This thick and hearty vegetarian Lentil Bolognese is not only delicious but incredibly satisfying. While it doesn’t taste the same as a traditional meat-based bolognese, the unique flavor is wonderful in itself. And with all the fiber and protein this dish delivers, it packs quite a nutritional punch.

The sauce is definitely not lightweight…it’s rich and abundant and does a great job of satisfying your hunger. It’s well worth the 10 Smart Points per serving, as you’ll be full for quite a while.

Serve with a light salad or your favorite roasted veggies for a complete meal.

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Lentil Bolognese Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 355 kcal


  • 1 Skillet


  • 1 cup dried lentils - (I used green lentils, but red will work too)
  • 1 cup water
  • 12 oz whole wheat pasta - uncooked
  • 15 oz diced tomatoes - 1 can
  • 15 oz tomato sauce - 1 can
  • 2 tbsp tomato paste
  • 2 carrots - finely chopped
  • 1 onion - finely chopped
  • 2 stalks celery - finely chopped
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tbsp dried parsley
  • 1 tbsp olive oil
  • 6 cloves of garlic - minced
  • Salt and pepper to taste


  • Cook pasta according to package directions. Drain and set aside.
  • Heat oil in a large skillet over medium high heat. Add in the onions, celery, and carrots, and cook until slightly tender, about 5 minutes. Add in the garlic, and cook for another minute.
  • Now stir in the diced tomatoes, tomato sauce, tomato paste, oregano, basil, and parsley. Cook for about 3 minutes, or until the sauce starts to bubble.
  • Then stir in the water and lentils, and cook until the lentils become soft, about 20 minutes. Make sure to stir periodically .
  • Serve over warm pasta.


Serving: 1 cup cooked pasta and about 3/4 cup of sauceCalories: 355 kcal (18%)Carbohydrates: 64 g (21%)Protein: 16 g (32%)Fat: 4 g (6%)Saturated Fat: 0 gFiber: 15 g (63%)Sugar: 4 g (4%)
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