Lentil Bolognese

Lentil Bolognese Recipe

By Loving It Vegan

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 45 mins


2 Tbsp Olive Oil

1 Tbsp Crushed Garlic

1 Medium Onion (Finely Chopped)

1/2 tsp Dried Basil

1/2 tsp Dried Oregano

1/2 tsp Dried Rosemary

2 Large Carrots (Finely Chopped)

2 Stalks Celery (Finely Chopped)

1 Red Bell Pepper (Finely Chopped)

1/2 cup (130g) Tomato Paste

1 Tbsp White Miso Paste*

1 cup (200g) Dried Brown Lentils

3 cups (720ml) Vegetable Stock

1 14oz (400g) Can Chopped Tomato

1 Tbsp Coconut Sugar*

8oz (220g) Dried Spaghetti (cook according to package instructions)

Vegan Parmesan Cheese (Grated)

Fresh Parsley


1Add the olive oil to a pot along with the crushed garlic, finely chopped onion, dried basil, dried oregano and dried rosemary and sauté until the onions are softened.

2Add in the finely chopped carrot, celery and red bell pepper along with the tomato paste, white miso paste and dried brown lentils.

3Add the vegetable stock and canned chopped tomato and bring to a simmer. Let it simmer until the lentils are soft but firm (about 35 minutes).

4Add the coconut sugar and stir in.

5Serve with spaghetti and top with a little grated vegan parmesan and some fresh parsley.

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