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 green lentil bolognese recipe, you will enjoy my Easy Vegan Red Lentil Curry and Vegetarian Stuffed Peppers With Lentils.
Why This Recipe Works
- This green 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 them throughout the week.
- This green lentil bolognese is a great weeknight dinner option, as it's ready in just 30 minutes.
Green Lentil Bolognese Ingredients
See the recipe card for full information on ingredients and quantities.
- Green lentils: Select good-quality lentils for this green lentil bolognese recipe and follow the instructions on the packaging before cooking.
- Onions and garlic: Fresh onions and garlic add delicious flavor to this dish; however, you can swap them with garlic powder and onion powder if you don't have any to hand.
- Vegetable broth: You can use homemade broth or shop-bought. If you don't have any to hand, swap it with water.
- Vinegar: Use white wine vinegar or balsamic vinegar for this recipe.
- Chopped tomatoes: I use diced canned tomatoes for this vegan lentil bolognese recipe, but you can use plummed tomatoes and blend them instead for a smoother base.
Tips and Substitutions
- Cooking: I constantly checked the bolognese to ensure that the lentils did not overcook, as it's essential that they still have a bite in this recipe.
- Lentils: For optimal results, always follow the instructions on the packaging. Some lentils require only a quick rinse before cooking, while others need to be soaked for a few hours. This attention to detail will help you consistently achieve a delicious and satisfying dish.
- Pasta: Pair this green lentil bolognese with your favorite accompaniments! Serve with penne, linguine, potatoes, rice and much more.
How to Make Green Lentil Bolognese
- Drizzle some oil into a large saucepan and warm it over medium heat. Add the chopped onions and garlic, and let them cook gently over low heat for a few minutes, until they’re fragrant.
2. Next, pour in the chopped tomatoes and vegetable stock. Stir in the tomato purée, vinegar, Worcestershire sauce, a pinch of salt, pepper, and a sprinkle of oregano.
3. Stir well, bring it to a boil and cook on medium heat for 6–8 minutes.
4. Next, add the lentils. Taste and adjust the seasoning as needed. Then reduce the heat to low or medium and let it simmer for 10–12 minutes, stirring occasionally, until the lentils are tender and soft.
5. Then reduce the heat to low or medium and let it simmer for 10–12 minutes, stirring occasionally, until the lentils are tender and soft.
6. Garnish this tasty green lentil bolognese with chopped parsley and serve with any pasta of your choice. You may also enjoy this Chickpea Tomato Curry.
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? This dish can be refrigerated for up to a week in an airtight container.
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.
Notes
- Cooking: It’s key to keep a bit of bite for the perfect texture in this dish.
- Lentils: Be sure to check the package instructions before cooking, as some lentils require a rinse, while others may need a soak. Following those little details makes all the difference for a tasty result.
- Pasta: This green lentil bolognese pairs well with almost anything; toss it with penne, swirl it into linguine, or spoon it over potatoes or rice.
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