Creamy Tomato Basil Lentils

A hearty, vegan twist on classic Bolognese featuring rich tomatoes, earthy lentils, and fresh basil in a creamy, satisfying sauce—perfect for pairing with your favorite pasta.

This recipe became a new weeknight favorite when I wanted comfort food without fuss—lentils make the bolognese hearty, and that rich creamy finish makes it extra indulgent, all while staying vegan.

Ingredients

• Lentil Base: 1 cup (200 g) dried brown or green lentils, rinsed; 2 cups (480 ml) low-sodium vegetable broth
• Vegetables: 1 tablespoon olive oil; 1 medium yellow onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced
• Sauce: 1 can (28 oz/800 g) crushed tomatoes; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/2 teaspoon crushed red pepper flakes (optional); Salt and black pepper to taste
• Creamy Finish: 1/2 cup (120 ml) unsweetened plant-based cream (such as oat, soy, or cashew); 1/4 cup (10 g) fresh basil leaves, chopped
• To Serve: Cooked pasta of choice (e.g., spaghetti, rigatoni); Vegan parmesan or nutritional yeast (optional)

Instructions

Cook Lentils:

In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes, or until lentils are tender but not mushy. Drain any excess liquid and set aside.

Sauté Vegetables:

Meanwhile, heat olive oil in a large, deep skillet over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes, stirring occasionally, until vegetables are softened.

Add Garlic:

Add garlic and cook for 1 minute until fragrant.

Create Sauce:

Stir in crushed tomatoes, tomato paste, oregano, thyme, red pepper flakes, salt, and black pepper. Bring to a simmer.

Combine Lentils with Sauce:

Fold in cooked lentils. Simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens and flavors meld.

Make Creamy Finish:

Reduce heat to low. Stir in plant-based cream and fresh basil. Simmer for 2–3 minutes. Adjust seasoning as needed.

Serve:

Serve over cooked pasta, topped with vegan parmesan or nutritional yeast if desired.

Pin It

My kids love twirling this saucy pasta on their forks, and it is always a hit for family dinner nights, especially when served with garlic bread.

Required Tools

Medium saucepan, Large deep skillet or Dutch oven, Chefs knife, Cutting board, Wooden spoon

Allergen Information

Contains: None (check plant-based cream for nut or soy allergens). Always verify labels for vegan and allergen status.

Nutritional Information

Per serving (without pasta): Calories: 260, Total Fat: 6 g, Carbohydrates: 38 g, Protein: 13 g

Pin It

This comforting vegan bolognese is full of flavor and nutrients. Perfect for easy weeknight meals or cozy family gatherings.

Questions About This Recipe

→ What type of lentils works best here?

Brown or green lentils maintain a firm texture and absorb flavors well during simmering.

→ Can I use fresh herbs instead of dried ones?

Fresh herbs like oregano and thyme can be used; add them near the end to preserve their aroma.

→ How do I achieve the creamy texture in the sauce?

Stirring in plant-based cream at low heat provides a smooth, rich finish without overpowering flavors.

→ What pasta pairs best with this sauce?

Wide noodles or rigatoni hold the sauce well, but any cooked pasta of choice works perfectly.

→ Is it possible to add extra depth to the sauce?

A splash of red wine added with the tomatoes enhances richness and complexity.