This thick and comforting Lentil Quinoa Bolognese Sauce is perfect for a chilly evening. Carrots, kale, Italian herbs, and a splash of red wine or balsamic vinegar combine to make a rich, satisfying sauce. Serve it over your favorite pasta or zoodles for an easy, flavorful meal.
This recipe is adapted from The Great Vegan Bean Book, a collection I love for exploring the many ways to use beans. Each recipe highlights a specific bean—in this case, lentils. If you can, try Beluga lentils: they cook a bit faster and their smaller size blends beautifully into the sauce, which is showcased in the photos by Renee Comet.
This hearty sauce not only elevates pasta night but also sneaks greens into the dish, making it a great option for feeding picky eaters while still delivering full flavor and nutrition.
More Bean Recipes to Try
- Instant Pot Vegan Black-Eyed Pea Jambalaya
- Slow Cooker Lentil Quinoa Taco Filling
- Bean Queso From The Great Vegan Bean Book
- Vegan Slow Cooker Beyond Meat Chili with Beans
- 15 Minute Vegan Red Beans and Rice (No Oil)
- Sloppy Buffalo Beans from The Great Vegan Bean Book
- Vegan Slow Cooker Mole with Potatoes and Beans
Lentil Quinoa Bolognese Sauce
Kathy Hester
Pin Recipe
Ingredients
- 1 cup lentils (green, brown, or beluga)
- 3 medium carrots peeled if not organic, each cut into 4 large pieces
- 1-2 cups water
- 1/2 small onion chopped
- 1 medium bell pepper cored, seeded and chopped
- 3 cloves garlic chopped
- 1 20 ounce can crushed tomatoes or 3 cups homemade puree plus 2 teaspoons dried basil
- 1 1/2 teaspoon dried oregano
- 1 tablespoon dried basil
- 1/2 teaspoon red pepper flakes or crushed dried chilies optional
- 1 small bunch kale stems removed and torn into small pieces (about 3 cups)
- 1/2 cup quinoa rinsed well
- 1/2 cup red wine or 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- 4 cups Cooked pasta for serving
Instructions
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Add the lentils, carrots, and water to a large soup pot. Bring to a simmer over high heat, then reduce to low, cover, and cook until the lentils are tender, 20 to 30 minutes.
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While the lentils cook, heat a sauté pan over medium. Sauté the onion until translucent, about 5 minutes, using a splash of water if needed to prevent sticking. Add the bell pepper and garlic and cook for 1 more minute.
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When the carrots and lentils are tender, remove the carrots and place them in a food processor or blender. Add the crushed tomatoes, oregano, basil, red pepper flakes (if using), kale, and the sautéed vegetables. Puree until smooth.
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Meanwhile, stir the quinoa and red wine into the pot with the lentils. Bring the mixture up to a gentle simmer over medium heat, then cover and reduce to low. Cook until the quinoa begin to show their white tails.
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Add the tomato-kale puree to the lentil-quinoa pot. Cook, covered, over low heat for about 20 minutes, until the flavors meld and the sauce is heated through. Season with salt and pepper to taste and serve over cooked pasta.
Nutrition