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One-Pot Lentil Bolognese Pasta

Enveloped in a rich, flavorful tomato sauce with lentils and topped with fresh basil and red pepper flakes.

Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Author Taavi Moore


  • ½ white onion, thinely sliced
  • 1 cup halved cherry tomatoes
  • 4-6 garlic cloves, sliced
  • ¾ cup lentils, soaked soak in boiling water for 10 min.
  • 16 oz. canned whole tomatoes
  • 1 cup packed, fresh basil leaves
  • 1 tbsp fresh oregano, diced (or 2 tsp dried)
  • 1 tbsp chopped, sundried tomatoes
  • 1 tbsp nutritional yeast
  • ½ tsp salt
  • ½ tsp black pepper
  • Dash of red pepper flakes
  • 12 oz. pasta of choice (I used spaghetti)
  • 2 ½ cups water


  1. Add all ingredients into a large pot. Stir frequently while bringing to a simmer over medium-high heat (to ensure pasta doesn't stick together). Cover and cook for 10-12 min. until noodles are al' dente (making sure they aren't overcooked). Season with salt and pepper if desired.

  2. Serve with torn fresh basil leaves, dash of red pepper flakes, and freshly ground black pepper.