Lentil Veggie Bolognese

Send your tastebuds for a flavor whirl with Lentil Veggie Bolognese, a wonderful vegan option that the entire family will enjoy!

Prep: 10Cook: 50Total: 1 hour
Yield 8 servings 1x


  • 2 tbsp avocado oil
  • 1/2 large white onion, diced very small
  • 2 large carrots, diced very small
  • 2 celery stalks, diced very small
  • 1/2 bell pepper, diced very small, any color works
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp crushed red pepper (optional)
  • 1 cup dried green lentils, rinsed
  • 2 1/2 cups water
  • 28oz can diced tomatoes
  • 1/4 cup balsamic vinegar


  1. Heat a large skillet with avocado oil. Once hot, add in onions, carrot, celery, and pepper. Let cook 5 minutes, stirring often.
  2. Add in garlic, salt, pepper, oregano, basil and red pepper, and let cook an additional 2-3 minutes or until veggies are starting to soften.
  3. Add in the lentils, water, diced tomatoes, and balsamic vinegar and stir.
  4. Bring to a boil. Once boiling, lower heat to medium and cook for 40-45 minutes or until all liquid is absorbed and lentils are cooked.
  5. Serve over pasta, spaghetti squash, or with bread.
Author: ErinCategory: vegan, vegetarian, lunch, dinnerMethod: stovetopCuisine: ItalianDiet: Vegan