Vegan Lentil Bolognese

I eat pasta on a weekly basis and this recipe is one of my favorites. Adding veggies to my pasta bumps up the nutritional value and makes me feel full longer!


  • 1 tbsp virgin olive oil
  • 1 yellow onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 3 garlic gloves, crushed
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp crushed red pepper flakes (optional, for spice)
  • ¾ cup dry green or red lentils
  • 1 tbsp maple syrup or cinnamon
  • 1 can crushed tomatoes
  • 2 ½ cups water
  • sea salt

How to make it


  1. In a large pot, heat the olive oil over medium-high heat. Saute the onion, carrot, and celery under tender.
  2. Add in the garlic, basil, oregano and red pepper flakes and stir briefly.
  3. Add in the lentils, maple syrup, crushed tomatoes, water and 1 tsp of salt. Stir in well, then bring the liquid to a boil.
  4. Once boiling, lower the heat to a small simmer and let the sauce cook uncovered until the lentils are tender, about 40-45’. Stir every now and then to make sure nothing sticks to the bottom of the pot.
  5. When the lentils are easily smashed with a fork against the side of the pot, they are cooked. Season the sauce with additional salt to taste.
  6. Serve warm with your favorite pasta or noodles.