Easy Vegan Red Lentil Bolognese
Easy Vegan Red Lentil Bolognese- red lentils and walnuts make for a hearty sauce that’s packed full of protein, iron and heart healthy omega-3s. Comes together in just 30 minutes!
I’ve been meal planning for so long that it feels like my religion at this point. I do it once per week, every week so that we can avoid multiple trips to the store. Not just because of recent events. This is something I’ve done for over a decade. Call me crazy but I’m a food blogger that hates going grocery shopping.
One thing that I find makes meal planning so much easier is having designated nights for certain meals. For example:
- Spaghetti Monday
- Taco Tuesday
- Pizza Wednesday
- Salad Thursday
- Burger Friday, etc.
I realize that doesn’t sound like the healthiest lineup of meals but when you cook plant-based versions made with whole foods, all of those options can be really nutritious! Like this red lentil bolognese. It’s become my go-to for spaghetti night. A combination of red lentils and walnuts makes for a hearty sauce that’s packed full of protein, iron and heart healthy omega-3s. Plus you can easily serve it with zucchini noodles for a lighter option!
Simple Ingredients
What I love about this vegan bolognese is that it’s made almost entirely from pantry ingredients!
- Onion and Garlic- These are the only two produce items you’ll need.
- Red Lentils- I prefer to use red lentils for this recipe because they cook quickly and lose their shape a bit easier than green lentils which makes for the perfect texture.
- Diced or Crushed Tomatoes- Depending on whether or not you prefer a chunky texture, either diced or crushed tomatoes will work. You’ll pour them in the pot along with their juices.
- Tomato Paste- This is a must for rich and robust tomato flavor.
- Dried Herbs- Dried basil and oregano are my go-to for spaghetti sauce but feel free to use whatever herbs you like!
- Walnuts- Finely chopped walnuts add texture and heartiness to the sauce while also providing a boost of protein and healthy fats.
Made In Just One Pot
Here’s how easy this red lentil bolognese is to make:
- Sauté the onion and garlic in olive oil.
- Add the diced/crushed tomatoes, tomato paste, salt/pepper and dried herbs.
- Pour in the broth and red lentils. Bring to a simmer and cook until lentils are tender.
- Stir in finely chopped walnuts.
- Serve warm and enjoy!
Possible Variations
- Make it Nut-free: Omit the walnuts or substitute finely chopped sunflower seeds. I recommend using a food processor for the best texture.
- Lighten it Up: Serve with spiralized zucchini noodles for a lower carb option.
- Add More Vegetables: Finely chopped bell pepper, carrots or mushrooms would all make great additions.
Looking for more vegan pasta recipes?
- Roasted Broccoli and Chickpea Lemon Pasta
- Lemon Cream Pasta with Spinach
- Creamy Tomato Spinach Pasta
- Tomato Corn Orzo with White Wine Butter Sauce
- Creamy Cauliflower Hemp Alfredo Sauce
- One-Pot Summer Vegetable Skillet Lasagna
Easy Vegan Red Lentil Bolognese
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, finely chopped
- 3-4 garlic cloves, minced
- 30 ounces diced or crushed tomatoes
- 3 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt & pepper
- ½ cup dried red lentils, rinsed and picked over
- ½ cup vegetable broth , or water
- ½ cup walnuts , finely chopped
Instructions
- In a large pot or skillet, warm the olive oil over medium heat. Add the onion and cook for 3 minutes, until translucent. Next add the garlic and cook for an additional 2 minutes.
- To the pot, pour in the tomatoes with their juices, tomato paste, herbs, salt & pepper. Stir to combine. Add the lentils and broth then bring to a boil. Reduce to a simmer and cook for 15-20 minutes, until lentils are tender and broth has absorbed.
- Lastly, stir in the walnuts and cook until heated through. Serve warm with cooked pasta and enjoy!
Broth? How much? I assume veggie broth.
I’m sorry for leaving that out! Yes, veggie broth and 1/2 cup is the amount. Thank you for noticing!
Girl, I am totally with you. If I don’t plan out dinners and go food shopping, I feel like I come home with so much randomness & nothing to make complete meals! For awhile there since the pandemic started, I was only going shopping once every 3 weeks.. whew, it was like a workout haha, but lately I’ve been going around every 2 weeks & it’s very doable with a bit of planning!
On another note, I love doing a weekly pasta night! And I dig the idea of sneaking lentils into a pasta meal. Will definitely be trying this recipe lady!
Lentils are such a super food that are underappreciated in the modern world. Always happy to see some recognition for those red little circles!
tried this recipe and it turned out great! the only comment I would have is that the lentils take closer to 1 hour to cook, instead of 30 minutes
That’s unusual but it’s possible if your lentils were old. Typically red lentils don’t take longer than 30 mins to cook.
I think you should cover this for the 15-20 minutes. My red lentils aren’t completely cooked either and its been at least 30 minutes and this is a new package of lentils.
This was an easy and very delicious recipe. I will definitely make it again!
I’ve been making red lentil Bolognese for some time but the walnuts really make it, esp when blitzed in a food processor.
Lovely taste but 45 mins and the lentils were still hard, I’ll pre- cook them next time
OMG but this was so easy and so delicious! I added grated carrot and finely chopped mushroom and enjoyed every mouthful – the walnuts totally make it! Thanks for sharing!
I followed the recipe exactly and it was a delicious hit with the whole family! I have already shared it with several friends.
Thank you!
It would be helpful if you listed you were using split red lentils or whole red lentils. It will affect the cooking time.
The recipe calls for red lentils but you can use split red lentils if you like. You’re right in that the split red lentils will cook faster.