Lentil Bolognese

This vegan lentil bolognese makes the perfect healthy comfort food. I love serving it over spaghetti squash for a delicious, and veggie-packed meal. I’m definitely on a kick with all of the fall seasonal foods, but I’m especially loving spaghetti squash right now. Spaghetti squash is so easy to make and I love using it as a substitute for traditional pasta. This winter veggie is packed with vitamins, minerals, other nutrients, and fiber.

If like this recipe, be sure to checkout my Lentil “Meatballs” and Peanut Spaghetti Squash recipes.

What You’ll Need:

Lentils: You, of course, can’t make vegan lentil bolognese without lentils! I used dried green lentils.

Vegetables: Carrots, white onion, tomatoe sauce, and garlic are all used in this recipe. Not only do the contribute to the delicious bolognese flavor, but these vegetables also serve as prebiotics, which feed in the good bacteria in your gut!

Seasoning: Fresh or dried basil, sea salt, and ground pepper are all used to season this recipe.

Avocado Oil: I like using avocado oil when I am cooking at high temperatures because it has a high smoke point.

Spaghetti Squash: This winter vegetable is packed with vitamins, minerals, and fiber! It makes a great and nutritious substitute for spaghetti.

How to Make Lentil Bolognese:


1. Preheat oven to 400 degrees.
2. Heat spaghetti squash in the microwave for 5 mins to soften. After 5 mins, remove the spaghetti squash from the microwave and allow to cool. When cool, cut the spaghetti squash in half length wise and remove and discard seeds.
3. Place spaghetti squash in on a baking dish for 45-60 mins or until it has softened and you can remove the “spaghetti” with a fork.
4. Once finished, remove the spaghetti squash from the oven and allow to cool.
5. Peel the outside of the carrot and cut the carrot into small cubes.
6. In a pan, heat up avocado oil and add the carrot cubes to the pan. Cook for a few minutes or until the carrots begin to soften.
7. Cut up the sweet onion into small pieces and add to the pan with the carrots. Cook for 1-2 minutes.
8. Mince the garlic. Add additional avocado oil to the pan and place the minced garlic in the pan. Make sure the garlic is in the avocado oil so it can cook in the oil. Cook for about 30 seconds.
9. Add the lentils to the pan, tomato sauce, and water. Cook for a few minutes or until the bolognese begins to thicken.
10. Season with salt, pepper, and fresh or dried basil.
11. Place the spaghetti squash on a plate and top with lentil bolognese.

vegan lentil bolognese

I hope you enjoy this recipe. If you give it a try, please leave a comment below or tag me on instagram and let me know what you think!

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Lentil Bolognese

This Lentil Bolognese makes the perfect vegetarian comfort food.
Course Main Dishes
Servings 2 servings

Ingredients
  

  • 1/2 cup Dried Lentils
  • 1 Carrot large
  • 1 1/2 cups Tomato Sauce
  • 1/2 Sweet Onion
  • 5 Garlic Cloves
  • Salt, Pepper to taste
  • Fresh or Dried Basil
  • 1 Spaghetti Squash
  • Avocado Oil
  • 1/2 cup Water

Instructions
 

  • Preheat oven to 400 degrees.
  • Heat spaghetti squash in the microwave for 5 mins to soften. After 5 mins, remove the spaghetti squash from the microwave and allow to cool. When cool, cut the spaghetti squash in half length wise and remove and discard seeds.
  • Place spaghetti squash in on a baking dish for 45-60 mins or until it has softened and you can remove the “spaghetti” with a fork.
  • Once finished, remove the spaghetti squash from the oven and allow to cool.
  • Peel the outside of the carrot and cut the carrot into small cubes.
  • In a pan, heat up avocado oil and add the carrot cubes to the pan. Cook for a few minutes or until the carrots begin to soften.
  • Cut up the sweet onion into small pieces and add to the pan with the carrots. Cook for 1-2 minutes.
  • Mince the garlic. Add additional avocado oil to the pan and place the minced garlic in the pan. Make sure the garlic is in the avocado oil so it can cook in the oil. Cook for about 30 seconds.
  • Add the lentils to the pan, tomato sauce, and water. Cook for a few minutes or until the bolognese begins to thicken.
  • Season with salt, pepper, and fresh or dried basil.
  • Place the spaghetti squash on a plate and top with lentil bolognese.

Notes

Can substitute with 1 cup canned green lentils.
Keyword Gluten Free, Lentil Bolognese, Vegan

4 responses to “Lentil Bolognese”

  1. BornToGuide Avatar

    Thanks for sharing such an awesome soulful recipe. Keep sharing more. Plz visit my blog & follow it.

  2. mistimaan Avatar
    mistimaan

    Nice recipe

  3. […] you’re looking for more spaghetti squash recipes also checkout my Lentil Bolognese and Lentil “Meatballs” […]

  4. […] you’re looking for other Italian-inspired plant-based recipe, check out my Lentil Bolognese […]

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About Mel


Hi, I’m Mel! I am a registered dietitian who specializes in women’s nutrition (fertility, prenatal, and postpartum) as well as nutrition for busy professionals. I am passionate about helping others live a healthy lifestyle that is practical and sustainable for them. Whether you are pregnant, postpartum, or a busy individual, I’m here to make nourishing yourself simple and not stressful. Read More

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