Vegan Lentil Bolognese

Lentil bolognese

Vegan Lentil Bolognese

Created by Wendy at Fit-and-Frugal.com Vegan Lentil Bolognese is a special dish for the lover of Bolognese. Incorporating Ancient Harvest this vegan dish is sure to satisfy.

Prep Time: 15
Total Time: 60


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 medium carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1 bell pepper, seeded and diced
  • 2 stalks celery, thinly sliced
  • 1 medium zucchini, chopped
  • ¼ cup tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 1 ¼ cup red lentils
  • 1 cup low-sodium chicken or vegetable stock
  • ⅓ cup white wine
  • 1 (8oz) package Ancient Harvest Gluten Free Pasta
  • ¼cup fresh basil, chopped plus extra for garnish
  • ¼ cup chopped fresh parsley
  • Sea salt and pepper to taste


  1. In a large pot over medium heat, warm the olive oil.
  2. Add the onion, carrot, garlic, bell pepper, celery and zucchini and cook slowly until the vegetables soften and onions turn golden, about 10 minutes.
  3. Increase heat to medium-high. Stir in tomato paste and cook 2 minutes.
  4. Add the crushed tomatoes and continue cooking, stirring and scraping any browned bits from the bottom of the pan, a further 2-3 minutes.
  5. Stir in the lentils, broth, and wine.
  6. Bring to a boil, then reduce heat to medium low.
  7. Season to taste with salt and pepper and simmer until the lentils are tender, approximately 30 minutes. During last 10 minutes while sauce is simmering, prepare pasta according to package directions.
  8. Stir parsley and basil to sauce and serve over pasta.
  9. Garnish with basil leaves and serve.
Servings: 4-6