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Delicious Vegetarian Bolognese

"I am so excited to share this recipe with you. I've tried making vegetarian Bolognese many times but never really succeeded. This time it turned out really great and it's now one of my family's favorite meals. Lentils are not usually my daughter's favorite food but this Bolognese has been a huge success. Another plus about this recipe: it will be good the first day but even better the second day. So make a big batch and enjoy this Bolognese over a couple of days. Garnish with Parmesan cheese and serve with a salad."
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44 m servings 369 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large saucepan over medium heat. Add mushrooms, leek, salt, red pepper flakes, and pepper; cook and stir until mushrooms are soft, 5 to 10 minutes.
  2. Stir crushed tomatoes, creme fraiche, carrots, red lentils, vegetable broth, and sambal oelek into the saucepan. Bring to a gentle simmer. Cover and cook, stirring occasionally, until flavors combine, about 20 minutes.


  • Cook's Note:
  • Add a little water in step 2 if sauce starts to stick.

Nutrition Facts

Per Serving: 369 calories; 21.7 g fat; 38.1 g carbohydrates; 12.9 g protein; 61 mg cholesterol; 1497 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Unfortunately, no one in my house liked this. I thought it was very tasty up until the créme fraiche was added. It overpowered the flavor of everything. Thank you for sharing your recipe with u...

I added a finely chopped onion, sautéed at the beginning before the other veggies went in, also used the whole package (8 ounces) of cream fraiche, and used four cans of fire roasted tomatoes, 2...