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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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner
Cuisine: American
Servings: 6
Calories: 222kcal


  • 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


  • 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!


Nutrition Facts are for bolognese sauce only and do not include whatever pasta you choose to serve it with. 


Calories: 222kcal | Carbohydrates: 25g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Sodium: 253mg | Potassium: 724mg | Fiber: 9g | Sugar: 9g | Vitamin A: 438IU | Vitamin C: 17mg | Calcium: 90mg | Iron: 4mg