15 mins
25 mins
Serves 6

Gluten Free Vegan Lentil Bolognese

We’ve put a gluten free and vegan spin on this classic Italian staple – and the results are delicious!
Share This Recipe:


  • 1 pkg Italpasta Gluten Free Spaghetti
  • 2 tbsp extra virgin olive oil
  • 1 bottle strained tomatoes
  • 1 onion, finely chopped
  • 1 carrot(s), finely chopped
  • 1 stalk celery, finely chopped
  • 2 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dried oregano
  • 1/4 tsp paprika
  • 1 can lentils, rinsed, drained
  • 3 tbsp fresh parsley, finely chopped


  • Heat oil in large, heavy-bottom saucepan set over medium heat; add onion, carrot, celery, garlic, salt, pepper, oregano and smoked paprika. Cook, stirring often, for 3 to 5 minutes or until softened.
  • Stir in lentils; cook for about 2 minutes or until well coated. Stir in strained tomatoes. Simmer, stirring occasionally, for 15 to 20 minutes or until thickened.
  • Meanwhile, during last 10 minutes of cooking time for sauce, cook spaghetti in large pot of boiling salted water according to package directions. Drain well, reserving 1/3 cup (75 mL) pasta water. Toss spaghetti with sauce, reserved pasta water and parsley.
Share This Recipe:


Substitute basil for parsley if desired.Top with grated vegan cheese if desired.

Nutritional Analysis

Calories: 380kcalCarbohydrates: 69gProtein: 12gFat: 6gSodium: 550mgFiber: 10gSugar: 8g