Easy Lentil Bolognese (30-Minute with Canned Lentils)

Name: Easy Lentil Bolognese (30-Minute with Canned Lentils)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons extra virgin olive oil; 1 onion; 1 rib celery; 1 carrot; 3 cloves garlic; ½ teaspoon dried rosemary; 5 ounces mushrooms (any); 3 cups tomato puree (sub crushed tomatoes or passata); 1 cup water (or vegetable broth); 2 cans lentils (15 ounces each / 2 x 400 g cans); ½ teaspoon salt (and black pepper to taste); 2 tablespoons balsamic vinegar (or soy sauce)

This Easy Lentil Bolognese is a healthy, one-pot pasta sauce made in 30 minutes with canned lentils. Perfect for quick, hearty weeknight dinners.

For more easy lentil recipes, check out our tomato lentil soup, lentil chili, lentil stew, and curry lentil soup.

Top down view of hearty lentil bolognese with spaghetti.

A Healthy, Hearty Dinner in Just 30 Minutes

If you’re looking for a cozy dinner that’s both heart-healthy and family-friendly, this Easy Lentil Bolognese is the recipe for you. Made in just 30 minutes and all in one pot, it’s a high-protein vegetarian dinner that doesn’t skimp on comfort or flavor 🍝.

Louise and I love this recipe because it’s not only quick to put together, but it’s also packed with fiber-rich lentils, nourishing veggies, and wholesome ingredients that make it a true healthy comfort food pasta.

Easy lentil bolognese sauce in a skillet close to see texture.

The grated mushrooms add a meaty texture without meat, and the canned lentils keep things budget-friendly and easy for busy weeknights.

With no heavy cream or saturated fat, this is a dish that’s perfect if you’re following a Mediterranean diet pasta approach or just trying to eat more plants 🌱. Top it with fresh herbs and serve with your favorite pasta, and you’ll have a hearty, satisfying dinner everyone will love ❤️.

Ingredients

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

Olive oil: Extra virgin gives depth and heart-healthy fats. Use avocado oil or even a splash of broth for an oil-free option.
Onion: White or yellow onions build the savory base. Shallots or leeks make a sweeter, lighter vegetarian pasta sauce.
Celery: Adds earthy flavor and aroma. Swap with fennel stalks or leave out if you prefer a sweeter sauce.
Carrot: Balances acidity with natural sweetness.
Garlic: Classic for bold flavor. Substitute roasted garlic for a mellow taste or garlic powder in a pinch.
Dried rosemary: Earthy and fragrant. Use thyme, oregano, or an Italian herb blend for a Mediterranean diet pasta feel.
Mushrooms: Grated or blended mushrooms mimic the meaty texture. Try eggplant, walnut, or even canned artichokes for variety.
Tomato puree (passata): Smooth and rich, perfect for a silky sauce. Crushed whole peeled tomatoes like San Marzano give a chunkier, rustic texture.
Canned lentils: The hero of this one pot pasta recipe. Use chickpeas or canned white beans for a protein-packed variation. If you have dried lentils here’s the recipe for a dried lentil bolognese.
Balsamic vinegar: Adds tang and richness. Soy sauce, tamari or even a splash of red wine create a bold finish.

How to Make a Quick Lentil Bolognese

Step 1: Blitz the Veggies

Add the onion, celery, carrot, and garlic to a small blender or food processor and blitz until finely chopped. This saves time and gives a smooth base for the sauce. If you don’t have one, chop everything by hand with a sharp knife.

Heat olive oil in a large pot, then add the chopped vegetables and sauté for 3 minutes. Now add grated mushrooms, rosemary, salt, and pepper. Sauté for about 5 minutes, stirring often, until the veggies soften and smell fragrant.

Step 1 Sautéed vegetables mushrooms rosemary salt and pepper cooking in a skillet.

Step 2: Add Lentils and Simmer

Drain and rinse the canned lentils, then stir them into the pot with the tomato puree. Bring to a gentle simmer and cook uncovered for 12 to 15 minutes, stirring occasionally, until the flavors come together and the sauce thickens. This is where your easy weeknight pasta recipe really starts to shine.

Step 2 Lentils and tomato puree simmering in one pot for bolognese sauce.

Step 3: Blend and Finish

Blend 1 to 2 cups of the sauce with an immersion blender right in the pot, or transfer to a standing blender. This makes the bolognese creamy while keeping some lentils whole for texture. Stir in a splash of balsamic vinegar or soy sauce, taste, and adjust with more salt if needed.

Step 3 Blending part of the lentil bolognese sauce until creamy texture forms.

Step 4: Serve and Enjoy

Toss the sauce with your favorite pasta, spoon it over gnocchi, or use it in lasagna. Top with fresh basil or parsley, and you’ve got a cozy dinner on the table in under 30 minutes.

Step 4 Easy lentil bolognese served with pasta and topped with fresh parsley.

Tips

Don’t skip mushrooms: Grated mushrooms add depth and give the sauce that classic “meaty” texture without meat.
Rinse canned lentils well: This removes extra starch and any brine taste, keeping the sauce light and flavorful.
Simmer uncovered: Letting steam escape thickens the sauce naturally for a rich plant-based bolognese.
Blend partly, not fully: Blending a portion makes it creamy while keeping enough lentils whole for a hearty bite.
Taste and adjust at the end: A splash of balsamic vinegar (or soy sauce) balances acidity and brings everything together.
Make it ahead: The flavor improves after resting, so this doubles as a perfect budget friendly vegetarian meal for the week.

Frequently Asked Questions

Can I use a different type of lentil?

Yes! Canned green or brown lentils work best because they hold their shape. Red lentils cook down too much, but they can be added if you prefer a creamier vegetarian pasta sauce.

Can I make it without mushrooms?

Absolutely. Mushrooms add depth and texture, but you can swap them with finely chopped eggplant, zucchini, or even walnuts.

How can I make it creamier?

Blend a larger portion of the sauce, or stir in a spoonful of cashew cream or Greek yogurt at the end.

Does it taste like traditional bolognese?

It’s not identical to meat-based bolognese, but the richness of mushrooms, lentils, and balsamic vinegar creates a satisfying, cozy flavor that feels like true comfort food.

Is it freezer-friendly?

Yes! This sauce freezes well for up to 3 months, making it a handy option for meal prep.

What pasta goes best with this sauce?

Traditionally, bolognese pairs with wide noodles like tagliatelle, but spaghetti, rigatoni, or even penne are all great. It also works beautifully layered into lasagna for a hearty high protein vegetarian dinner.

More East Lentil Recipes

If you tried our easy lentil bolognese with canned lentils or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!