Lentil bolognese

I saw this fabulous recipe on my WordPress reader & 10 minutes later I was making it for the kids tea!

It was very easy to make & delicious – even when it was missing an onion (I had none in the house). I usually make it with carrot & courgette, but have to peel & finely chop the courgette to avoid any protests from the children.


  • Generous glug of olive oil
  • 1 medium onion, finely diced
  • 1 handful of veg e.g, finely chopped mushrooms, courgette, or carrot
  • 2 cloves of garlic, crushed or finely chopped
  • a good squeeze of tomato puree
  • 100g red lentils
  • 1 tin of chopped tomatoes
  • 400ml of low salt vegetable stock

To serve

  • Pasta – spaghetti seems the obvious choice, but we find fuslli is easier for very little hands to deal with
  • Large handful of fresh basil leaves, torn or fresh parsley, chopped (optional)
  • Vegetarian Italian Parmasan-style cheese (optional)


  1. Fry the onion and veg in the oil for 5 minutes. Add the garlic and tomato puree and fry for another minute or so.
  2. Add the lentils and stir so that they are nicely coated with the oily veg mix.
  3. Add the tin of tomatoes and half the stock. Give everything a good stir and then bring to a boil. Cover with a lid and simmer for 10 minutes.
  4. Stir the sauce and add the remaining stock. Cover the sauce and continue to simmer for 5-10 minutes until the lentils are completely cooked. You can always add further stock/ water if the liquid is absorbed or you’d prefer a more saucy bolognese.
  5. Add the fresh herbs if using and serve with spaghetti or other pasta. You can also grate some hard cheese on top if you wish (just make sure it’s vegetarian!)

Vegetarian. One husband, Two cats, Three kids.

Tagged with: , , ,
Posted in Main Meal, Vegan, Vegetarian
3 comments on “Lentil bolognese
  1. I love lentils, and this looks wonderful!!

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