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Two bowls of lentil and vegetable bolognese with spaghetti and a plate of sliced bread in the background.

Lentil and Vegetable Bolognese

By: Deborah
A rich and hearty lentil and vegetable bolognese recipe – it’s full of flavour, packed with protein, and completely meat-free. Perfect for an easy weeknight pasta dinner or batch cooking.  
PREP: 25 minutes
COOK: 45 minutes
TOTAL: 1 hour 10 minutes
Course: Main
Cuisine: Italian
Servings: 4 people
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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.
 
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Nutrition

Calories: 542kcal | Carbohydrates: 97g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 899mg | Potassium: 1224mg | Fiber: 18g | Sugar: 12g | Vitamin A: 7701IU | Vitamin C: 26mg | Calcium: 158mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS comfort food, freezable, lentil and vegetable bolognese recipe, lentil bolognese recipe, make ahead, vegetable bolognese recipe, vegetarian bolognese recipe, winter warmer
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