Lentil Bolognese

Lentil Bolognese
Yield: 1

Lentil Bolognese

Lentil Bolognese recipe

The texture and flavor of lentil Bolognese are to die for. I like to serve it with unrefined flour pasta and a sprinkle of vegan Parmesan.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes


  • 1/2 cup of lentils ( 100 g )
  • Extra virgin olive oil
  • 1 onion
  • 1 stick of celery
  • 1 carrot
  • Sea salt
  • Black pepper
  • Dried oregano
  • 1 cup of tomato sauce ( 250 g )
  • 1/4 cup of wine ( 75 ml)
  • 250 g fideos soba (9 oz)
  • Vegan Parmesan (optional)


    1. Lentil Bolognese is to die for, it has an exquisite texture and flavor. I like to eat it with pasta made with unrefined flours and with a little vegan Parmesan
    2. Cook the lentils following the instructions on the package.
      Cook pasta according to package directions.
      Pour a drizzle of oil into a pan and add the finely chopped onion, celery and carrot. Add sea salt, black pepper, and dried oregano to taste. Cook over medium heat until the vegetables are golden brown.
    3. Add the tomato sauce and cook another 5 minutes.
    4. Add the red wine and cook until all the alcohol evaporates.
      Blend the lentils with the help of a hand mixer and add the mixture to the pan and stir well.
    5. Serve the Bolognese sauce on a plate on a bed of pasta and add vegan Parmesan and a dried oregano to taste.

Nutrition Information



Serving Size


Amount Per ServingCalories 171Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 1mgSodium 512mgCarbohydrates 26gFiber 4gSugar 4gProtein 7g

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