Vegetarian Lentil Penne Bolognese – Hearty, Comforting, and Weeknight-Friendly

This Vegetarian Lentil Penne Bolognese has all the cozy flavor of classic Italian comfort food, without the meat. It’s rich, savory, and packed with texture thanks to tender lentils and a slow-simmered tomato sauce. The best part?

It comes together with simple pantry staples and a few fresh vegetables. Whether you’re cooking for a family dinner or meal prep, this is a recipe that satisfies and leaves you with happy leftovers.

Vegetarian Lentil Penne Bolognese - Hearty, Comforting, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 12 ounces penne (regular or whole wheat; use gluten-free if needed)
• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup dry red wine (optional, but recommended)
• 1 (28-ounce) can crushed tomatoes
• 1 cup vegetable broth (plus more as needed)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1 teaspoon soy sauce or tamari (for umami)
• 1 teaspoon balsamic vinegar (to brighten)
• 1/2 teaspoon red pepper flakes (optional for heat)
• Salt and black pepper, to taste
• Fresh basil or parsley, chopped, for serving
• Grated Parmesan or vegan Parmesan, for serving (optional)

Method

 

1. Cook the lentils. In a small pot, cover the rinsed lentils with water by about 2 inches. Bring to a boil, then reduce to a simmer.Cook for 15–20 minutes until just tender but not mushy. Drain and set aside.
2. Sauté the base veggies. In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt.Cook 6–8 minutes, stirring occasionally, until soft and lightly golden.
3. Add garlic and tomato paste. Stir in garlic for 30 seconds, then add tomato paste. Cook 2–3 minutes until the paste darkens and smells sweet. This step builds big flavor.
4. Deglaze with wine. Pour in the red wine and scrape up any browned bits.Let it bubble for 1–2 minutes until slightly reduced. If skipping wine, add a splash of broth and 1 extra teaspoon balsamic later.
5. Build the sauce. Add crushed tomatoes, 1 cup vegetable broth, oregano, basil, bay leaf, soy sauce, and red pepper flakes if using. Stir in the cooked lentils.
6. Simmer low and slow. Reduce heat to low and simmer uncovered for 20–25 minutes, stirring now and then.Add a splash of broth if it gets too thick. You want a hearty, scoopable sauce.
7. Cook the pasta. Meanwhile, bring a large pot of salted water to a boil. Cook penne until al dente.Reserve 1/2 cup pasta water, then drain.
8. Finish the sauce. Remove the bay leaf. Stir in balsamic vinegar. Taste and adjust salt and pepper.If you want extra silkiness, add a splash of pasta water.
9. Toss and serve. Combine the penne with as much sauce as you like. Top with fresh herbs and Parmesan or a vegan alternative. Serve hot.

What Makes This Recipe So Good

• Deep, meaty flavor—no meat needed. Lentils bring a lovely bite and absorb all the savory notes from tomatoes, herbs, and umami boosters.
• Weeknight friendly. Uses canned tomatoes and dried lentils, with a simmer that fits into a busy schedule.
• Nutritious and filling. High in fiber and plant-based protein, with plenty of veggies in every bite.
• Budget-conscious. Lentils and pasta are inexpensive, and the recipe scales easily for a crowd or meal prep.
• Flexible and forgiving. Swap herbs, use different pastas, or make it gluten-free without losing flavor.

Ingredients

• 12 ounces penne (regular or whole wheat; use gluten-free if needed)
• 1 cup dried brown or green lentils, rinsed (avoid red lentils; they break down too much)
• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup dry red wine (optional, but recommended)
• 1 (28-ounce) can crushed tomatoes
• 1 cup vegetable broth (plus more as needed)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1 teaspoon soy sauce or tamari (for umami)
• 1 teaspoon balsamic vinegar (to brighten)
• 1/2 teaspoon red pepper flakes (optional for heat)
• Salt and black pepper, to taste
• Fresh basil or parsley, chopped, for serving
• Grated Parmesan or vegan Parmesan, for serving (optional)

How to Make It

1. Cook the lentils. In a small pot, cover the rinsed lentils with water by about 2 inches. Bring to a boil, then reduce to a simmer.Cook for 15–20 minutes until just tender but not mushy. Drain and set aside.
2. Sauté the base veggies. In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt.Cook 6–8 minutes, stirring occasionally, until soft and lightly golden.
3. Add garlic and tomato paste. Stir in garlic for 30 seconds, then add tomato paste. Cook 2–3 minutes until the paste darkens and smells sweet. This step builds big flavor.
4. Deglaze with wine. Pour in the red wine and scrape up any browned bits.Let it bubble for 1–2 minutes until slightly reduced. If skipping wine, add a splash of broth and 1 extra teaspoon balsamic later.
5. Build the sauce. Add crushed tomatoes, 1 cup vegetable broth, oregano, basil, bay leaf, soy sauce, and red pepper flakes if using. Stir in the cooked lentils.
6. Simmer low and slow. Reduce heat to low and simmer uncovered for 20–25 minutes, stirring now and then.Add a splash of broth if it gets too thick. You want a hearty, scoopable sauce.
7. Cook the pasta. Meanwhile, bring a large pot of salted water to a boil. Cook penne until al dente.Reserve 1/2 cup pasta water, then drain.
8. Finish the sauce. Remove the bay leaf. Stir in balsamic vinegar. Taste and adjust salt and pepper.If you want extra silkiness, add a splash of pasta water.
9. Toss and serve. Combine the penne with as much sauce as you like. Top with fresh herbs and Parmesan or a vegan alternative. Serve hot.

How to Store

• Refrigerator: Store cooled sauce and pasta separately in airtight containers for 4–5 days.If combined, it’s best within 3 days.
• Freezer: The sauce freezes well for up to 3 months. Thaw overnight in the fridge and rewarm gently with a splash of broth or water.
• Reheating: Reheat sauce on the stovetop over low heat, adding a bit of water to loosen. Warm pasta separately, or cook fresh pasta for best texture.

Why This is Good for You

• Protein and fiber rich. Lentils provide plant-based protein and fiber that keep you full and support digestion.
• Heart-healthy fats. Olive oil adds monounsaturated fats that are kind to your heart.
• Micronutrient boost. Tomatoes deliver lycopene, while carrots, celery, and onions add vitamins and antioxidants.
• Balanced comfort. You get satisfying carbs, steady protein, and veggies in one bowl—no need for sides unless you want them.

Pitfalls to Watch Out For

• Overcooking the lentils. If they turn mushy, the sauce loses texture.Aim for tender with a little bite.
• Skipping the tomato paste cook time. Raw paste tastes flat. Let it caramelize for deeper flavor.
• Not salting in layers. Season the vegetables, the simmering sauce, and the final dish. It prevents a dull, under-seasoned result.
• Too thick or too thin sauce. Adjust with broth if it’s dense, or simmer longer if it’s watery.The ideal sauce clings to the pasta.
• Using red lentils. They break down quickly and are better for soups. Stick to brown or green for structure.

Variations You Can Try

• Mushroom boost: Add 8 ounces finely chopped cremini or portobello in step 2 for extra depth and umami.
• Creamy finish: Stir in 1/4 cup heavy cream or coconut milk at the end for a velvety texture.
• Herb-forward: Swap dried herbs for 2 tablespoons chopped fresh basil and 1 tablespoon fresh oregano at the end.
• Spicy arrabbiata style: Double the red pepper flakes and add a pinch of chili powder.
• Gluten-free: Use gluten-free penne and tamari instead of soy sauce.
• Veg-packed: Fold in diced zucchini or spinach during the last 5 minutes of simmering.
• Cheesy bake: Combine sauce and pasta, top with mozzarella and Parmesan, and bake at 400°F (200°C) for 12–15 minutes until bubbly.

FAQ

Can I use canned lentils?

Yes. Rinse and drain 2 cups of canned brown or green lentils.

Skip the initial boiling step and add them directly to the sauce during the simmer. Reduce simmer time to 10–15 minutes so they don’t over-soften.

What can I substitute for red wine?

Use 1/2 cup vegetable broth plus an extra 1 teaspoon balsamic vinegar. You can also add a splash of soy sauce for more umami.

Will whole wheat penne work?

Absolutely.

Whole wheat penne adds more fiber and holds up well in hearty sauces. Cook it just to al dente so it stays firm when tossed with the bolognese.

How can I make this fully vegan?

The sauce is already vegan as written. Just skip dairy-based Parmesan or use a vegan Parmesan, nutritional yeast, or a sprinkle of toasted breadcrumbs for a savory finish.

Can I make the sauce in advance?

Yes.

The flavors deepen after a day in the fridge. Rewarm gently and thin with a splash of water or broth as needed before tossing with freshly cooked pasta.

What if my sauce tastes too acidic?

Balance it with a pinch of sugar or an extra drizzle of olive oil. Simmering a few more minutes can also soften acidity, especially if using a very bright tomato brand.

Is this kid-friendly?

Usually yes.

Skip the red pepper flakes and chop the veggies finely. The familiar pasta shape and tomato flavor are a hit with most kids.

Wrapping Up

Vegetarian Lentil Penne Bolognese is the kind of recipe that proves simple ingredients can taste big and comforting. It’s hearty, budget-friendly, and easy to adapt to your kitchen and schedule.

Keep a batch of sauce in the freezer, cook fresh penne when you need it, and you’ve got dinner handled. Add herbs, a sprinkle of cheese if you like, and enjoy a bowl that checks every box: satisfying, wholesome, and truly delicious.