Lentil bolognese (vegan)

The Ingredient List :

  • ½ cup of dried green lentils
  • 1 tablespoon of lemon juice
  • 4 garlic cloves, finely chopped
  • ½ purple onion, finely chopped
  • 1 big carrot, peeled and finely chopped
  • 12 big green olives, pitted and chopped
  • 1 teaspoon of sweet paprika
  • ½ cup of water
  • 1 tablespoon of fresh chives, finely chopped
  • 1 tablespoon of fresh parsley, finely chopped
  • 2 tablespoon of olive oil
  • Salt to taste

For a fast tomato sauce:

  • 6 medium tomatoes, peeled and coarsely chopped (I used frozen tomatoes, peeled and chopped still half frozen)
  • ¾ of a medium purple onion, coarsely chopped
  • 1 big garlic clove, coarsely chopped
  • 2 tablespoons of olive oil
  • salt and pepper to taste
  • 6 fresh basil leaves, coarsely chopped
  • 1 tablespoon of oregano

The Preparation:

  • Put the lentils in a container and cover them with 1 cup of water and the lemon juice. Let it rest for at least 8 hours.

Tomato sauce:

  • In a pan, add the olive oil, the tomatoes, the onion, the garlic clove, salt and pepper. Without sautéing, let them cook until reduced (about 10–15 min, medium heat) and then use a hand blender to make the sauce.
  • In the end, rectify the seasoning if necessary and add the basil leaves and oregano.


  • Drain, wash well and set aside the lentils.
  • Heat a large pan (or wok) and add the olive oil. Add the garlic and the onions and cook over a medium heat until soft and golden.
  • Add the lentils and the carrot, season with a pinch of salt and sauté for about 5 minutes.
  • Add the olives and the sweet paprika and mix it.
  • Low the heat and add the tomato sauce and the water. Mix it and let it cook for about 5 minutes, stiring from time to time not to burn.
  • Add the parsley and the chives and mix it.
  • Serve with pasta at your taste!
Thanks to: PresuntoVegetariano for this recipe :)
Till next time!
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