This easy French green lentil bolognese will blow you away. With a few humble ingredients, hearty lentils are transformed into a magical and flavorful vegan "meat sauce". It's heavy on flavor, high in protein, and easy to make. Since meat sauce is a favorite of most people, especially kids, this vegan version is sure to be a hit with the whole family!
What are Green Lentils?
I know it can be a little hard to tell by looking at them, but these French lentils technically fit in the "green lentil" category.
What does that actually mean?
I have never met a lentil I don't like, but French green lentils have a slightly less earthy taste than other varieties. They also hold their shape better and are firmer in texture.
Since French lentils give this vegan lentil bolognese a meatier texture, this is one of my favorite vegan "meat sauce" recipes ever!
Why you’ll love this Vegan Bolognese Recipe
- Hearty, meaty texture and flavor without a single speck of meat
- The rich tomato sauce tastes fresh and vibrant
- Perfect weeknight dinner recipe since it's ready in just 30 minutes!
- Make a big batch and reheat the leftovers for easy meal prep all week long
- Easy alternative to traditional meat sauce and a nice option for new vegans who miss their old favorites
- Great way to serve more fiber and veggies, especially to picky eaters
Ingredients for the Best Lentil Spaghetti Bolognese
Using French lentils might sound a little fancy, but they're a very inexpensive ingredient. In fact, this whole dish relies on inexpensive pantry staples and storage crops, like canned tomatoes, dry pasta, long-lasting carrots and onions, and spices. This makes it budget-friendly and an easy way to feed a crowd for less.
- Olive oil - You need just a drizzle of olive oil to bring out the flavors from the fresh veggies.
- Vegetables - Aromatic onions and garlic give the sauce some amazing flavor. Carrots lend a little sweetness.
- Dry French lentils - These are a type of green lentils and have the perfect texture and flavor for this not-so-meaty sauce.
- Vegan beef bouillon - To add some depth to the sauce I use a vegan beef base. I used Mushroom brainiac from Mala Girl, my favorite broth company. You may use any dried or canned beef bouillon that you like. Just be sure it is of the lower sodium variety or the sauce will be too salty. Perhaps wait until the end to add any salt until you taste it first. Food tends to get saltier as it cooks so waiting until the end to add it is good practice.
- Seasonings - I love adding smoked paprika to almost everything and here it lends a welcome smoky undertone which adds to the meatiness. I add crushed red pepper because I like a little bite but if you do not, simply omit that ingredient.
- Crushed tomatoes - Crushed tomatoes bring some tang.
- Whole wheat pasta - I chose a high protein lentil penne pasta for the extra protein and complex carbohydrates. Any type of pasta will work, though, so choose your favorite pasta.
Pro tip: To make this recipe gluten-free, simply substitute gluten-free pasta for the whole wheat.
How to Make Green Lentil Bolognese Sauce
My very favorite thing about this easy lentil bolo is how quickly it develops flavor. You definitely don't need to spend hours in the kitchen letting the flavors come together, especially if you use the right ingredients and seasonings. You're basically layering flavor over time, starting with the aromatics, then the bouillon and bay leaves. Once the lentils are tender, the dish is nearly ready to serve!
- Put on water to boil and cook the pasta until al dente while you make the sauce.
- Heat a large, deep skillet over medium heat. Add olive oil, garlic, onion and carrots and cook for 5 minutes until fragrant.
- Add water, bouillon, bay leaves, smoked paprika and lentils and bring to the boil. Cook for about 20 minutes until lentils are soft.
- Add crushed tomatoes, salt, and crushed red pepper and simmer to meld the flavors. The sauce will be thick and hearty and lentils will be soft yet hold their shape when it is finished.
- Toss cooked pasta in the sauce.
Storing Suggestions
Allow any leftover vegan bolognese to cool to room temperature then store in an airtight container in the fridge for 3-4 days. To reheat, warm in a sauce pan on the stove and add to freshly cooked pasta or heat leftover sauced pasta in the microwave.
Tips for Making the Best Vegetarian Lentil Bolognese
- Heat it up. If you prefer a spicier sauce, add some red pepper flakes or a couple of dashes of cayenne pepper.
- Make a double batch. This is one of those recipes that tastes even better as it sits. Make a double batch and use it for your recipes all week! Just like traditional bolognese, you can serve it as a pasta sauce, add it to lasagna, scoop it up with sliced baguettes, and more.
- Watch the salt. Bouillon tends to be really salty and if you add too much additional salt to the pasta water or the sauce, your dish can be on the too-salty end of things. I recommend adding little to no salt at first, then seasoning to taste just before serving.
- Add the tomatoes after the lentils soften. Lentils can be a little bit picky sometimes. The acidity in tomatoes can cause them to stop cooking, staying like hard little rocks in the sauce instead of softening up. The trick is to let them cook first, then add the tomatoes. Easy fix.
FAQs
Yes, regular brown lentils would work really well in this recipe since they have a similar texture and flavor. Unfortunately, I do not recommend using red lentils. They are split in half, which makes them cook (and disintegrate) much faster than other types. They're more likely to turn to mush and won't have nearly the same bite.
I like to treat this bolognese similar to traditional bolognese - served over pasta with grated vegan parmesan cheese and a sprinkle of fresh basil or parsley. To make it more satiating, I do like to add roasted cauliflower and wilted spinach. You can also pair it with a nice salad and the tanginess of the vinaigrette will help balance the heartiness of the sauce.
I get it - the idea of adding "beef" to the recipe probably feels a little iffy. The right vegan bouillons will give you a similar heartiness but without any animal products! You can use vegetable broth in a pinch, but the flavor won't be nearly as deep and savory.
Other Delicious Vegan Italian Recipes
- Vegan Italian Eggplant Pasta Bake
- Vegan Baked Ziti
- Vegan Stuffed Shells with Tofu Ricotta
- Tempeh "Sausage" and Peppers Pasta
- Cheesy Vegan Lasagna with Tofu Ricotta
Love this recipe? Drop a comment below to share your experience with others!
Craving more? Explore all of my free ebooks or come hang out with over 1 million other plant-based foodies on Instagram!
Easy French Green Lentil Bolognese
Ingredients
- 1 onion small dice
- 4 garlic cloves minced
- 1 carrot peeled and cubed
- 1 cup dry French lentils
- 3 cups water
- 1 tbsp Vegan Beef Bouillon Mala Girl Mushroom Brainiac or any brand that you like
- 1 tbsp smoked paprika
- 3 bay leaves
- 22 oz crushed tomatoes
- 1 tsp salt
- 1 pinch crushed red pepper
- 16 oz Whole Grain Pasta
- 1 tbsp olive oil
Instructions
- Put on water to boil and cook the pasta in the background while you make the sauce.
- Heat a large and deep skillet over medium heat. Add olive oil, garlic, onion and carrots and cook for 5 minutes until fragrant.
- Add water, bouillon, bay leaves, smoked paprika and lentils and bring to the boil. Cook for about 20 minutes until lentils are soft.
- Add crushed tomatoes, salt, and crushed red pepper and simmer to meld the flavors. The sauce will be thick and hearty and lentils will be soft yet hold their shape when it is finished.
- Toss Cooked pasta in the sauce.
Leave a Reply