Lentil Bolognese over Spaghetti

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A hearty, meatless Bolognese made with lentils, tomatoes, and aromatic herbs, served over al dente spaghetti. This Italian-inspired vegan recipe, ready in about 70 minutes, pairs spaghetti, lentils, brown, tomato puree for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz spaghetti
• 1 cup, cooked lentils, brown
• 1 cup tomato puree
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1/2 cup, diced carrots
• 1/2 cup, diced celery
• 1 tbsp tomato paste
• 1 cup vegetable broth
• 1 tsp oregano
• 1 tsp basil
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Cook spaghetti according to package instructions, reserving 1/2 cup pasta water. Set aside.
2. Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5-6 minutes until softened.
3. Step 3: Stir in 1 tbsp tomato paste and cook for 1 minute. Add 1 cup tomato puree, 1 cup vegetable broth, 1 tsp oregano, 1 tsp basil, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 20 minutes.
4. Step 4: Fold in cooked lentils and stir to combine. If mixture is too thick, add reserved pasta water, 1-2 tbsp at a time, until desired consistency is reached.
5. Step 5: Toss spaghetti with Bolognese sauce. Garnish with additional basil and black pepper.