Easy Pasta Bolognese with Red Lentils Recipe (vegan)

Easiest vegan red lentil bolognese spaghetti on two plates, with one fork twirling noodles.

5 from 1 vote

Easy Pasta Bolognese with Red Lentils Recipe (vegan)

The ideal weeknight meal, ready in just 20 minutes. Plus, it's hearty without the health downsides of meat, making it a great Meatless Monday option! Satisfies vegan, whole food plant-based, oil-free lifestyles, and when using gluten-free pasta it also satisfies a gluten-free lifestyle.

Plant Diversity: Striving for 30 different plants per week for optimal gut health.

The number of plants in this recipe: At least 2 plants

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Italian

Diet: Vegan

Keyword: bolognese, pasta, red lentil, sauce

Servings:

Calories: 411.35kcal

Equipment

1 pasta pot large
1 sauce pot medium
cooktop

Ingredients

1 cup red lentils dry
1 jar pasta sauce your favorite, about 1 ½ lbs, oil-free if desired
1 pkg pasta dry, gluten-free if desired

Sauté optional additions

1 med onion chopped
6 mushrooms chopped
2-3 garlic cloves minced

Topping optional additions

pine nuts toasted, sprinkling
greens chopped, like spinach, kale, chard
nutritional yeast sprinkling
vegan cheese sprinkling
crushed red pepper sprinkling
fresh herbs chopped
parsley chopped

Instructions

(optional) Sautée additional ingredients: Heat the sauce pot and sauté these in it first, then add the lentils and sauce.
To make the bolognese: Rinse the red lentils and place them in the sauce pot with the pasta sauce. Make sure the lentils are fully submerged in the sauce.
Heat sauce: Bring the heat to medium-high and stir occasionally to keep the lentils from sticking to the bottom. Make sure the lentils remain under the surface of the sauce. Add a bit of water if needed.
Heat pasta water: Meanwhile, fill the pasta pot with water and place over high heat.
Simmer sauce and boil pasta: Once the sauce is simmering, reduce heat to low and cover. Remove the lid occasionally to stir, replacing it each time. No lid? It's ok; the lentils just may take a bit longer to cook.
Once the pasta water is boiling, add the pasta and cook according to package instructions.
Strain pasta and test lentils: When the pasta is done, strain out the water and place the pasta back in the pot.
Test the lentils to see if they're done. Usually, they will be ready, but some batches take longer. If they aren't yet soft, cook a few minutes more until they are.
Serve: Pour the sauce over the pasta in the pasta pot. Using two servers, forks, or tongs, toss the pasta until coated with the sauce. Alternatively, serve separately.
Serve with additional toppings if desired.
Store: The pasta bolognese can be stored in the fridge for up to a few days.

Notes

When serving six, there are more than 13 grams of fiber and 18 grams of protein per serving!

Nutrition