Meatless Mondays: One-Pot Lentil Bolognese

 One-Pot Lentil Bolognese is a staple in a busy household, especially if like me you have a can or 2 of already cooked lentils on hand and also a can of crushed or chopped tomatoes. It also satisfies all the Bolognese meat lovers here but is much quicker to make.

Going meatless once a week is also a gentle nudge toward better health. Studies show that plant-based diets can lower the risk of heart disease, type 2 diabetes, and certain cancers. 

Meatless Mondays encourage you to explore nutrient-rich foods like legumes, whole grains, vegetables, and healthy fats—ingredients that nourish your body and support long-term wellness.

Serves: 4 | Prep Time: 10 min | Cook Time: 30 min

Ingredients:

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 1 tsp dried oregano

• 1 tsp smoked paprika

• 1 cup dried brown lentils, rinsed

• 1 can (400g) crushed tomatoes

• 3 cups vegetable broth

• Salt and pepper to taste

• Cooked spaghetti or pasta of choice

• Fresh parsley and grated parmesan (or vegan alternative)

Instructions:

1. Heat oil in a large pot. Sauté onion, carrot, and celery until softened.

2. Add garlic, oregano, and paprika. Cook for 1 minute.

3. Stir in lentils, tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils are tender.

4. Season to taste. Serve over pasta and top with parsley and cheese.

Substitutions: Make It Work With What You’ve Got

Cooking meatless doesn’t mean you need a specialty grocery run every week. Here are some easy swaps to help you adapt the recipes:

Lentils

• Dry lentils → Canned lentils: 1 cup of dried lentils = about 2½ cups cooked, or 1½ standard cans (400g each). If using canned, drain and rinse before adding to your dish. You may also want to reduce the liquid in the recipe slightly.

Garlic

• Fresh garlic → Jarred minced garlic: 1 garlic clove = ½ teaspoon of jarred minced garlic. For recipes calling for 3 cloves, use 1½ teaspoons.

Vegetable Broth

• No broth? No problem:

  • Use water + seasoning: Add salt, pepper, herbs (like thyme, oregano, bay leaf), and a splash of soy sauce or tamari for depth.

  • Or dissolve 1 bouillon cube in 2 cups of hot water as a quick broth substitute.

Cheese

• Dairy cheese → Vegan cheese:

• Swap 1:1 with your favorite plant-based cheese.

• Or use nutritional yeast for a cheesy flavor boost—about 1 tbsp per serving.