This lentil based sauce is just as delicious as traditional meat based Bolgenese sauce, and is a great meat-free easy family dinner.
This vegetarian spaghetti bolognese is so good, most people won’t know there is no meat in it unless you tell them! It’s a great budget-friendly, freezer-friendly and kid-friendly meal option that everyone will love!
Regardless of how you spell it, I am pretty sure this version isn’t anything like the good people of Bologna make. So technically I should call it something entirely different but ‘I can’t believe there’s no meat in it bolognese’ is kinda a mouthful, so I’m sticking with ‘Lentil-ese’.
The name sums it up perfectly, it is vegetarian spaghetti bolognese sauce with lentils instead of meat. I admit I was skeptical when I first tried it, no way would it be the same, and honestly, it isn’t quite the same as a meat based sauce, but it is pretty darn close!
You can add meat to this recipe if you like. I often add 200 grams of minced beef along with the lentils. The meat gives it a richer, more silky texture and taste, but it is delicious with or without the meat.
This vegetarian bolognese sauce freezes really well, so make a double batch and put one in the freezer for later!
I don’t use any strict measurements for this recipe. Much like regular bolognese sauce, you just chuck in whatever you like and cook it up. So the quantities in the recipe are just a rough idea, feel free play around with them. Same goes for the ingredients, play around and add whatever veggies you like.
Please note: this recipe uses Australian measurements and cooking temperatures, if you need to convert measurements or temperatures you can download my handy dandy kitchen conversion cheat sheet here.
I’d never cooked with red lentils before I tried this pasta sauce, but now I use them all the time! They blend well with just about anything and are a great way to bulk out mince meat dishes to make them budget-friendly and super filling.
What vegetarian meals do your kids love?
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