This 20 Minute Lentil Bolognese is easy to make in one pot using pantry staples and delivers big flavour. It’s a hearty, family-friendly vegetarian meal that’s likely to become a weekly favourite.
Recipe Difficulty – Easy!
Table of Contents
- Why this recipe works
- Ingredients to make Lentil Bolognese
- Substitutions
- Variations
- How to make Lentil Bolognese
- Leftovers
- Recipe FAQs
- 20 Minute Lentil Bolognese Recipe
Why this recipe works
This lentil bolognese packs vegetables and plant-based protein into a rich, comforting sauce that pairs perfectly with pasta. Using lentils gives the sauce a pleasant, meaty texture while keeping it vegan and wholesome. The recipe relies mainly on pantry staples and cooks quickly in one pot, making it ideal for busy weeknights or meal prep.
Ingredients to make Lentil Bolognese
- Onion – finely diced (white or red works).
- Garlic – crushed to add depth and gentle heat.
- Mushrooms – sliced (chestnut, baby bella, portobello or button).
- Carrot – finely chopped; when fried with onion it forms a soffritto base that sweetens and deepens flavour.
- Dried basil – concentrated flavour that complements the tomatoes.
- Dried oregano – balances acidity and pairs well with tomato.
- Chopped tomatoes – the saucy base of the dish.
- Tomato paste – adds richness and depth.
- Lentils – tinned green lentils are used for texture and protein; drained and rinsed before adding.
- Vegetable broth – boosts flavour (stock cube or pot).
- Pasta – spaghetti, penne or fusilli. Use gluten-free varieties like brown rice or chickpea pasta if needed.
See recipe card below for exact quantities and full details.
Substitutions
- Lentils – swap tinned green lentils for pre-cooked red lentils, finely chopped walnuts, or beans like kidney beans. Non-vegetarians can use beef mince instead.
- Herbs – if you’re missing basil or oregano try rosemary or mixed Italian herbs.
- Carrot – can be swapped for celery or a mix of carrot and celery for extra flavour.
- Onion – either white or red onion works well.
- Pasta – for a low-carb option, use zucchini noodles.
Variations
- Kid friendly – mild and comforting; children often enjoy this. Serve with grated cheese or vegan parmesan.
- Deluxe – serve with fresh basil, grated vegan parmesan and gluten-free garlic bread for guests.
- Spicy – add chilli powder, cayenne or fresh chillis to make a spicy version similar to chili sin carne.
How to make Lentil Bolognese
Step 1: Finely dice the onion, crush the garlic, slice the mushrooms and chop the carrot.
Step 2: Heat olive oil in a large pot over medium heat. Add garlic, onion, carrot, mushrooms and dried herbs. Fry for a couple of minutes until softened.
Step 3: Add tinned tomatoes, drained lentils, vegetable stock and tomato paste. Stir to combine, cover, and cook over medium-high heat for about 15 minutes until the sauce thickens, stirring every 5 minutes.
Step 4: Meanwhile, cook pasta according to packet instructions. Drain and combine with the bolognese or serve the sauce spooned over the pasta.
Leftovers
Make extra to use for meal prep or freeze for quick dinners. Store in an airtight container in the fridge for up to 3 days. For freezing, cool completely, freeze for up to 2 months, then thaw and reheat gently until piping hot.
Recipe FAQs
Yes. Allow the sauce to cool, then freeze in an airtight container for up to 2 months. Thaw fully before reheating on low until piping hot.
You can substitute lentils with finely chopped walnuts, beans such as kidney beans, or beef mince if you’re not vegetarian.
Yes. Pre-cook red lentils according to packet instructions before following this recipe.
More lentil recipes…
Dinner
Vegan Shepherd’s Pie
Dinner
Vegan Lasagne
Dinner
Easy Lentil Wellington
Sides
Vegan Sausage Rolls
Tried this Lentil Bolognese recipe? Please leave a star rating and a comment to let me know how it turned out. P.S. Never miss a new recipe—subscribe to get healthy recipes delivered to your inbox.
20 Minute Lentil Bolognese
Equipment
- Chopping Board
- Knife
- Large pot
- Medium saucepan
- Colander to drain pasta
Ingredients
- Olive oil
- 1 large onion, finely diced
- 4 garlic cloves, crushed
- 200 g mushrooms, sliced
- 1 large carrot, finely chopped
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 2 x 400g tinned chopped tomatoes
- 2 x 400g tins of lentils (drained and rinsed)
- 1 veg stock cube or pot
- 2 tbsp tomato paste
- 400 g spaghetti (or penne, fusilli)
Instructions
- Finely dice the onion, crush the garlic, slice the mushrooms and chop the carrot.
- Heat a large pot over medium heat with olive oil. Add garlic, onion, carrot, mushrooms and dried herbs. Fry until softened, a few minutes.
- Add tinned tomatoes, drained lentils, vegetable stock and tomato paste. Stir, cover and cook on medium-high for 15 minutes until the sauce thickens, stirring occasionally.
- Meanwhile, cook the pasta according to packet instructions and drain.
- Serve the bolognese spooned over or mixed into the pasta. Garnish with fresh basil or grated vegan parmesan if desired.
Notes
Step-by-step photos: The post includes helpful photos to guide you through the recipe.
Substitutions & variations: Options are listed above in the post.
To store: Refrigerate in an airtight container for up to 3 days.
To freeze: Cool, then freeze for up to 2 months. Thaw and reheat gently until piping hot.
Tip 1: Drain and rinse tinned lentils before adding.
Tip 2: A good quality tin of tomatoes improves the sauce flavour.
Tip 3: If you have extra time, simmer longer for deeper flavour.
Nutrition
Carbohydrates: 29 g |
Protein: 12 g |
Fat: 9 g |
Saturated Fat: 2 g |
Fiber: 15 g |
Sugar: 12 g
