Easy One Pot Vegan Lentil Bolognese – A Must-Try Vegetarian Recipe

This is the easiest, coziest vegan lentil bolognese I’ve made. It is, without a doubt, my family’s favorite meatless pasta sauce!

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We’ve been tweaking this incredibly simple, one-pot recipe for years, so it’s guaranteed to deliver a rich, hearty, flavor-packed sauce every time. This easy bolognese calls for basic pantry ingredients you probably already have on hand, which means you can skip the jarred sauce and still get a comforting dinner on the table with almost no effort.

The moment the lentils, tomatoes, and herbs start to simmer together, the sauce thickens into something deeply savory and satisfying. Everything cooks in a single pot until the lentils are tender and the flavors meld into a classic, slow-cooked taste, without any meat and with hardly any fuss. We love this recipe so much, it’s become the base for many of our favorite cozy vegan pasta nights.

Why You’ll Love This Recipe

This one pot lentil bolognese has all the deep, savory comfort of classic sauce but made with simple plant based ingredients that cook together in one pot.

Hearty texture: The lentils create a thick, meaty bite that feels satisfying and cozy with every spoonful.

Rich flavor: Tomatoes, garlic, herbs, and veggies simmer together until everything blends into a deep, warm sauce.

Easy cleanup: Since it cooks in one pot, cleanup stays simple and smooth.

Budget friendly: Lentils and pantry staples keep this recipe affordable and accessible.

Flexible uses: Serve it with pasta, rice, bread, or even stuffed in a baked potato.

Naturally vegan: Everything stays plant based without needing swaps.

Great for meal prep: The flavors get even better the next day.

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Ingredients

For the Lentil Bolognese

• 1 tablespoon olive oil
  
• 1 medium onion diced
  
• 2 carrots diced
  
• 2 celery stalks diced
  
• 4 garlic cloves minced
  
• 1 cup dried brown or green lentils rinsed
  
• 1 can crushed tomatoes
  
• 2 tablespoons tomato paste
  
• 3 cups vegetable broth
  
• 1 teaspoon dried oregano
  
• 1 teaspoon dried basil
  
• 1 teaspoon smoked paprika
  
• 1 tablespoon soy sauce or tamari
  
• Salt and pepper to taste
  

Optional Add Ins

• Red pepper flakes
  
• Nutritional yeast
  
• Plant milk for creaminess
  
• Fresh basil
  
• Mushrooms
  

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Step-by-Step Instructions

1. Build the Base

Start by heating olive oil in a large pot over medium heat. Add the diced onion and let it cook until it turns soft and fragrant. Stir in the carrots, celery, and garlic so the veggies release their aroma. The pot begins to smell warm and savory, and this little mix creates the foundation for the sauce.

2. Add Lentils and Tomato Flavor

Pour in the dried lentils and stir them with the tomato paste so everything coats nicely. Add the crushed tomatoes and soy sauce and mix until the sauce turns thick and deep red. The lentils start soaking up the flavors, and the pot already feels hearty at this stage.

3. Add Broth and Seasonings

Pour in the vegetable broth and sprinkle in oregano, basil, smoked paprika, salt, and pepper. Stir everything together so the lentils settle and the herbs spread evenly. The pot takes on a warm color and the aroma grows stronger as it heats.

4. Simmer Until Thick

Lower the heat and let the pot simmer uncovered for about thirty minutes. Stir every so often to keep the lentils cooking evenly. The sauce thickens slowly, and the lentils soften into a rich, hearty texture that feels comforting and flavorful.

5. Adjust and Serve

Taste the sauce and adjust the seasonings. Add red pepper flakes for heat or plant milk for creaminess. You can swirl in nutritional yeast if you want a cheesy note. Serve the bolognese over your favorite pasta, rice, or warm bread.

Tips & Variations

Extra richness: Sauté the veggies a little longer so they brown gently and deepen the flavor.

Creamy finish: A splash of plant milk or a spoon of cashew cream adds smoothness.

Cheesy twist: Stir in nutritional yeast for a mellow, cheesy taste.

Earthy depth: Add sliced mushrooms to cook with the veggies.

Spicy version: Red pepper flakes or chili powder adds warmth.

Make ahead: This sauce gets even better after resting overnight.

Serving Suggestions

Vegan Lentil Bolognese fits into cozy dinners or relaxed lunches with little effort. Toss it with your favorite pasta for a classic bowl, or spoon it over creamy mashed potatoes for something heartier. It also tastes great tucked into baked sweet potatoes or served with crusty garlic bread.

When I make it for guests, I like to set out bowls of chopped herbs, vegan parmesan, and extra red pepper flakes so everyone can adjust their bowl the way they like. It always turns into a warm, easy meal that feels comforting and inviting.

Frequently Asked Questions

Can I use canned lentils?

Yes, but reduce the broth and cooking time since they are already soft.

What type of lentils works best?

Brown or green lentils hold their shape well and taste hearty when simmered.

How do I make it creamier?

Add plant milk, vegan cream, or blended cashews at the end.

Can I freeze the sauce?

Definitely. This bolognese freezes well for up to three months.

How do I thicken the sauce?

Let it simmer longer uncovered until it reaches the texture you like.

Can I add veggies?

Yes. Mushrooms, zucchini, or spinach fit perfectly in this sauce.

Can I make it gluten free?

The sauce itself is gluten free if you use tamari. Just serve it with gluten free pasta.

Final Thoughts

Easy One Pot Vegan Lentil Bolognese brings comfort, warmth, and deep flavor with very little work. The lentils turn soft and hearty, the tomatoes simmer into a rich sauce, and everything blends into a bowl that tastes homemade and cozy. I love how flexible it is, how it fits simple weeknights, and how each bite feels grounding.

Whether you keep it classic with pasta or try a fun twist, this recipe brings the same satisfying, warm flavor every time. It gives you a comforting meal with pantry staples and a pot that does most of the work for you.