If you want to increase your intake of plant-based protein while still being able to enjoy your favourite comfort foods, this Vegetarian Lentil Bolognese is for you! It’s a twist on the classic spaghetti dish that we all know and love, and hopefully you’ll feel the same about this recipe!

lentil bolognese

Benefits of lentils

Lentils are all the rage right now! Well, at least in my eyes… and hopefully yours soon too. Although they are small, they are packed with tons of beneficial nutrients, making them pretty mighty. Did you know? 1/2 cup of boiled lentils provides significant amounts of:

  • Fibre, which is great for digestion and so much more
  • Plant-based protein that supports muscle mass, immune system, gut health and pretty much every other function in the body
  • B vitamins that support energy levels, brain function and cell metabolism
  • Folate that is involved in red blood cell formation and cell growth
  • Iron, that plays a role in energy levels and oxygen transport from the lungs to the rest of the body

Thankfully, we have a substantial amount of lentils in the recipe, which supports your overall health while tasting great!

lentil

Pasta vs. spaghetti squash

You may remember this recipe from when I initially shared it a few years ago. Up until now, it had been called “Lentil Bolognese with Spaghetti Squash” but still included the option of using regular pasta noodles. As I slowly make my way through updating my older posts and recipes, I realize there are a lot of diet culture-y terminology that I used to include. **Dietitians are humans too and learn as we grow!** While there is nothing wrong with spaghetti squash (I still enjoy it!), I don’t want to send the message that this is healthier or superior to regular pasta. In fact, choosing whatever noodles you enjoy, have access to and know how to cook is the best option for you. The good thing about this recipe is that it’s quite versatile. You can serve it on wheat pasta, spaghetti squash, rice, quinoa, or even sloppy joe style! You get to choose your own adventure with this one.

lentil bolognese

Here is what you need for this recipe:
  • Dry/uncooked green lentils
    • However, you could easily use canned lentils if that’s what you have available. Plus, it saves you a step.
  • Tomato sauce
    • This recipe calls for plain tomato sauce from a can but if you prefer homemade or a specific brand, go for it!
  • Olive oil
  • Carrots
    • I prefer to peel mine before grating but if you want some extra fibre, keep the peel on!
  • Onion
  • Garlic
    • More is more here, really.
  • Basil, oregano, thyme, cumin
    • The measurements provided are based on dried herbs. If you would rather use fresh, you will likely need to increase the amount by 3x.
  • Red chili flakes
    • This is optional!
  • Salt and pepper to taste
  • Parmesan cheese
    • (not included in the ingredient list but essential for optimal enjoyment, in my opinion!)

lentil bolognese

I hope this Vegetarian Lentil Bolognese brings some comfort to your kitchen. Let me know what type of noodles you choose to serve it with. Enjoy!   Don’t forget to check out some of these other comforting mains:

 

If you make this Vegetarian Lentil Bolognese I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutrition.rd!

lentil bolognese

Vegetarian Lentil Bolognese

Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: Ashlen Leonard
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 1/2 cup green lentils, uncooked
  • 680 ml can tomato sauce
  • 1 tbsp olive oil
  • 1-2 large carrots, grated
  • 1/3 cup white onion, chopped
  • 3 cloves garlic, pressed or grated
  • 1 tbsp basil, dried
  • 2 tsp oregano, dried
  • 2 tsp thyme, dried
  • 1 tsp cumin
  • 1/2 tsp red chilli flakes
  • Salt and pepper, to taste

Instructions
 

  • To a small pot, add the dry lentils and fill with enough water to cover them by at least 2 inches. Bring this to a boil and then let them simmer for 20 minutes or until lentils are tender. Drain, rinse and set aside.
  • If you are comfortable with multitasking, bring a pot of water to boil for your pasta noodles. Cook the noodles according to the package instructions.
  • On medium heat, drizzle olive oil in a medium pan. Add the onion and garlic and cook for 2-3 minutes. 
  • Add the grated carrot and tomato sauce. Reduce heat to low, stir and cook for 5 minutes.
  • Add the drained lentils to the tomato sauce mixture and stir.
  • Next, add the basil, oregano, thyme, cumin, red chili flakes (optional), salt and pepper, and stir until everything is well combined. Let this cook for another 3-4 minutes so the flavours can blend.
  • Once the pasta is cooked, drain and plate. Top with the lentil bolognese and finish with parmesan cheese and extra basil. Enjoy!