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A white bowl filled with vegan bolognese

Vegan Lentil Bolognese

Planted in the Kitchen
This vegan and vegetarian bolognese sauce is full of fresh vegetables, lentils, and makes a great hearty plant based sauce.
5 from 11 votes
Prep Time 5 mins
Cook Time 35 mins
Total Time 1 hr 40 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 301 kcal


  • 1 tablespoon olive oil extra virgin
  • 1 yellow onion
  • 2 celery ribs
  • 2 carrots
  • 2 garlic cloves
  • 1 cup fresh tomatoes
  • ½ cup red lentils uncooked
  • 1 24 oz jar of pasta sauce
  • ½ cup water


  • Start by rinsing and preparing the lentils according to package instructions, taking extra caution not to overcook them.
  • Prep the vegetables according to the ingredient list, then sauté the carrots, celery, onion, garlic, and tomatoes in a large pot or pan for about 10 minutes, or until the veggies have softened.
  • Add the jarred tomato sauce and water to the pot and bring to a boil. Once it has reached a boil, lower to a simmer and cover. Continue to simmer for about 20 minutes.
  • Stir in the lentils, allow to cool slightly before serving over your favorite pasta.


You can add ¼ teaspoon of crushed red pepper if you want the sauce to have some heat.
This sauce can be stored in the fridge in an airtight container for up to 5 days. 


Calories: 301kcal
Keyword Lentil Bolognese, lentil bolognese recipe, lentil bolognese vegan, one pot pasta, red lentil bolognese, Vegan Bolognese, vegan meat sauce, vegetarian bolognese sauce
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