Lentil Bolognese Sauce

Lentil Bolognese Sauce

  • Prep: 10 min
  • Cook Time: 25 min
  • Total: 35 min
  • Serving: Makes about 8 cups of sauce

A meat-free alternative to the traditional Bolognese sauce, Lentil Bolognese Sauce can be used over pasta or even vegetable dishes. 


  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 carrots, coarsely grated
  • 2 celery stalks, chopped
  • 3 tablespoons olive oil
  • 2/3 cup red lentils
  • 1, 14-ounce can chopped tomatoes
  • 2 tablespoons tomato paste
  • 2 cups vegetable stock
  • 1 tablespoon dried marjoram
  • Salt & pepper to taste


  1. Using a large saucepan over medium-high heat, add the olive oil. Lightly stir fry the onion, garlic, carrots and celery for about 5 minutes, or until soft.
  2. Add the lentils, tomatoes, tomato paste, stock and seasonings to the mixture. Bring the mixture to a boil, partially cover and simmer for about 20 minutes, or until thick and soft.


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