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Easy Vegan Lentil Bolognese Salad

This easy vegan lentil bolognese salad is delicious whether you’re serving hot or cold. It’s loaded with plant protein and you need only one pan, so what can be better than that on a busy day!
Course Main Course, Salad
Cuisine Italian
Keyword lentil, vegan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4


  • Food Processor
  • Large Pan


  • 1 medium yellow onion
  • 3-4 cloves garlic
  • 1 cup regular or baby carrots
  • 2 cups marinara sauce
  • 1 cup dry red lentils
  • 1 cup water
  • 1/2 cup white wine optional
  • 1 tsp dry oregano
  • 1 tsp dry basil


  • Using your food processor, pulse until the onion and garlic are cut into small pieces.
  • Set aside the onion and garlic mixture.
  • In the same food processor add the carrots and pulse into small pieces. Substitute with shredded carrots if desired.
  • Heat water in a large fry pan for a couple of minutes and carefully add the onion and garlic mixture.
  • Cook for about 3 minutes until the onions begin to soften.
  • Add the carrots and cook for about 3-4 minutes. Add the rest of the ingredients and mix well.
  • Let the mixture come to a boil then turn the heat down to a low and let it simmer for about 20 minutes or until the lentils are completely cooked. If the mixture gets dry before it’s done you can add more wine or water.
  • Serve hot or cold with any pasta of your choice, or over rice or zucchini noodles. Sprinkle with nutritional yeast or vegan parmesan cheese when serving for extra flavor. Garnish with chopped parsley or cilantro.


This stores well in the refrigerator for up to 5 days, so make a big batch and learn how versatile this dish is!