Lentil Bolognese Pasta Sauce (Printable)

Hearty vegetarian Italian pasta sauce with protein-rich lentils, aromatic vegetables, and crushed tomatoes simmered to perfection.

# What You Need:

→ Base

01 - 2 tablespoons olive oil
02 - 1 large onion, finely diced
03 - 2 carrots, finely diced
04 - 2 celery stalks, finely diced
05 - 3 garlic cloves, minced

→ Sauce

06 - 1½ cups dried brown or green lentils, rinsed
07 - 1 can (28 oz) crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - ½ teaspoon smoked paprika
12 - 1 bay leaf
13 - 3½ cups vegetable broth
14 - Salt and pepper to taste

→ To Serve

15 - 12 oz spaghetti or preferred pasta
16 - Fresh basil or parsley, chopped (optional)
17 - Grated Parmesan or vegan alternative (optional)

# Step-by-Step Guide:

01 - Heat olive oil in a large saucepan over medium heat. Add diced onion, carrot, and celery. Sauté for 7-8 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add rinsed lentils, crushed tomatoes, tomato paste, dried oregano, dried basil, smoked paprika, and bay leaf. Stir well to combine.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 30-35 minutes, stirring occasionally, until lentils are tender and sauce has thickened.
05 - Remove bay leaf. Taste and season with salt and pepper as needed.
06 - While sauce simmers, cook pasta according to package instructions in a separate medium pot. Drain well using a colander.
07 - Divide cooked pasta into serving bowls. Top with lentil Bolognese sauce. Garnish with fresh herbs and cheese if desired.

# Expert Suggestions:

01 -
  • It tastes like the real deal—nobody at your table will miss the meat, and honestly, that's the best compliment.
  • Packed with fiber and protein, so you stay satisfied for hours without the heaviness of traditional bolognese.
  • One pot, minimal fuss, and it fills your kitchen with the kind of aroma that makes people ask what you're cooking.
02 -
  • Don't skip rinsing your lentils—I learned this the gritty way, and now I always rinse them until the water runs mostly clear to remove any dust or debris hiding in there.
  • If your sauce seems too thin at the end, you can let it bubble uncovered for another few minutes to reduce, or stir in a splash of pasta water to bring it to that perfect cling-to-pasta consistency.
03 -
  • If you want it done faster, use red lentils instead of brown, though fair warning: the sauce will be creamier and slightly less textured, which isn't worse, just different.
  • Always taste before serving and adjust seasonings one more time—lentils can taste flat if salt is added too early, so this final adjustment is where everything comes alive.
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