Vegetarian Lentil Bolognese with Tomato and Herbs

Name: Vegetarian Lentil Bolognese with Tomato and Herbs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian-inspired
Ingredients: 2 tbsp olive oil; 1 whole medium onion, finely diced; 1 whole medium carrot, finely diced; 1 whole celery stalk, finely diced; 2 whole garlic cloves, minced; 150 g brown or green lentils, rinsed; 400 g chopped canned tomatoes; 500 ml vegetable broth; 2 tbsp tomato paste; 1 tsp dried oregano; 1/2 tsp salt; 300 g dried pasta; 2 tbsp chopped parsley, optional

A hearty tomato and lentil sauce with carrots, celery and herbs for pasta.

By Hez ArslanUpdated October 2, 2026

Total 55 minMakes 4 servings

Jump to Recipe

This vegetarian Bolognese uses lentils, vegetables, tomato and herbs for a thick sauce to spoon over pasta. The source provides no ingredient list, so this version supplies a measured, clearly identified meat-free formula rather than implying it was present in the original. Simmer until the lentils are tender and the sauce clings to a spoon. Add a splash of pasta water if it becomes too thick before serving. Heat oil in a saucepan over medium heat. Add onion, carrot and celery and cook 7 minutes until softened. Stir in garlic for 30 seconds. Add lentils, tomatoes, broth, tomato paste, oregano and salt. Bring to a boil, then partially cover and simmer 30 to 40 minutes, stirring occasionally, until lentils are tender. Add a little water if needed.

Vegetarian Lentil Bolognese with Tomato and Herbs

How to tell when it is ready

Toss pasta with sauce, loosening with pasta water as needed. Top with parsley.

Tips

Heat oil in a saucepan over medium heat.
Stir in garlic for 30 seconds.
Bring to a boil, then partially cover and simmer 30 to 40 minutes, stirring occasionally, until lentils are tender.
Meanwhile boil pasta in salted water according to package directions.

Troubleshooting

If lentils are still firm, add water and continue simmering.
If sauce is too thin, simmer uncovered before adding pasta.

Substitutions

Use canned lentils, drained, and reduce broth; simmer only until the sauce thickens.
Use gluten-free pasta if needed.

Variations

Add sliced mushrooms with the vegetables.
Stir in a pinch of chilli flakes.

Serving suggestions

Serve with spaghetti or tagliatelle.
Add chopped basil at the table.
Offer grated hard cheese separately.
Pair with a green salad.

Make ahead

Measure the ingredients ahead. Follow the storage guidance after cooking: Refrigerate sauce separately for up to 3 days or freeze up to 2 months.

Storage

Refrigerate sauce separately for up to 3 days or freeze up to 2 months.

Food safety

Reheat sauce until steaming throughout. Follow package instructions for lentils and pasta.

Frequently asked questions

Can I make the sauce ahead?

Yes. Refrigerate it for up to 3 days or freeze it. Cook pasta fresh and loosen the reheated sauce with a little water.

How should I store vegetarian bolognese with lentils?

Refrigerate sauce separately for up to 3 days or freeze up to 2 months.

Serve with spaghetti or tagliatelle. Refrigerate sauce separately for up to 3 days or freeze up to 2 months.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegetarian Lentil Bolognese with Tomato and Herbs