If you’re after a deliciously rich lentil bolognese, look no further! This slow-cooked Italian sauce combines caramelized vegetables, lentils, and tomatoes, seasoned with a special savory ingredient. It’s an easy dinner for weeknights or slow Sundays. Ready in an hour!
This lentil bolognese is hearty, rich, and deeply satisfying, with a texture that’s surprisingly close to a classic meat sauce. The lentils bring that familiar, comforting bite, and once everything simmers together, you truly won’t miss the meat. It’s cozy, full-bodied, and exactly the kind of sauce I crave piled onto a bowl of pasta.
Because lentils are relatively mild on their own, I intentionally build flavor. I take the time to caramelize the vegetables, then add tomato paste and a spoonful of miso for extra depth and savory richness. That combination adds layers of umami and complexity, giving the sauce a long-simmered taste that sets it apart from many lentil bolognese recipes.
This is one of those dependable weeknight dinners that everyone at the table enjoys, meat-eaters included. It’s perfect for making ahead, and it freezes beautifully, which means future-you gets a seriously good pasta night with very little effort.
Another lentil recipe I think you might enjoy is my coconut lentil curry .
Store and freeze this recipe
How long does it keep in the fridge? Allow it to cool completely at room temperature, then store any leftover bolognese sauce in a covered container in your refrigerator for 3-4 days.
Can I freeze lentil bolognese? Yes, this sauce freezes beautifully. Store it in an airtight container in your freezer for up to 3 months! Thaw it in your fridge overnight before using.
Lentil Bolognese (richly-flavored vegetarian pasta sauce)
- Pin
Ingredients
- ▢ 12 ounces pasta
- ▢ 2 tablespoons olive oil
- ▢ 1 medium onion (finely minced)
- ▢ 2 large carrots (finely minced)
- ▢ 1 red bell pepper (finely minced)
- ▢ 1 teaspoon EACH: sea salt and sugar
- ▢ 4 large garlic cloves (finely minced)
- ▢ 5.5 ounce can tomato paste
- ▢ 1 tablespoon miso (any color works in this recipe)
- ▢ 1 cup dried brown lentils
- ▢ 4 cups water
- ▢ 1 cup halved cherry tomatoes (or chopped tomatoes)
- ▢ Optional toppings: grated parmesan (vegan or regular), sage leaves, black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the carrots, red pepper, sea salt, and sugar to the skillet and continue to cook, stirring occasionally, until everything is well caramelized, about 15 minutes. Add the garlic and tomato paste to the skillet and let it cook until the tomato paste is caramelized and fragrant, about 3 minutes. 2 tablespoons olive oil, 1 medium onion, 2 large carrots, 1 red bell pepper, 1 teaspoon EACH: sea salt and sugar, 4 large garlic cloves, 5.5 ounce can tomato paste
- Add the miso, lentils, and water to the skillet and bring to a boil. Reduce the heat and let the lentils cook, uncovered, for 25-30 minutes, or until they are soft. Stir the lentils occasionally and add more water if they are looking dry. Stir in the cherry tomatoes. 1 tablespoon miso, 1 cup dried brown lentils , 4 cups water, 1 cup halved cherry tomatoes
- While the lentils are cooking, bring a large pot of well-salted water to a boil. Add the pasta and cook according to the package directions. Drain and then toss with a little olive oil. 12 ounces pasta
- Serve the pasta topped with the lentil bolognese and sprinkled with parmesan and a few sage leaves. Optional toppings: grated parmesan (vegan or regular), sage leaves, black pepper
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular lentil recipes
Coconut Red Lentil Peanut Soup
Tomato Lentil Soup with Manzanilla Olives
Coconut Lentil Soup
Coconut Lentil Curry
Lentil Bolognese (richly-flavored vegetarian pasta sauce)
Ingredients
- 12 ounces pasta
- 2 tablespoons olive oil
- 1 medium onion , finely minced
- 2 large carrots , finely minced
- 1 red bell pepper , finely minced
- 1 teaspoon EACH: sea salt and sugar
- 4 large garlic cloves , finely minced
- 5.5 ounce can tomato paste
- 1 tablespoon miso , any color works in this recipe
- 1 cup dried brown lentils
- 4 cups water
- 1 cup halved cherry tomatoes , or chopped tomatoes
- Optional toppings: grated parmesan (vegan or regular), sage leaves, black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the carrots, red pepper, sea salt, and sugar to the skillet and continue to cook, stirring occasionally, until everything is well caramelized, about 15 minutes. Add the garlic and tomato paste to the skillet and let it cook until the tomato paste is caramelized and fragrant, about 3 minutes. 2 tablespoons olive oil, 1 medium onion, 2 large carrots, 1 red bell pepper, 1 teaspoon EACH: sea salt and sugar, 4 large garlic cloves, 5.5 ounce can tomato paste
- Add the miso, lentils, and water to the skillet and bring to a boil. Reduce the heat and let the lentils cook, uncovered, for 25-30 minutes, or until they are soft. Stir the lentils occasionally and add more water if they are looking dry. Stir in the cherry tomatoes. 1 tablespoon miso, 1 cup dried brown lentils, 4 cups water, 1 cup halved cherry tomatoes
- While the lentils are cooking, bring a large pot of well-salted water to a boil. Add the pasta and cook according to the package directions. Drain and then toss with a little olive oil. 12 ounces pasta
- Serve the pasta topped with the lentil bolognese and sprinkled with parmesan and a few sage leaves. Optional toppings: grated parmesan (vegan or regular), sage leaves, black pepper
https://www.theendlessmeal.com/deliciously-rich-lentil-bolognese/
If you’re after a deliciously rich lentil bolognese, look no further! This slow-cooked Italian sauce combines caramelized vegetables, lentils, and tomatoes, seasoned with a special savory ingredient. It’s an easy dinner for weeknights or slow Sundays. Ready in an hour!
This lentil bolognese is hearty, rich, and deeply satisfying, with a texture that’s surprisingly close to a classic meat sauce. The lentils bring that familiar, comforting bite, and once everything simmers together, you truly won’t miss the meat. It’s cozy, full-bodied, and exactly the kind of sauce I crave piled onto a bowl of pasta.
Because lentils are relatively mild on their own, I intentionally build flavor. I take the time to caramelize the vegetables, then add tomato paste and a spoonful of miso for extra depth and savory richness. That combination adds layers of umami and complexity, giving the sauce a long-simmered taste that sets it apart from many lentil bolognese recipes.
This is one of those dependable weeknight dinners that everyone at the table enjoys, meat-eaters included. It’s perfect for making ahead, and it freezes beautifully, which means future-you gets a seriously good pasta night with very little effort.
Another lentil recipe I think you might enjoy is my coconut lentil curry .
Store and freeze this recipe
How long does it keep in the fridge? Allow it to cool completely at room temperature, then store any leftover bolognese sauce in a covered container in your refrigerator for 3-4 days.
Can I freeze lentil bolognese? Yes, this sauce freezes beautifully. Store it in an airtight container in your freezer for up to 3 months! Thaw it in your fridge overnight before using.
Lentil Bolognese (richly-flavored vegetarian pasta sauce)
- Pin
Ingredients
- ▢ 12 ounces pasta
- ▢ 2 tablespoons olive oil
- ▢ 1 medium onion (finely minced)
- ▢ 2 large carrots (finely minced)
- ▢ 1 red bell pepper (finely minced)
- ▢ 1 teaspoon EACH: sea salt and sugar
- ▢ 4 large garlic cloves (finely minced)
- ▢ 5.5 ounce can tomato paste
- ▢ 1 tablespoon miso (any color works in this recipe)
- ▢ 1 cup dried brown lentils
- ▢ 4 cups water
- ▢ 1 cup halved cherry tomatoes (or chopped tomatoes)
- ▢ Optional toppings: grated parmesan (vegan or regular), sage leaves, black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the carrots, red pepper, sea salt, and sugar to the skillet and continue to cook, stirring occasionally, until everything is well caramelized, about 15 minutes. Add the garlic and tomato paste to the skillet and let it cook until the tomato paste is caramelized and fragrant, about 3 minutes. 2 tablespoons olive oil, 1 medium onion, 2 large carrots, 1 red bell pepper, 1 teaspoon EACH: sea salt and sugar, 4 large garlic cloves, 5.5 ounce can tomato paste
- Add the miso, lentils, and water to the skillet and bring to a boil. Reduce the heat and let the lentils cook, uncovered, for 25-30 minutes, or until they are soft. Stir the lentils occasionally and add more water if they are looking dry. Stir in the cherry tomatoes. 1 tablespoon miso, 1 cup dried brown lentils , 4 cups water, 1 cup halved cherry tomatoes
- While the lentils are cooking, bring a large pot of well-salted water to a boil. Add the pasta and cook according to the package directions. Drain and then toss with a little olive oil. 12 ounces pasta
- Serve the pasta topped with the lentil bolognese and sprinkled with parmesan and a few sage leaves. Optional toppings: grated parmesan (vegan or regular), sage leaves, black pepper
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular lentil recipes
Coconut Red Lentil Peanut Soup
Tomato Lentil Soup with Manzanilla Olives
Coconut Lentil Soup
Coconut Lentil Curry
If you’re after a deliciously rich lentil bolognese, look no further! This slow-cooked Italian sauce combines caramelized vegetables, lentils, and tomatoes, seasoned with a special savory ingredient. It’s an easy dinner for weeknights or slow Sundays. Ready in an hour!
This lentil bolognese is hearty, rich, and deeply satisfying, with a texture that’s surprisingly close to a classic meat sauce. The lentils bring that familiar, comforting bite, and once everything simmers together, you truly won’t miss the meat. It’s cozy, full-bodied, and exactly the kind of sauce I crave piled onto a bowl of pasta.
Because lentils are relatively mild on their own, I intentionally build flavor. I take the time to caramelize the vegetables, then add tomato paste and a spoonful of miso for extra depth and savory richness. That combination adds layers of umami and complexity, giving the sauce a long-simmered taste that sets it apart from many lentil bolognese recipes.
This is one of those dependable weeknight dinners that everyone at the table enjoys, meat-eaters included. It’s perfect for making ahead, and it freezes beautifully, which means future-you gets a seriously good pasta night with very little effort.
Another lentil recipe I think you might enjoy is my coconut lentil curry .
Store and freeze this recipe
How long does it keep in the fridge? Allow it to cool completely at room temperature, then store any leftover bolognese sauce in a covered container in your refrigerator for 3-4 days.
Can I freeze lentil bolognese? Yes, this sauce freezes beautifully. Store it in an airtight container in your freezer for up to 3 months! Thaw it in your fridge overnight before using.
Lentil Bolognese (richly-flavored vegetarian pasta sauce)
- Pin
Ingredients
- ▢ 12 ounces pasta
- ▢ 2 tablespoons olive oil
- ▢ 1 medium onion (finely minced)
- ▢ 2 large carrots (finely minced)
- ▢ 1 red bell pepper (finely minced)
- ▢ 1 teaspoon EACH: sea salt and sugar
- ▢ 4 large garlic cloves (finely minced)
- ▢ 5.5 ounce can tomato paste
- ▢ 1 tablespoon miso (any color works in this recipe)
- ▢ 1 cup dried brown lentils
- ▢ 4 cups water
- ▢ 1 cup halved cherry tomatoes (or chopped tomatoes)
- ▢ Optional toppings: grated parmesan (vegan or regular), sage leaves, black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the carrots, red pepper, sea salt, and sugar to the skillet and continue to cook, stirring occasionally, until everything is well caramelized, about 15 minutes. Add the garlic and tomato paste to the skillet and let it cook until the tomato paste is caramelized and fragrant, about 3 minutes. 2 tablespoons olive oil, 1 medium onion, 2 large carrots, 1 red bell pepper, 1 teaspoon EACH: sea salt and sugar, 4 large garlic cloves, 5.5 ounce can tomato paste
- Add the miso, lentils, and water to the skillet and bring to a boil. Reduce the heat and let the lentils cook, uncovered, for 25-30 minutes, or until they are soft. Stir the lentils occasionally and add more water if they are looking dry. Stir in the cherry tomatoes. 1 tablespoon miso, 1 cup dried brown lentils , 4 cups water, 1 cup halved cherry tomatoes
- While the lentils are cooking, bring a large pot of well-salted water to a boil. Add the pasta and cook according to the package directions. Drain and then toss with a little olive oil. 12 ounces pasta
- Serve the pasta topped with the lentil bolognese and sprinkled with parmesan and a few sage leaves. Optional toppings: grated parmesan (vegan or regular), sage leaves, black pepper
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular lentil recipes
Coconut Red Lentil Peanut Soup
Tomato Lentil Soup with Manzanilla Olives
Coconut Lentil Soup
Coconut Lentil Curry
If you’re after a deliciously rich lentil bolognese, look no further! This slow-cooked Italian sauce combines caramelized vegetables, lentils, and tomatoes, seasoned with a special savory ingredient. It’s an easy dinner for weeknights or slow Sundays. Ready in an hour!
This lentil bolognese is hearty, rich, and deeply satisfying, with a texture that’s surprisingly close to a classic meat sauce. The lentils bring that familiar, comforting bite, and once everything simmers together, you truly won’t miss the meat. It’s cozy, full-bodied, and exactly the kind of sauce I crave piled onto a bowl of pasta.
Because lentils are relatively mild on their own, I intentionally build flavor. I take the time to caramelize the vegetables, then add tomato paste and a spoonful of miso for extra depth and savory richness. That combination adds layers of umami and complexity, giving the sauce a long-simmered taste that sets it apart from many lentil bolognese recipes.
This is one of those dependable weeknight dinners that everyone at the table enjoys, meat-eaters included. It’s perfect for making ahead, and it freezes beautifully, which means future-you gets a seriously good pasta night with very little effort.
Another lentil recipe I think you might enjoy is my coconut lentil curry .
Store and freeze this recipe
How long does it keep in the fridge? Allow it to cool completely at room temperature, then store any leftover bolognese sauce in a covered container in your refrigerator for 3-4 days.
Can I freeze lentil bolognese? Yes, this sauce freezes beautifully. Store it in an airtight container in your freezer for up to 3 months! Thaw it in your fridge overnight before using.
Lentil Bolognese (richly-flavored vegetarian pasta sauce)
- Pin
Ingredients
- ▢ 12 ounces pasta
- ▢ 2 tablespoons olive oil
- ▢ 1 medium onion (finely minced)
- ▢ 2 large carrots (finely minced)
- ▢ 1 red bell pepper (finely minced)
- ▢ 1 teaspoon EACH: sea salt and sugar
- ▢ 4 large garlic cloves (finely minced)
- ▢ 5.5 ounce can tomato paste
- ▢ 1 tablespoon miso (any color works in this recipe)
- ▢ 1 cup dried brown lentils
- ▢ 4 cups water
- ▢ 1 cup halved cherry tomatoes (or chopped tomatoes)
- ▢ Optional toppings: grated parmesan (vegan or regular), sage leaves, black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the carrots, red pepper, sea salt, and sugar to the skillet and continue to cook, stirring occasionally, until everything is well caramelized, about 15 minutes. Add the garlic and tomato paste to the skillet and let it cook until the tomato paste is caramelized and fragrant, about 3 minutes. 2 tablespoons olive oil, 1 medium onion, 2 large carrots, 1 red bell pepper, 1 teaspoon EACH: sea salt and sugar, 4 large garlic cloves, 5.5 ounce can tomato paste
- Add the miso, lentils, and water to the skillet and bring to a boil. Reduce the heat and let the lentils cook, uncovered, for 25-30 minutes, or until they are soft. Stir the lentils occasionally and add more water if they are looking dry. Stir in the cherry tomatoes. 1 tablespoon miso, 1 cup dried brown lentils , 4 cups water, 1 cup halved cherry tomatoes
- While the lentils are cooking, bring a large pot of well-salted water to a boil. Add the pasta and cook according to the package directions. Drain and then toss with a little olive oil. 12 ounces pasta
- Serve the pasta topped with the lentil bolognese and sprinkled with parmesan and a few sage leaves. Optional toppings: grated parmesan (vegan or regular), sage leaves, black pepper
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
