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 for a weeknight dinner when craving something hearty yet wholesome. The combination of lentils and tomatoes creates an incredible depth of flavor that even carnivores have enjoyed at our table.
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 the 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 the 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.
- Create the Sauce:
- Stir in crushed tomatoes, tomato paste, oregano, thyme, red pepper flakes, salt, and black pepper. Bring to a simmer.
- Combine Lentils and Sauce:
- Fold in cooked lentils. Simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens and flavors meld.
- Finish Creamy Bolognese:
- 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 One weekend, my family gathered around as the aroma of simmering tomatoes and basil filled our kitchen. It’s a dish everyone enjoys together—my kids love sprinkling nutritional yeast on top.
Required Tools
Medium saucepan, large deep skillet or Dutch oven, chefs knife, cutting board, and wooden spoon make prep and cooking simple.
Allergen Information
Contains none, but always check plant-based cream for nut or soy allergens and verify labels for vegan status.
Nutritional Information
Each serving without pasta provides about 260 calories, 6 g fat, 38 g carbohydrates, and 13 g protein.
Save This creamy vegan Bolognese is perfect for cozy nights in and makes meal prep so easy. Enjoy leftovers for delicious lunches throughout the week.
Kitchen Help
- → What type of lentils work best for this dish?
Brown or green lentils hold their shape well and offer earthiness that complements the tomato sauce perfectly.
- → Can I use fresh herbs instead of dried oregano and thyme?
Yes, fresh oregano and thyme can be used; add them toward the end of cooking to preserve their delicate flavors.
- → How do I achieve a creamy texture without dairy?
Unsweetened plant-based creams like oat, soy, or cashew provide a smooth, rich finish without dairy.
- → Is this sauce suitable for gluten-free diets?
Yes, the sauce itself is naturally gluten-free; just pair it with gluten-free pasta to maintain the diet.
- → Can I prepare this sauce ahead of time?
Absolutely, it stores well refrigerated for up to four days and can be reheated gently on the stove.