Vegan Lentil Bolognaise

If you’re looking for a hearty, healthy, and budget-friendly dinner, this Vegan Lentil Bolognaise is a recipe you’ll want on repeat. It’s a plant-based twist on the classic Italian favourite, using red lentils and loads of vegetables to create a rich, satisfying sauce that everyone at the table will love. Lentils are not only incredibly affordable, but they’re also packed with protein, fibre, and nutrients, making this dish as nourishing as it is delicious.

This recipe is perfect for families because it’s mild in flavour, easy to prepare, and a clever way to sneak in extra veggies. Kids often don’t even realise they’re eating lentils, as they soften beautifully into the tomato base and mimic the texture of traditional mince. For adults, you can boost the flavour with extra herbs or spices, while for little ones, a touch of curry powder gives a gentle zing without too much heat.

Best of all, Vegan Lentil Bolognaise is a true one-pot wonder – meaning less washing up and more time to enjoy dinner together. Serve it over pasta, spoon it onto baked potatoes, or enjoy it with crusty bread for a wholesome and comforting meal any night of the week.

Vegan Lentil Bolognaise

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: MainCuisine: ItalianDifficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

220

kcal

Total time

1

hour 

A hearty and nourishing plant-based twist on classic bolognaise.

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Ingredients

• 1 cup red lentils, rinsed

• 5 cups water

• 425 g diced tomatoes (canned)

• 400 g tomato soup (canned)

• 1 vegetable stock cube

• ½ cup celery, diced

• 1 cup carrot, diced, skin on

• 1 cup zucchini, diced

• ½ cup mushrooms, sliced

• ½ cup capsicum, diced

• 1 cup brown onion, diced

• 2 cups potato, diced

Directions

• Heat a large saucepan over medium heat.
• Add the onion, carrot, celery, and capsicum. Stir and cook for 5 minutes until softened.
• Add the zucchini, mushrooms, and potato. Stir and cook for a further 5 minutes.
• Stir in the lentils and mix well with the vegetables.
• Add the diced tomatoes, tomato soup, vegetable stock cube, and water. Stir to combine.
• Bring the mixture to the boil.
• Reduce the heat to low and simmer uncovered for 35–40 minutes, stirring occasionally, until the lentils and potatoes are tender.
• Season with salt and pepper to taste before serving.

Notes

• Swap potato for sweet potato for a softer texture.
• Add fresh herbs like basil or parsley before serving for extra flavour.
• Store leftovers in the fridge for up to 3 days or freeze for 3 months.
• Serve with pasta, rice, or crusty bread.
• Blend part of the sauce with a stick blender for a creamier texture if desired.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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