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    Home > Recipes > Uncategorized

    Lentil Bolognese

    Published: Aug 13, 2015 · Modified: Feb 13, 2023 by Iosune · This post may contain affiliate links · 65 Comments

    Jump to Recipe Print Recipe

    Lentil Bolognese

    Best Bolognese pasta ever! I tried some recipes using teaspoon (textured soy protein) before and although they tasted good, I prefer this recipe because lentils are not a processed food unlike the TSP. In addition, the flavor and the texture are AMAZING.

    I didn't like celery until a couple of years ago and I only added this detoxifying vegetable to my soups and salads, but now I can understand why the Italians use it to make delicious sauces and dishes. When celery is raw it has an intense flavor, but when it's cooked it has a lighter flavor.

    Lentil Bolognese

    I eat pasta once or twice a week and I'm in love with soba noodles (they're made with buckwheat flour, a gluten-free cereal).

    If you're following a gluten-free diet, avoid processed gluten-free food because they're made with refined flours and other unhealthy ingredients. I know non-refined pasta is more expensive, but your body's worth it and you can use half gluten-free pasta and half zucchini pasta, which is cheaper, healthier and tastes amazing. To make this kind of pasta I use my Spiralizer, although you can make zoodles (zucchini noodles) using a peeler and a knife.

    Lentil Bolognese

    Tips:

    • Red wine can be replaced for vegetable broth, water or any other wine. You can also add some soy sauce or tamari.
    • Vegan Parmesan  cheese is optional, but it's so delicious. It can be replaced by nutritional or brewer's yeast.
    • Use any other dry herb instead of the oregano, I also love thyme.
    • Tomato sauce can be hard to find in some countries, but you can use fresh or canned tomatoes instead, although you should cook the sauce longer.

    Lentil Bolognese

    📖 Recipe

    Photo of a dish of vegan bolognese with some pasta and vegan Parmesan cheese.

    Lentil Bolognese

    Best Bolognese pasta ever! I used soba noodles, which are made with buckwheat flour. The sauce is made with lentils and it tastes AWESOME.
    5 from 21 votes
    PRINT PIN RATE
    Course: Main Dish
    Cuisine: Italian
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • ½ cup dry lentils
    • Extra virgin olive oil
    • 1 onion
    • 1 stick of celery
    • 1 carrot
    • Sea salt
    • Black pepper
    • Dry oregano
    • 1 cup tomato sauce
    • ¼ cup red wine
    • 9 oz soba noodles
    • Vegan Parmesan, optional
    Prevent your screen from going dark

    Instructions

    • Cook the lentils and the soba noodles according to package directions.
    • Heat some oil in a frying pan and sauté the onion, celery and carrot (finely chopped). Add sea salt, black pepper and oregano to taste. Cook over medium heat until golden brown.
    • Add the tomato sauce and cook for 5 minutes more.
    • Add the wine and cook until the alcohol evaporates.
    • Blend the lentils using a hand blender or a food processor and add the mixture to the frying pan. Stir well.
    • Serve the soba noodles with the Bolognese sauce and some vegan Parmesan cheese on top. Add oregano to garnish (optional).

    Nutrition

    Serving: 1serving | Calories: 373kcal | Carbohydrates: 69.8g | Protein: 16.6g | Fat: 4.3g | Saturated Fat: 0.7g | Sodium: 841mg | Fiber: 9.2g | Sugar: 5.1g
    Tried this recipe?Let us know how it was!

    DID YOU MAKE THIS RECIPE?

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    4.1K shares

    Reader Interactions

    Comments

    1. Court says

      December 13, 2022 at 7:21 pm

      Hey this recipe looks great as usual, just wondering how long I need to cook off the wine for? I have never actual cooked with wine before which is embarrassing to say as I hear it adds a lot of flavour, I just want to get it right as I’m cooking for children. Thanks a lot 😊

      Reply
      • Iosune says

        December 13, 2022 at 10:34 pm

        Hi Court! For just 1-2 minutes, but if you're cooking for children you should omit it, just add some vegetable stock instead.

        Reply
        • Court says

          December 16, 2022 at 12:22 pm

          Thank you for your reply, I was unsure about cooking children food with red wine in as I’ve read mixed options online. So shall I replace the wine with the same amount of stock? Thank you for your time answering my questions

        • Iosune says

          December 17, 2022 at 9:17 am

          Hi Court! Yes, use the same amount of vegetable stock 🙂 You're so welcome!

        • Court says

          December 17, 2022 at 1:56 pm

          5 stars
          Perfect, Thank you so much! I hope you have a wonderful day 😊

        • Iosune says

          December 19, 2022 at 9:25 am

          You too! 🙂

    2. Linda Szymoniak says

      November 17, 2022 at 8:27 pm

      5 stars
      It's been a while since I made this, but have had a taste for it and am making it this week. I have at times served it over polenta. Makes an interesting flavor and texture combination. I could practically live on this recipe!

      Reply
      • Iosune says

        November 18, 2022 at 2:28 pm

        Hi Linda! So glad you like it so much 🙂

        Reply
    3. Serene Lee says

      July 03, 2022 at 4:34 pm

      It look tasty. I would make some meal prep for this on my off-day for work. All your food recipes looks yummy.

      Reply
      • Iosune Robles says

        July 15, 2022 at 5:23 pm

        Hi Serene! Thanks for your kind comment 🙂

        Reply
    4. Yalp says

      October 07, 2020 at 6:28 pm

      5 stars
      I did it... EXCELLENT ! Thank you for share it with us 😉 I Must tell dare to add mushroom in slices and vegan mozzarella cheese into your deliciuos sauce and...yummy yummy !!

      Reply
      • Iosune Robles says

        October 09, 2020 at 9:50 am

        That sounds good! So glad you liked it 🙂

        Reply
    5. Julee says

      May 14, 2020 at 10:32 am

      5 stars
      Delicious! I made it last night and it was the best pasta sauce I’ve made! I didn’t have much time so I skipped blending the lentils (the ones I have cook up very soft and almost falling apart anyway) and just served them on top of the spaghetti covered by the sauce. We had it with brown rice spaghetti instead of buckwheat noodles. 2 of us (moderate eaters but we love pasta) ate only this for dinner and there was barely any leftover. Thanks for the great recipe!

      Reply
      • Iosune Robles says

        May 14, 2020 at 5:15 pm

        Hi Julee, sounds so good! I am so glad you liked it 🙂 Have a nice day!

        Reply
    6. Neal says

      February 16, 2020 at 4:51 am

      5 stars
      Great recipe to follow! I made a few small tweaks based on how I’ve made bolognese sauce in the past. I used fresh tomatoes instead of sauce, simmering red lentils directly in the sauce to give the tomatoes more time to disintegrate. Using red lentils and simmering them for enough time (20 minutes or so), in my opinion, removes the need for blending anything. And I added a splash of soymilk during the final simmering stages. Really happy with the results!

      Reply
      • Iosune says

        March 09, 2020 at 3:00 pm

        Hi Neal! So glad you liked it 🙂

        Reply
    7. Siena says

      February 07, 2020 at 12:56 pm

      Is it a half cup cooled or dry lentils?

      Reply
      • Iosune says

        March 05, 2020 at 5:01 pm

        Hi Siena! I used dry lentils 🙂

        Reply
    8. Dan says

      December 11, 2019 at 10:53 am

      5 stars
      I added white cup mushrooms a little bit of garlic and blended a tin of brown lentils and treated them as you would regular mince as well as chilli. Absolutely love this. Thanks for giving me the base to tweek for myself.

      Reply
      • Iosune says

        December 13, 2019 at 8:48 am

        Hi Dan! Sounds so good 🙂 Thank YOU!

        Reply
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