Vegetarian Pumpkin Bolognese with Red Lentils

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Looking for alternative vegetarian bolognese recipes? This vegetarian pumpkin & red lentil bolognese brings all the warmth of fall into your kitchen – creamy pumpkin purée meets hearty red lentils in a sauce that’s both wholesome and deeply satisfying. It’s the ideal quick and easy dish you’ll want to make again and again!

Vegetarian Pumpkin & Red Lentil Bolognese Spaghetti

Vegetarian recipes can be very tasty but we all know how frustrating it can be to think up quick and easy meat-free meals that offer variety to our meal times. That’s why this pumpkin and red lentil bolognese is such a fantastic vegetarian pasta dish that you need to try this season. This recipe is everything you want in a cozy night in – thick, rich, and full of earthy autumn flavor. The pumpkin adds a velvety sweetness that pairs beautifully with savory herbs and tender lentils, making it the perfect meat-free comfort meal that even non-vegetarians will love.

How to Make Pumpkin Puree from Leftover Halloween Pumpkins

I’m always looking for new, tasty recipes to use up leftover pumpkins from Halloween and this pumpkin bolognese does not disappoint. I made this dish using (some) of our Halloween pumpkins and it worked a treat. To make the pumpkin puree, I chopped and baked the pumpkins then removed them from the oven and once cool, I peeled off the skins and blended the pumpkin to make a puree. You can also use the same technique to make your own pumpkin puree for this pumpkin spice latte recipe – just remember not to season the pumpkins before you bake them.

Vegetarian Pumpkin Bolognese with Red Lentils

Vegetarian Pumpkin Bolognese with Red Lentils Ingredients

This recipe is quick and simple and makes 4-6 portions of bolognese. Below you’ll find the list of ingredients needed. 

Vegetarian Pumpkin Bolognese

This vegetarian pumpkin & red lentil bolognese brings all the warmth of fall into your kitchen - creamy pumpkin purée meets hearty red lentils in a sauce that’s both wholesome and deeply satisfying. It's the ideal quick and easy dish you'll want to make again and again!
Print Recipe
Servings 4

Ingredients
  

  • For the bolognese sauce:
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 medium carrot finely chopped
  • 1 celery stalk finely chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • ¾ cup dry red lentils rinsed
  • 1 ½ cups vegetable broth or more as needed
  • 1 cup pumpkin purée unsweetened
  • 1 can 400g / 14 oz crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon balsamic vinegar optional, for depth
  • A handful of fresh basil or parsley chopped (for serving)
  • For serving:
  • 300-400 g 10-14 oz spaghetti or your favorite pasta
  • Freshly grated parmesan or vegan cheese optional

How to Make Vegetarian Pumpkin Bolognese with Red Lentils

  1. Sauté:
    Heat olive oil in a large skillet or saucepan over medium heat. Add the onion, carrot, and celery. Cook for 5-7 minutes until softened and fragrant. Add the garlic and sauté another 30 seconds.
  2. Add herbs and lentils:
    Stir in thyme, oregano, smoked paprika, salt, and pepper. Add the rinsed red lentils and toast for 1 minute to absorb the flavors.
  3. Simmer the sauce:
    Pour in the vegetable broth, pumpkin purée, crushed tomatoes, and tomato paste. Stir well and bring to a gentle boil. Reduce heat, cover, and let simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and the sauce thickens.
  4. Finish with depth:
    Once the sauce has thickened and the lentils are cooked, add the balsamic vinegar for a touch of acidity. Adjust seasoning to taste – add more salt, pepper, or broth as needed.
  5. Cook the pasta:
    While the sauce simmers, cook the spaghetti according to package directions. Drain and toss lightly with olive oil to prevent sticking.
  6. Combine and serve:
    Spoon the rich pumpkin-lentil bolognese over the pasta, sprinkle with fresh herbs, and finish with parmesan or vegan cheese.

Tips & Variations

  • Make it creamy: Stir in a splash of coconut milk or cream at the end for extra richness.
  • Gluten-free option: Use gluten-free pasta or zucchini noodles.
  • Storage: Keeps in the fridge for up to 4 days, or freeze for up to 3 months.

Why You’ll Love This Recipe

This pumpkin lentil bolognese is:
✔️ 100% vegetarian (and easily vegan!)
✔️ High in protein and fiber
✔️ Perfect for meal prep
✔️ Cozy, hearty, and full of fall flavor

Pair it with a glass of red wine, some garlic bread, and maybe a candle or two – and you’ve got the ultimate cozy fall evening meal.

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