Meatless Friday: Vegan Black Beluga Lentil Bolognese

Elizabeth Varga shares a flavorful vegan dinner that takes only minutes to make. Download our printable recipe card!

Vegan Black Beluga Lentil Bolognese is a hearty and flavorful dinner. With just a few ingredients, this bolognese comes together easily, with minimal hands-on time!

When you want a warm, hearty, dish to serve for dinner, a bolognese is a great option.

This vegan bolognese uses black lentils, which make a fabulous substitute for the texture of ground beef.

This dish is super pantry friendly. The sauce starts with a few fresh veggies but primarily leverages dry spices and canned tomatoes. You don't need tons of fresh produce to make a flavorful meal.

Serve this tasty bolognese over pasta for a complete meal, with protein, healthy carbohydrates, veggies, and fiber!

What is a bolognese?

Bolognese is an Italian dish. It's a beef sauce that starts with veggies like onion, celery, and carrot, and finishes with tomatoes. The mixture is simmered and reduced to create a thick sauce.

This vegan version of bolognese keeps all the same flavors of a traditional bolognese, and replaces the meat with lentils!

Why I love this Vegan Black Beluga Lentil Bolognese

• Dietary needs—this bolognese is vegan, whole food plant-based, dairy-free, oil-free, gluten-free, and sugar-free

• Nutrient dense—with protein from lentils (and chickpea pasta if you use it!) and nutrients in the tomatoes and veggies, this bolognese is super healthy

• Real bolognese texture—lentils are a great meat substitute for beef in a vegan bolognese because they absorb a lot of liquid and create a meat sauce texture

Vegan Black Beluga Lentil Bolognese

Ingredients

1 Large Yellow Onion, minced
3 Stalks Celery, minced
1 Head Garlic (about 12 cloves), minced
1 28 Ounce Can Crushed Tomatoes
2 Cups Water
⅔ Cup Black Beluga Lentils
3 Tablespoons Tomato Paste
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
2 Teaspoons Dried Oregano
2 Teaspoons Dried Basil
1 Teaspoon Dried Thyme
1 Teaspoon Salt
¼ Teaspoon Black Pepper
12 Ounces Linguine Pasta (I used chickpea linguine)
Fresh Basil

Directions

1. In a large skillet over medium heat, sauté the onion, celery, and garlic for 5 minutes, until fragrant.
2. Add the crushed tomatoes, water, lentils, tomato paste, onion powder, garlic powder, oregano, basil, thyme, salt, and pepper. Stir to combine, then bring to a simmer, cover partially, and cook for 35-40 minutes until the lentils are tender.
3. Meanwhile, cook the pasta according to the package instructions.
4. When the bolognese has reduced and the lentils are tender, serve on top of the pasta with a garnish of fresh basil. Enjoy!

For step-by-step instructions (with photos!) and information about ingredient substitutions, visit AtElizabethsTable.com.

Click to tweet:
For #MeatlessFriday try this hearty vegan version of pasta bolognese. #CatholicMom

Copyright 2023 Elizabeth Varga
Images: Copyright 2023 Elizabeth Varga, all rights reserved.