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Herbivore's Kitchen

Vegan Lentil Bolognese Recipe

This vegan lentil bolognese ranks among the best vegan pasta sauces. Flavored with slow cooked onions and garlic and made creamy with a cashew cream sauce, this bolognese recipe is sure to be a family favorite.
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Total Time 45 minutes
Course Sauce
Cuisine Italian

Ingredients
  

Cashew Cream Sauce

  • 1 cup cashews
  • 3/4 cup water
  • 1 tbsp lemon juice
  • 1 clove garlic
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt

Red Lentil Bolognese

  • 2 tbsp extra virgin olive oil
  • 1/2 yellow onion diced
  • 2 tsp salt divided
  • 1 tbsp fresh garlic minced
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper + additional crushed red pepper as seasoning, to taste
  • 1/4 cup tomato paste
  • 1 carrot washed and finely diced
  • 1 stalk celery washed and finely diced
  • 1 cup red lentils rinsed, drained and picked free of debris
  • 1 28 oz can low-sodium diced tomatoes
  • 1 cup water with 1 cup of additional water on the side if necessary
  • 2 cups baby spinach loosely packed
  • fresh ground pepper to taste

Instructions
 

  • Put the cashews in a 2-cup measuring glass. Cover with hot water and set aside for at least 30 minutes.
  • Heat up a large, deep-sided skillet. When warm, add the olive oil and heat until shimmering. Add the onions and 1 tsp of salt and reduce the temperate to medium-low heat. Allow the onions to cook until lightly browned. About 12-15 minutes.

  • Add the garlic, basil, parsley, oregano and crushed red pepper. Continue to cook until fragrant. About 1-2 minutes.

  • Increase the heat to medium and add carrots and celery. Stir to combine and sauté for 1-2 minutes.
  • Add the tomato paste and stir to combine. Sauté until the tomato paste becomes a dark red. About 2-3 minutes.

  • Add the red lentils, diced tomatoes and 1 cup of water. Cover and simmer on medium-low heat until the lentils are soft and the water has been mostly absorbed. Stir occasionally. About 20 minutes. If the pan becomes too dry, you may need to add more water 1/2 cup at a time. 

  • When the lentils are fully cooked, remove the lid from the lentil bolognese and add the spinach and 1 tbsp fresh lemon juice. Stir to combine and set aside.
  • Drain and rinse the cashews. Combine the cashews with 3/4 cup of water, 1 tbsp fresh lemon juice, the garlic clove, 1 tsp salt and the nutritional yeast. Blend until creamy. 

  • Stir 1 cup of the cashew cream sauce into the red lentil bolognese. Any remaining cashew cream sauce can be used as an additional topping for saved for another vegan recipe.

Notes

To make this Red Lentil Bolognese Sauce without the cashew cream, eliminate the first step and the last two steps. 
Keyword lentil bolognese, lentil pasta sauce, lentil recipes, vegan bolognese, vegan pasta, vegan pasta recipes, vegan pasta sauce
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