Vegan Lentil Bolognese

A deeply savory, meat-free Bolognese built on brown lentils and finely diced mushrooms simmered in a rich tomato-wine sauce with classic soffritto. Tossed with spaghetti for a hearty, plant-based take on the Italian classic.

By YumYum Editorial · Vegan & Vegetarian

Prep: 15 min · Cook: 35 min · Total: 50 min · Serves 4

Ingredients

• 3 tbsp olive oil
• 1 small onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 8 oz cremini mushrooms, finely chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1/2 cup dry red wine
• 1 cup brown or green lentils, rinsed
• 1 (28 oz) can crushed tomatoes
• 2 cups vegetable broth
• 1 tsp dried oregano
• 1 bay leaf
• 1 tbsp soy sauce
• to taste Salt and black pepper, to taste
• 12 oz spaghetti or tagliatelle
• to taste Fresh basil and vegan Parmesan, to serve

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat and sauté the onion, carrot, and celery (the soffritto) for 6-7 minutes until softened.
2. Add the finely chopped mushrooms and cook for 6-8 minutes until they release their liquid and it evaporates, browning slightly.
3. Add the garlic and tomato paste, and cook for 1-2 minutes, stirring constantly, until the paste darkens slightly.
4. Deglaze with the red wine, scraping up any browned bits, and simmer for 2-3 minutes until mostly reduced.
5. Stir in the rinsed lentils, crushed tomatoes, vegetable broth, oregano, and bay leaf, and bring to a simmer.
6. Cover partially and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened to a rich, meaty consistency.
7. Stir in the soy sauce for depth, remove the bay leaf, and season with salt and pepper to taste.
8. Meanwhile, cook the pasta in salted boiling water until al dente, then toss with the Bolognese sauce, adding a splash of pasta water if needed to loosen.
9. Serve topped with fresh basil and vegan Parmesan.