If you’re looking for a bold and flavorful vegetarian or vegan alternative to traditional Bolognese sauce, look no further than lentil Bolognese. This wholesome and robust sauce is made with dried split red lentils, canned crushed tomatoes, and a fragrant blend of herbs and spices. Best of all, it’s easy to make in one pot!
Split red lentils are high in protein, cook quickly, and are super affordable which makes them a great choice for a meatless weeknight dinner (these roasted chickpea tacos are in the same boat—they’re cheap to make, have lots of plant-based protein, and are delicious). This sauce is a great way to enjoy the hearty umami flavor of a meat-based Bolognese without the meat, and a great way to incorporate more plant-based protein into your diet.
One of the best things about the sauce is that it’s easy to customize. If you like a spicier sauce, add red pepper flakes or chili powder. If you want to include more vegetables in your diet, add diced carrots, celery, or bell peppers to the sauce. And to make a simple pasta bake, just layer cooked pasta with the sauce, top it with grated cheese, and bake it in the oven until bubbly and golden.
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💞 Why You’ll Love This Recipe
✔️ It’s a high-protein alternative to traditional Bolognese sauce.
✔️ It’s a quick and easy one-pot meal.
✔️ Lentils are an affordable source of protein perfect for those on a budget.
📋 Ingredients
Ingredient Notes
- Red Split Lentils—Red split lentils are a type of lentil that have been hulled and split in half, making them cook more quickly when cooked.
- Fennel Seeds—Fennel seeds are a highly aromatic flavorful spice commonly used in Mediterranean and Middle Eastern cuisine. They have a sweet licorice-like flavor that can add a unique depth and complexity to various dishes.
- Red Wine—Red wine is entirely optional in this recipe.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options if you are looking to change the original recipe.
Ingredient Substitutions
- Garlic—A good alternative for chopped fresh garlic is garlic powder or garlic paste. Add to taste.
- Fennel Seeds—Some possible substitutes are anise seeds, cumin seeds, caraway seeds, or coriander seeds, as they all have a similar flavor profile with notes of sweetness and earthiness. That being said, the exact substitute depends on personal preference.
- Crushed Tomatoes—You can use whole or diced canned tomatoes and crush them by hand or in a food processor if you want. Another option is to use canned tomato sauce or tomato puree, although these may have a different consistency and flavor than crushed tomatoes.
- Red Split Lentils—Red lentils add a lot of texture to the lentil Bolognese sauce. Canned chickpeas or even diced mushrooms can add a similar texture. If you don’t care about the texture as much, you could try yellow or green split peas or mung beans.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
👩🍳 How To Make Lentil Bolognese
STEP 1—Heat the olive oil in a pot and sautée the onion and garlic until translucent.
STEP 2—Add all of the herbs and spices and cook for one minute.
STEP 3—Add the red wine to the pot if using. Cook for one minute then stir in the crushed tomatoes.
STEP 4—Add the lentils, stir, and cook for 20 minutes or until the lentils are tender. Serve hot over pasta, or polenta, or layer in a pasta bake.
🗣 Expert Tips
1. Try toasting the fennel seeds in a dry skillet before adding them to the pot with the onions and garlic.
2. For a thicker, creamier texture, purée half of the sauce in a blender or food processor then stir it back into the pot.
3. Try adding a pinch of sugar or splash of balsamic vinegar towards the end of cooking, adjusting to taste as needed.
📝 Recipe Notes
- Don’t skip the fennel seeds if you can help it. They add a distinct flavor, reminiscent of a true Italian ragu, which you simply can’t get with any other herb or spice.
- For a richer sauce, try adding ½ cup (125ml) of 35% whipping cream five minutes before it’s finished cooking.
- This recipe scales well, making it perfect for meal prepping or freezing. Allow the sauce to cool completely before storing it in airtight containers or freezer bags in the fridge for up to five days, or in the freezer for up to two months.
- When reheating the sauce, add a splash of water or vegetable broth to loosen it up and prevent it from sticking to the bottom of the pan. You can also reheat it gently in the microwave.
- To make this recipe gluten-free, use gluten-free pasta or polenta. You can also skip the pasta altogether and serve lentil Bolognese over zucchini noodles, or spaghetti squash, or use it as a filling for stuffed bell peppers.
🙋♀️ Recipe FAQ
Bolognese, also known as ragù alla Bolognese, is a traditional meat-based sauce originating from Bologna, Italy, typically served with pasta.
Lentils do not need to be soaked before cooking because they are small and cook relatively quickly compared to other legumes.
Yes, lentils can be substituted for mince in many recipes, such as Bolognese sauce, to create a vegetarian or vegan option.
💃 More Weeknight Meal Recipes
Did you make this lentil Bolognese? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
🖨 Recipe
Lentil Bolognese Sauce
Equipment
- Measuring cups and spoons or digital kitchen scale
- Sharp knife
- Cutting board
- Can opener
- 12-inch deep-sided pot or skillet
- Spatula or wooden spoon
Ingredients
- 1 tablespoon olive oil
- ½ medium onion, diced
- 2 cloves garlic, minced
- 2 teaspoons fennel seeds
- 1 teaspoon oregano, dried
- ½ teaspoon basil, dried
- ½ teaspoon thyme, dried
- ½ teaspoon salt
- ¼ teaspoon black pepper, fresh ground
- ¼ cup red wine
- 1 28-ounce can crushed tomatoes
- ½ cup split red lentils, dried
Instructions
- Heat the olive oil in a deep-sided spot or skillet over medium-low heat. Add the onion and garlic to the pan. Cook until fragrant, and the onion is translucent about 3 minutes.
- Add the fennel seeds, oregano, basil, thyme, salt, and pepper to the onions. Continue to cook for one minute.
- Add the red wine to the pot. Cook for one minute or until the wine loses its strong alcohol smell.
- Pour the crushed tomatoes into the pot and stir. Add the lentils and stir again to combine. Simmer the sauce gently, on low-medium heat, for 22-25 minutes. If the sauce is bubbling hard, reduce the heat a bit. You can also add a lid to the pot, placed on slightly ajar for steam to escape, to prevent splattering. Once the lentils are tender, the sauce is done. Remove it from the heat and serve over cooked pasta or polenta. Cool completely before storing.
Notes
- Don’t skip the fennel seeds if you can help it. They add a distinct flavor, reminiscent of a true Italian ragu, which you simply can’t get with any other herb or spice.
- For a richer sauce, try adding ½ cup (125ml) of 35% whipping cream five minutes before it’s finished cooking.
- This recipe scales well, making it perfect for meal prepping or freezing. Allow the sauce to cool completely before storing it in airtight containers or freezer bags in the fridge for up to five days, or in the freezer for up to two months.
- When reheating the sauce, add a splash of water or vegetable broth to loosen it up and prevent it from sticking to the bottom of the pan. You can also reheat it gently in the microwave.
- To make this recipe gluten-free, use gluten-free pasta or polenta. You can also skip the pasta altogether and serve lentil Bolognese over zucchini noodles, or spaghetti squash, or use it as a filling for stuffed bell peppers.
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