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Vegan Lentil Bolognese
Italian

Vegan Lentil Bolognese

A rich, hearty meat-free bolognese using brown lentils and finely chopped vegetables simmered in a tomato sauce. Deeply savoury and perfect over spaghetti.

60 min
Total time
4
Servings
15 min
Prep
45 min
Cook
intermediatedinnerveganvegetariandairy-freehigh-fibrehigh-protein
Source: Plant-based Italian classic

Ingredients

4 servings
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely diced
  • 1 celery stick, finely diced
  • 3 garlic cloves, minced
  • 2 tbsp tomato puree
  • 200 g dried brown or green lentils, rinsed
  • 2 x 400 g tins chopped tomatoes
  • 400 ml vegetable stock
  • 1 tbsp soy sauce
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 350 g spaghetti, to serve
  • to taste salt and black pepper

Make it your way

Instructions

Plan my prep
  1. Step 1.Heat the olive oil in a large pan over medium heat. Add the onion, carrot and celery and cook for 8 to 10 minutes until soft.
  2. Step 2.Add the garlic and tomato puree and cook for 2 minutes, stirring.
  3. Step 3.Add the rinsed lentils, chopped tomatoes, vegetable stock, soy sauce, oregano, thyme and bay leaf. Stir and bring to the boil.
  4. Step 4.Reduce the heat and simmer uncovered for 30 to 35 minutes, stirring occasionally, until the lentils are tender and the sauce is thick. Add a splash of water if it gets too dry.
  5. Step 5.Remove the bay leaf and season generously with salt and black pepper.
  6. Step 6.Meanwhile, cook the spaghetti in salted boiling water according to the package directions until al dente, then drain.
  7. Step 7.Serve the lentil bolognese over the spaghetti.

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