This easy Lentil Bolognese recipe is a quick weeknight meal that just so happens to be vegan and gluten free. The texture of the lentils does a great job at mimicking meat (and include protein) so it really is a complete meal. It’s filled with flavour and a great way to switch up pasta – plus it comes together in under 30 minutes!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 Servings
- ¾ lb favourite gluten-free pasta
- ½ cup yellow onion diced
- 3 garlic cloves minced
- 1 cup white mushrooms diced
- 1 teaspoon oregano
- ½ teaspoon red pepper flakes
- pinch of salt and pepper
- 14 oz fire roasted diced tomatoes
- 24 oz favourite pasta sauce (see notes)
- 1 cup lentils (green or brown) rinsed
- 2 cups water or more (see notes)
- Cook pasta over the stove as you normally would.
- In a large skillet, add onion, garlic, mushrooms, oregano, red pepper, salt and pepper, along with one tablespoon olive oil, and sauté for 3 to 5 minutes until onion and mushrooms are soft.
- Next, add diced tomatoes, tomato sauce, lentils, and water and stir to combine.
- Place lid on skillet, bring mixture to a boil, then reduce heat to low and simmer for 18 to 25 minutes, or until lentils are cooked, stirring occasionally.
- Serve lentil bolognese over pasta, sprinkle with additional red pepper flakes (and parmesan cheese if not vegan)
- Try using a spicy tomato sauce – like an arrabbiata sauce – for this! It gives it even more flavour.
- If the lentils still aren’t cooked after 25 minutes and / or have absorbed all of the liquid, add an additional half cup of water, stir everything together and cook for five more minutes. The amount of water you need largely depends on the size of the skillet you’re using. A large skillet is recommended, as the lentils will cook faster and more easily.
- Lentil substitution: Using red lentils instead of green or brown, results in an entirely different texture. The red lentils fall apart when cooked, resulting in a mushier texture. If you can, try to use green or brown lentils.
- You CAN freeze this recipe! Simply make it, then wait for it to come to room temperature before scooping it into a plastic bag and storing it in the freezer for up to three months. To reheat: invert plastic bag and pour contents into a large pot or dutch oven. Add ¾ cup water, then simmer mixture with a lid on for 25 to 30 minutes, or until it’s thawed.