Easy Lentil Bolognese Sauce

This simple, 30-minute Lentil Bolognese Sauce Recipe puts a vegan spin on traditional Bolognese Sauce. We used lentils and mushrooms along with the classic combination of tomatoes, onions, and garlic to create a hearty, flavorful, and healthy sauce.

EASY, Simple, 30-Minute Vegan Lentil Bolognese Sauce


It’s summer and it is HOT outside. Although, after being inside of an air-conditioned office most of the day, the hot sun is a wonderful feeling. I bought a bunch of vegetables at the supermarket and the cashier asked me what I was making.

EASY, Simple, 30-Minute Vegan Lentil Bolognese Sauce

I told her about this lentil bolognese sauce and how I was going to use it for a vegetable lasagna and she looked at me like I was crazy! She said I was so brave for turning my oven on in this heat. Ha! She might be right – I’m crazy about this delicious sauce!

EASY, Simple, 30-Minute Vegan Lentil Bolognese Sauce

This lentil bolognese sauce is incredibly easy to make. We started by cooking dry brown lentils in vegetable broth, just until they were cooked through but not too long so they weren’t mushy. With a little olive oil in a large sauce pan on medium-heat, we stirred in chopped garlic, onion, mushrooms, fresh basil and grape tomatoes sliced in half.

EASY, Simple, 30-Minute Vegan Lentil and Mushroom Bolognese Sauce

From there, we added two large cans of crushed organic San Marzano Plum tomatoes. When the lentils were ready, we stirred that into our sauce and let it all heat up until the flavors melded together.

This Vegan Lentil Bolognese Sauce is so simple and satisfying!

Print Friendly Version
Lentil Bolognese Sauce
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

EASY, Simple, 30-Minute Vegan Lentil and Mushroom Bolognese Sauce

Course: Sauce
Cuisine: Italian, Vegan
Servings: 4 servings
  • 1/2 cup dry brown lentils
  • 1 cup vegetable broth
  • 1 1/2 cup baby bella mushrooms chopped
  • 1 cup grape tomatoes halved
  • 1/2 cup yellow onion chopped
  • 3-4 cloves garlic minced
  • 2 tbsp fresh basil chopped
  • 2 28 oz. cans crushed tomatoes
  • 1 tbsp olive oil
  1. In a pot, add lentils and vegetable broth. Bring to a boil, lower heat and cover, simmer for about 20 minutes. Using a colander, drain excess vegetable broth and set aside.

  2. Meanwhile, chop the vegetables. Heat 1 tbsp olive oil in a large sauce pan on medium heat. Add mushrooms, grape tomatoes, yellow onion, garlic, and fresh basil. Stir frequently until vegetables are soft.

  3. Add cans of crushed tomatoes to vegetables in sauce pan. Add lentils. Mix to combine. Heat thoroughly and add salt/pepper to taste. 

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1 Comment

  • The BEST Vegan Lasagna • Pasta-based

    […] to share it with you guys. This recipe includes our homemade almond tofu ricotta cheese and EASY lentil bolognese sauce. Layered with roasted vegetables, this makes a delicious, savory, flavorful family meal OR a meal […]

    July 6, 2017 at 10:13 pm Reply
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