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–+ servings
Healthy easy lentil bolognese pasta ready in thirty minutes.

Easy Lentil Bolognese (30-Minute with Canned Lentils)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 1 onion
  • 1 rib celery
  • 1 carrot
  • 3 cloves garlic
  • ½ teaspoon dried rosemary
  • 5 ounces (150 g) mushrooms any
  • 3 cups (280 g) tomato puree sub crushed tomatoes or passata
  • 1 cup (240 ml) 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

  • Sauté Veggies: Blend 1 onion, 1 rib celery, 1 carrot, and 3 cloves garlic until finely chopped. Sauté in 2 tablespoons extra virgin olive oil oil 3 minutes.
    Add 5 ounces mushrooms, ½ teaspoon dried rosemary, ½ teaspoon salt, and pepper; cook 5 minutes.
    Step 1 Sautéed vegetables mushrooms rosemary salt and pepper cooking in a skillet.
  • Add Lentils: Stir in 2 cans lentils (drained), 3 cups tomato puree, and 1 cup water (or veg broth). Simmer uncovered 12 to 15 minutes until thickened.
    Step 2 Lentils and tomato puree simmering in one pot for bolognese sauce.
  • Blend & Finish: Blend 1–2 cups of sauce for creaminess. Stir 2 tablespoons balsamic vinegar, taste and adjust seasoning.
    Step 3 Blending part of the lentil bolognese sauce until creamy texture forms.
  • Serve: Toss with pasta, spoon over gnocchi, or layer in lasagna. Garnish with fresh herbs.
    Step 4 Easy lentil bolognese served with pasta and topped with fresh parsley.
Substitutions
  • Olive oil: Extra virgin for depth. Swap with avocado oil or broth for oil-free cooking.
  • Onion: White or yellow for savory base. Use shallots or leeks for a sweeter vegetarian pasta sauce.
  • Celery: Adds earthy flavor. Replace with fennel stalks or skip for a milder sauce.
  • Carrot: Balances acidity with natural sweetness—no real substitute needed, but parsnip works in a pinch.
  • Garlic: Bold flavor essential. Try roasted garlic for sweetness or garlic powder if you’re short on time.
  • Dried rosemary: Earthy and fragrant. Oregano, thyme, or Italian herbs bring a Mediterranean diet pasta vibe.
  • Mushrooms: Meaty texture. Replace with grated eggplant, a lentil-walnut mix, or canned artichokes.
  • Tomato puree (passata): Smooth and rich. Crushed whole peeled tomatoes give a chunkier, rustic finish.
  • Canned lentils: Quick and hearty. Sub with chickpeas or white beans—or check out my dried lentil bolognese.
  • Balsamic vinegar: Tangy richness. Soy sauce, tamari, or a splash of red wine make bold alternatives.
Tips
  • Use mushrooms: Grated mushrooms add rich depth and a meaty texture without meat.
  • Rinse lentils well: Removes starch and brine, keeping the sauce light and flavorful.
  • Simmer uncovered: Thickens the sauce naturally for a hearty plant-based bolognese.
  • Blend partly: Creates creaminess while leaving lentils for a satisfying bite.
  • Finish smartly: A splash of balsamic or soy sauce balances and brightens the flavor.
  • Make ahead: Flavors deepen overnight, making it a budget friendly vegetarian meal for busy weeks.
Storage
Store leftover lentil bolognese in an airtight container for up to 4 days in the fridge, or freeze for 3 months.
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