Red Lentil Bolognese

Serve this hearty sauce over your favourite pasta, rice, or potatoes.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 1/2 cup red lentils, dried
  • 2 cups water (plus more for sautéing)
  • large handful white or brown mushrooms, chopped small
  • 1 small yellow onion, chopped small
  • 2 medium carrots, chopped small
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 Tablespoon veggie broth powder
  • black pepper to taste
  • 2 cans diced tomatoes
  • 1 Tablespoon tomato paste


  1. Rinse and drain the lentils and add to a small pot with 2 cups of water. Bring to a boil and simmer for 5-8 minutes until soft. It will be soupy but that’s okay. You’ll use this liquid later. Set aside.

  2. Heat 1/2 cup of water (or veggie broth) in a large pot over high heat. Once it steams, add onion and mushroom. Cook for 5 minutes until onions are translucent. Stir occasionally.

  3. Add the carrots, dried herbs, veggie broth powder, black pepper and mix. Add in several spoonfuls of lentil broth (or use veggie broth or water) and cook for 2 mins.

  4. Add the diced tomatoes and tomato paste. Bring to a boil and simmer for 10 minutes. Lower the heat if so it maintains a simmer (and doesn't boil too hard).

  5. Stir in the cooked lentils and cook for a couple minutes. Cover and remove from the heat. Let it sit for a few minutes before serving over your favourite pasta.

Recipe Notes