When you’re craving a warm, hearty pasta dish that’s both satisfying and 100% plant-based, Vegan Lentil Bolognese over Spaghetti is a perfect choice. It’s rich, savory, and packed with the nutrients you need to feel full and nourished. If you’re new to vegan cooking or just looking for a fresh take on a classic Italian recipe, this is one you’ll want to try. Plus, the beauty of this dish is in its simplicity—it’s easy to make, and even easier to enjoy.

Why Lentil Bolognese?

Bolognese is traditionally a meat-based sauce, but lentils make a fantastic, protein-rich alternative that brings a similar texture and heartiness. They absorb the flavors of tomatoes, garlic, and herbs perfectly, making every bite as satisfying as it is delicious. Lentils are also packed with fiber, iron, and plant-based protein, making them a staple in vegan cuisine. Whether you’re already vegan or simply looking to add more plant-based meals to your diet, lentil bolognese is a wholesome, hearty option.

Vegan Lentil Bolognese Over Spaghetti

Perfect for a hearty, comforting meal that’s 100% plant-based!

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Course: Main

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Prep Time: 15 mins

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Cook Time: 30 mins

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Servings: 4

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Calories: 300 kcal

Ingredients

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 cup mushrooms, diced
1 cup dried lentils (green or brown), rinsed
1 can (14 oz) crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
4 cups vegetable broth
12 oz spaghetti
Fresh basil for garnish

Instructions

Heat olive oil in a large skillet over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for about 5 minutes, or until softened.
Add the mushrooms and cook until they release their moisture, about 3-4 minutes.
Add the lentils, crushed tomatoes, tomato paste, oregano, basil, thyme, bay leaf, salt, and pepper. Stir well to combine.
Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the lentils are tender.
While the sauce simmers, cook the spaghetti according to package instructions. Drain and set aside.
Remove the bay leaf from the sauce. Taste and adjust seasonings as needed.
Serve the Bolognese sauce over the spaghetti and garnish with fresh basil.

Nutritional Information (per serving)

Cooking Tips for a Perfect Lentil Bolognese

Choose your lentils carefully: Green and brown lentils hold up well in this dish. Red lentils cook quickly and tend to break down, making them better for soups and stews.
Don’t rush the simmer: Letting the sauce simmer for at least 25 minutes allows the lentils to absorb the flavors and soften up perfectly.
Customize your herbs: If you’re feeling adventurous, throw in a dash of smoked paprika for a smoky kick or a bit of crushed red pepper flakes for heat.

Why You’ll Love This Recipe