This flavorful Green Lentil Bolognese is made with easy to find ingredients in 30 minutes. Serve as dinner with spaghetti, potatoes or bread.
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Make this rich vegetarian green lentil bolognese for a quick weeknight dinner! I paired this bolognese with spaghetti, and it was a hit—even the meat eaters couldn’t get enough! Lentils make an excellent meat substitute, absorbing flavors beautifully when cooked in a sauce.
If you like this recipe, you will enjoy my Easy Vegan Red Lentil Curry and Vegetarian Stuffed Peppers With Lentils.
Why This Recipe Works
- This lentil bolognese is a crowd-pleasing favorite that works well with plain pasta, Quick Indian Turmeric Rice or Air Fryer Sweet Potatoes.
- You can easily adjust the seasoning to suit your taste.
- It is easy to store leftovers and enjoy it throughout the week.
- It's ready in 30 minutes!
Tips and Substitutions
- Cooking: I constantly checked the bolognese to make sure that the lentils did not overcook because it's important that the lentils still have bite in this recipe.
- Lentils: To ensure the best results, always follow the instructions on the packaging. Some lentils need just a quick rinse before cooking, while others require soaking for a few hours. This attention to detail will help you achieve a delicious and satisfying dish every time.
- Pasta: Pair this lentil bolognese with anything you wish! Serve with penne, linguine, potatoes, rice and much more.
Recipe FAQs
Vegan lentil bolognese can be frozen for up to a month! Refrigerate for 3-5 days.
Uncooked lentils can last forever in your pantry if the area isn’t too hot. Dry and cool locations are better for long-term storage of uncooked lentils.
But what about your already-cooked beans? The dish you just made can be refrigerated for up to a week, but it’s essential to listen to your instinct and let your gut decide.
More Delicious Legume Recipes
Green Lentil Bolognese
Equipment
- Saucepan
Ingredients
- 200 g of green lentils (washed)
- 1 can of chopped tomatoes
- 2-3 tablespoon tomato puree
- Salt to taste
- Pepper to taste
- 1-2 teaspoon of Worcester sauce
- 1-2 teaspoon of vinegar
- ½ onion
- 2 cloves garlic (crushed)
- A pinch of oregano
- 1 cup of vegetable stock
- A splash of vegetable oil
Instructions
- Heat oil in a large saucepan. Add chopped onions and garlic. Cook on a low heat for a few minutes or until soft.
- Pour in chopped tomatoes and vegetable stock. Add tomato puree, vinegar, worcester sauce, salt to taste, pepper to taste and a pinch of oregano to the saucepan and stir. Bring to a boil and leave to cook on medium heat for 6-8 minutes.
- Add lentils to the sauce pan and bring to a boil and adjust the seasoning if necessary. Cook on a low/medium heat for 10-12 minutes and stir from time to time until lentils are soft.
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