Vegan Lentil Bolognese

Introduction: Step into the world of culinary delight with our exquisite Lentil Bolognese, a harmonious blend of rich flavors and creamy textures that will elevate your dining experience. This plant-based rendition of the classic Bolognese sauce is meticulously crafted, simmering slowly to perfection, ensuring a creamy consistency that is a testament to the art of vegan cooking. Paired with al dente Rigatoni pasta, this dish is a symphony of taste and texture that will leave a lasting impression on your palate.


  • 1 can (19 oz) of high-quality canned lentils
  • 12 oz of Rigatoni pasta for a perfect pasta pairing
  • 1/3 cup of non-dairy creamer for a luscious, creamy texture
  • 1 tbsp of aged balsamic vinegar for depth of flavor
  • 2 tsp of Tamari soy sauce for umami richness
  • 1 cup of porcini water, adding a unique earthy note
  • 2 cups of marinara sauce for a robust tomato base
  • Salt and pepper to taste, enhancing the overall flavor profile
  • 5.5 oz of tomato paste for a concentrated tomato essence
  • 2 tsp of thyme for herbal complexity
  • 1 bay leaf for aromatic depth
  • 1/2 tsp of smoked paprika for a hint of smokiness
  • 3 cloves of minced garlic for a burst of garlic flavor
  • 1 small diced carrot, 1 stick of diced celery, 1 large diced shallot for a medley of vegetables
  • 2 tbsp of olive oil for sautéing
  • 0.5 oz of mushrooms for a subtle earthy note


  1. Begin the culinary journey by sautéing finely diced onions in a pan until tender, creating a flavorful base for the Bolognese sauce.
  2. Add minced garlic, diced carrot, and celery to the sautéed onions, cooking until the vegetables achieve a tender perfection. This combination provides a robust and aromatic foundation for the sauce.
  3. Introduce tomato paste into the mix, allowing it to cook and infuse the vegetables with its concentrated tomato essence, enhancing the overall depth of flavor.
  4. Incorporate high-quality canned lentils and vegetable stock into the pan, covering it and simmering for approximately half an hour. This slow-cooking process ensures that the lentils absorb the flavors, resulting in a rich and hearty Bolognese sauce.
  5. Cook until the lentils become tender, and then remove the lid to allow the mixture to simmer further, reducing the liquid and achieving a creamy consistency.
  6. Season the Bolognese sauce with salt, pepper, thyme, bay leaf, smoked paprika, and other desired seasonings, creating a well-balanced and flavorful profile.
  7. Once the Bolognese is cooked to perfection, turn off the stove and marvel at the aromatic masterpiece you’ve created.

Serving Ideas: This delectable Lentil Bolognese is best enjoyed generously spooned over your favorite Rigatoni pasta, allowing the creamy sauce to coat each pasta piece for a truly indulgent experience. Garnish with a sprinkle of fresh herbs or vegan Parmesan for an added layer of sophistication.

Notes: To preserve the freshness of this culinary creation, store it in a cool place. Opt for high-quality lentils to enhance the overall texture and taste of the Bolognese. Ensure that all lentils are cooked thoroughly to avoid any potential stomach discomfort. Feel free to experiment with additional spices to tailor the flavor profile to your preferences.

Nutritional Facts (Per Serving):

  • Calories: 267
  • Sugar: 6.4g
  • Carbs: 31g

Conclusion: Our Lentil Bolognese recipe is a celebration of plant-based ingenuity, offering a wholesome and delicious alternative to the classic meat-based counterpart. Perfect for those seeking a hearty and satisfying meal, this dish showcases the versatility and creativity inherent in vegan cuisine. Serve it proudly at your next gathering, and let the flavors speak for themselves, captivating both vegans and non-vegans alike. Elevate your dining experience with this exceptional Lentil Bolognese, a true embodiment of culinary artistry.

What is Bolognese?
  • The recipe simmers slowly into the vegetable soup for a long time and gives a creamy texture before using it.


  • Canned Lentins 19 oz.
  • Rigatoni pasta 12 oz.
  • Non-dairy creamer 1/3 cup
  • Aged balsamic vinegar 1 tbsp.
  • Tamari soy sauce 2 tsp.
  • Porcini water 1 cup
  • Marinara sauce 2 cups
  • Salt and pepper
  • Tomato paste 5.5 oz.
  • Thyme 2 tsp.
  • 1 bay leaf
  • Smoked paprika 1/2 tsp.
  • Minced garlic 3 cloves
  • Diced carrot 1 small
  • Celery diced 1 stick
  • Shallot diced 1 large
  • Olive oil 2 tbsp.
  • Mushrooms 0.5oz.


  1. Saute the onion in the pan until tender.
  2. Add garlic, carrot, and celery to it, and cook until tender.
  3. Mix in the tomato paste into it and then cook again.
  4. Add some canned lentils along with the vegetable stock in it.
  5. Cover it and simmer it for half an hour.
  6. Cook until the lentils become tender.
  7. Remove the lid and simmer again to get the water dry.
  8. Sprinkle the salt and pepper in it along with the other seasoning as per your taste.
  9. Turn the stove off once it cooked well.
Serving Ideas:
  • Spread it over your favorite pasta.
  • Keep this in a cool place to reserve.
  • You can use any good-quality lentils.
  • Cook all the lentils properly. Undercooked can cause stomach problems which is not good for health.
  • You can add spices according to the taste to make it flavorful.
Nutritional Facts:

Calories: 267

Sugar: 6.4g

Carbs: 31g