Chickpea Lentil Bolognese

This Chickpea Lentil Bolognese is super easy to make and naturally vegan, and gluten free. An amazing one pot meal which is also high in plant based protein.

You know, for me the combo of chickpeas and lentils is always my way to go.

I’m all about those amazing curries and soups you can make with them. Just like my Lentil Chickpea Yellow Curry or the Moroccan Chickpea Lentil Soup (Harira).

If you haven’t any tried any of these, do it. You won’t regret it. Once you try them they will make your tastebuds really happy and so excited.

By making this Chickpea Lentil Bolognese you will fall in love with it.

It’s hearty, protein rich yup, on the double. Thanks to having both chickpeas and lentils.

Versatile, amazing with pasta or over rice, quinoa, and potatoes. Also on top of pizza and so texture perfect.

Also, it is super easy to make in one pot. It makes it valuable for quick and easy weeknight lunches or dinners.

It’s a keeper. Seriously you only need this recipe.

Once you try it, you won’t turn back. It’s meant to be a go to.

What is Bolognese

Basically it is a meat sauce. You find some versions with or without added vegetables. But the meat is definitely the main ingredient.

Whenever you make Bolognese sauce, you will notice it isn’t plant based or dairy free.

Often you will also find cheese and cream added to that sauce. So that’s generally what’s in spaghetti sauce.

We do something different to keep it all plant based. I use chickpeas and lentils instead of meat, which will add an amazing texture.

I tested this recipe both with just chickpeas or lentils. It was delicious, but I find to get the right texture I used both of them.

The texture from the combination of chickpeas and lentils is why I’m so obsessed about them.

How to cook lentils

Cooking lentils is easier than you think.

Just check what to do according to the package directions. It’s really no big deal. But with this Chickpea Lentil Bolognese it’s even easier.

Because you don’t have to precook the lentils. Everything is make in one pot, so there is no need to check the manufactures directions.

How to make Chickpea Lentil Bolognese

First heat a pot with a bit of olive or canola oil. If you prefer, you can do it totally without any drop of oil. As always I provide both versions with oil and without to keep it really easy and flexible for all of you. Just use a bit of vegetable broth.

Add garlic, optional onions and celery. Fry everything for around 4 minutes. Now add lentils, marinara, tomato paste, and cook for 15 minutes longer.

Finally add chickpeas and cook for around 5 minutes longer. After that it’s done but you can get it a bit more fancy.

Time for optionals like red wine and cherry tomatoes. If you add these we increase the cooking time by another 5 minutes more.

Serve on plates or in bowls and enjoy.

This Chickpea Lentil Bolognese makes an amazing dinner, lunch. It’s great for meal prep and work lunches. Yes this is a keeper for so many things.

What to serve with Spaghetti Bolognese

This Bolognese is obviously delicious with pasta, but also potatoes, rice, quinoa, or as part in lasagna.

I can imagine it’s also good with mashed potatoes for the holidays.

Made this recently for friends with this Garlic Butter Scalloped Potatoes and the combo was amazing.

Everyone loved it and wanted another plate in seconds. This is truly a combo meant for all the holidays and even Christmas.

Friends, let’s also talk about date night. This Chickpea Lentil Bolognese is perfect for date night.

For real it’s one amazing combo for these occasions, I mean who does not love good food? All paired with a lovely and delicious glass of red wine?

If you use the optional red wine, you will need just 1/2 cup. You can use the rest to serve.

Give this Chickpea Lentil Bolognese a try!

Let me know about all your remakes with a tag on Instagram and Facebook.

Snap a picture, love seeing all of them. Cheers, Florian.