Vegan Food blog

Lentil Bolognese

By Sylvia Fountaine | Feasting at Home • October 5, 2021 | Rate ★★★★★ 4.9 from 115 reviews | 309 comments

Rich and robust, this plant-based Lentil Bolognese is hearty, “meaty” and full of depth of flavor. Toss it with your favorite pasta, or spoon it over creamy polenta- either way, this simple nourishing vegan meal is one the whole family will enjoy. With a video!

The last few nights have been chilly here. The air smells of leaves and pine, and woodsmoke from chimneys nearby. It’s getting darker sooner, I’ve got my wool socks on and all I want to eat right now is pasta. And bread! Cozy comfort food.

So this is how this recipe came to be. Brian and I were both craving something rich and “meaty” the other day, something that would hold up to a glass of red wine, all the while staying plant-based. And here it is- Lentil Bolognese!

We made a big pot of this vegan Bolognese and tossed it with pasta the first night, then served over polenta the second night. I can’t decide which way I liked it better. Both were so good!

Ingredients in Lentil Bolognese

• Lentils- the smaller the better! I prefer Black Caviar lentils (or sub-French Green Lentils or Split lentils)
• Onions and garlic – for depth of flavor
• Carrots and celery- for sweetness and complexity
• Fresh oregano or thyme –or substitute 2 teaspoons dried Italian herbs
• Tomato paste – to add depth and richness
• Red wine -optional, to add complexity
• Fresh tomatoes –or sub canned tomatoes
• Veggie stock -or substitute water plus veggie boullion
• Hemp seeds (or toasted walnuts or pecans) for texture and richness
• Balsamic vinegar – for a punch of flavor and brightness

How to make Lentil Bolognese

Step one Saute onion in olive oil until fragrant.

Step twoAdd carrots, celery and garlic, continue cooking and stirring about 5 minutes. Add herbs and seasonings.

Step threeAdd tomato paste, browning it a bit. Deglaze -add a generous splash of red wine and cook this off. (Optional)

Step fourAdd tomatoes and their juices.

Add the lentils, hemp seeds or walnut nuts, and broth.

Toasted ground walnuts add really great flavor- but I like the ease of adding the hemp seeds– no grinding necessary!

Keep in mind the smaller the lentils the faster the bolognese will cook! These little black caviar lentils are the best- just 20 minutes of cooking time.

Step fiveBring to a boil and cover. Simmer for 20-30 minutes

Step sixOnce the lentils are tender, remove the lid and cook off some of the liquid.

Step sevenTaste and adjust seasonings, and stir in the balsamic vinegar.

Step eightServe! Spoon this over creamy polenta, or toss it with your favorite pasta. Keep it vegan if you like or top with parmesan or pecorino cheese.