofu pasta with tomato sauce for an extra protein boost. For more cozy pasta dishes, my butternut squash pasta and orzo mac and cheese are both firm favorites.
What My Readers Say
"Have been making this recipe for a few years! My go to every time." - Karen
I knew I had perfected this lentil bolognese recipe when I served it to my Dad, who begrudgingly tries to cut down on his meat intake, and he actually loved it. That's always my benchmark for a good vegetarian recipe: when a dedicated meat-eater goes back for seconds.
I've been tweaking this recipe since 2018, and after countless batches, this version is the one I come back to every single time. Occasionally, I'll add some ground walnuts or mushrooms to the bolognese to add some more oomph to that "meaty" texture for the sauce, but this is totally optional!
Ingredient Notes
Here are some notes on the key ingredients, plus easy substitutions. The full quantities are in the recipe card at the bottom of this page.
The Soffritto Base
- White onion, carrot, and celery: This classic Italian trio (soffritto) forms the flavor foundation of any good bolognese. Dice them as finely as you can - it's worth the effort. The smaller the dice, the better they melt into the sauce - I use my Ninja mini chopper to get the base really finely chopped! It also means my 5-year-old is much less likely to complain about the veggies in the sauce!
- Garlic: Two cloves, minced. We add the garlic after the soffritto has softened.
The Sauce
- Red lentils: 200g dried, ideally washed and soaked for 30 minutes before cooking. Red lentils are ideal for bolognese because they break down as they simmer, creating a thick, luscious sauce. Green or brown lentils will also work, but hold their shape more, giving the overall sauce a different texture.
- Tomato paste: A generous 3 tablespoons. Cooking the tomato paste into the soffritto for a few minutes before adding liquid is essential - it deepens the flavor significantly.
- Crushed Tomatoes or Passata: One can (400g/14oz) of crushed tomatoes or one container (about 500ml) of passata. If you're using crushed tomatoes, I love the Mutti brand because they're really finely chopped, creating a much smoother sauce.
- Red wine: 80ml for deglazing and adding depth. If you'd rather skip the alcohol, a dash of balsamic vinegar gives a similar tangy edge, or just add extra vegetable stock.
- Vegetable stock: 500ml to help the lentils cook and create the sauce consistency.
Herbs and Seasonings
Italian seasoning, thyme, rosemary, salt, pepper, and bay leaves: A warm, aromatic herb blend that gives this bolognese its depth. About a teaspoon of each dried herb is a good starting point, but taste and adjust as you go.
How to Make This Lentil Bolognese Recipe
Here is a brief overview of making this recipe - I've included the exact steps and timings in the recipe card at the bottom of the page.
Step 1: Soak the Lentils
Wash the red lentils, then soak them in a bowl of water for about 30 minutes while you prepare everything else. This isn't strictly essential, but it softens the lentils and helps them break down more easily into the sauce.
Step 2: Cook the Soffritto
Finely dice the onion, carrot, and celery. Heat the olive oil in a large heavy-bottomed pan and sauté the vegetables for about 8 minutes until they're soft and translucent. Take the time to dice them nice and small - it's worth it.
Step 3: Build the Base
Add the minced garlic and cook for another minute, then stir in the tomato paste. Cook for 2-3 minutes until the paste deepens in color and becomes fragrant. This step is essential for developing the rich, deep flavor of the bolognese.
Step 4: Deglaze with Wine
Pour in the red wine and allow it to cook down for about 5 minutes, stirring the mixture as the wine reduces. This deglazes the pan and adds a lovely depth of flavor.
Stir in the herbs, salt, and pepper.
Step 5: Add the Lentils and Simmer
Drain the soaked lentils and add them to the pan along with the vegetable stock, bay leaves, and passata. Give everything a good stir, then place the lid on the pan and cook for 30-35 minutes, stirring occasionally.
Add a little more water if needed to help the lentils cook fully. The bolognese is ready when it's thick, rich, and the lentils have broken down into the sauce. Taste to make sure the lentils are fully cooked.
Step 6: Serve
Meanwhile, cook your pasta according to the package instructions. Stir the pasta into the lentil bolognese to coat it fully, then serve topped with fresh basil and vegan Parmesan or Pecorino.
Expert Tips for the Best Lentil Bolognese
I first published this recipe in 2018 - it was one of the first vegetarian recipes I developed after switching to a vegetarian diet in 2017, and it is one of the true OG recipes on the blog! Since then, I've honed and fine-tuned the recipe a little and added tips along the way, but it really hasn't changed all that much! A testament to just how much you all, and I, love this lentil bolognese exactly as it is!
Here are a few of my tried and tested tips for a great bolognese (I've also picked up a few from my mum, who has been making this recipe almost as long as I have!).
- Dice the soffritto finely: The smaller you dice the onion, carrot, and celery, the better they melt into the sauce. You want them to almost disappear into the bolognese, rather than have chunks of carrot to work through. I use my Ninja Mini Chopper to get the vegetables finely blitzed!
- Cook the tomato paste properly: Don't skip the step of cooking the tomato paste in the pan for 2-3 minutes before adding any liquid. This caramelizes it slightly and creates a much richer, deeper flavor that really pays off in this recipe.
- Consider soaking the lentils: While not essential, 30 minutes of soaking softens the lentils and helps them break down into that gorgeous thick sauce. If you skip soaking them, you'll still get a lovely bolognese - you'll just need to taste the recipe and possibly add on another 10-20 minutes of simmering to ensure the lentils are cooked through.
- Let the red wine cook down: Give the wine a full 5 minutes to reduce before adding the lentils and stock. This cooks off the raw alcohol and concentrates the flavor into the sauce.
- Be patient with the simmer: The full 30-35 minutes is important to allow the flavors to develop and the sauce to get lovely and thick. Top up with a splash of water if it starts to dry out before the lentils are fully cooked.
- Save your pasta water: A splash of starchy pasta water stirred into the finished bolognese helps it cling to the pasta beautifully.
What Pasta to Use with Lentil Bolognese
I'd recommend a thicker, wider pasta like tagliatelle, pappardelle, or mafalda - these shapes grab hold of the thick sauce much better than thinner noodles. Saying that, I've used linguine in the photos, and it tastes great!
Short pasta like rigatoni, conchiglie shells, or fusilli also works brilliantly, especially if you're meal prepping, as the sauce gets into all the nooks and crannies.
Storage and Meal Prep
This lentil bolognese is ideal for batch cooking - in fact, I find the lentils take on even more flavor the longer they sit, so I highly recommend making a batch to enjoy through the week or even freeze for an easy dinner you can defrost the night before.
- Refrigerator: Store the sauce in an airtight container for 3-5 days. Keep the sauce and pasta separate for best results.
- Freezer: The sauce freezes beautifully for up to 3 months. Defrost fully in the fridge before reheating. I'd recommend cooking your pasta fresh when serving.
- Reheating: Warm on the stove over low heat, adding a splash of water if needed to loosen the sauce.
- Meal prep: This bolognese is also brilliant spooned over a baked potato for lunch - don't knock it until you try it! A nice way to mix up repetitive dinners.
FAQs
Red lentils are my top choice because they break down as they cook, creating a thick, luscious sauce that mimics the texture of a traditional meat bolognese. Green or brown lentils will also work, but they hold their shape more, so the texture will be different - more like a chunky ragu.
Yes! A dash of balsamic vinegar gives a similar tangy depth, or you can simply add extra vegetable stock. The bolognese will still taste great without the wine.
It's not essential, but soaking the red lentils for 30 minutes helps them soften and break down more easily into the sauce. If you're short on time, you can skip this step - just add an extra 5-10 minutes to the cooking time.
Absolutely. Finely chopped walnuts or mushrooms are both great additions if you want extra body and umami. You could also stir in a handful of cooked green lentils at the end for a chunkier texture, or add vegetarian mince for something more substantial.
This recipe makes 4-5 generous portions. It's very easy to double the sauce for bigger batches.
Yes! The bolognese itself is naturally vegan. Just make sure to use vegan Parmesan or nutritional yeast for topping, and check your pasta is egg-free if needed.
One standard container of passata, which is about 500ml. If you're using crushed tomatoes instead, a 400g tin works well.
Lentil Bolognese
Ingredients
- 2 tablespoon olive oil
- 1 white onion
- 1 carrot
- 2 celery sticks
- 2 cloves garlic
- 200 g dried red lentils
- 80 ml red wine
- 2 bay leaves
- 500 ml vegetable stock
- 3 tablespoon tomato paste
- 400 g chopped tomatoes
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.5 teaspoon black pepper
- 300 g tagliatelle pasta
- 10 g fresh basil to garnish
Equipment
Method
- Wash your lentils in a bowl and cover with water for 30 minutes.200 g dried red lentils
- Finely dice your onion, celery, and carrot, and mince your garlic.
- Heat the tablespoon of oil in a heavy-bottomed pan and saute the onion, celery, and carrot for 8 minutes until soft and translucent.2 tablespoon olive oil, 1 white onion, 1 carrot, 2 celery sticks
- Add the minced garlic, cook for another minute, then add the tomato paste and cook for 2-3 minutes.2 cloves garlic, 3 tablespoon tomato paste
- Add the red wine to deglaze the pan and allow it to cook down for 5 minutes or so, continuing to stir the mixture. Use your wooden spoon to scrap down the bottom of the pan.80 ml red wine
- Add the herbs and stir them into the sauce.1 teaspoon salt, 1 teaspoon Italian seasoning, 0.5 teaspoon dried thyme, 0.5 teaspoon dried rosemary, 0.5 teaspoon black pepper
- Add your soaked lentils (drained), vegetable stock, bay leaves and chopped tomatoes.2 bay leaves, 500 ml vegetable stock, 400 g chopped tomatoes, 200 g dried red lentils
- Place the lid on your pan and cook for 40 - 45 minutes, stirring occasionally. If the ragu gets too thick, add a splash more water if needed.
- Meanwhile, cook your pasta according to the package instructions.300 g tagliatelle pasta
- Stir the cooked pasta into the lentil bolognese along with 2 tablespoons of the strarchy pasta water until the pasta is fully coated in the sauce.
- Plate up and top with the fresh basil.10 g fresh basil
Nutrition
Notes
Private Notes
Tried this recipe?
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Hello! I would love to make this recipe, but I am unsure of how large is a “tin “ for the tomatoes. Would that be 14.5 ounce? Thank you!
Hey Stacy, a tin of chopped tomatoes in the UK is 400g - I just had a look and yes, looks like that would be 14 oz! Hope this helps 🙂
Thank you so much! That helps immensely! I will be making this recipe on Wednesday. Thank you again!
No worries, hope you like it!
Thank you so much! That helps immensely! I will be making this recipe on Wednesday. Thank you again!
What can I replace the red wine with? Thank you!
You can omit the red wine - it will still taste great, I just love the extra depth red wine gives it!
How much of each of the herbs should I use?
A teaspoon of each is about right, but I like to taste and then adjust according to my own tastes so encourage everyone to do the same!
It was perfect the first time. I learn so much from you as well! Keep it up great post.
Sauce needs addition of pasta water to really bring it together.
Hi. My sauce seems richer than yours but then I noticed that your passata seems to be in a pack that is twice the size of mine. How much passata should I use? Thanks!