Name: Lentil Bolognese
Prep time: 10 min
Total time: 60 min
Yield: serves 6 people
Cuisine: Slovenian
Ingredients: 3 tbsp olive oil; 1 onion; 2 celery stalks; 2 carrots; 3 garlic cloves; 1 tbsp tomato paste; 1 tsp dried thyme; 1 tsp dried oregano and 1 bay leaf; 1 tbsp balsamic vinegar; 500 g (2 1/2 cup) dried brown or green lentils; 750 g (3 1/3 cup) tomato passata; 1000 ml (4 cups) water or vegetable stock; 1 tsp diced parsley (to serve)

Lentil Bolognese

We first made Lentil Bolognese a couple of months ago for our then 10-Month old baby. Our goal was to cook something delicious and nutritious and incorporate legumes so that he would like it. So lentil bolognese came to mind. Not only did he love it, but we loved it too. It’s a simple dish, yet comforting, hearty, and full of flavor. You can use canned lentils if you’re short on time, which significantly shortens the cooking time, but we prefer dry lentils. This recipe takes about 15 active minutes to make; the sauce cooks itself on the stove the rest of the time. This recipe is excellent for meal-planning too. You can make a big batch ahead, then store it in a fridge for a couple of days or in the freezer for a couple of months.

A comforting vegan meal for any day of the week

We both adore this dish, and so does our 1-year old Adam. These are the top reasons why we think you will like it too:

the sauce is creamy, flavorful, filling
a simple recipe for any day of the year
you can easily freeze or store the sauce for later
an excellent dish for babies who start eating solids (our kid ate this dish blended at ten months)
vegan, dairy-free, and gluten-free
the meat lovers will adore this recipe too

How to make vegan lentil bolognese at home

The preparation of this vegan bolognese is super simple. It only takes 15 active minutes to make; the remaining time, the lentil sauce will cook on its own. The ingredients are easily accessible and affordable. Here you will find a short overview of the recipe.

Soak the dried lentils - skip this step if you are using canned lentils.
Sauté the vegetables.
Add the spices and tomato paste.
Add the drained lentils, tomato passata, and water or vegetable broth.
Cook until the lentils are soft.
Serve with your favorite side dish.

What to serve with this vegetarian bolognese

Serve this beautiful meal with one of these sides:

Cooked pasta
Cooked potatoes
Creamy polenta
Best Mashed Potatoes
Creamiest Mashed Cauliflower

Often asked questions and answers

Here are some of the most often asked questions and answers. If you have any other questions, don't hesitate to ask in the comments below.

Can I use canned lentils in this recipe? Sure. In that case, drain the lentils and cook for 15 minutes.
Do we have to soak the lentils, or can we add them straight from the bag to the pot? We can add the lentils straight to the pot, but this will increase the cooking time by approximately 30 minutes.
Do we need to wash lentils? It's best to wash the lentils before using them, especially if the bag is already open.
Can we use other types of lentils? We recommend using green or brown lentils. Red lentils tend to fall apart quickly, so the dish's texture won't be the same.

Storing and freezing

There are two ways to store this delicious Lentil Bolognese.

Keep the chilled homemade Lentil Bolognese, in the fridge, for up to 3 days. Before serving, reheat in the microwave oven or using a skillet.

Feel free to freeze the bolognese too. Place it in a freezer-friendly container and place it in the freezer for up to 3 months. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or using a pot.

Try these meatless recipes too

Ingredients