This creamy lentil Bolognese is rich, comforting, and naturally vegan. It’s packed with protein, fiber, and flavor!
I love making this recipe when I want a hearty meal. Even without meat, it has an incredible depth of flavor and richness.
The sauce is creamy, slightly sweet from tomato, and has a luxurious texture from coconut milk.
It’s perfect for weeknight dinners or a cozy weekend meal when you want something comforting and nourishing.
This recipe sneaks in protein and iron from lentils, giving your body plant-powered fuel. Garlic, onions, and fresh herbs build layers of flavor you’ll keep coming back to.
It pairs beautifully with rigatoni, spaghetti, or zucchini noodles for a lighter option.
Topping it with Brazil nut Parmesan adds a nutty, cheesy flavor without dairy. Fresh parsley brightens every bite.
Health Benefits of Creamy Lentil Bolognese
This creamy lentil Bolognese is packed with nutrients that support overall wellness.
Lentils are high in plant-based protein and fiber, promoting satiety and gut health.
Garlic and onions contain sulfur compounds that strengthen immunity and fight inflammation.
Fresh herbs like thyme, rosemary, or oregano are rich in antioxidants and anti-inflammatory compounds.
Coconut milk adds healthy fats that help support brain function and nutrient absorption. Tomatoes provide antioxidants like lycopene, which support heart health and reduce inflammation.
This naturally vegan recipe is iron-rich, protein-packed, and satisfying without relying on meat.
Ingredients You’ll Need
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Tomato sauce
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Coconut milk
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Cooked lentils
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Garlic
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Yellow onion
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Fresh thyme, rosemary, or oregano
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Extra virgin olive oil
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Sea salt & Pepper
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Coconut aminos
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Pasta (such as rigatoni or spaghetti)
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Reserved pasta water
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Brazil nuts (for vegan Parmesan topping)
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Fresh parsley
Recipe Variations
Try adding spinach in the last few minutes of simmering for extra greens and iron.
You can swap rigatoni for spaghetti or penne!
Top with vegan parmesan if Brazil nuts aren’t available.
Stir in a splash of balsamic vinegar or lemon juice at the end for a hint of tangy sweetness.
Make it spicier by adding red pepper flakes when you cook the onions and garlic.
Why I LOVE This Recipe
What I love most about this creamy lentil Bolognese is how it transforms simple pantry staples into something that feels gourmet!
It’s a dish that proves healthy eating doesn’t have to be complicated or bland. The combination of lentils, herbs, and creamy tomato sauce makes it taste indulgent while staying completely plant-based.
Plus, it’s filled with anti-inflammatory ingredients that make you feel as good as it tastes—comfort food with real benefits.
Creamy Lentil Bolognese (vegan & protein packed pasta)
Ingredients
- 24 oz tomato sauce
- 1 15 oz can coconut milk
- 2 cups cooked lentils
- 2 garlic cloves minced
- 1/3 cup yellow onion diced
- 3 sprigs fresh thyme rosemary, or oregano
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground pepper
- 2 teaspoons coconut aminos
- 1/4 cup reserved pasta water
- 1 lb. (16 oz) box of pasta I use rigatoni (sub spaghetti or penne)
Toppings:
- Brazil nut Parmesan
- fresh minced parsley
Instructions
- Cook pasta according to package instructions and reserve 1/4 cup pasta water.
- Heat olive oil in a sauté pan over medium heat.
- Add diced onions and fresh herbs, cooking five minutes until soft and fragrant.
- Add minced garlic and cook for another five minutes.
- Add cooked lentils and stir for one minute to combine flavors.
- Pour in tomato sauce, coconut milk, coconut aminos, sea salt, and pepper. Mix well.
- Bring to a simmer, cover, and reduce heat to low for 30 minutes.
- If sauce thickens too much, stir in reserved pasta water to adjust consistency.
- Serve over pasta and top with Brazil nut Parmesan and fresh parsley.
- Optional: Stir in spinach or other vegetables in the last few minutes of cooking.
Amazing recipe! I will make this every chance I get, so delicious! Thank you Justine!
yay!! so happy to hear, thank you!
Forgot to give it 5 stars!