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.
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.
- 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.
- 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
- 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).
DID YOU MAKE THIS RECIPE?
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Kathie C says
So easy and so delish! I put a tablespoon of the nutritional yeast as suggested since I didn’t have vegan cheese. It was perfect over whole wheat spaghetti. 💛
Hi Kathie! So glad you liked it 🙂
Hi Bonnie! Thanks a lot 🙂
Irizelma Robles says
Better than meat boloñesa! Thank you for this recipe.
Hi Irizelma! I'm so happy to hear that 🙂
Made this yesterday. It was delicious. The only thing I did differently was processed the celery and carrots but didn't blend the lentils. The celery and carrots were still crunchy (the bigger bits) so I'm wondering how crunchy it would be if you only chopped it. Nevertheless I'll make it again because it was easy, tasty and so healthy.
Hi Shazkins! Thanks a lot 🙂 So glad you liked it!
Linda Chapter says
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.
Hi Linda! Sounds AMAZING 😀 Thanks for sharing!
Patti Pierce says
Iosune, where do you buy soba noodles?
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!
Linda Szymoniak says
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!
Hi Linda! Hope you like it 😀
Linda Szymoniak says
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!
Hi Linda! I'm so glad you liked it 😀
Carly S says
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!
Hi Carly! Thanks a lot 😀 I'm so glad you liked it!
What wine would be used in this recipe? White or red?
Hi Dani! I used red whine 😉
Are these lentils cooked ahead? If so, what is your preferred method? 🙂
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!
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
Then boil them until they're tender, most people add salt to the water, but I prefer to add the salt later 😉
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.
Hi Tatiana! I'm so sorry, it was a mistake, it's a stick of celery 😛 Have a nice day!
Thanks - I made the recipe and it's perfect! I'm obsessed.
I'm so glad you liked it! 😀
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.
Hi Lisa! I'm so happy to read that! I'm glad you liked it 😉
Emilie @ Emilie Eats says
Mmmmm this looks incredible!! And those pictures are GORGEOUS! Can't wait to look through your site at all the yummy recipes 🙂
Hi Emilie! Thanks a lot, you're so kind 😀 Have a nice day!!!
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.
Hi Jon! I'm totally agree with you! Lentils are awesome! 🙂
Lisa malcolm says
What kind of lentils are used? Thanks.
Hi Lisa! I used Spanish Pardina lentils, but you can use any kind 🙂
Split red lentils will not work as they will turn to a mush. Green, beluga or puy lentils would work.
Hi! Thanks a lot for your comment 😀
The Vegan Junction says
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!
Thanks a lot!!! Soba noodles are amazing 🙂
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 🙂
Hi Vibeke! Thanks a lot for your kind words 🙂 I can't eat mushrooms, but they're so nutritious!
Selena La Rue says
How long should the Red wine cook of the alcohol?
This dish looks beyond delicious! I can't wait to try it!
I hope you like it Sally 😉 Have a nice day!