Hey Reader,

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If you’re looking for a plant-based meal prep recipe that’s hearty, protein-packed, gluten-free, and shockingly loved by even the biggest meat eaters… this week’s new Lentil Bolognese is IT!

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Think classic bolognese flavor — slow-simmered tomatoes, garlic, herbs, and that thick, hearty texture — but entirely plant-based and made from simple pantry staples.

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Every time I serve it, someone says: “Wait… this is plant-based?” Yep! And gluten-free. And has protein + fiber! I’ve been making it repeat, and I’m officially calling it my favorite plant-based dinner of the year.

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🍝 Why This One Works for Meal Prep

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• Stays amazing for days. The flavors deepen as it rests, making it even better on Days 2 and 3.
• Naturally high in plant-based protein. Lentils give each serving incredible staying power.
• Budget-friendly + pantry-friendly. Nothing fancy, just wholesome ingredients you can find anywhere.
• Super versatile for batching. Pair it with gluten-free pasta, zucchini noodles, quinoa, or spoon it into baked potatoes for a completely different meal each night.

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​Vegetarian Lentil Bolognese​

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🍽 How I Use It In My Meal Prep

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• Toss with gluten-free pasta or pappardelle. I used DeLallo’s Gluten-Free Egg Pappardelle, which adds an extra 4–5 grams of protein.
• Stuff into bell peppers and bake!
• Serve it over spaghetti squash.
• Freeze half for an easy future dinner.
• Add dairy-free ricotta for extra creaminess — I’ve even turned leftovers into a vegetarian lasagna-style casserole with the extra DeLallo GF noodles and sauce. So good.

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This is the kind of recipe that makes eating plant-based feel easy, flexible, and honestly delicious. I hope this becomes a staple in your weekly meal prep the way it has in mine.

For more gluten-free and other allergy-friendly recipes, don't forget to browse the blog, and order the cookbook if you want even more.

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