How to Make the Perfect Lentil and Tempeh Bolognese
Italian · Medium · 50 min · 6 servings
This meaty vegan bolognese combines hearty brown lentils with crumbled tempeh for an exceptionally protein-dense pasta sauce. It is rich, deeply savory, and completely indistinguishable from a traditional meat sauce in texture and satisfaction.
Why this recipe works
This Lentil and Tempeh Bolognese recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 480 calories with 32g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 cup brown lentils rinsed
- 8 oz tempeh crumbled
- 24 oz crushed tomatoes
- 1 tbsp tomato paste
- 2 tsp dried Italian seasoning
- 12 oz whole wheat spaghetti
Step by step instructions
Step 1: Cook the Lentils
Simmer brown lentils in 2 cups of water until just tender, about 20 minutes. Drain any remaining water and set aside.
Step 2: Brown the Tempeh
In a large skillet over medium-high heat, cook crumbled tempeh with a drizzle of oil, stirring frequently until golden brown on the edges. This step adds essential depth and umami flavor.
Step 3: Build the Sauce
Add crushed tomatoes, tomato paste, and Italian seasoning to the skillet with the tempeh. Stir in the cooked lentils and simmer everything together until the sauce thickens and flavors meld.
Step 4: Cook Pasta and Combine
Cook whole wheat spaghetti according to package directions, drain, and serve topped with generous amounts of the lentil and tempeh bolognese sauce.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- tempeh → cooked green lentils for a fully lentil-based sauce
- whole wheat spaghetti → chickpea pasta for an even higher protein meal
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the browning step for the tempeh which removes most of the rich meaty flavor from the dish
- Adding lentils too early to the tomato sauce as the acidity can prevent them from softening properly
Nutrition facts
Per serving: 480 calories, 32g protein, 62g carbs, 12g fat, 14g fiber.
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