Discover a hearty and flavourful twist on a classic Italian favourite with this vegan lentil Bolognese recipe. Packed with protein-rich lentils, wholesome vegetables, and aromatic herbs, this dish offers a satisfying and nutritious alternative to traditional meat-based Bolognese. A slow simmer in a rich tomato sauce brings out deep, savoury flavours, while a splash of red wine and a hint of balsamic vinegar add complexity and depth. Perfectly paired with al dente (gluten-free) pasta, this vegan Bolognese is a comforting and delicious meal that all will love. Whether you’re exploring plant-based cuisine or enjoying a new take on a beloved classic, this recipe will become a favourite in your kitchen.


Yummy lentil Bolognese

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 ½ tablespoons Mediterranean olive oil
  • ½ large onion, diced
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 32g walnuts (optional),
  • 1 ½ tsps. Mediterranean salt,
  • Black pepper to taste
  • 150g kunserva
  • 120 ml dry red wine
  • 720 ml vegetable broth
  • 450g pasta (like penne) (gluten-free for coeliacs)
  • 190g red lentils, soaked (gluten-free for coeliacs)
  • 400g of crushed tomatoes or whole peeled tomatoes (polpa), (you can buy a can or chop your own)
  • 3g parsley, chopped
  • 3g fresh basil, chopped
  • 1 tablespoon balsamic vinegar


  • Begin by soaking 1 cup of lentils in water for 30 to 60 minutes. As the lentils soak, prepare the other ingredients: chop the onions, mince the garlic, and chop the walnuts. Heat a pan over medium-high heat. Add the olive oil, and when hot, add the onions with a pinch of salt. Cook the onions, stirring occasionally to ensure they don’t burn. 
  • Next, add the garlic, thyme, oregano, 1 1/2 teaspoons of salt, and pepper to taste. Cook, stirring frequently, for a minute or two. Mix in the tomato paste and cook for another 2 to 3 minutes until it caramelizes and turns a darker red. If you are using red wine, add it now and leave cooking for 1 to 2 minutes.
  • Pour in the broth and combine with the tomato paste. Add the lentils and walnuts, stirring to incorporate. Bring the mixture to a boil, then rapidly simmer for 20 minutes, stirring occasionally. Add the crushed tomatoes (and/or polpa) and simmer for 15-20 minutes, or until the lentils are tender but al dente, stirring occasionally to prevent sticking or burning. Adjust with water or lower the heat as necessary to avoid burning.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until just al dente. 
  • Add the balsamic vinegar or sugar to the sauce, then add the hot pasta with the Bolognese sauce. Garnish with chopped parsley or basil, if desired.

You may also like

1 comment

50% off GF box offer for coeliacs and the gluten intolerant - Veggy Malta May 31, 2024 - 10:42 am

[…] (GF) wrap Vegetable pot pie Strawberry and banana smoothie Green Goddess Hummus Toasty (GF) Yummy lentil Bolognese Creamy Green Goddess Hummus Vegan pea and broccoli soup 50% off GF box offer for coeliacs […]


Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More