This vegan lentil bolognese loaded with vegetables and mushrooms, is a delicious, healthy and wholesome meal that comes together in less than 30 minutes! It’s a soy-free & nut-free recipe and can be made gluten-free. Perfect for lunch, dinner and meal prep.

Lentil Bolognese with Spaghetti (vegan, easy recipe)

This vegan lentil bolognese loaded with vegetables and mushrooms, is a delicious, healthy and wholesome meal that comes together in less than 30 minutes! It’s a soy-free & nut-free recipe and can be made gluten-free. Perfect for lunch, dinner and meal prep.
5 from 8 votes
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Course: Hauptgericht, Lunch & Dinner, Main Course
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 Servings
Author: Bianca Zapatka

Ingredients

For the Lentil Bolognese sauce:

  • 1 tbsp olive oil
  • 4,4 oz red lentils (125 g)
  • 1 onion chopped
  • 1 carrot chopped
  • 1 small stick celery (optional)
  • 4 oz mushrooms (100 g) chopped
  • 2 garlic cloves minced
  • 1 tbsp tomato paste
  • 9 oz strained tomatoes (250 g) *
  • 7 oz chopped tomatoes (200 g) *
  • 1 cup vegetable broth (250 ml)
  • 2 tsp Italian spices
  • 1 tsp raw cane sugar (to taste)
  • salt, pepper (to taste)

Further ingredients:

  • 9 oz spaghetti (125 g) (optional gluten-free)
  • Vegan parmesan or nutritional yeast flakes
  • fresh herbs of choice

Instructions

  • Heat oil in a skillet (or pan) over medium heat. Add the onion and sauté until translucent, about 2 minutes.
  • Stir in the carrots, (celery if using), mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5-7 minutes.
  • Add tomato paste, spices and garlic. Roast for about 1-2 minutes longer.
  • Then add lentils, tomatoes and vegetable broth and stir to combine. Bring to a boil, then cover, reduce the heat to low, and simmer for about 15-20 minutes, until lentils are done and the bolognese sauce is thickened. Adjust consistency by adding more water if needed. Taste and adjust salt, pepper, and spices.
  • In the meantime, cook the spaghetti (or other pasta) in salted water until al dente, then drain.
  • Serve the lentil bolognese sauce over the spaghetti. Garnish with vegan parmesan cheese or yeast flakes and fresh herbs if you like.
  • Enjoy!

Notes

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!