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 weeknight and was amazed by how rich and satisfying it turned out, even without any meat or dairy. It quickly became a family favorite for cozy pasta nights.
Ingredients
- Lentil Base: 1 cup (200 g) dried brown or green lentils, rinsed and 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.
- Combine and Simmer:
- 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 This is the dish my family requests whenever we want a comforting meal that still feels healthy. Everyone enjoys customizing their bowl with different pastas and toppings.
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
Calories: 260, Total Fat: 6 g, Carbohydrates: 38 g, Protein: 13 g (per serving, without pasta)
Save This sauce is perfect for batch-cooking and freezes well so you can enjoy it for easy dinners. Enjoy every creamy, herby bite!
Recipe Q&A
- → What type of lentils work best?
Brown or green lentils are ideal as they hold their shape well and provide a hearty texture.
- → Can I add more vegetables?
Yes, adding diced bell peppers or mushrooms can enhance flavor and nutrition.
- → How can I adjust creaminess?
Tweak the plant-based cream amount to your liking or substitute with coconut cream for a richer finish.
- → What herbs complement this dish?
Fresh basil is key, and dried oregano and thyme add aromatic depth to the sauce.
- → Is this dish suitable for gluten-free diets?
Serve with gluten-free pasta or grains to keep the meal gluten-free.
- → How long does it keep refrigerated?
Store leftovers covered in the fridge for up to 4 days for best freshness.