Lentil Bolognese with Spaghetti (Easy & Vegan)

Ingredients

• 15 ml (1 tbsp)olive oil
• 125 g (4.4 oz)red lentils
• 1onion, chopped
• 1carrot, chopped
• 1 small stickcelery, chopped (optional)
• 113 g (4 oz)mushrooms, chopped
• 2 clovesgarlic, minced
• 15 ml (1 tbsp)tomato paste
• 255 g (9 oz)strained tomatoes
• 198 g (7 oz)chopped tomatoes
• 240 ml (1 cup)vegetable broth
• 10 ml (2 tsp)Italian seasoning blend
• 5 ml (1 tsp), or to tasteraw cane sugar
• to tastesalt and pepper
• 255 g (9 oz)spaghetti, or gluten-free pasta
• to tastevegan Parmesan, or nutritional yeast flakes
• to tastefresh herbs of choice

Instructions

1. 1

   Soften the onion

   Warm the olive oil in a frying pan over a medium heat. Add the onion and sauté for about 2 minutes, until translucent.

2. 2

   Cook the vegetables

   Add the carrot, celery if using, mushrooms, salt and pepper. Sauté for 5–7 minutes, until the mushrooms have cooked down and are beginning to turn golden.

3. 3

   Add aromatics

   Stir in the tomato paste, Italian seasoning and garlic. Cook for a further 1–2 minutes.

4. 4

   Simmer the sauce

   Add the lentils, strained tomatoes, chopped tomatoes and vegetable broth, then stir to combine. Bring to the boil, cover and reduce the heat to low. Simmer for about 15–20 minutes, until the lentils are cooked and the sauce has thickened. Add more water if needed to adjust the consistency, then taste and adjust the salt, pepper and seasoning.

5. 5

   Cook the spaghetti

   Meanwhile, cook the spaghetti in salted water until al dente, then drain.

6. 6

   Serve and garnish

   Spoon the lentil bolognese over the spaghetti. Finish with vegan Parmesan or nutritional yeast and fresh herbs, if desired.

What is lentil bolognese?

Bolognese is an Italian-style tomato and vegetable sauce traditionally served with pasta. This plant-based take uses lentils and mushrooms to make a substantial sauce without meat.

Red lentils cook in the tomato mixture, helping it thicken as they soften. The result is a practical, one-pan sauce that works with spaghetti and can also be made with gluten-free pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 366 calories, 18g protein, 66g carbs, 2g fat.

The spaghetti and lentils provide most of the carbohydrates, while the lentils also contribute protein. Olive oil supplies most of the fat, with mushrooms and vegetables adding bulk to the sauce. For a more balanced plate, serve with a side of vegetables or salad.

Build the vegetable base

Onion first: give it about 2 minutes in the oil so it softens before the other vegetables go in.

Carrot and celery: these add the familiar vegetable foundation; the celery is optional, so the sauce still works without it.

Mushrooms: cook them for 5–7 minutes, until reduced and beginning to brown. This helps avoid adding them to the sauce while they are still releasing a lot of moisture.

Let the tomato paste cook

Tomato paste, seasoning and garlic go in before the liquids. Stir and cook them for 1–2 minutes so they are well mixed through the vegetables.

Keep the heat moderate and stir often during this short step, particularly once the garlic is in, to keep the mixture from catching on the pan.

Check the lentils and sauce

Simmering: cover the pan and cook on a low heat for about 15–20 minutes. The lentils should be cooked through and the sauce thickened before serving.

Consistency: if the sauce gets thicker than you like before the lentils are done, stir in more water. Once the lentils are tender, taste and adjust the salt, pepper and seasoning.

Cook the pasta separately

Boil the spaghetti in salted water while the sauce simmers, and drain it when it is al dente. Cooking it separately makes it easier to control the pasta’s texture.

Gluten-free pasta: use it in place of the spaghetti if preferred, following its packet directions for cooking.

Finish with toppings

Vegan Parmesan or nutritional yeast adds a savoury finish, while fresh herbs bring a fresh note to the tomato sauce. Add either at the table so each serving can be garnished to taste.

Serve the sauce over the spaghetti rather than stirring the pasta into the pan, which makes it simple to portion the two separately.

Recipe notes & tips

• Chop the onion, carrot, celery and mushrooms before heating the pan so they are ready to add in sequence.
• Let the mushrooms cook until reduced and starting to brown before adding the tomato paste.
• Stir the tomato paste, seasoning and garlic frequently during their short cooking time.
• Check the lentils near the end of the simmer and add water if the sauce thickens too much.
• Drain the spaghetti when it is al dente and serve it with the sauce straight away.

Variations

• Skip the celery: leave it out if you do not have any or prefer the sauce without it.
• Use gluten-free pasta: swap in your preferred gluten-free pasta and cook it according to its packet directions.
• Choose the garnish: finish with vegan Parmesan or nutritional yeast flakes.
• Change the herbs: use fresh herbs of your choice to garnish the finished dish.

Common mistakes to avoid

• Adding mushrooms too soon: cook them until reduced and beginning to brown before adding the tomato paste.
• Skipping the short tomato-paste cook: stir it with the seasoning and garlic for 1–2 minutes before adding liquids.
• Cooking the sauce too dry: add more water if needed while the lentils simmer.
• Serving undercooked lentils: continue simmering until they are cooked through and the sauce has thickened.
• Overcooking the spaghetti: drain it when al dente rather than leaving it in the salted water.

How to store

Store leftover sauce and spaghetti in separate airtight containers in the fridge and use within 3 days. Reheat the sauce in a pan until hot, adding a little water if it has thickened; reheat the pasta separately or briefly toss it with the sauce.

Frequently asked questions