Lentil Bolognese - Chef Abbie Gellman MS, RD, CDN

Lentil Bolognese

Chef Abbie Gellman RD

Looking for a plant-based alternative to a traditional bolognese sauce?  AKA Vegan Bolognese? Look no further than my Lentil Bolognese!  Whether you are a vegetarian or not, this dish is a great way to sneak some more vegetables into your day.  Perfect for a Meatless Monday or, let’s face it, delicious any day of the week!

All about Lentil Bolognese

To make my Lentil Bolognese, sauté carrots, onion, celery and salt in oil until translucent.  Add the lentils, tomatoes, and broth and bring to a boil.  Lower to a simmer and leave until the lentils are cooked through, about 25-30 minutes.  Mix in the pepper, yogurt, and vinegar and continue to simmer.  To make this recipe vegan, you can easily omit the yogurt! Easy peasy vegan bolognese.

Once the Lentil Bolognese is made, sauté zucchini noodles in oil for approximately 5 minutes.  Divide the zucchini noodles into bowls, spoon it on top and enjoy!

Lentil Health Benefits

Lentils are a great source of protein and iron making them a perfect alternative to meat, especially since Iron is a nutrient of concern in many vegetarian diets.  They are also a great source of B vitamins, magnesium, zinc and potassium.  Lentils are high in fiber, which helps you stay full longer and supports the growth of healthy gut bacteria.  Our Lentil Bolognese is a delicious way to take advantage of all the health benefits lentils provide!

Pasta or Veggie Noodles?

Should you enjoy your Lentil Bolognese over pasta or veggie noodles like zoodles (zucchini noodles)?  Both work delicious with this dish; it all depends on what you like and what you are trying to accomplish.  The zucchini noodles are an easy way to add in even more vegetables to your day in a tasty way.  If you’d like something heartier, opt for whole wheat spaghetti, which is amazing with the Lentil Bolognese!  Whole wheat pasta provides you with more fiber and nutrients than white pasta.  Or, for a twist, why not half whole wheat spaghetti and half zucchini noodles?  That is a great way to add extra vegetables and have some pasta with your Lentil Bolognese!

Similar Pages:

Looking for some more ways to incorporate lentils into your diet?  Check out my Ground Lamb with Lentils, Lentil Shepherd’s Pie, and Potato Lentil Salad with Dijon Vinaigrette


O’Brien, S. (2018, September 5).  Lentils: Nutrition, Benefits and How to Cook Them.  Retrieved January 21, 2020, from https://www.healthline.com/nutrition/lentils#benefits

lentil bolognese

Lentil Bolognese

5 from 1 vote
Print Pin Rate
Course: Main Course
Keyword: plant based, vegan, vegetarian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings
Author: Chef Abbie Gellman RD


  • 2 tablespoons extra virgin olive oil
  • 2 carrots peeled and diced
  • 1 onion diced
  • 1 celery stalk diced
  • ½ teaspoon salt
  • 1 cup lentils rinsed
  • 1 14.5- ounce can diced tomatoes
  • 4 cups vegetable broth
  • 1/8 teaspoon black pepper
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 3 zucchini spiralized (or 4 cups zucchini noodles)


  • Heat pot/deep pan over medium heat and add oil. Add carrots, onion, celery, and salt and saute until translucent or slightly golden, ~8-10 minutes.
  • Add lentils, tomatoes, and broth and bring to a boil. Lower to a simmer and leave until lentils are cooked through, ~25-30 minutes. Mix in pepper, yogurt, and vinegar and continue to simmer.
  • Heat large skillet over medium-high heat and add 1 tablespoon oil. Add zuchhini noodles and saute approximately 5 minutes.
  • Divide zucchini noodles into 4 bowls and spoon lentil Bolognese on top.


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