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Lentil Bolognese

This lentil bolognese is incredible! Super hearty, loaded with vegetables, saucy, rich and decadent. You won't even miss the meat!
4.89 from 34 votes
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  • 2 tablespoons olive oil
  • 1 sweet onion diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 garlic cloves minced
  • 8 ounces cremini mushrooms chopped
  • 2 medium zucchini squash, diced
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 2 (14 ounce) cans cooked lentils, drained and rinsed
  • 1/2 cup dry red wine
  • 1 (14 ounce) can fire roasted diced tomatoes
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup freshly grated parmesan cheese, plus more for sprinkling
  • cup half and half


  • Heat a large pot over medium heat and add the olive oil.
  • Add in the onions with the salt and pepper and cook, stirring occasionally, until softened, about 5 to 6 minutes. Add in the garlic and mushrooms. Stir and cook for another 5 or 6 minutes, until the mushrooms soften.
  • Stir in the zucchini and cook for 5 minutes.
  • Stir in the tomato paste, dried basil, oregano, pepper flakes and brown sugar. Cook for 5 minutes.
  • Add the lentils and stir to combine.
  • Add in the wine and tomatoes. Stir in the parmesan and half and half. Bring the mixture to a boil then reduce to a simmer and cover, cooking for at least 20 minutes (or even longer if you wish!). Taste and season with more salt and pepper as needed. This is important! Taste and season to your liking! It will differ depending on the brand of tomatoes you use, etc.
  • You can make this ahead of time. It reheats wonderfully. You can also freeze it for up to 6 months!
  • Serve with your favorite pasta.

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