Why You’ll Love This Recipe
I like how this recipe combines simple vegetables and lentils into a rich, robust sauce that feels indulgent yet healthy. The carrots and celery add sweetness and crunch, the garlic brings depth, and the lentils give it a meaty texture. I also appreciate that it’s quick to make, budget-friendly, and full of plant-based protein.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons olive oil
1 medium onion, finely chopped
2 medium carrots, diced
2 celery stalks, finely chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 cup cooked lentils (brown or green)
1 teaspoon dried basil
1 teaspoon dried oregano
Directions
I heat the olive oil in a large skillet over medium heat. Then I add the onion, carrots, and celery, sautéing them for about 5–7 minutes until softened.
Next, I stir in the garlic and cook for another minute until fragrant.
I pour in the crushed tomatoes and lentils, stirring everything together until well combined.
I season with basil, oregano, salt, and pepper, then reduce the heat and let the sauce simmer for 20–25 minutes.
If the sauce is too thick, I add a splash of vegetable broth or water until it reaches the consistency I like.
I serve it hot over pasta or zucchini noodles.
Servings and Timing
This recipe makes about 4 servings. The total time is around 45 minutes, including prep, sautéing, and simmering.
Variations
Sometimes I add chopped mushrooms or bell peppers for extra flavor and texture. If I want a smoky twist, I stir in a pinch of smoked paprika. For more creaminess, I add a splash of coconut milk or a dollop of cashew cream at the end.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. It reheats beautifully on the stovetop or in the microwave. This sauce also freezes well for up to 2 months—I just thaw it overnight in the fridge and reheat before serving.
FAQs
Can I use canned lentils instead of cooked lentils?
Yes, I often use canned lentils to save time—just be sure to drain and rinse them first.
What type of lentils work best?
I prefer brown or green lentils because they hold their shape well, but red lentils can work for a softer texture.
Can I make this oil-free?
Yes, I sauté the vegetables in a splash of vegetable broth instead of oil.
What pasta pairs best with this sauce?
I like serving it with spaghetti, rigatoni, or pappardelle since their texture holds the sauce well.
Can I make this in advance?
Yes, the flavors get even better the next day, so I often make it ahead.
How do I thicken the sauce if it’s too watery?
I let it simmer uncovered for a few more minutes until it reduces to the consistency I want.
Can I make this recipe gluten-free?
Yes, I simply use gluten-free pasta or zucchini noodles.
Can I add wine for flavor?
Yes, I sometimes deglaze the pan with a splash of red wine before adding the tomatoes for more depth.
Is this recipe kid-friendly?
Yes, I usually omit the extra seasonings and serve it with pasta for a family-friendly meal.
Can I use fresh herbs instead of dried?
Yes, I use about 1 tablespoon of fresh basil or oregano in place of 1 teaspoon dried.
Conclusion
This vegan bolognese sauce is a flavorful, hearty, and versatile dish that I love making again and again. With its rich tomato base, tender lentils, and aromatic herbs, it delivers the comfort of a classic pasta sauce while being completely plant-based. It’s a recipe I rely on for both weeknight dinners and special occasions.
