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lentil bolognese served with spaghetti squash
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5 from 2 votes

Lentil Bolognese

This quick and easy lentil Bolognese is a vegan twist on the classic Italian meat sauce. Serve it with spaghetti squash or pasta!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course, Side Dish
Cuisine: American, Italian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Calories: 251.39kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • ½ teaspoon red chili flakes Double for a spicier sauce
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon sea salt
  • 1 carrot, ribboned
  • 1 cup red lentils (rinse and check for pebbles)
  • 24 ounce jar tomato sauce (pasta sauce) I used tomato basil pasta sauce
  • 2 cups water
  • To Serve: spaghetti squash or pasta
  • To Serve: Parmesan or vegan Parmesan

Instructions

  • Heat oil in a large pan or wok over medium-high heat.  
  • When the oil is hot and begins to ripple, add onions, red chili flakes, chili powder, and smoked paprika.  Sauté 3-4 minutes, until the spices are fragrant and the onions are translucent. 
  • Add carrots, sauté 1-2 minutes.
  • Add lentils and stir. Add tomato sauce and water.
    Bring to a boil, then cover pan and reduce heat to medium-low. 
  • Simmer until most (but not all) of the water has absorbed and the lentils soften, about 15 minutes.
  • Serve with spaghetti squash or pasta, and top with Parmesan (vegan or dairy).
  • Leftovers:
    Store leftovers in the fridge, and use within 3-4 days.
    Make Ahead and Freeze:
    Let lentils cool to room temperature, and freeze for up to 6 months.

Nutrition

Calories: 251.39kcal | Carbohydrates: 40.85g | Protein: 14.47g | Fat: 4.52g | Saturated Fat: 0.64g | Sodium: 1215.28mg | Potassium: 1102.87mg | Fiber: 17.61g | Sugar: 10.14g | Vitamin A: 3770.38IU | Vitamin C: 16.82mg | Calcium: 62.42mg | Iron: 5.42mg