Delicious vegetarian sauce for pasta, so tasty, and as nice as a meat bolognese. It can also be served with potatoes.

Recipe Summary

prep:
20 mins
cook:
32 mins
total:
52 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.

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  • Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil; reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.

Cook's Notes:

Substitute white wine for the red wine if preferred.

You can also use 3 ounces dried green or du Puy lentils for this recipe. Rinse well, put into a saucepan, and cover with cold water. Bring to a boil; reduce heat and simmer uncovered until tender, about 30 minutes. Drain and use in the recipe.

Nutrition Facts

202 calories; protein 9g; carbohydrates 27.2g; fat 3.9g; sodium 398.6mg. Full Nutrition
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Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/27/2017
This was excellent. It tastes just like ragù alla Bolognese is supposed to taste. I think the red wine and nutmeg are key. At first, the kids didn’t even notice there were lentils instead of meat. The only thing I will change next time is to omit the broth and simply use broth powder. The extra liquid made cooking time a bit long as it took a long time to reduce risking to over cook the lentils. Excellent recipe, thank you for sharing it with us. Read More
(18)

Most helpful critical review

Rating: 3 stars
10/29/2019
I'm not sure if I'll make this again but if I do I'll be sure to use canned lentils (I made mine separately in a pressure cooker) and cut the peppers and carrots smaller. The flavor was fine nothing special or WOW inducing. All the other amazing reviews make me think I should give it another shot. Read More
(1)
30 Ratings
  • 5 star values: 15
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
10/27/2017
This was excellent. It tastes just like ragù alla Bolognese is supposed to taste. I think the red wine and nutmeg are key. At first, the kids didn’t even notice there were lentils instead of meat. The only thing I will change next time is to omit the broth and simply use broth powder. The extra liquid made cooking time a bit long as it took a long time to reduce risking to over cook the lentils. Excellent recipe, thank you for sharing it with us. Read More
(18)
Rating: 5 stars
10/02/2018
We enjoyed this with some modifications. I used beef broth in place of the wine and veggie broth. I also added a spoonful of basil pesto. Served over zucchini noodles, it was delicious! Read More
(5)
Rating: 4 stars
04/09/2018
I eliminated the mushrooms as I am the only one who likes them .. we are having it tonight .. however I made the Bolognese Friday evening and trust me its worth a do ahead if you are looking forward as the flavors were so much better. Great recipe.... Read More
(4)
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Rating: 5 stars
04/13/2018
Great recipe. If you are not a strict vegan you can top with Parmesan for an extra kick. Read More
(2)
Rating: 4 stars
12/06/2018
It was quite tasty but a bit dryer than i expected perhaps because of my noviceness.:/ i used white vinegar instead of the wine because im muslim. there was no menion of salt so i used black salt about a teaspoon. Overall its a wonderful recipe because all my relatives loved it i would make it again Read More
(1)
Rating: 5 stars
02/26/2019
I was having company for dinner and was serving spaghetti and meatballs. One of my guests is a vegetarian. I made this recipe as written for that guest the day before my company since I felt the flavours would meld better after being reheated. As I taste tested it there was something missing so I added about 3/4 of a tsp of salt in addition I added 2 or 3 tbsp of tomato paste as I wanted the bolognese to thicken up as I found it quite loose and watery. The bottom line was that my guest loved it. Since there were leftovers the next day I added some italian sausage chunks baby quartered potatoes and beef broth and made a lovely soup for dinner for my husband and myself. Read More
(1)
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Rating: 5 stars
07/16/2019
I don t often review recipes but in my 20 years of using Allrecipes this is one of my favorite recipes. This makes a perfect vegan bolognese. Even husband who is a meat eater had two bowls. It s delicious and if you are watching sodium it has low sodium since you don t add any salt! I used no salt added tomatoes and low sodium vegetable broth. Excellent recipe! Thank you! Read More
(1)
Rating: 5 stars
05/21/2018
Made it exactly as stated! AWESOME! Next time I will double the sauce so I can drink it! Read More
(1)
Rating: 4 stars
02/10/2019
I did not expect the flavor to be the same as a meat version so I was pleased with this recipe. I added finely chopped celery because I can't imagine bolognese (even adapted for veggies) without it. I too added a pinch of hot pepper flakes. Since this makes more than I can eat I am going to try and freeze some and see how that goes. Read More
(1)
Rating: 3 stars
10/29/2019
I'm not sure if I'll make this again but if I do I'll be sure to use canned lentils (I made mine separately in a pressure cooker) and cut the peppers and carrots smaller. The flavor was fine nothing special or WOW inducing. All the other amazing reviews make me think I should give it another shot. Read More
(1)
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