This Vegan Lentil Bolognese (with Canned Lentils) is simple, healthy and really tasty! It is a simple meat free alternative making the most of pantry staples.

why make this Vegan Lentil Bolognese?
This lentil bolognese is definitely not just for vegans and vegetarians! I have ensured it is packed full of flavour as well as vegetables making it tasty, filling and healthy.
Another great thing about this bolognese is it uses pantry staples plus a few fresh vegetables that a lot of people will already have in their kitchens.
Using lentils instead of a meat substitute
Personally I am not a fan of meat substitutes and would prefer to use more vegetables or pulses instead. Don’t get me wrong, swapping beef mince for quorn mince is very easy. However I think my lentil bolognese is a little bit more special.
I like using lentils because they help bulk out a dish whilst also adding texture. If you’re looking for more lentil recipes, check out my Vegan Lentil Chilli and Vegetable & Red Lentil Curry.
You can use quorn mince in this recipe instead of the lentils if you prefer.

The advantages of green lentils
Canned green lentils are not only inexpensive, but they’re quick and easy to use and packed full of nutrients.
Green lentils are loaded with B vitamins, magnesium, zinc, and potassium. They are made up of 25% protein which makes them a great meat alternative.
And they get even better! Green lentils are a great source of fibre and iron which is really beneficial as iron is something people following vegetarian and vegan diets commonly lack.

which green lentils are best to use?
For this lentil bolognese I prefer to use canned green lentils. They are so easy to use and inexpensive. As they are already cooked before they are canned, it helps speed up the cooking process.
All canned lentils need is to be drained and quickly rinsed before you add them to the pan.
If you prefer you can use dried green lentils. You could boil them first and then add them to the pan at the same stage of the recipe as if you were using canned lentils.
Alternatively you could rinse the lentils and then add them to the pan at the same stage as the tinned tomatoes. They may take a little longer to cook so add a splash more water if needed.
Add even more vegetables to your bolognese
This lentil bolognese is the perfect dish to add more vegetables to depending on your preferences and what you have in your fridge.
Diced up courgettes or mushrooms would work perfectly. Peppers and fresh tomatoes would also work well. You could even add some spinach or kale to wilt in at the end. Get creative and use whichever vegetables you fancy.

Can I cook lentil bolognese in a slow cooker?
Yes this bolognese would work really well in a slow cooker. Although green lentils are known for keeping their shape whilst cooking, I wouldn’t recommend adding them at the start.
I would recommend cooking for 2 hours on high before adding the lentils and then cooking for a further 2 hours. You would also need to reduce the amount of water to 200ml.
how to freeze lentil bologense
I love recipes like this because you can make a big batch and freeze portions for quick and easy dinners at a later date.
Transfer the bolognese into freezer containers or bags and freeze for up to three months. When you want to reheat it, leave it to defrost in the fridge for around 8 hours or overnight.
When you reheat it, you can either use a microwave or a pan on the stove. I prefer to reheat mine in a pan because you can see more easily if you need a splash more water or if you need to reduce the sauce slightly.
Always make sure food is piping hot before serving.

How to serve vegan lentil bolognese
Treat this lentil bolognese the same as you would any other bolognese when it comes to serving. I personally like a sprinkle of parmesan on top of mine and vegan alternatives are easily found.
You can serve it with whichever pasta you like. I am definitely not one of those people that has to serve bolognese with spaghetti. If you want to add even more nutrients to your dinner, consider using wholewheat pasta.
A classic addition to bolognese would be garlic bread. You can easily adapt it by using dairy free butter if you want to make it vegan. I would recommend using the block style dairy free butter rather than margarine.
Although pasta is the most common way of serving bolognese, it would be delicious served on top of a baked potato.

Other recipes you might like
- Air Fryer Garlic Bread
- Sweet Potato & Chickpea Curry
- Vegan Lentil Chilli
- Vegetable & Red Lentil Curry
- Roasted Halloumi & Za’atar Tray Bake
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Easy Vegan Bolognese
This Vegan Lentil Bolognese (with Canned Lentils) is simple, healthy and really tasty! It is a simple meat free alternative making the most of pantry staples.
Ingredients
- ½ tbsp sunflower oil
- 1 onion diced
- 3 carrots diced
- 2 sticks celery diced
- 2 cloves garlic minced
- 1½ tbsp tomato puree
- 400g tin chopped tomatoes
- 1 tsp mixed herbs
- ½ tsp dried basil
- ½ tsp dried rosemary
- ½ tsp mustard powder
- 1 tsp sea salt
- ¼ tsp black pepper
- 1½ tsp Bouillon powder
- 2 dried bay leaves
- 390g tin green lentils
- 300 ml water
Instructions
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Add ½ tbsp oil to a pan over medium heat. When the pan is hot, add 1 onion, 3 carrots, 2 sticks celery (all diced), 2 garlic cloves and 1½ tbsp tomato puree and allow to soften for 10 minutes
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Add 400g tinned tomatoes, 1 tsp mixed herbs, ½ tsp dried basil, ½ tsp dried rosemary, ½ tsp mustard powder, 1 tsp salt, ¼ tsp black pepper, 1½ tsp Bouillon powder and 2 bay leaves. Stir to mix through completely
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Add 200ml of water and stir through. Leave to cook partially covered with a lid for 30 mins on a low heat, stirring occasionally
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Drain and rinse 390g tin green lentils in cold water before adding them to the pan
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Add another 100ml water before partially covering with a lid and leaving to cook on a low heat for another hour. Stir every so often and add a little more water if needed
Recipe Notes
When using tinned tomatoes, I like to fill the empty tin with water to add to the recipe. It catches the last of the tomato juice.
If at any point it starts looking too dry, add a splash more water.
If it looks too watery towards the end of the cooking time, remove the lid and turn up the heat slightly.
Nutritional information is given as a guide only and may vary.
Elaine says
Another tasty recipe! Thanks
Kat (The Baking Explorer) says
This looks delicious, I love lentils!
Curly says
Thanks, I’m definitely learning to love them too!
Choclette says
I’m so pleased you’re discovering the joy of lentils. I’ve been eating them al my life and would find it ver hard to live without them. I’m not a fan of quorn and avoid it if I can. Your bolognese sounds delicious.
Curly says
I still have a lot to learn about lentils but am definitely loving how versatile they are. Thanks 🙂
Jane Saunders says
I can’t get along with quorn either, but i do adore lentils so this recipe is ideal for me. Thanks for sharing.
Curly says
I’m pleased I’m not the only one that isn’t a fan of it!
jenny walters says
I have never cooked with lentils either but your bolognese looks delicious. I love how you have packed in the flavour. Bolognese is such a wonderful dish. Thank you for sharing with #CookBlogShare
Curly says
I’m new to lentils but they’re great! Thanks Jenny 🙂
Mayuri Patel says
I usually make a veggie version of the sauce as I’m a vegetarian. Love your idea of adding lentils to make it more wholesome. A lovely recipe Curly.
Curly says
Thanks 🙂
Jacqueline Meldrum says
Spaghetti bolognese is one of my favourite meals. I just love it. I usually make it with veggie mince, but I sometimes make it with lentils like you and that is yummy too. Your bolognese looks lush. Sharing!
Curly says
Thanks Jacqueline 🙂
Anna l Serving Dumplings says
Love all these veggies! Looks and sounds very delicious!
Curly says
Thank you!
Chloe says
I’m a big fan of using canned lentils (and beans), they work so well in dishes like this. Tasty too!
Janice says
This was such an easy recipe to make and really very delicious. A great choice for a meat free meal.
Lesley says
Love lentils, so easy to prepare and this made a tasty meat free dinner.
Sisley says
We made this for our vegan family when they visited and it was really enjoyed.