Vegan Bolognese

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This comforting and hearty Vegan Bolognese is so delicious. It's one of those recipes that will be your go-to recipes, seriously!

Vegan Bolognese

Serve this vegan bolognese recipe with your favorite pasta or zucchini pasta and your family and friends will be amazed how flavorful it tastes!

Vegan Lentil Bolognese


So recently we went out of town for 3 days. When we got back my son Daevyd wanted pasta with sauce. I check the cupboards and couldn’t find any spaghetti sauce in sight.

All I found was a can of crushed tomatoes. Before leaving I made sure I prepared all the fresh fruits and vegetables that I wouldn’t normally put in the refrigerator. So all my tomatoes were used up. I decided to prepare lentil Bolognese or lentil ragu with the canned tomatoes and we were all blown away by the delicious results.

Vegan Bolognese

I personally love lentils, they are high in protein, very nutritious and can be prepared without soaking and I have made other amazing recipes like my:

How to Make Brown Lentil Bolognese

Sort, wash and cook brown lentils, my preferred lentil is brown or green but you can also use red lentils but I wanted the robust and earthy flavor that you get from brown lentils.

Make the sauce by sauteing, onion, garlic, celery, bell peppers, and carrots, then cooked the vegetables down with the organic crushed tomatoes until thick. I seasoned with basil, oregano, and thyme. Being from the Caribbean, thyme is one of my favorite herbs to use. I just love how it enhances the flavor of my dishes.

Serve over gluten-free pasta and sprinkle with vegan Parmesan cheese.

Vegetarian Bolognese Sauce Recipe

I was also expecting company so I had very little time to unpacked and prepare the guest room so this dish was a Godsend. It is quick and easy to prepare,  perfect to feed a crowd and its heart and filling. We all had seconds.

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(Per 100g)
  • Energy: 312 kcal / 1304 kJ
  • Fat: 4 g
  • Protein: 16 g
  • Carbs: 54 g

Cooking Time

  • Preparation: 10 min
  • Cooking: 25 min
  • Ready in: 35 min
  • For:
  • 6 servings



  1. If using dried lentil, sort and rinse lentil, drain and place in a large saucepan with 3 cups of water.
  2. Bring to boil on medium-high heat, cover leaving the lid slightly open.
  3. Reduce heat to simmer for about 30-40 minutes. Set aside.
  4. Heat oil on medium high heat. Add onions and cook until soft, about 3 minutes.
  5. Stir in garlic, bell ppper, celery and carrots.
  6. Add, chopped tomatoes, basil, thyme, oregano, sugar and cayenne pepper.
  7. Cover and simmer for 20 minutes until sauce thickens.
  8. Stir in lentils and salt to taste.
  9. While sauce is cooking, cook spaghetti.
  10. Bring water to boil in a large pot.
  11. Add spaghetti and cook according to package directions. Drain.
  12. Serve spaghetti topped with lentil bolognese sauce.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Philly
    April 12, 2018

    Made this many times.. Daughter and I love it… So easy…Never thought lentils with sauce…. Good idea.. ??

    • Michelle Blackwood
      April 13, 2018

      Thank you Philly, so happy for your feedback and I’m happy that you and your daughter loved it.

  2. Adaleta Avdic
    September 25, 2016

    This looks like such a tasty recipe, and I just love how incredibly delicious this looks. It’s really making me feel like I need a whole lotta dinner! xx Adaleta Avdic