top of page
  • Writer's pictureNikki Hurst

Lentil ‘Bolognese’ Sauce

Bolognese is a rich ragu that simmers for hours to extract the flavours from the contents. Luckily, making a plant based version doesn’t require nearly as much time to get that bold flavour! The caramelized vegetables give the sauce a sweetness that is absolutely irresistible. 


This recipes makes for an awesome substitution for ground round or veggie ground.

If you’re looking for a soy-free way to make a meaty vegetarian sauce for your pasta dishes, try this idea on for size … it’s delicious and nutritious! (not to mention completely satiating!)

You can use this sauce for pasta, pizza or even to stuff vegetables with (think stuffed peppers, mmmmm)


  • 1 cup diced onion

  • 1 cup chopped celery

  • 1 cup chopped carrot

  • 2.5 cups chopped tomato

  • 1 cup lentils (colour of choice)

  • 2 cups vegetable stock

  • 4 cloves minced garlic

  • 2 tbsp. red wine vinegar

  • 1/2 cup non-dairy milk

  • 2 tbsp. mixed dried herbs (fennel, oregano, parsley, basil)

  • salt and pepper to taste

  • 2 tsp coconut oil for frying


  • In a large saucepot, heat oil on medium-high. Add onions, carrots, onion and garlic.

  • Cook, stirring often, for about 15 minutes.

  • Add vinegar, broth, 1 cup water, lentils, tomatoes, oregano, parsley, fennel and basil.

  • Reduce heat to medium and simmer, partially covered, for 45 minutes, stirring occasionally.

  • Add milk to Bolognese and continue to simmer for an additional 10 minutes.

Season with salt and pepper.

Serves 4

Tip: double the recipe and freeze the excess for a later date

1 view0 comments

Recent Posts

See All


bottom of page