Hearty Bean & Lentil Vegan Bolognese
Go big or go home, that’s what I always say.
Okay, maybe I don’t say that – like, ever. But with this hearty bean and lentil vegan bolognese, I’ll say it.
I started tinkering with legumes in marinara with this Red Lentil Pasta Sauce, but I just couldn’t stop there. Nope! Now I’ve added three – yep, three – different types of legumes to a marinara, and I love it even more.
Here’s what we’ve got, legume-wise, in this Hearty Bean & Lentil Vegan Bolognese:
- French green lentils
- White beans, and
- Red beans
And it’s really kind of glorious.
I mean, for one: Protein. We’ve definitely got protein here. Check.
And then there’s deliciousness. Absolute deliciousness. Check check.
I kept this marinara sauce super simple, yet it still sports bold flavors all up in that hearty thick goodness. San Marzano tomatoes, a decent amount of garlic, red pepper flakes for heat, basil infused into the mix … all good stuff.
As a vegetarian, one thing I don’t love about classic marinara or other pasta sauces is that, when served over pasta, it just doesn’t really seem all that satisfying. Sure, you can add veggie meatballs, and there are some darn good ones. But why not just throw some beans into the mix? How much easier is that?!
Plus, this sauce can go over so much more than pasta. The beans and lentils just add this heartiness that somehow expands its horizons beyond plain pasta or bread-dipping.
- Top spaghetti squash with it.
- Stuff a baked sweet potato with it.
- Make a hearty meatless lasagna with it.
- Bathe in it.
Okay, too far. Sorry, sorry.
Oh, and it’s excellent for freezing, too. Make a double (or triple!) batch and freeze most of it for easy-peasy busy weeknight dinners.
Hearty Bean & Lentil Vegan Bolognese
Tomatoes and garlic simmered together with lentils and beans for a thick, hearty, and protein-rich take on bolognese.
- 1/4 cup extra virgin olive oil
- 1 medium yellow onion, diced
- 6 medium cloves garlic, minced
- 2 teaspoons kosher salt + more to taste
- 1/4 teaspoon freshly ground black pepper + more to taste
- 1/4 teaspoon crushed red pepper flakes
- 2 (28-ounce) cans whole San Marzano tomatoes
- 1 1/2 cups water
- 1 tablespoon vegan-friendly granulated sugar
- 1 cup French green lentils, rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can small red beans or red kidney beans, drained and rinsed
- Large sprig of fresh basil
- Set a large pot over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until soft, 5-6 minutes. Add the garlic, red pepper flakes, salt, and pepper. Cook, stirring frequently, for one more minute.
- Squeeze the tomatoes to crush and add them to the pot along with the juices from the can. Add the water and honey and stir to combine. Add the lentils. Increase heat to bring the mixture to a boil and then reduce heat to medium. Simmer, stirring occasionally, until the lentils are almost cooked through, about 20 minutes.
- Stir in the beans and the sprig of basil and continue to cook until thick and rich, about 5-10 more minutes. Remove basil. Taste and add additional salt and pepper if desired.
- Serve over your favorite pasta (we’re partial to whole wheat spaghetti with this sauce), spooned over spaghetti squash, or in a baked sweet potato.
- Sauce keeps refrigerated in an airtight container for 2-3 days. It also freezes very well.
Recipe formerly titled “Legume My Marinara.”
First published September 17, 2015. Updated January 28, 2020.
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