Hearty Vegan Lentil Bolognese with Crushed Tomatoes
This rich and satisfying plant-based take on classic Bolognese sauce combines tender cooked lentils with aromatic herbs and a robust tomato base. The lentils provide hearty texture and protein while Italian seasoning adds authentic Mediterranean flavor. Perfect for weeknight dinners or meal prep, this versatile sauce pairs beautifully with pasta, zucchini noodles, or grain bowls. The long simmer develops deep, complex flavors that rival traditional meat-based versions.
Ingredients
- 1 Tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 Tbsp Italian seasoningequal parts dried basil, oregano, and thyme1:1vegan
Mix your own blend for fresher flavor
Full guide → - 1 tsp salt
- ½ tsp pepper
- 1 pinch red pepper flakes(optional)
- 2 cups cooked lentils1 cup dry lentils, cooked according to package directions1:1vegan
Use about 1/2 cup dry lentils per cup cooked
- 28 oz crushed tomatoes
- 28 oz tomato sauce
Instructions
- 1
Add olive oil to a large saucepan or Dutch oven over medium heat
- 2
Once oil is hot, add onion and cook until translucent and slightly caramelized
- 3
Add garlic, Italian seasoning, salt, pepper and red pepper flakes if using, cook for additional minutes
- 4
Add lentils, crushed tomatoes, and tomato sauce
- 5
Bring sauce to a boil then reduce heat to low
- 6
Cover and cook for at least specified time
- 7
Serve with pasta or veggie noodles of choice
Tips
Use green or brown lentils for best texture - they hold their shape better than red lentils during the long simmer.
For richer flavor, add a splash of red wine when you add the tomatoes and let it cook down.
Double the batch and freeze half - this sauce freezes beautifully for up to 3 months.
Good to Know
Refrigerate in airtight container for up to 5 days. Freezes well for 3 months.
Can be made 1-2 days ahead and reheated. Flavors actually improve overnight.
Serve hot over pasta, zucchini noodles, polenta, or grain bowls. Garnish with fresh basil if desired.
Common Mistakes
Don't skip the initial onion cooking time to avoid raw onion flavor
Keep heat low during simmering to prevent sticking and burning
Substitutions
Use about 1/2 cup dry lentils per cup cooked
Mix your own blend for fresher flavor
Full guide →FAQ
Can I use dry lentils instead of cooked?
Yes, use about 3/4 cup dry lentils. Add them with extra broth or water and simmer longer until tender, about 25-30 minutes total.
How long does this keep in the refrigerator?
Store covered in the refrigerator for up to 5 days. The flavors actually develop and improve after a day or two.
Can I freeze this sauce?
Absolutely! Cool completely and freeze in portions for up to 3 months. Thaw overnight in refrigerator and reheat gently on stovetop.