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Lentil Bolognese

Lentil Bolognese

Best Bolognese pasta ever! I tried some recipes using TSP (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

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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

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Lentil Bolognese

★★★★★ 5 from 8 reviews
  • Author: Simple Vegan Blog
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Savory
  • Cuisine: Vegan, Gluten Free, Italian

Best Bolognese pasta ever! I used soba noodles, which are made with buckwheat flour. The sauce is made with lentils and it tastes AWESOME.

Lentil Bolognese
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Ingredients

  • 1/2 cup lentils (100 g)
  • Extra virgin olive oil
  • 1 onion
  • 1 stick of celery
  • 1 carrot
  • Sea salt
  • Black pepper
  • Dry oregano
  • 1 cup tomato sauce (250 g)
  • ¼ cup red wine (75 ml)
  • 9 oz soba noodles (250 g)
  • Vegan Parmesan (optional)

Instructions

  1. Cook the lentils and the soba noodles according to package directions.
  2. 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.
  3. Add the tomato sauce and cook for 5 minutes more.
  4. Add the wine and cook until the alcohol evaporates.
  5. Blend the lentils using a hand blender or a food processor and add the mixture to the frying pan. Stir well.
  6. Serve the soba noodles with the Bolognese sauce and some vegan Parmesan cheese on top. Add oregano to garnish (optional).

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About Iosune

Hey, I’m Iosune! I am a recipe developer, writer and author of Simple Vegan Meals and Simple Vegan Smoothies CookBooks.

Find me on Twitter, Instagram, and Pinterest.

Spanish Pisto
Ecocentre: Vegan Store in Barcelona (Spain)

Reader Interactions

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Reader Reviews

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  1. Sally says

    August 13, 2015 at 22:31

    This dish looks beyond delicious! I can’t wait to try it!

    ★★★★★

    Reply
    • Iosune says

      August 21, 2015 at 13:37

      I hope you like it Sally 😉 Have a nice day!

      Reply
  2. Vibeke says

    August 21, 2015 at 20:42

    This recipe works perfectly! I added 200 grams of mushrooms (I cut them in very small pieces and toasted them on a dry frying pan – them added them with the smashed lentils) – it tasted wonderful! Thank you Iosune for all your nice recipes! I allways look forward to your posts 🙂

    ★★★★★

    Reply
    • Iosune says

      August 23, 2015 at 12:34

      Hi Vibeke! Thanks a lot for your kind words 🙂 I can’t eat mushrooms, but they’re so nutritious!

      Reply
    • Selena La Rue says

      June 15, 2017 at 00:42

      How long should the Red wine cook of the alcohol?

      Reply
  3. The Vegan Junction says

    August 23, 2015 at 05:48

    This recipe sounds great. Who doesn’t love soba noodles?! 😉 And lentil bolognese, yumm. I like how many veggies there are, adding plenty of flavour!

    Reply
    • Iosune says

      August 23, 2015 at 12:35

      Thanks a lot!!! Soba noodles are amazing 🙂

      Reply
  4. [email protected] says

    August 23, 2015 at 09:25

    Recipe looks delicious. I never liked the taste of faux meat products, not to mention the questionable ingredients, so this recipe looks very cool. Lentils are fantastic, but I’ve never tried them in a pasta sauce, only added to short pasta like rigatoni and penna for added protein. I think if more people tried cooking with lentils they would enjoy it, they are easy to cook, super flavorful, and filling.

    ★★★★★

    Reply
    • Iosune says

      August 23, 2015 at 12:37

      Hi Jon! I’m totally agree with you! Lentils are awesome! 🙂

      Reply
      • Lisa malcolm says

        August 24, 2015 at 22:51

        What kind of lentils are used? Thanks.

        Reply
        • Iosune says

          August 30, 2015 at 11:29

          Hi Lisa! I used Spanish Pardina lentils, but you can use any kind 🙂

          Reply
          • CuriousEater says

            March 12, 2017 at 11:17

            Split red lentils will not work as they will turn to a mush. Green, beluga or puy lentils would work.

          • Iosune says

            March 15, 2017 at 10:15

            Hi! Thanks a lot for your comment 😀

  5. Emilie @ Emilie Eats says

    September 18, 2015 at 05:51

    Mmmmm this looks incredible!! And those pictures are GORGEOUS! Can’t wait to look through your site at all the yummy recipes 🙂

    Reply
    • Iosune says

      September 18, 2015 at 09:44

      Hi Emilie! Thanks a lot, you’re so kind 😀 Have a nice day!!!

      Reply
  6. Lisa says

    October 5, 2015 at 02:15

    Just made this tonight. Threw in some mushrooms as well. This sauce is a revelation. No more plain old spaghetti sauce for me. The depth of flavor plus the protein kick from the lentils makes this my new pasta sauce.

    ★★★★★

    Reply
    • Iosune says

      October 5, 2015 at 10:02

      Hi Lisa! I’m so happy to read that! I’m glad you liked it 😉

      Reply
  7. Tatiana says

    March 12, 2016 at 18:25

    Hi! I’m so excited to try this recipe, but I have a question – what exactly is one stalk of celery? One whole head or bunch, or just a “stick” of celery? I’ve heard stalk as being referred to as the whole head and also one “stick” (or rib) of celery.

    Thanks!

    Reply
    • Iosune says

      March 21, 2016 at 09:34

      Hi Tatiana! I’m so sorry, it was a mistake, it’s a stick of celery 😛 Have a nice day!

      Reply
      • Tatiana says

        March 30, 2016 at 02:50

        Thanks – I made the recipe and it’s perfect! I’m obsessed.

        ★★★★★

        Reply
        • Iosune says

          April 1, 2016 at 09:47

          I’m so glad you liked it! 😀

          Reply
  8. Anne says

    March 25, 2016 at 15:47

    Hi 🙂
    Are these lentils cooked ahead? If so, what is your preferred method? 🙂

    Reply
    • Iosune says

      March 29, 2016 at 09:59

      Hi Anne! As you can read in the recipe, I used raw lentils and them cooked them using package directions. You just need to boil them until they’re ready. Have a nice day!

      Reply
      • Anne says

        March 29, 2016 at 16:06

        Thanks for your reply… I bought dry lentils, but it seems the brand I chose assumes we all already know how to cook them hehe

        Reply
        • Iosune says

          April 1, 2016 at 09:46

          Then boil them until they’re tender, most people add salt to the water, but I prefer to add the salt later 😉

          Reply
  9. Dani says

    April 13, 2016 at 01:11

    Hello,

    What wine would be used in this recipe? White or red?

    Thank you!!

    Reply
    • Iosune says

      April 22, 2016 at 16:44

      Hi Dani! I used red whine 😉

      Reply
  10. Carly S says

    January 29, 2017 at 19:39

    I made it and it was delicious. I added some garlic, and crushed red pepper flakes for heat. I don’t have a hand blender thing, so I used red lentils, which turn out mushier. Thank you for the great recipe!

    ★★★★★

    Reply
    • Iosune says

      January 30, 2017 at 10:43

      Hi Carly! Thanks a lot 😀 I’m so glad you liked it!

      Reply
  11. Linda Szymoniak says

    August 21, 2017 at 06:34

    I love serving bolognese over polenta. This recipe sounds like it would be perfect for that. And, a healthy vegan (if not using cheese) or vegetarian (if using cheese – for my daughter cheese is its own food group). I’m definitely going to make this recipe!

    Reply
    • Iosune says

      August 21, 2017 at 13:51

      Hi Linda! Hope you like it 😀

      Reply
      • Linda Szymoniak says

        August 24, 2017 at 06:31

        I made this for dinner tonight and love it! I did do the polenta instead of noodles, and I kept my veggies a little chunkier than they show in your photos. I’ll be honest – I have only cooked lentils in something (stew, soup, etc.) so I had to guess how much water to use to cook them. I think I used too little, as they came out a little dry. I’ll know better next time. I also might take one of the other suggestions in the comments and add some mushrooms. I love mushrooms in just about anything!

        ★★★★★

        Reply
        • Iosune says

          August 28, 2017 at 17:21

          Hi Linda! I’m so glad you liked it 😀

          Reply
  12. Patti Pierce says

    January 10, 2018 at 19:07

    Iosune, where do you buy soba noodles?
    Thanks, Patti

    ★★★★★

    Reply
    • Iosune says

      January 11, 2018 at 10:05

      Hi Patti! I live in Spain, so I can’t help you, sorry! However, I think you should find soba noodles at Asian supermarkets, online (Amazon is great) or your local health store. Have a nice day!

      Reply
  13. Linda Chapter says

    February 26, 2018 at 15:39

    I made your bolognese sauce (the one where you used TVP) last week. Not having TVP, subbed in 8 oz of tempeh. Before beginning, I researched the classic sauce recipe from Marcella Hazen. Hers called for some cream and a bit of nutmeg so I used plant milk, about half a cup, adding before the wine. Important to let it cook until it is absorbed into the dish, then add wine. I added a can of diced tomatoes too, adjusting the amount of broth. I used some pasta cooking water too at the end because it was a little dry, probably because tempeh absorbs lots of water, it was amazing and very reminiscent of the classic version.

    Reply
    • Iosune says

      March 25, 2018 at 04:30

      Hi Linda! Sounds AMAZING 😀 Thanks for sharing!

      Reply

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