Save A hearty, vegan twist on classic Bolognese featuring rich tomatoes, earthy lentils, and fresh basil in a creamy, satisfying sauce—perfect for pairing with your favorite pasta.
I first made this Creamy Tomato Basil Lentil Bolognese on a chilly evening when we craved something comforting but light. The lentil base was so satisfying, and the creamy finish made the whole dish feel extra special.
Ingredients
- Lentil Base: 1 cup (200 g) dried brown or green lentils, rinsed; 2 cups (480 ml) low-sodium vegetable broth
- Vegetables: 1 tablespoon olive oil; 1 medium yellow onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced
- Sauce: 1 can (28 oz/800 g) crushed tomatoes; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/2 teaspoon crushed red pepper flakes (optional); Salt and black pepper to taste
- Creamy Finish: 1/2 cup (120 ml) unsweetened plant-based cream (such as oat, soy, or cashew); 1/4 cup (10 g) fresh basil leaves, chopped
- To Serve: Cooked pasta of choice (e.g., spaghetti, rigatoni); Vegan parmesan or nutritional yeast (optional)
Instructions
- Cook Lentils:
- In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes, or until lentils are tender but not mushy. Drain any excess liquid and set aside.
- Sauté Vegetables:
- Meanwhile, heat olive oil in a large, deep skillet over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes, stirring occasionally, until vegetables are softened.
- Add Garlic:
- Add garlic and cook for 1 minute until fragrant.
- Make Sauce:
- Stir in crushed tomatoes, tomato paste, oregano, thyme, red pepper flakes, salt, and black pepper. Bring to a simmer.
- Add Lentils:
- Fold in cooked lentils. Simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens and flavors meld.
- Creamy Finish:
- Reduce heat to low. Stir in plant-based cream and fresh basil. Simmer for 2–3 minutes. Adjust seasoning as needed.
- Serve:
- Serve over cooked pasta, topped with vegan parmesan or nutritional yeast if desired.
Save My family loves this dish for weeknight dinners: it's easy to prepare, full of flavor, and leftovers make tomorrow's lunch a breeze.
Required Tools
Medium saucepan, large deep skillet or Dutch oven, chefs knife, cutting board, wooden spoon.
Allergen Information
Contains none (check plant-based cream for nut or soy allergens). Always verify labels for vegan and allergen status.
Nutritional Information (per serving, without pasta)
Calories: 260, Total Fat: 6 g, Carbohydrates: 38 g, Protein: 13 g.
Save This vegan bolognese is perfectly creamy and flavorful. Your whole family will enjoy this comforting pasta night classic!
Recipe FAQ
- → How do I cook lentils for this sauce?
Rinse lentils thoroughly and simmer in vegetable broth for 20–25 minutes until tender but firm, then drain any excess liquid before adding to the sauce.
- → What gives the sauce its creamy texture?
Unsweetened plant-based cream, such as oat or cashew cream, is stirred in towards the end of cooking to add a rich, creamy consistency.
- → Can I adjust the spice level in the sauce?
Yes, the crushed red pepper flakes can be added or omitted based on your desired spice preference.
- → What pasta types pair well with this sauce?
Hearty pasta shapes like spaghetti or rigatoni work well to hold the creamy tomato basil lentil sauce.
- → Is this dish suitable for a high-protein vegan diet?
Absolutely, lentils provide a substantial protein boost alongside plant-based ingredients, supporting a high-protein vegan lifestyle.