Easy Lentil Bolognese
Published on October 06, 2025
Quick Summary
This Easy Lentil Bolognese is a hearty, protein-packed vegetarian dinner made with lentils, mushrooms, and your favorite marinara sauce. It's rich, satisfying, and comes together in just 30 minutes, perfect for busy weeknights! Vegan-friendly and freezer-friendly, too!
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Pin ItOur Favorite Weeknight Lentil Bolognese (So Easy & Flavorful!)
If you're anything like me, you're always on the hunt for easy, flavorful dinners that feel comforting and nourishing. This Easy Lentil Bolognese is a total weeknight win. It's one of those meals I turn to when I want something hearty without a lot of fuss, and when I want dinner on the table fast!
Bolognese is traditionally a slow-simmered meat sauce, but this version skips the meat without skimping on flavor. We're using earthy mushrooms, canned lentils (hello, shortcut!), and a good-quality marinara to keep things simple but delicious. A splash of balsamic vinegar gives the sauce depth, and the red pepper flakes add just the right amount of warmth.
This sauce is vegetarian, and it can easily be made vegan by skipping the Parmesan. Whether you're serving it over pasta, or twirling it into strands of spaghetti squash, or spooning it over a baked sweet potato, it's always a hit with the whole family, including the meat-lovers!
Bonus: This sauce tastes great the next day making it a great meal prep option. It also freezes beautifully! It's packed with protein, fiber, and veggies, and reheats like a dream. A total winner all around!
Ingredients You'll Need (with Tips)
- Olive oil: Adds richness and helps develop flavor in the sautéed veggies.
- Onion, carrot & celery: This trio (a classic mirepoix!) creates a flavorful base.
- Mushrooms: Baby bella mushrooms give a meaty texture and deep umami flavor. You can also use cremini or white button mushrooms.
- Garlic: Don't skip it! Adds lots of aroma and flavor.
- Canned lentils: I like to use canned lentils because they are a huge time-saver. Look for canned brown lentils (not red or seasoned varieties). You can also use cooked green or brown lentils from dry (about 1 ½ cups cooked). Make sure they're tender but not mushy so they hold up in the sauce.
- Balsamic vinegar: Adds depth and a subtle tangy sweetness to balance the sauce.
- Italian seasoning: A pantry staple that brings herbaceous flavor.
- Crushed red pepper flakes: Optional, but great for a little kick!
- Marinara sauce: Use your favorite jarred variety to keep things simple. A few brands I like are Rao's, Mezzetta, Carbone, and Victoria. You can also use our homemade marinara sauce.
- Parmesan and basil (optional): For a finishing touch that adds freshness and savory depth.
Tips for Making Easy Lentil Bolognese
- Finely dice the veggies so they melt into the sauce, this creates a beautiful texture.
- Cook the veggies until tender and golden for max flavor before adding garlic.
- Rinse and drain the lentils well before adding to the sauce. This removes excess sodium and prevents the sauce from becoming too watery.
- Don't skip the balsamic! It adds that “secret ingredient” richness.
- Let it simmer so the flavors can meld, about 10 minutes is perfect.
- Taste and adjust. Every jarred marinara is different, so season as needed before serving.
- Serve it your way. This sauce is super versatile! Toss it with your favorite pasta, spoon it over spaghetti squash for a lighter option, or pile it onto a baked sweet potato for a cozy, hearty twist. It's also delicious over creamy polenta, zucchini noodles, or even eggs. You can also use it to make lasagna.
Easy Lentil Bolognese
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 1 small carrot, finely diced
- 1 celery rib, finely diced
- 8 oz baby bella mushrooms, finely diced (can use cremini or white mushrooms)
- Kosher salt and black pepper, to taste
- 3 cloves garlic, minced
- 15 oz can lentils, rinsed and drained
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 24 oz marinara sauce
- For serving: pasta or spaghetti squash
- For garnish: Freshly grated Parmesan cheese and fresh basil, optional
Instructions
- In a large skillet, heat the olive oil over medium high heat. Add the onion, carrot, celery, and mushrooms and sauté for 5 to 7 minutes, stirring occasionally, or until veggies are tender. Add the garlic and cook for 1 minute. Season with salt and black pepper.
- Add the lentils, balsamic vinegar, Italian seasoning, and crushed red pepper flakes. Cook for 1 minute.
- Stir in marinara sauce and turn the heat to low; simmer for 10 minutes.
- Taste and season with salt and pepper, if necessary. Serve with pasta or spaghetti squash. You can also spoon over polenta, a baked sweet potato, or even eggs. Garnish with basil and Parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze for up to 3 months. Let it cool completely, then freeze in portions for easy reheating.
- Reheat gently on the stovetop or in the microwave until warmed through. Add a splash of water or broth if it gets too thick.
Nutrition
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