vegan spaghetti with bolognese sauce

My 30 minute red lentil bolognese sauce

My quick and easy recipe for red lentil bolognese sauce – ideal for pasta!

Before going vegan, my favorite pasta sauce was bolognese. The thick tomato-based sauce is the go-to choice of many people. The great news is that it can be veganized very easily – you don’t need any complicated ingredients or faux meats.

My version of the vegan bolognese sause includes red lentil as its base ingredient. It gives it a thick, almost meaty consistency. It’s protein-packed and very delicious.

ready red lentil bolognese sauce 2

The red lentil bolognese sauce I prepared today is perfect for any type of pasta. I prefer it with spaghetti, but it can go great with all types. You can also try it on shredded veggies pasta as Minimalist Baker shows here – I’m sure it will go great. 

Another option for this rich and flavored red lentil bolognese sauce is a vegan lasagna. I will try it one of these days and share the results with you.

Hearty winter red lentil stew – vegan


  • 1/2 cup of dried red lentil
  • 1 can of peeled tomatoes (you can use tomato sauce or fresh tomatoes, chopped instead)
  • 3-4 cloves of garlic
  • 1 head red onion
  • 4-5 middle white mushrooms
  • spices to taste – salt, oregano, basil
  • 2 tbsp tomato paste to thicken the sauce 
  • cooking oil of choice
vegan spaghetti with bolognese sauce 2

My vegan red lentil bolognese sauce served over spaghetti
For even better taste, you can top it off with some nutritional yeast


To begin with, heat a large pan (wok-style or a pan with side handles will do just fine). Add 3-4 tablespoons of preferred cooking oil. Chop finely the onion and garlic and add them, along with the spices in the pan to sautee for 2-3 minutes.

In the meantime, dice your mushrooms and add them to the pan for 1-2 minutes. When the vegetables sautee, add the red lentil and mix well with all ingredients.

Stir well and add 2 cups of water. Allow 10 minutes for the red lentil to boil through well and take all the water. When the red lentil is cooked, add the tomato sauce or chopped tomatoes. Reduce to low heat and let simmer for 10-15 minutes. If at this point the sauce is looking thick, you can leave it as it is. However, I like to thicken it a bit further with 2 tablespoons of tomato paste. It not only thickens it, but gives an even richer tomato aroma.

Vegan green lentil stew with mushrooms and broccoli

The red lentil bolognese sauce is ready!

Did you make this recipe? Show me your photos in the comments below or share with your friends!