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Pasta with Lentils and Carrot Bolognese

Pasta with Lentils  and Carrot Bolognese

Looking just like the everyday spaghetti bolognese, but tasting even better, our pasta with lentils and carrot bolognese will entice your taste buds and fill your empty stomach. 

Hello and welcome to another one of our exciting recipes. This week I have been focusing my attention on trying to replicate some of the more popular meals in the non-vegan world. Some of them have been more difficult than others (I had to really think outside of the box) but I have managed to make vegan versions of meals that many of us would have grown up. 

I don’t know about you, but food comes with family, love, and laughter. And from these meals, we create memories. I have so many memories from when I was younger, as I’m sure you do too. So, grab a pen, or better yet, save this recipe and start creating some memories of your own with this bolognese recipe! 

diced carrot on a chopping board portrait

I have purposely made this recipe as easy as possible to prepare and cook, so all you will need is 14 ingredients and 30 minutes. I know what you’re thinking ‘Julia, you said it was going to be easy’ – and it is! 14 ingredients may seem like a lot, but many of them are just herbs and spices to give some flavor to your dish. 

 Lentils and vegetable broth will start off our recipe, providing us with a good source of folate, dietary fiber, copper, manganese, and phosphorus. Your nutrients may differ slightly depending on the vegetable broth you choose, but just remember to read the back of the packet to ensure you are getting the best nutrients possible (and perhaps the lowest carbs). 

 We then add pasta, onion, carrots, and tempeh. Combined, these ingredients offer us a source of carbohydrates, vitamin B6, vitamin C, potassium, vitamin A, and protein. 

So much goodness in one bowl! Amazing. 

carrot and tempeh in a frying pan landscape

The pasta with lentils and carrot bolognese recipe is the perfect meal for well, anytime you want it, because it’s:

  • Full of flavor! 
  • Family friendly.
  • Travel friendly. 
  • A great source of protein – 39g per serve! 
  • A good source of dietary fiber – 13g per serve.

In case you have any left overs (I doubt you will, but just in case) that you need to store, simply pop your meal into an airtight container and place it in the fridge for up to 48 hours. 

Feel like something different for work or college/university lunch? Why not try taking some of this with you! Just remember to heat it up before you eat it. 


Liked this recipe? Why not head over and check out our Vegan Sushi with Avocado, Bell Pepper and Cucumber or the Sweet and Sour Stir fry for more every day meals.

Pasta with Lentils and Carrot Bolognese landscape

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Coconut, Gluten, Tempeh, Tomatoes


For the Sauce

  • 1 cup brown lentils
  • 2 medium carrot (diced small)
  • 1 dash chili powder
  • 4 tbsps cider vinegar
  • 1 dash cinnamon ground
  • 1 tsp dried smoked paprika
  • 1 tbsp extra virgin coconut oil
  • 1 tsp fennel seeds
  • 1 tsp sea salt
  • 7 oz tempeh (diced)
  • 24½ oz tomato sauce
  • 1 tsp turmeric powder
  • 2 cups vegetable broth

For the Pasta

  • 15 oz pasta


  1. Use a big pot and boil the lentils in the vegetable broth, fennel seeds and apple cider until soft for about 30min and pour the rest of the liquid away.
  2. Preheat a big pot with water and prepare the pasta according to the instructions on the package.
  3. Preheat a big skillet and add the coconut oil, saute the onions for about 5 minutes, add the carrots and the tempeh and saute everything for another 5 minutes.
  4. Add the rest of the ingredients for the sauce to the skillet and adjust taste.
  5. Serve the pasta with some sauce on top.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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