Lentil Bolognese

lentil bolognese

Lentil Bolognese

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Recipe by Sagen Jackson Course: DinnerCuisine: ItalianDifficulty: Easy


Prep time


Cooking time





Easy lentil bolognese for that night you’re craving warm and tasty Italian.


  • 1 cup lentils, cooked and sprouted

  • 1 15 oz jar spaghetti sauce

  • 1/2 medium onion, diced

  • 1 medium bell pepper, diced

  • 2 cloves garlic, minced

  • 1 Tbsp brown sugar

  • 1 tsp salt

  • 1 tsp black pepper

  • 1/2 tsp cayenne pepper

  • 1 package banza chickpea pasta

  • 1 cup vegetable broth

  • 1 Tbsp olive oil


  • Cook lentils according to package directions, set aside.
  • Cook your pasta according to the package directions.  If you want to add extra flavor to your noodles add ½ cup of vegetable broth to the boiling water as noodles cook. Toss in 1 Tbsp olive oil and set aside.
  • In a large, heavy bottomed pan add 1/4 cup of vegetable broth and heat over medium heat.  Once broth begins to simmer down add onions and bell pepper and saute for 5 minutes. You will need to keep an eye on veggies to ensure they don’t burn. Add broth a tablespoon at a time, as needed.
  • After 5 minutes add the garlic to the pan and allow to saute with onions and peppers until fragrant. This should only be for about 1 minute or so.
  • Now add your jar of spaghetti sauce to the sauted mixture and stir. (Pro tip: add about ¼ – ½ cups of water to the spaghetti sauce jar, put the top on, shake it, then pour that into the saute pan as well.).
  • Once veggies and salt have been combined add lentils,  brown sugar, salt, pepper and cayenne pepper to the pan. Stir and saute until boiling.
  • Once sauce begins to boil turn heat to low and allow to simmer on low for 10 – 15 minutes. Stir occasionally to ensure sauce does not burn.
  • Once the sauce is done cooking plate your noodles, pour the sauce over them and enjoy!

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