Lentil Bolognese

Serves: 6


01H 20MIN


  1. Heat the olive oil in a large saucepan. 
  2. Add the onions, carrots and garlic and cook over medium heat for 15-20 minutes. 
  3. Stir in the red lentils, chopped tomatoes, tomato purée, herbs and stock. 
  4. Bring to boil and then cook for 30 minutes or until the lentils are tender and the sauce reduced slightly. 
  5. Add water if you need and season with salt and pepper. 
  6. Keep on low heat. 
  7. Bring a large pot of salted water to a boil and add the pasta. 
  8. Cook the pasta following pack instructions.  
  9. Drain and serve pasta in bowls or plates with the lentil bolognese sauce.
  10. Grate over some cheese and add some fresh basil leaves. 


  • 500g red lentils 
  • 4 tablespoons olive oil 
  • 2 onions, finely chopped
  • 2 carrots, finely chopped 
  • 2 cans chopped tomatoes 
  • 3 garlic cloves, chopped 
  • 2 tablespoons tomato purée 
  • 2 bay leaves
  • 2 teaspoons fresh basil 
  • 2 teaspoons dried oregano
  • Salt 
  • Pepper
  • 1l vegetable stock 
  • Parmesan (or vegan cheese)
  • 500g pasta of choice (spaghetti is the best!)