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Vegan Lentil Bolognese
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5 from 9 votes

Vegan Lentil Bolognese

Delicious bolognese packed full of veggies and lentils!
Course: Main Course, pasta
Cuisine: Italian
Keyword: bolognese, lentil, Pasta, Vegan
Servings: 4


  • 1 large onion
  • 2 carrots
  • 2 to 3 garlic cloves
  • 2 celery stalks
  • 1 red bell pepper
  • 3 to 4 mushrooms we use white button or portobello mushrooms
  • 5 big and juicy tomatoes or passata
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 150 gr brown lentils
  • ½ cup red wine
  • 1 teaspoon oregano
  • 1 teaspoon sweet paprika
  • 1 teaspoon agave or maple syrup
  • 1 tablespoon lemon juice


  • Chop all the vegetables and add them to a food processor. You want to get the vegetables finely chopped as in the picture above.
  • Heat the olive oil in a pan on medium heat and add the chopped vegetables together with the bay leaves. Cook for around 15 minutes stirring frequently. You want the tomatoes to release the juice and the rest of the vegetables fully cooked.
  • Pour in the red wine and let ithe alcohol cook off for a couple of minutes, then add the lentils, stir and let it cook for a few more minute.
  • Add the oregano, sweet paprika, agave or maple syrup and lemon. Stir and remove the bay leaves and turn off the heat.
  • Season with salt and pepper to taste. Finish the sauce by adding yeast flakes before serving.


  • To get a smoother sauce, pour 2 spoonfuls into a blender and blend until smooth consistency. Mix again with the rest of the sauce and it will be ready for serving.