I reinvent Lentil Bolognese with pantry staples and a sneaky umami trick that keeps it vegan and gluten free and finishes in under 30 minutes.

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I never thought a weeknight could taste this good so fast, but my Lentil Bolognese laughs at dinner stress. It’s vegan and gluten free and somehow turns simple lentils and crushed tomatoes into something layered and daring, not just plain old pasta sauce.

I usually toss it with gluten free pasta and wonder how something this speedy feels like a restaurant secret. If you like bold, pantry-friendly meals you’d pin under Vegan Diner vibes, this one slips right into your rotation.

It’s under 30 minutes, but there’s enough depth to make you come back for another bowl.

Ingredients

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Lentils: High in protein and fiber, hearty texture, keeps you full longer.
Crushed tomatoes: Bright acidity and natural sweetness, rich in lycopene, low calorie.
Onion: Adds savory sweetness when caramelized, source of antioxidants and flavor depth.
Carrots: Sweet, crunchy, add fiber and beta carotene, subtle natural sweetness.
Garlic: Pungent umami punch, immune boosting compounds, makes sauce deeply savory.
Olive oil: Healthy fats, helps carry flavors, smooth mouthfeel and richness.
Tamari: Adds salty umami depth, gluten free, deepens savory profile like soy sauce.
Nutritional yeast: Gives cheesy savory note, B vitamins, boosts depth without dairy.

Ingredient Quantities

2 tablespoons extra virgin olive oil

1 large yellow onion, finely chopped (you can use a sweet onion)

2 medium carrots, peeled and finely diced

2 celery stalks, finely diced

3 garlic cloves, minced

1 cup dried brown or green lentils, rinsed (or 2 15-oz cans lentils, drained and rinsed)

1 28-oz can crushed tomatoes

2 tablespoons tomato paste

2 1/2 to 3 cups vegetable broth

1/2 cup dry red wine, optional

1 tablespoon tamari (gluten free) or soy sauce

1 teaspoon dried oregano

1 teaspoon dried basil

1 bay leaf

1 teaspoon maple syrup or brown sugar

1/4 teaspoon crushed red pepper flakes, optional

2 tablespoons nutritional yeast, optional (adds savory depth)

Salt and freshly ground black pepper, to taste (start with about 1 teaspoon salt)

Fresh basil or parsley, chopped for serving, optional

12 ounces gluten free pasta, for serving

How to Make this

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1. Heat 2 tablespoons olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion, diced carrots and celery, season with about 1 teaspoon salt and some pepper, and cook, stirring occasionally, until they’re soft and the onion is translucent, about 6 to 8 minutes.

2. Push the veggies to the side, add the minced garlic and cook for 30 to 60 seconds until fragrant, then stir in the 2 tablespoons tomato paste and cook 1 to 2 minutes to deepen the flavor.

3. If using red wine add 1/2 cup now to deglaze the pan, scraping up any browned bits, and let it reduce for 1 to 2 minutes. If not using wine just skip this step.

4. Add the rinsed lentils (or drained canned lentils), the 28-oz crushed tomatoes, 2 1/2 to 3 cups vegetable broth, 1 tablespoon tamari, 1 teaspoon oregano, 1 teaspoon basil, 1 bay leaf, 1 teaspoon maple syrup (or brown sugar), and 1/4 teaspoon crushed red pepper flakes if you want heat. Stir to combine and bring to a gentle simmer.

5. Simmer uncovered until the lentils are tender and the sauce thickens. For dried brown/green lentils this takes about 20 to 25 minutes; for canned lentils simmer about 8 to 12 minutes just to meld flavors. Add more broth if it gets too thick.

6. Stir in 2 tablespoons nutritional yeast near the end if you’re using it, taste and adjust salt and pepper. Remove the bay leaf.

7. While the sauce finishes, cook 12 ounces gluten free pasta in a large pot of generously salted boiling water according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.

8. Toss the drained pasta with the lentil bolognese, adding reserved pasta water a splash at a time to loosen the sauce until it clings nicely. Serve topped with chopped fresh basil or parsley if you like.

Equipment Needed

1. Large skillet or medium saucepan, 3 to 4 qt, for the lentil bolognese
2. Large pot with lid, for boiling the gluten free pasta
3. Colander or fine mesh strainer, to drain pasta and canned lentils and to reserve pasta water
4. Chef’s knife, for chopping onion, carrots, celery and herbs
5. Cutting board
6. Wooden spoon or heatproof spatula, for stirring and scraping up browned bits
7. Measuring cups and spoons, for broth, wine, tomato paste and spices
8. Can opener (for the crushed tomatoes and any canned lentils)

FAQ

Q: Can I use canned lentils instead of dried?
A: Yes. If you use two 15-oz cans, drain and rinse them, cut the vegetable broth by about 1/2 cup and add the canned lentils near the end of simmering so they dont turn to mush.

Q: How long do I cook this if I start with dried lentils?
A: Rinse then simmer the lentils 20 to 30 minutes until tender. Start with 2 1/2 cups broth and add more if it looks dry, taste and adjust seasoning as it cooks.

Q: How do I make the sauce thicker or thinner?
A: For thicker, simmer uncovered longer, mash a few lentils with your spoon or stir in extra tomato paste. For thinner, add vegetable broth or a splash of pasta cooking water until you like the consistency.

Q: Is this recipe truly vegan and gluten free?
A: Yes when you use tamari (gluten free) or a certified gluten free soy sauce and serve with gluten free pasta. Always check labels on broth, tamari and any packaged items.

Q: Can I freeze leftovers and how do I reheat them?
A: Absolutely. Cool, portion into freezer safe containers and freeze up to 3 months. Thaw overnight in the fridge then reheat gently on the stove with a splash of broth to loosen it up.

Q: Any tricks to boost flavor or make the texture more meaty?
A: Brown the onions, carrots and celery well, deglaze with the optional red wine if you have it, add mushrooms or chopped walnuts for texture, a spoon of miso or the nutritional yeast adds great umami. A tiny pinch of sugar or maple syrup balances tomato acidity.

Lentil Bolognese Recipe (Vegan + Gluten Free) Substitutions and Variations

Extra virgin olive oil: use avocado oil, grapeseed oil, or a neutral vegetable oil in the same amount, or swap for 2 tablespoons vegan butter for a richer finish. Note the smoke point if you’re high heat cooking.
1 cup dried lentils: use 2 cans (15-oz) drained lentils for speed, or replace with 2 cups finely chopped cremini or button mushrooms (adds meaty texture) mixed with 1/2 cup chopped walnuts to mimic chew, or rehydrated TVP if labeled gluten free.
1/2 cup dry red wine: substitute 1/2 cup vegetable broth plus 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar for acidity, or use 1/2 cup unsweetened cranberry or pomegranate juice diluted with 2 tablespoons water for a fruity note.
1 tablespoon tamari: use equal coconut aminos for a gluten free, lower sodium option, regular soy sauce if you’re not avoiding gluten (use less, it’s saltier), or dissolve 1 tablespoon miso in 2 tablespoons warm broth for savory depth.

Pro Tips

1) Sweat the veg low and slow and brown the tomato paste a little. Dont rush this, you want the onions and carrots to get soft and the tomato paste to darken a bit so it adds depth not tinny tomato flavor, scrape the browned bits up with wine or broth for extra oomph.

2) Mind the lentils texture. If you use dried, keep an eye on them so they stay tender but not mushy, if theyre getting too soft before the sauce thickens, pull a cup out, mash it and stir back in to thicken the sauce without overcooking the rest.

3) Boost umami without junking it up. A splash of tamari plus a spoon of nutritional yeast or a small spoonful of miso stirred in right at the end will make it savory and rounded, also a tiny pinch of sugar or a bit of balsamic helps tame acidity if the tomatoes taste sharp.

4) Finish the pasta in the pan and use the pasta water sparingly. Cook GF pasta just shy of al dente, toss it with the sauce and add reserved cooking water a tablespoon at a time until it clings, this makes the sauce stick to the noodles better and prevents that gummy GF-pasta feel.

Lentil Bolognese Recipe (Vegan + Gluten Free)

Recipe by Nikoli Athen

0.0 from 0 votes

I reinvent Lentil Bolognese with pantry staples and a sneaky umami trick that keeps it vegan and gluten free and finishes in under 30 minutes.

Servings

servings

Calories

679

kcal

Equipment: 1. Large skillet or medium saucepan, 3 to 4 qt, for the lentil bolognese
2. Large pot with lid, for boiling the gluten free pasta
3. Colander or fine mesh strainer, to drain pasta and canned lentils and to reserve pasta water
4. Chef’s knife, for chopping onion, carrots, celery and herbs
5. Cutting board
6. Wooden spoon or heatproof spatula, for stirring and scraping up browned bits
7. Measuring cups and spoons, for broth, wine, tomato paste and spices
8. Can opener (for the crushed tomatoes and any canned lentils)

Ingredients

2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped (you can use a sweet onion)
2 medium carrots, peeled and finely diced
2 celery stalks, finely diced
3 garlic cloves, minced
1 cup dried brown or green lentils, rinsed (or 2 15-oz cans lentils, drained and rinsed)
1 28-oz can crushed tomatoes
2 tablespoons tomato paste
2 1/2 to 3 cups vegetable broth
1/2 cup dry red wine, optional
1 tablespoon tamari (gluten free) or soy sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
1 teaspoon maple syrup or brown sugar
1/4 teaspoon crushed red pepper flakes, optional
2 tablespoons nutritional yeast, optional (adds savory depth)
Salt and freshly ground black pepper, to taste (start with about 1 teaspoon salt)
Fresh basil or parsley, chopped for serving, optional
12 ounces gluten free pasta, for serving

Directions

Heat 2 tablespoons olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion, diced carrots and celery, season with about 1 teaspoon salt and some pepper, and cook, stirring occasionally, until they’re soft and the onion is translucent, about 6 to 8 minutes.
Push the veggies to the side, add the minced garlic and cook for 30 to 60 seconds until fragrant, then stir in the 2 tablespoons tomato paste and cook 1 to 2 minutes to deepen the flavor.
If using red wine add 1/2 cup now to deglaze the pan, scraping up any browned bits, and let it reduce for 1 to 2 minutes. If not using wine just skip this step.
Add the rinsed lentils (or drained canned lentils), the 28-oz crushed tomatoes, 2 1/2 to 3 cups vegetable broth, 1 tablespoon tamari, 1 teaspoon oregano, 1 teaspoon basil, 1 bay leaf, 1 teaspoon maple syrup (or brown sugar), and 1/4 teaspoon crushed red pepper flakes if you want heat. Stir to combine and bring to a gentle simmer.
Simmer uncovered until the lentils are tender and the sauce thickens. For dried brown/green lentils this takes about 20 to 25 minutes; for canned lentils simmer about 8 to 12 minutes just to meld flavors. Add more broth if it gets too thick.
Stir in 2 tablespoons nutritional yeast near the end if you’re using it, taste and adjust salt and pepper. Remove the bay leaf.
While the sauce finishes, cook 12 ounces gluten free pasta in a large pot of generously salted boiling water according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.
Toss the drained pasta with the lentil bolognese, adding reserved pasta water a splash at a time to loosen the sauce until it clings nicely. Serve topped with chopped fresh basil or parsley if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.