This vegan Lentil Bolognese makes a great weeknight or Sunday dinner. Switching in lentils as the protein in the bolognese makes the sauce vegan yet still hearty. Spaghetti squash substitutes for regular spaghetti to keep the dish whole foods based.
I'll be honest, although I'm a pasta freak (you know I love my vegan Mac & Cheese and my Lemon One Pot Pasta), I'm surprised that I even thought to make a vegan bolognese because I never tried a regular bolognese before going veg.
I've seen some vegan versions of bolognese on Pinterest using meatless crumbles as the meat substitute and thought I might try it that way but I love lentils so much that I figured I'd switch things up a bit and use beans.
I really liked the way the lentils worked with the sauce, plus the beans add a nice serving of protein, fiber, potassium (lacking in most people's diets), B-6, and iron.
Lentil Bolognese
In case you were wondering, my Lentil Bolognese isn't one of those vegan recipes that you can give to an omnivore where they *might* think it's the original version (you can definitely tell it is lentils) but I don't think anyone would mind because it tastes so good!
Nutritionally, lentils contain lots of iron, potassium, and vitamin B6. They're also a great source of protein for us plant-based folk. Just 1 cup of lentils will give us about 18g of protein. Tell that to the people who ask, "where do you get your protein?".
Beans are also a great source of fiber (about 15g/cup). Lentils have been shown to aid in weight loss, improve/maintain heart health, and combat blood sugar fluctuations that can lead to lowered energy and Type 2 Diabetes. These impressive beans can improve digestive health too.
If you want some more plant-based protein, try adding some of my tempeh crumbles too!
Spaghetti Squash - The Healthy Spaghetti
I was going to throw the Lentil Bolognese on some spaghetti because that's how I've usually seen the dish served at restaurants but I try not to go overboard with pasta too often (no matter how much I love it).
By using spaghetti squash the meal is fully whole food based which is always a plus in my book.
If you're not into spaghetti squash, feel free to use regular spaghetti or any other kind of pasta. I think this would also be a great topping for a baked potato.
Meal Prep Tip: Bake the spaghetti squash the weekend before you make this meal so it's even quicker!
If you make this Lentil Bolognese recipe, let me know what you think by ★ star rating it and leaving a comment below.
📖 Recipe
Lentil Bolognese
Ingredients
- 1 cup lentils
- 3 cup water
- 2 Tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 2 carrots grated
- 2 stalks of celery chopped
- 28 oz can of crushed tomatoes
- ½ teaspoon paprika
- 1 Tablespoons apple cider vinegar
- 1 teaspoon vegan worcheshire sauce (optional but tasty)
- salt and pepper to taste
- 12 ounces Pasta
Toppings:
- Fresh parsley
- Vegan Parmesan
Instructions
- Add 1 cup of lentils to a pot with 3 cups of water. Cook until lentils are tender (about 15-20 mins). Drain lentils and discard any extra water left in the pot.
- Heat oil, onion, garlic in large pan/pot for 5 minutes until onion is translucent.
- Add carrots, celery, tomatoes, paprika, apple cider vinegar, vegan worcheshire sauce, salt & pepper and cook for about 10 mins.
- While veggies are cooking, cook pasta to package directions.
- Add lentils to suace and cook 5 more minutes or until carrots are fully tender.
- Add spaghetti to bowls, top with lentil bolognese, parsley and some
Nutrition
PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them. Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them.Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Sharla says
This has made it into the weekly rotation! My hubs asks for it! We serve it over cauliflower rice. Next day I eat it over a baked sweet potato. I add mushrooms to the sauce too.
Mary Ellen says
Sharla, I'm so happy you and your husband enjoy it so much! Such a great idea to serve it with cauliflower rice and over a sweet potato - yum! Thanks so much for coming back and leaving a review, it means a lot. 🙂
Laurie says
Delicious!
Mary Ellen says
So glad you enjoyed Laurie! 🙂
Leslie Jackson says
Going vegan for January and tried this tonight. Had it with your 'parmesan' which is so delicious. I would suggest cooking the carrots before adding them as although I chopped them small and left them in the pan for a good ten minutes they were still crunchy. I went for pasta as spaghetti squash is hard to find here in the UK. Very filling can't wait for a second portion for lunch tomorrow!!
Mary Ellen says
Leslie, I'm so glad you liked it! I appreciate you letting me know about the carrots. I'm going to re-adjust the recipe. And great for you going vegan this January!
Celeste | The Whole Serving says
This looks amazing and so healthy. Love it!
alisonsallspice says
I love lentil bolognese! This will be a great recipe to try with the spaghetti squash from my garden this summer! Thanks!
Mary Ellen says
Thanks so much Allison! I hope you like it! 🙂
Courtney's Cookbook says
I can have trouble getting my meat-eaters to even TRY an alternative, but I think they might go for this. And if not, then more for me! 🙂
Mary Ellen says
I hear you. I only got a few of my omni peeps to try it. BUT by telling them it's more of a lentil sauce and don't use bolognese, it might work. I only used it because it sounds cuter for the blog. 🙂
Vicki says
This looks fantastic... I was just thinking about making a tomato sauce with lentils for pasta 🙂
Mary Ellen says
Thanks Vicki! If you try this, let me know what you think!
Life Diet Health says
Oh wow I need to find me a spaghetti squash! I just thought it was spaghetti and had to scroll back to have a look... ooo maybe I could make some spiralised butternut squash to serve it on until I find one? Your lentil bolognese looks delicious - just my sort of thing and I could possibly get the boys to eat it too! Thank you! Have a great weekend. x
Mary Ellen says
Yes, a few people have said that to me! You could totally spiralize any veggie and I bet it would work. I've tried the sauce with zucchini noodles too!
Have a wonderful weekend!
Alix @A Hedgehog in the Kitchen says
Hi Marie Ellen! This recipe sounds AMAZING! Lentils are one of our absolute favorite staple foods around here! I can't wait to try this! 🙂
Mary Ellen says
Thank you so much Alix! Lentils are soooo good right? I try to put them in as much as I can!
Randi Tisdall says
I LOVE lentils!!! They go good in just about anything!! I've never had the original dish of this either lol, but I'm sure this is 100 times better anyway:) I rarely see spaghetti squash at my grocery but you inspired me to look for it again- I have to try this!!
Mary Ellen says
Aw, thanks Randi, I'm hoping it's better. I figure it's healthier!
Melissa | Vegan Huggs says
Such a delicious combo! I love that you used lentils for the bolognese. Looks so hearty & healthy <3
Mary Ellen says
Thank you Melissa! Lentils are my jam!