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Lentil Bolognese

A vegan lentil bolognese that is perfect for a cozy night!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 4 people


  • 2 cups onions diced
  • 1 carrot grated
  • 3 cloves garlic crushed
  • 3 tablespoon tomato paste
  • 2 cans tomato sauce
  • 1 tbsp coconut aminos
  • 4 cups water
  • 1 teaspoon garlic powder
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • pinch red pepper flakes
  • 2 teaspoon coconut sugar
  • 1 cup dry lentils
  • ½ cup chopped walnuts
  • ½ cup sundried tomatoes sliced
  • 1 tablespoon balsamic or red-wine vinegar
  • ½ cup plant based milk
  • ½ teaspoon black pepper
  • fresh basil garnish


  • Saute the onion, garlic, and carrot until fragrant.
  • Add the tomato paste a saute for a couple of minutes.
  • Add the rest of the ingredients except for the milk to the pan and cover.
  • Cook until lentils are soft. Add more water if necessary.
  • Add sun-dried tomatoes about half-way through.
  • When lentils are soft, add the vinegar, milk, and black pepper. Adjust seasoning if needed.
  • Serve with noodles of choice.
  • Garnish with fresh basil and enjoy!


Cook your noodles during the last ten minutes of cooking time so that they are done roughly the same time as your sauce. 
*use a high-quality balsamic vinegar for optimal flavor