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5 from 3 votes

Lentil Bolognese (Vegan)

Vegan bolognese made with lentils, tomato sauce, garam masala, and coconut milk. This post offers the recipe and numerous uses for the sauce.
Servings: 10 people
Author: The Wimpy Vegetarian


  • 2 tablespoons extra virgin olive oil, plus more for serving
  • 1 yellow onion, diced
  • 2 celery ribs, diced
  • 1 large carrot, peeled and diced
  • 1 tablespoon garlic paste
  • 3 ounces tomato paste, or 1/2 of a standard 6-ounce can
  • 2 15-ounce cans crushed tomatoes
  • 1 28-ounce can whole, peeled tomatoes, drained and diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garam masala a spice mixture
  • 2 cups dried red lentils, rinsed
  • 2 cups water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/3 cup coconut milk, full fat or light version, plus more for serving


  • Heat the olive oil in a large skillet over medium heat, and add the onion, celery and carrot. Sauté until tender, about 7 - 8 minutes. Add the garlic paste and cook for another minute.
  • Stir in the tomato paste and cook for another minute. Add the tomatoes, spices, lentils, water, and salt and pepper. Cover and simmer for 20 - 30 minutes, until the lentils are tender.
  • Stir in the coconut milk. Serve with a drizzle of additional coconut milk and extra-virgin olive oil.