This cozy and satisfying Lentil Bolognese Pasta is your new go-to weeknight comfort meal, rich, hearty, and bursting with Italian-inspired flavour. It combines red lentil pasta with a savoury mix of vegan grounds, lentils, and finely chopped vegetables, all simmered in a tomato-forward sauce with a hint of creaminess and fresh basil. Topped with vegan parmesan and a drizzle of olive oil, it’s a crave-worthy, plant-based twist on a classic.
Whether you’re meal prepping for the week or cooking for a cozy dinner at home, this dish checks all the boxes: comforting, high in protein, fiber-rich, and full of vibrant flavour without compromising on nutrition.
Nutritional Benefits
- High in Plant-Based Protein: Between the red lentil pasta, lentils, and vegan ground, this dish delivers a solid boost of protein to help support muscle maintenance and keep you full longer.
- Excellent Source of Fiber: Lentils and veggies like bell pepper and carrot provide gut-friendly fiber to support digestion and overall satiety.
- Rich in Iron and Folate: Lentils are naturally high in iron and folate, two nutrients essential for energy metabolism and red blood cell production, especially important on a plant-based diet.
- Anti-Inflammatory Herbs: Oregano, thyme, and basil aren’t just aromatic, they also contain antioxidant and anti-inflammatory compounds that support immune health.
- Blood Sugar-Friendly: The fibre and protein combo in this pasta helps stabilize blood sugar levels, making it a great option for sustained energy.
Lentil Bolognese
Description
This hearty Lentil Bolognese Pasta is a cozy, protein-packed twist on a classic, made with rich tomato sauce, lentils, vegan beef, and warming herbs for a satisfying plant-based meal.
Ingredients
Instructions
Cook the Pasta
-
Bring a large pot of salted water to a boil. Cook the red lentil pasta according to package instructions until al dente. Keep 2 cups of pasta water, drain remainder of pasta and set aside.
Sauté the Aromatics
-
In a large sauté pan or Dutch oven, heat olive oil over medium heat. Add the finely diced vegan bacon and vegan ground crumbled beef and cook for 2–3 minutes until slightly browned.
Build the Flavour Base
-
Stir in the finely diced carrot and red bell pepper, and sauté for another 5 minutes until vegetables are softened.
Season and Simmer
-
Add the asafoetida, oregano, thyme, and bay leaf. Stir to coat everything evenly in the spices. Add the drained lentils and tomato paste and mix until combined. Then add crushed tomatoes, and vegetable broth. Bring to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens.
Finish the Sauce
-
Stir in the chopped fresh basil, balsamic vinegar glaze, and vegan cream (if using). Taste and adjust seasoning with salt and pepper as needed. If the sauce gets too thick add additional saved pasta water.
Combine and Serve
-
Add the cooked pasta to the sauce and gently toss to combine. Serve hot, topped with vegan parmesan cheese and an optional drizzle of olive oil.
Nutrition Facts
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 496kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 4g20%
- Total Carbohydrate 65g22%
- Dietary Fiber 13g52%
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.