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Lentil Bolognese


1 cup of red lentils rinsed

2 cloves of garlic minced

1/2 of 1 large onion chopped

1/2 of 1 pepper chopped

1 handful of chopped mushrooms

optional finely chopped carrot

2-3 cups of vegetable broth (roughly)

1 can of crushed tomatoes (basic marina sauce works too)

1 tbsp of tomato paste

Fresh basil for garnish

Optional nutritional yeast or vegan parm for garnish

Pasta of choice- I like brown rice spaghetti

sprinkle of any of these;

chili powder

garlic powder

onion powder

cayenne pepper to taste

salt & pepper


Cook red lentils in a medium pot with water or veggie broth, following package instructions. Drain and set aside. Boil water for your pasta in a medium pot (I like to use the same one to save dishes).

While you wait, sauté garlic and onions over medium heat in a large pan with a little veggie broth (instead of oil) until onions are cooked. Add remaining veggies and more veggie broth if needed until all veggies are cooked and soft. Mix in the cooked red lentils, crushed tomatoes, tomato paste, s&p, and any of the other spices. Turn heat to low letting flavors absorb for a few minutes.

Cook pasta and strain. Either mix the strained pasta into the pan with the lentil bolognese or just pour bolognese over a bowl of pasta and mix as you eat. Garnish with optional fresh basil and sprinkle of nutritional yeast or vegan parm.


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