Easy Lentil Bolognese
By Maria Lichty
Published on October 06, 2025
Quick Summary
This Easy Lentil Bolognese is a hearty, protein-packed vegetarian dinner made with lentils, mushrooms, and your favorite marinara sauce. It’s rich, satisfying, and comes together in just 30 minutes, perfect for busy weeknights! Vegan-friendly and freezer-friendly, too!
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Our Favorite Weeknight Lentil Bolognese (So Easy & Flavorful!)
If you’re anything like me, you’re always on the hunt for easy, flavorful dinners that feel comforting and nourishing. This Easy Lentil Bolognese is a total weeknight win. It’s one of those meals I turn to when I want something hearty without a lot of fuss, and when I want dinner on the table fast!
Bolognese is traditionally a slow-simmered meat sauce, but this version skips the meat without skimping on flavor. We’re using earthy mushrooms, canned lentils (hello, shortcut!), and a good-quality marinara to keep things simple but delicious. A splash of balsamic vinegar gives the sauce depth, and the red pepper flakes add just the right amount of warmth.
This sauce is vegetarian , and it can easily be made vegan by skipping the Parmesan. Whether you’re serving it over pasta, or twirling it into strands of spaghetti squash, or spooning it over a baked sweet potato, it’s always a hit with the whole family, including the meat-lovers!
Bonus: This sauce tastes great the next day making it a great meal prep option. It also freezes beautifully! It’s packed with protein, fiber, and veggies, and reheats like a dream. A total winner all around!
Ingredients You’ll Need (with Tips)
- Olive oil : Adds richness and helps develop flavor in the sautéed veggies.
- Onion, carrot & celery : This trio (a classic mirepoix!) creates a flavorful base.
- Mushrooms : Baby bella mushrooms give a meaty texture and deep umami flavor. You can also use cremini or white button mushrooms.
- Garlic : Don’t skip it! Adds lots of aroma and flavor.
- Canned lentils : I like to use canned lentils because they are a huge time-saver. Look for canned brown lentils (not red or seasoned varieties). You can also use cooked green or brown lentils from dry (about 1 ½ cups cooked). Make sure they’re tender but not mushy so they hold up in the sauce.
- Balsamic vinegar : Adds depth and a subtle tangy sweetness to balance the sauce.
- Italian seasoning : A pantry staple that brings herbaceous flavor.
- Crushed red pepper flakes : Optional, but great for a little kick!
- Marinara sauce : Use your favorite jarred variety to keep things simple. A few brands I like are Rao’s , Mezzetta , Carbone , and Victoria. You can also use our homemade marinara sauce .
- Parmesan and basil (optional) : For a finishing touch that adds freshness and savory depth.
Tips for Making Easy Lentil Bolognese
- Finely dice the veggies so they melt into the sauce, this creates a beautiful texture.
- Cook the veggies until tender and golden for max flavor before adding garlic.
- Rinse and drain the lentils well before adding to the sauce. This removes excess sodium and prevents the sauce from becoming too watery.
- Don’t skip the balsamic! It adds that “secret ingredient” richness.
- Let it simmer so the flavors can meld, about 10 minutes is perfect.
- Taste and adjust . Every jarred marinara is different, so season as needed before serving.
- Serve it your way . This sauce is super versatile! Toss it with your favorite pasta, spoon it over spaghetti squash for a lighter option, or pile it onto a baked sweet potato for a cozy, hearty twist. It’s also delicious over creamy polenta, zucchini noodles, or even eggs. You can also use it to make lasagna.
Main Dishes
Easy Lentil Bolognese
Ingredients1x2x3x
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 1 small carrot, finely diced
- 1 celery rib, finely diced
- 8 oz baby bella mushrooms, finely diced (can use cremini or white mushrooms)
- Kosher salt and black pepper, to taste
- 3 cloves garlic, minced
- 15 oz can lentils, rinsed and drained
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 24 oz marinara sauce
- For serving: pasta or spaghetti squash
- For garnish: Freshly grated Parmesan cheese and fresh basil, optional
Instructions
- In a large skillet, heat the olive oil over medium high heat. Add the onion, carrot, celery, and mushrooms and sauté for 5 to 7 minutes, stirring occasionally, or until veggies are tender. Add the garlic and cook for 1 minute. Season with salt and black pepper.
- Add the lentils, balsamic vinegar, Italian seasoning, and crushed red pepper flakes. Cook for 1 minute.
- Stir in marinara sauce and turn the heat to low; simmer for 10 minutes.
- Taste and season with salt and pepper, if necessary. Serve with pasta or spaghetti squash. You can also spoon over polenta, a baked sweet potato, or even eggs. Garnish with basil and Parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days .
- Freeze for up to 3 months . Let it cool completely, then freeze in portions for easy reheating.
- Reheat gently on the stovetop or in the microwave until warmed through. Add a splash of water or broth if it gets too thick.
Nutrition
Have you tried this recipe?
More Easy Vegetarian Meals to Make
- Easy Chickpea Curry
- Lentil Soup
- Vegetarian Taco Skillet
- Hearty Vegetarian Chili
- Brown Butter Mushroom Pasta
Easy Lentil Bolognese
Recipe from Two Peas and Their Pod
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 1 small carrot, finely diced
- 1 celery rib, finely diced
- 8 oz baby bella mushrooms, finely diced (can use cremini or white mushrooms)
- Kosher salt and black pepper, to taste
- 3 cloves garlic, minced
- 15 oz can lentils, rinsed and drained
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 24 oz marinara sauce
- For serving: pasta or spaghetti squash
- For garnish: Freshly grated Parmesan cheese and fresh basil, optional
Instructions
- In a large skillet, heat the olive oil over medium high heat. Add the onion, carrot, celery, and mushrooms and sauté for 5 to 7 minutes, stirring occasionally, or until veggies are tender. Add the garlic and cook for 1 minute. Season with salt and black pepper.
- Add the lentils, balsamic vinegar, Italian seasoning, and crushed red pepper flakes. Cook for 1 minute.
- Stir in marinara sauce and turn the heat to low; simmer for 10 minutes.
- Taste and season with salt and pepper, if necessary. Serve with pasta or spaghetti squash. You can also spoon over polenta, a baked sweet potato, or even eggs. Garnish with basil and Parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days .
- Freeze for up to 3 months . Let it cool completely, then freeze in portions for easy reheating.
- Reheat gently on the stovetop or in the microwave until warmed through. Add a splash of water or broth if it gets too thick.
