In Gluten-Free/ Lunch/Dinner/ Recipes

Lentil Bolognese Spaghetti Sauce

Trying to convince people that eating plant-based is just as tasty as eating meat is like trying to get a toddler to eat broccoli… Until now!!!

Next time you are trying to impress meat-loving guests, try serving this Lentil Bolognese spaghetti sauce.

As part of the ASPCA’s Factory Farm Detox Week Challenge, I created this recipe which you can find here, as well as featured on their page: This challenge was created to show people that they can go a week without eating factory farmed animal products, by enjoying simple, plant-based meals like this one!

I’ve honestly served this recipe so many times to company without telling them what’s in it and they’ve all been blown away to learn that there was NO meat in it! 

I also love this sauce because it’s simple and super flavourful. It’s the perfect way to create a “meatless” meal that the whole family will love.

I used my homemade marinara sauce for this recipe, but feel free to use your favourite store-bought brand if you don’t have time to make your own!

I hope you enjoy!!

Lentil Bolognese Spaghetti Sauce

Prep time: 10 minutes

Cook time: 15-20 minutes

Total time: 30 minutes

Serves: 4


1 tbsp olive oil

1/2 medium sweet onion, diced

2 cloves of garlic, minced

3-4 cremini mushrooms, chopped

1-2 medium carrots, chopped

2 stalks of celery, chopped

1/2 red pepper, chopped

1 batch of homemade marinara sauce or 1 jar of your favourite marinara sauce

1 tsp dried oregano

1 tsp salt and pepper or to taste*

1/2 can green lentils, drained and rinsed

2-3 Tbsp nutritional yeast

1/4 cup fresh basil, chopped


  1. Heat oil in a large pot or pan over medium heat.
  2. Add onions and garlic and sautee for 5 minutes.
  3. Add mushrooms, carrots, celery, red pepper and a pinch of salt and pepper and heat until vegetables have softened.
  4. Add the marinara sauce, oregano and salt and pepper. Let simmer for 5 minutes.
  5. Add lentils and the nutritional yeast and allow sauce to simmer for 5 to 10 more minutes, until lentils are hot.
  6. Remove from heat, add basil and taste to adjust salt and pepper if needed.
  7. Serve immediately over gluten-free spaghetti or the pasta noodle of your choice and top with more fresh basil or nutritional yeast if desired.
  8. Store in an air-tight container in the fridge for 1 week or in the freezer for 1-2 months.


*This will depend on the seasoning of the marinara sauce you use.



Lentil Bolognese Spaghetti Sauce

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