Vegan Spaghetti Bolognese with Lentils
Plant-based Bolognese sauce loaded with sauteed onions, garlic, bell pepper, mushrooms, and carrots simmered with red lentils, tomato passata, and aromatic herbs. Serve over spaghetti with vegan cheese, olives, and fresh basil for a hearty, satisfying meat-free pasta dinner.
Ingredients
- olive oil, extra virgin
- 9 oz spaghetti, or capellini
- 2 onions, peeled and minced
- 3 cloves garlic, minced
- 1 bell pepper, cut into small pieces
- 1 bunch mushrooms, cut into small pieces
- 2 carrots, cut into small pieces
- 3 ½ cups tomato passata
- 2 tablespoons tomato concentrate
- 1 package vegan ground meat, or 1 cup dried red lentils(optional)cooked brown lentils1:1vegan
reduces cook time
- ½ to 1 teaspoon, cayenne pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- black pepper, to taste
- vegan cheese, grated
- olives, chopped
Instructions
- 1
Heat a saucepan over medium heat and add a small amount of extra virgin olive oil
- 2
Peel and mince the onions and garlic, then cook in the hot olive oil, stirring occasionally
- 3
Add the pepper, oregano, dried basil, and cayenne pepper, mix well, and heat for about one minute
- 4
Cut the bell pepper, carrots, and mushrooms into small pieces and add to the onion mixture
- 5
Add the red lentils, tomato passata, and tomato concentrate, mix well, and simmer for at least 30 minutes until the lentils are cooked, or less time if using vegan ground meat
- 6
Cook the spaghetti according to package instructions
- 7
Taste the sauce and season with additional pepper as needed
- 8
Serve with toasted pine nuts, chopped olives, fresh basil, nutritional yeast, and/or grated vegan cheese
Tips
If using red lentils, simmer for at least 30 minutes until fully cooked; vegan ground meat requires less cooking time
Toast the pine nuts lightly before serving for enhanced flavor
Taste and adjust seasonings after simmering, as flavors develop over time
Good to Know
Refrigerate in airtight container for up to 4 days; freeze for up to 3 months
Prepare sauce completely 1 day ahead; reheat and cook pasta fresh before serving
Serve hot over cooked spaghetti with vegan cheese, fresh basil, chopped olives, and toasted pine nuts on the side
Common Mistakes
Do not skip the initial simmering of spices to avoid flat, unblended flavors
Do not overcook lentils to avoid mushy, disintegrated sauce
Substitutions
Dairy-Free Swaps
Vegan Options
reduces cook time