Homemade Vegan Lentils Bolognese

It’s winter in Australia and it can get quite cold at nights which makes me crave comfort food. One of my favourite comfort food is PASTA! I love pasta and I can have it all day everyday. And if you eat pasta in moderation, it is NOT bad for you. It is only when we overeat pasta (like most other foods) that it becomes a problem. You can also choose healthier versions of pasta such as wholemeal pasta or pulse pasta which typically have more fibre in them, lower GI and contain higher protein amounts.

I have always loved a good bowl of Bolognese and I have made vegetarian Bolognese once before with soft tofu. But I have never made Bolognese with lentils before until now. And I was so impressed with my vegan lentils Bolognese that I have to share it with you (because sharing is caring). I really loved this dish and could probably eat it everyday for the next month πŸ˜› I hope you enjoy this recipe as much as I have.

As always, please let me know what you think of this recipe. If you like what you see on my blog, please subscribe to my blog and/or follow me on Instagram for some food porn πŸ™‚

For those counting calories and macros, please use the table below as a guide.

Vegan Lentils Bolognese Nutrition Facts


  • 1 tsp olive oil;
  • 2 x 400g canned brown lentils (or 3 cups cooked brown lentils);
  • 1 x 400g canned crushed tomatoes;
  • 2 tbsp. tomato paste
  • 2 carrots, cut into small cubes;
  • 2 zucchinis, cut into small cubes;
  • 6 button mushrooms, roughly sliced;
  • 1 red onion, sliced;
  • 3 garlic cloves, minced;
  • 1/2 tbsp. dried Italian herbs;
  • 1 tsp dried mixed herbs;
  • 1/2 tbsp. chilli flakes;
  • 1/2 cup water;
  • Salt to taste;
  • 2 tbsp. nutritional yeast plus extra for topping; and
  • 3 cups cooked pasta (I used San Remo’s Pulse Penne Pasta)


  1. On a medium-high heat, heat your frying pan. Once your pan is hot, pour in 1 tsp of olive oil and add the sliced onions and minced garlic and fry until the onions become translucent. If the onions-garlic mixture starts sticking to the pan, add a little water, i.e. 1 tbsp. water;
  2. Then, add the carrots, zucchinis, Italian herbs, mixed herbs and chilli flakes and fry until the carrots become al dente;
  3. Then, add the cooked brown lentils, mushrooms, crushed tomatoes and tomato paste and stir until well combined. Add the water and allow the Bolognese mixture to come to a boil;
  4. Then, switch the heat off and add the nutritional yeast into the Bolognese and mix well. Taste the mixture and add salt if necessary; and
  5. Divide the cooked pasta on four plates and top with the Bolognese sauce. Add 1/2 tbsp. of nutritional yeast on top of the Bolognese sauce on each plate. I also added a little more chilli flakes to my Bolognese plate for an extra kick. Enjoy πŸ™‚
My delicious vegan lentils Bolognese bowl πŸ™‚ πŸ™‚ πŸ™‚


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