Save A hearty, vegan twist on classic Bolognese featuring rich tomatoes, earthy lentils, and fresh basil in a creamy, satisfying sauce—perfect for pairing with your favorite pasta.
I first made this creamy tomato basil lentil Bolognese when I wanted a satisfying weeknight dinner that felt cozy but still packed plenty of plant-based protein. The combination of lentils and vegetables simmered in a velvety tomato sauce quickly became a favorite in our kitchen, especially for family pasta nights.
Ingredients
- Lentil Base: 1 cup (200 g) dried brown or green lentils, rinsed; 2 cups (480 ml) low-sodium vegetable broth
- Vegetables: 1 tablespoon olive oil; 1 medium yellow onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced
- Sauce: 1 can (28 oz/800 g) crushed tomatoes; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/2 teaspoon crushed red pepper flakes (optional); Salt and black pepper to taste
- Creamy Finish: 1/2 cup (120 ml) unsweetened plant-based cream (such as oat, soy, or cashew); 1/4 cup (10 g) fresh basil leaves, chopped
- To Serve: Cooked pasta of choice (e.g., spaghetti, rigatoni); Vegan parmesan or nutritional yeast (optional)
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Instructions
- Cook lentils:
- In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes, or until lentils are tender but not mushy. Drain any excess liquid and set aside.
- Prepare vegetables:
- Meanwhile, heat olive oil in a large, deep skillet over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes, stirring occasionally, until vegetables are softened.
- Add garlic:
- Add garlic and cook for 1 minute until fragrant.
- Add tomatoes and seasoning:
- Stir in crushed tomatoes, tomato paste, oregano, thyme, red pepper flakes, salt, and black pepper. Bring to a simmer.
- Add lentils:
- Fold in cooked lentils. Simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens and flavors meld.
- Make it creamy:
- Reduce heat to low. Stir in plant-based cream and fresh basil. Simmer for 2–3 minutes. Adjust seasoning as needed.
- Serve:
- Serve over cooked pasta, topped with vegan parmesan or nutritional yeast if desired.
Save There's something special about gathering around the table with a big bowl of pasta after a busy day. My kids especially love sprinkling nutritional yeast on top and getting involved in prepping the veggies. This meal has become a regular request for cozy family dinners.
Required Tools
Medium saucepan, large deep skillet or Dutch oven, chefs knife, cutting board, wooden spoon
Allergen Information
Contains: None (check plant-based cream for nut or soy allergens). Always verify labels for vegan and allergen status.
Nutritional Information
Per serving, without pasta: Calories 260, Total Fat 6 g, Carbohydrates 38 g, Protein 13 g
Save Enjoy this comforting vegan Bolognese any night of the week, and don't forget extra basil on top for freshness.
Recipe Guide
- → What type of lentils work best?
Brown or green lentils are ideal as they hold their shape well and absorb flavors nicely during simmering.
- → Can I make it gluten-free?
Yes, by serving over gluten-free pasta, this dish becomes suitable for gluten-free diets without compromising taste.
- → How do I achieve the creamy texture?
Adding unsweetened plant-based cream such as oat or cashew cream near the end of cooking creates a smooth, rich finish.
- → What herbs complement this dish?
Dried oregano, thyme, and fresh basil enhance the savory tomato base and provide aromatic balance.
- → Can I prepare this in advance?
Absolutely. The dish develops more flavor when refrigerated and served within four days. Reheat gently before serving.
