This lentil and vegetable bolognese is a deliciously hearty alternative to the classic Italian dish. Packed with earthy lentils, colourful vegetables, and aromatic herbs, it delivers the same comfort as traditional bolognese but with a lighter, plant-based twist. It's budget-friendly, easy to prepare, and perfect for batch cooking.
David and I love a classic bolognese, but also love the comforting earthy flavour of lentils. This vegetarian version of bolognese provides good health benefits - high in fibre and protein, and lower in fat. It's great for vegetarians and vegans, and is perfect for freezing and meal prep. It's a winner all round!
Tips
- If you like a bit of spice, add a pinch of chilli flakes.
- Use wholewheat pasta for a healthier twist.
- Spoon over baked potatoes for a comforting alternative.
- Variations:
- Add olives and capers for Mediterranean style.
- Stir in extra chilli for a spicy arrabbiata twist.
- Add quinoa or chickpeas for a protein boost.
- This lentil and vegetable bolognese recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - use vegan wine and parmesan.
Green or brown lentils hold their shape best. Red lentils create a softer, creamier sauce.
Yes - freeze in portions for up to 3 months. Reheat gently, adding a splash of water if needed.
Yes - just sauté the vegetables first, then add everything to the slow cooker and cook on low for 6 to 7 hours.
Classic spaghetti is great, but it also works well with penne, tagliatelle, or even in lasagne.
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How to make this Lentil and Vegetable Bolognese
Ingredients
- 1 tbsp olive oil
- 1 celery stick, trimmed and finely diced
- 1 onion (approx. 125g), finely chopped
- 1 large carrot (approx. 170g), peeled and finely diced
- 2 cloves garlic, finely chopped
- 0.25 tsp salt
- 0.25 tsp freshly ground black pepper
- 100g chestnut mushrooms, finely chopped
- 1 courgette (approx. 200g), finely diced
- 400g tin chopped tomatoes
- 1 tbsp tomato paste
- 1 tbsp dried oregano
- 1 bay leaf
- a small bunch of basil leaves, shredded (plus extra to garnish - optional)
- 150g dried red lentils, rinsed
- 1 tsp balsamic vinegar
- 60ml red wine
- 500ml vegetable stock (made using a stock cube or pot)
To serve:
- 300g spaghetti, tagliatelle or linguine
- 10g parmesan cheese, grated, to garnish
Instructions
- Heat the oil in a large saucepan or casserole pot over a medium low heat. Add the celery, onion, carrot, garlic, salt and pepper, and cook gently for 15 minutes, stirring occasionally, until the vegetables are tender.
- Add the mushrooms and courgette, increase the heat to medium and cook for 5 minutes, stirring occasionally, until any liquid has evaporated.
- Stir in the tomatoes, tomato purée, herbs, lentils and balsamic vinegar. Pour in the wine, bring to the boil and cook for 1 minute.
- Add the vegetable stock, bring back to the boil then turn the heat down and simmer, uncovered, for 20 to 25 minutes, until the lentils are tender. Remove and discard the bay leaf, taste and check the seasoning, adding more if needed.
- With 10 minutes to go on the bolognese, cook your choice of pasta according to the packet instructions, drain and serve with the bolognese. Garnish with the grated parmesan cheese and extra basil leaves, if you like.
Serving suggestions
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Lentil and Vegetable Bolognese
Equipment
Ingredients
- 1 tbsp olive oil
- 1 celery stick trimmed and finely diced
- 1 onion (approx. 125g) finely chopped
- 1 large carrot (approx. 170g) peeled and finely diced
- 2 cloves garlic finely chopped
- 0.25 tsp salt
- 0.25 tsp freshly ground black pepper
- 100 g (3.5 oz) chestnut mushrooms finely chopped
- 1 courgette (approx. 200g) finely diced
- 400 g (14.1 oz) tin chopped tomatoes
- 1 tbsp tomato paste
- 1 tbsp dried oregano
- 1 bay leaf
- a small bunch of basil leaves shredded (plus extra to garnish - optional)
- 150 g (5.3 oz) dried red lentils rinsed
- 1 tsp balsamic vinegar
- 60 ml (⅓ cup) red wine
- 500 ml (2 cups) vegetable stock (made using a stock cube or pot)
To serve:
- 300 g (10.6 oz) spaghetti, tagliatelle or linguine
- 10 g (0.4 oz) parmesan cheese grated, to garnish
Instructions
- Heat the oil in a large saucepan or casserole pot over a medium low heat. Add the celery, onion, carrot, garlic, salt and pepper, and cook gently for 15 minutes, stirring occasionally, until the vegetables are tender.
- Add the mushrooms and courgette, increase the heat to medium and cook for 5 minutes, stirring occasionally, until any liquid has evaporated.
- Stir in the tomatoes, tomato purée, herbs, lentils and balsamic vinegar. Pour in the wine, bring to the boil and cook for 1 minute.
- Add the vegetable stock, bring back to the boil then turn the heat down and simmer, uncovered, for 20 to 25 minutes, until the lentils are tender. Remove and discard the bay leaf, taste and check the seasoning, adding more if needed.
- With 10 minutes to go on the bolognese, cook your choice of pasta according to the packet instructions, drain and serve with the bolognese. Garnish with the grated parmesan cheese and extra basil leaves, if you like.
Notes
- If you like a bit of spice, add a pinch of chilli flakes.
- Use wholewheat pasta for a healthier twist.
- Spoon over baked potatoes for a comforting alternative.
- Variations:
- Add olives and capers for Mediterranean style.
- Stir in extra chilli for a spicy arrabbiata twist.
- Add quinoa or chickpeas for a protein boost.
- This lentil and vegetable bolognese recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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