Easy Vegetarian Lentil Bolognese with Pasta

This hearty vegetarian lentil bolognese recipe brings together wholesome red lentils, sweet beetroot, and colorful peppers in a rich tomato-based sauce, finished with a sprinkle of Parmesan for comfort in every bite.

It can be difficult to find quick and simple vegetarian bolognese recipes that are also hearty and warming. I prefer to cook with natural ingredients where possible, rather than opting for meatless alternatives, such as vegetarian meatballs or vegan mince. So this red lentil bolognese is an excellent choice when I want a meal that’s quick to prepare and takes no longer than cooking a regular bolognese with meat. This lentil pasta sauce uses red lentils, which are packed with protein and goodness, making this dish a healthy meat free bolognese option. The beetroot and peppers help to pack it out with extra vitamins, taste and texture.

How to Make a Vegan Bolognese Sauce

Before we begin, if you’re looking for a vegan alternative to this healthy bolognese sauce then simply skip the Parmesan cheese at the end or swap it for a vegan cheese if you prefer. Also check that the pasta you are using is vegan, as well as the tomato paste and vegetable broth. You can also swap the vegetable broth for water if needed. The best way to ensure the readymade ingredients you are using are vegan and don’t contain dairy products is to make your own. Another tip when finding vegan pasta is to use dried pasta over refrigerated fresh pasta, which usually contain eggs.

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Ingredients (serves 4):

• 250g penne pasta
• 1 cup dried red lentils, rinsed
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium cooked beetroot, diced
• 1 can (400g) chopped tomatoes
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper, to taste
• 3 cups vegetable broth (or water)
• Freshly grated Parmesan cheese, for topping

How to Make How to Make Easy Vegetarian Lentil Bolognese with Pasta

1. Cook pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until softened.
3. Stir in diced peppers and beetroot, cooking for 5 minutes.
4. Add red lentils, chopped tomatoes, tomato paste, oregano, basil, salt, and pepper.
5. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes until lentils are tender and sauce thickens.
6. Toss cooked pasta with the lentil bolognese sauce.
7. Serve hot, topped with freshly grated Parmesan cheese.