Here's a great tip:
Enter your email address and we'll send you our weekly magazine by email with fresh, exciting and thoughtful content that will enrich your inbox and your life, week after week. And it's free.
Oh, and don't forget to like our facebook page too!
Contact Us
Cook It Kosher

Spicy Vegan Lentil Bolognaise

Spicy Vegan Lentil Bolognaise


You don't have to be a vegan to like this dish. You do have to like lentils.

I've incorporated zucchini into the sauce and then served it over traditional spaghetti, but as an alternative you could use shredded carrot in the sauce and then serve it over zucchini noodles ("zoodles").

If you don't like lentils, but would like to become more comfortable with them, try making a batch of regular meat bolognese and a half batch of this lentil bolognese, and then mix them together. It will add peppery notes to your bolognese without being too "lentily" for a beginner.


  • ¾ cup raw green lentils
  • 1 onion
  • 3 tbsp. oil
  • 4 cloves garlic, crushed
  • 2 jalapeno peppers, finely diced (use more if you prefer more heat)
  • 1 small zucchini (or half a large zucchini), grated
  • 4 tbsp. tomato paste
  • 3 cups crushed tomatoes
  • ½ cup water
  • ¼ cup red wine (sweet or dry both work)
  • 1 tbsp. smoked paprika
  • 1 tbsp. sugar (honey or coconut sugar are both fine too)
  • 2 tsp. oregano
  • 1-2 tsp. kosher salt
  • black pepper (optional)


  1. Place the lentils in a pot with at least 4 cups cold water. Cover tightly and bring to a boil. Reduce heat to medium and cook until lentils are cooked through but still firm, approximately 20-30 minutes. Check a few before you decide they are ready, since they don't all cook at the same pace. Drain and set aside.
  2. Cut the onion into very thin quarter rounds. Heat the oil in a large frying pan and sauté the onion until just beginning to turn brown.
  3. Add the crushed garlic and finely diced jalapeno pepper and cook for another few minutes while stirring to ensure the garlic doesn't stick and burn.
  4. Add the grated zucchini and stir until zucchini wilts and shrinks down.
  5. Add the tomato paste and cook while stirring for 1-2 minutes.
  6. Add all the remaining ingredients, including the lentils, and simmer for approximately 20 minutes.
  7. Check salt and adjust to taste. Add a sprinkle of black pepper if you'd like. Green lentils have a strong peppery flavor, so you may not wish to add additional black pepper.
  8. Serve over spaghetti.
  9. Optional: Garnish with dairy or vegan parmesan. To make vegan parmesan, use ¾ cup raw cashews, 3 tbsp. nutritional yeast, ¼ tsp. garlic powder, ½ tsp. kosher salt. Blitz together in a food processor or blender until texture resembles crumbs. Stores well in the fridge for weeks.

Serves: 8

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with's copyright policy.
Join the Discussion
Sort By:
1000 characters remaining
Anonymous brooklyn January 17, 2018

Thank you, Miriam, for another winner.

Fantastic. like everything you post. G-d bless you. Reply

Italian January 15, 2018

there is no such a dish called "Bolognese" - in Bologna nobody knows the dish which is harmful to health as any acidic food (tomatoes) with pasta without cream or cheese is harmful.

American industrial quisine tries to allocate the harmful and sensles dish to Italian quisine which is an ugly crime!

No reasonable Italian person adds tomato souce to any kind of pasta without cream or cheese! Reply

Rivka Freeman Brooklyn January 14, 2018

skip the oil and sugar If you want to lose weight or get your blood sugar under control don't use oil to saute or stir fry vegetables; use water, vinegar, wine or vegetable broth. There's really no need for added sugar in this recipe. Try pulverized date sugar it's a whole food with fiber. No one needs added sugar its addictive, there's no benefit to adding sugar; save the sugar calories for dessert. Reply

Cook It Kosher features recipes from food blogger Miriam Szokovski, as well as guest bloggers and cookbook authors. Let us know if you’d like to contribute!
Miriam SzokovskiMiriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
Recent Posts
Blog Archive
Related Topics