Lentil Bolognese

Lentil Bolognese

Discover the heartiness of Lentil Bolognese, a vegan take on the classic Italian sauce that’s just as satisfying and flavoursome. This recipe features a rich tomato-based sauce with tender red lentils and a mirepoix of finely chopped vegetables, all seasoned with aromatic herbs.


  • 3 tablespoons olive oil
  • 2 onions, finely chopped
  • 3 carrots, finely chopped
  • 3 sticks of celery, finely chopped
  • 3 cloves of garlic, crushed
  • 500g bag of dried red lentils
  • 2 x 400g tins of chopped tomatoes
  • 2 tbsp tomato puree
  • 2 tbsp each dried oregano and thyme
  • 3 bay leaves
  • 1l vegetable stock
  • 500g spaghetti
  • Parmesan or vegetarian cheese, grated, to serve

Method of cooking:

Heat the olive oil in a large frying pan over a medium heat.

Add the onions, carrots, celery and garlic and cook until soft, about 10 minutes.

Stir in the dried red lentils, chopped tomatoes, tomato puree, oregano, thyme and bay leaves.

Pour in the vegetable stock and bring to the boil.

Reduce the heat and cook, uncovered, for 20-25 minutes or until the lentils are tender and the sauce has thickened.

While the sauce is cooking, cook the spaghetti according to the packet instructions until al dente.

Remove the bay leaves from the sauce and season to taste with salt and pepper.

Serve the lentil bolognese with grated parmesan or vegetarian cheese over the cooked spaghetti.

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