Lentil Bolognese Sauce

This vegan Bolognese sauce is both delicious and satisfying, plus much healthier than its counterpart. A cup of regular Bolognese sauce clocks in at 13 pts+, whereas my version has just 3 pts+ per generous one cup serving. This would be a great recipe to make for a crowd because it will please the meatiest of eaters – and you don’t even have to tell them it’s vegan. It freezes well, and can be used anywhere you’d use regular Bolognese sauce – on pasta, in lasagna, with gnocchi, or as pictured below with polenta.

Yields 8, 1 cup servings. 3 pts+ each.


  • 1 cup dried lentils (any variety)
  • 1 28 oz can diced tomatoes
  • 1 cup mushrooms, chopped
  • 2 large carrots, grated
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 1 cup veggie stock
  • salt and pepper to taste


  1. First, cook your lentils. Rinse them and then add them to a pot with 2 cups cold water. Bring to a boil, then down to a simmer for 15-20 minutes, until tender. Drain and set aside. (You can chop your veggies up while the lentils are cooking if you haven’t done so already.

  2. Heat up oil in a pot or dutch oven. Add in your onion and cook until soft, about 5 minutes.

  3. Next, add in the garlic and cook until fragrant, 1-2 minutes. Then add your carrot and celery and cook until veggies are translucent, another 3-4 minutes.

  4. Add in the rest of the ingredients - the tomatoes, mushrooms, cooked lentils, and stock, and stir to combine.
  5. Bring to a boil, cover, and then bring down to a simmer and let cook 20-25 minutes.
  6. Using a stick blender or a regular blender, blend sauce until uniform consistency.
  7. Season with salt and pepper if desired and enjoy!