Easy Lentil Spaghetti Bolognese
There’s nothing quite like a big comforting bowl of spaghetti bolognese at the end of a long day - and this easy lentil spaghetti bolognese is one of those vegan recipes that ticks all the boxes: hearty, budget-friendly, versatile, packed with veg, and incredibly easy to whip up, even on the busiest weeknights.
This lentil bolognese is on regular rotation in our household. It's a go-to midweek meal that comes together with pantry staples, makes enough to feed a hungry family, and sneaks in a few extra veggies (which is always a win with the kids).
Plus, it’s a dish that absolutely doesn’t compromise on flavour - this one is rich, savoury, and satisfying. And, let’s be real, it wouldn't be a proper bolognese night without garlic bread on the side and maybe a sprinkle of nooch to finish it off.
Can You Make Spaghetti Bolognese with Lentils?
Of course! In fact, lentils are one of the best swaps when you're looking to ditch the meat but still want that same heartiness and depth of flavour. They’ve got a great texture that mimics mince, they soak up all the beautiful flavours from your sauce, and they’re loaded with plant-based protein and fibre - so they’re filling and nutritious.
Lentils also happen to be budget-friendly and super versatile. You’ll find them in loads of my recipes, like my Vegan Lentil Meatloaf or Vegan Lentil Sloppy Joes. They truly are a pantry staple that can turn almost any dish into a vegan-powered winner.
Why You’ll Love This Easy Lentil Spaghetti Bolognese
Hearty & Flavoursome – It’s rich, saucy, and just as satisfying as traditional bolognese.
Quick & Easy – I love making simple and quick to make meals, and this one will be on the table in 30 minutes, perfect for a midweek dinner.
Budget-Friendly – Uses simple, affordable ingredients you probably already have in the pantry.
Kid-Approved – Mild, tasty, and goes down a treat with this puff pastry garlic bread recipe.
Freezer-Friendly – Make a double batch and freeze leftovers for later.
What kind of lentils are best for bolognese?
Canned brown lentils work perfectly for this recipe. They’re quick, soft, and soak up the sauce. You can also use green or black lentils, just make sure they’re cooked before adding them to your sauce. If you prefer dried lentils, simmer them separately first until tender.
What Can I Add to Bolognese Sauce Instead of Wine?
This is a question I get asked often when it comes to lentil bolognese - and yes, you can absolutely make a lentil bolognese without wine and still have it taste incredible.
While traditional recipes might use red wine to add richness, I’ve found that vegetable stock and tomato paste do the job just as well. They bring depth, umami, and that incredible flavour without needing to crack open a bottle of wine.
If you’re still chasing a little extra richness, try adding a dash of balsamic vinegar or even a splash of soy sauce to boost that umami.
Swap ideas instead of wine in bolognese sauce:
Vegetable stock (as used in this recipe)
A teaspoon of balsamic vinegar
A splash of soy sauce or tamari
A tiny pinch of brown sugar (to balance the acidity of tomatoes)
Time-Saving Tip: Make It a One-Pot Meal
For the busy parents or just time-poor people in general, here’s a timesaving tip for you: You can actually cook the pasta straight in the bolognese sauce - just add a little extra stock and allow for an extra 10–15 minutes simmer time. But in our house, I’m usually boiling up the pasta while the sauce simmers, so it all comes together in the same amount of time.
If you’ve got picky eaters, you can also blend up the sauce a little before serving to make it smoother - or grate in extra veggies like zucchini or capsicum to bulk it out even more. This easy lentil spaghetti bolognese recipe really is versatile!
Why Nutritional Yeast Works So Well Here in this Recipe
Adding a tablespoon of nutritional yeast gives this lentil bolognese a subtle cheesy richness that really takes the flavour up a notch. It’s packed with B vitamins and is a pantry must-have for any vegan cook.
It’s optional inclusion for this recipe, but I highly recommend it. With even just a sprinkle on top when serving adds a great finishing touch.
How to Serve Your Lentil Bolognese Spaghetti
As the name suggests, the obvious inclusion is traditional spaghetti - this can be swapped for gluten-free pasta if needed
Top with fresh parsley, cracked pepper and a sprinkle of nooch
Serve alongside vegan garlic bread or puff pastry garlic bread
Add a side salad for some extra greens
Leftovers? Turn it into a lentil bolognese toastie the next day - trust me on this one!
Customisable & Meal-Prep Friendly
This lentil bolognese recipe is super customisable based on what you’ve got on hand. Add mushrooms, celery or capsicum for extra veg, or stir through spinach at the end for a nutrient boost. You can even swap canned lentils for cooked brown or green lentils if you’ve got them prepped already.
Freezer tip: Let it cool completely before freezing. Store in airtight containers for up to 3 months.
INGREDIENTS
Lentil Spaghetti Bolognaise
1 brown onion, diced
1 carrot, diced
2 garlic cloves, minced
1 can lentils, drained and rinsed
1 can diced tomatoes
2 cup vegetable stock
2 tbsp tomato paste
1 tbsp nutritional yeast
250g spaghetti
Nutritional yeast and parsley to garnish
METHOD
◾Heat oil in a fry pan on medium heat, add onion, carrot and garlic. Cook, stirring until soft
◾ Stir in lentils, diced tomatoes, stock, tomato paste and nutritional yeast. Bring to a boil, reduce heat and simmer for about 20 minutes or until thick
◾ Cook pasta as per packet instructions, add sauce, mix and serve
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