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.
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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)
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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.
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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.
